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Cranberry Orange Sweet Rolls

Cranberry Orange Sweet Rolls
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Soft, fluffy sweet rolls bursting with a vibrant cranberry-orange filling and topped with a delicate orange blossom glaze.

Ingredients

Scale
  • For the filling:
  • 1 cup (100 g) fresh or frozen cranberries
  • ½ cup (100 g) granulated sugar
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon pure vanilla extract
  • For the rolls:
  • 1 cup (240 ml) warm milk, 105°F – 115°F, divided
  • 2 ¼ active dry yeast, 1 packet
  • ⅓ cup (67 g) granulated sugar, plus 1 tablespoon
  • 6 tablespoons unsalted butter, melted and cooled
  • ¼ cup (50 g) plain Greek yogurt
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon orange blossom water
  • zest of 1 orange
  • 1 teaspoon salt
  • 4 cups (520 g) all-purpose flour
  • For the glaze:
  • 1 cup (120 g) confectioners’ sugar, sifted
  • 1 teaspoon orange blossom water
  • 2-3 tablespoons milk

Instructions

  1. Make the filling:
  2. Combine cranberries, sugar, and water to cover by 1 inch in a small saucepan.
  3. Bring to a boil over high heat.
  4. Reduce the heat to low and cook until cranberries are soft and juices have thickened, about 15 minutes.
  5. Remove from heat.
  6. Carefully transfer the cooked cranberry mixture to a food processor.
  7. Add the softened butter and pure vanilla extract to the food processor.
  8. Process until the mixture is smooth.
  9. Cool the filling completely.
  10. Refrigerate the cooled filling in an airtight container for up to 1 week.
  11. Make the rolls:
  12. In a small bowl, combine 3/4 cup of the warm milk, the active dry yeast, and 1 tablespoon of the granulated sugar.
  13. Let the mixture stand for 5 minutes, until it becomes foamy.
  14. In the bowl of a stand mixer fitted with the paddle attachment, stir together the remaining 1/3 cup granulated sugar, melted and cooled unsalted butter, plain Greek yogurt, large egg, 1 tablespoon pure vanilla extract, 1 tablespoon orange blossom water, orange zest, salt, and the remaining warm milk.
  15. Stir half of the all-purpose flour into the sugar mixture.
  16. Add the foamy yeast mixture and mix on low speed just until combined.
  17. Switch to the dough hook attachment.
  18. Gradually beat in the remaining all-purpose flour, one cup at a time.
  19. Beat on medium speed until the dough is smooth and elastic, about 5 minutes.
  20. Sprinkle in a little more flour if needed; the dough should not be sticky.
  21. Lightly grease a large bowl with olive oil or cooking spray.
  22. Place the dough in the bowl and turn it to coat in oil.
  23. Cover the bowl loosely.
  24. Let the dough rise in a warm place until doubled in size, about 1 hour.
  25. Line 2 baking sheets with parchment paper.
  26. Gently punch down the risen dough.
  27. Let the dough rest for 5 minutes.
  28. Turn the dough out onto a lightly floured surface.
  29. Roll the dough into a 21×13-inch rectangle.
  30. Spread the cooled cranberry filling evenly over the dough.
  31. Fold the dough in thirds, like folding a letter, to create a 13×7-inch rectangle.
  32. Cut the dough into 12 equal strips.
  33. Twist each strip of dough.
  34. Tie each twisted strip into a knot, tucking the ends under.
  35. Place the prepared knots on the lined baking sheets.
  36. Cover the baking sheets.
  37. Let the rolls rise in a warm place until doubled in size, about 30 minutes.
  38. Preheat the oven to 350°F (175°C).
  39. Bake the rolls, one batch at a time, until light golden brown, 15-20 minutes.
  40. Make the glaze:
  41. While the rolls are baking, combine the sifted confectioners' sugar and 1 teaspoon orange blossom water in a small bowl.
  42. Stir in just enough milk (2-3 tablespoons) to create a smooth, pourable glaze.
  43. Drizzle the glaze over the hot rolls immediately after baking.
  44. Let the glazed rolls cool for 10 minutes.
  45. Serve warm.
  46. Rolls will keep for up to 3 days stored in an airtight container at room temperature.

Notes

Always use a thermometer to ensure your milk is the correct temperature for activating yeast.
Measure flour by spooning it into the cup and leveling it off to prevent dry rolls.
Don’t skip the orange blossom water; it adds a unique, fragrant touch.
Ensure the cranberry filling is completely cooled before spreading to avoid melting the dough.

Find it online: https://sweetcraftrecipes.com/cranberry-orange-sweet-rolls/