Oranges and cranberries are a match made in heaven! So are you and these Orange Cranberry Sweet Rolls. They’re packed with cranberries and topped with a cranberry glaze.
Today’s my last post with #CranberryWeek. I just couldn’t get organized with all that was going on to share more delicious recipes. That just means I’ll have all year to try some new ones and share next year.
I don’t know about you, but the combination of cranberries and oranges is a match made in heaven. I want to say I’m late to this party, though. I didn’t catch on to this delicious pair until I was in high school, I think. Sad, I know. So many wasted years.
On a whim, I purchased a cranberry orange bagel at Einstein’s and got the cranberry orange schmear to go with it. I don’t even think they still have those flavors. Maybe during the holidays. I don’t even know where there is a bagel place near me to even see if they have this delicious combo.
I was forever changed that day. I sat there savoring every last bite of that sweet tart duo and sipping my Guatemala Antigua blend coffee. Yes, next to Colombian blend from Colombia, that’s my next favorite blend of coffee. Sadly, I don’t get to drink it much because the hubs isn’t a huge fan of full bodied coffee.
It’s a sacrifice.
Since then, I’ve made cranberry orange bread, muffins, scones I think, and even some macaron. Those were so good. The walnut was rich in the shell along with the tart cranberries. Then there was the hint of orange buttercream. I really should try making those again. But, I will have to say that freeze fried cranberries are not as freeze dried as one would think.
I wonder if Crunchies makes a freeze dried cranberry? I’ll have to check that out. I mean, they have beets after all, and blueberries and mangoes. Why not cranberries?
I feel like I’ve been threatening to make sweet rolls for a while now. I’ve had them on the #PumpkinWeek recipe list, which I skipped because I didn’t make them in time, and the #AppleWeek recipe list. Ditto on that one, too.
Of course, it doesn’t help that I think I’m the worst bread baker there is. It’s on my list of things to work on. I’d really like to take a class, but I haven’t found one near me that doesn’t cost a small fortune. I’ll keep looking though. My bread is usually hard and dry. Which is never delicious. I’d really like to make those Texas Roadhouse style rolls that are all soft and delicious.
Okay, these orange cranberry sweet rolls are not hard or dry. I should just let you know that right now. However, the dough was a little hard after I kneaded it, but it all worked out in the end. I think my problem is the recipes I read all for everything to be added at once and, well, that’s really not a good thing to do.
Don’t do that. It’s going to make for some pretty hard dough. That’s how I broke my first fixer and was concerned that I might have broken the new one. Thankfully, I cut the motor off and moved the dough in time. I panicked there at one point.
However, waiting to make orange cranberry sweet rolls for #CranberryWeek was a great idea. There’s a hint of orange in the dough and in the filling. The cranberries are sweet and tart at the same time. I used both roasted fresh cranberries and craisins. I like the texture combination they provide.
Then there’s the spices that are in the mix with the brown sugar. It’s not just cinnamon. There’s a hint of ginger and cloves in there, too. Almost like a pumpkin spice, but not really. Oh, and there’s fresh grated nutmeg. If you don’t have one, you should get a spice grated like the one I shared in my gift guide post. I love it! It stores the nutmeg nut in there perfectly.
Then there’s the cranberry glaze. Just look at how pretty these orange cranberry sweet rolls look? Even without the glaze they have great stage presence. But top them with that colorful, sweet tart glaze and you’re going to wow your guests at breakfast.
Since these are so easy to make, you can serve them up for your family any time. You could, technically, let the dough rise overnight. Then bring the dough to room temperature, rolled out, allow for a second rise, and then bake. Which you will want to do because these orange cranberry sweet rolls are simply delicious.
What’s your favorite sweet roll recipe? Have you tried anything cranberry orange yet?
- 1/2 cup milk
- 2 1/4 teaspoon yeast
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 1/4 teaspoon nutmeg
- 1 tablespoon orange zest
- 3 to 3 1/2 cups flour
- 1 teaspoon salt
- 4 tablespoons butter
- 2 large eggs
- 1 teaspoon orange zest
- 1/4 teaspoon orange extract
- 2 cups roasted cranberries
- 1 cup dried cranberries
- 1/4 cup melted butter
- 1 cup powdered sugar
- 3 tablespoons cranberry juice (or cranberry simple syrup)
- Heat the milk to 100 to 120 depending on your yeast (I used the Red Star Platinum Yeast which is 120 to 130).
- Combine the milk with the yeast and sugar. Stir to combine and allow to rest 5 to 10 minutes or until bubbly and frothy.
- Combine the brown sugar with the next five ingredients (cinnamon through orange zest) in a small bowl and set aside.
- In a mixing bowl fitted with the paddle attachment, stir in half the flour, salt, butter, milk, eggs, 1 teaspoon orange zest, and 1/4 teaspoon orange zest.
- Switch to the dough hook and add remaining flour 1/4 cup at a time until the dough no longer sticks to the side of the bowl.
- Beat on medium speed for 5 minutes. Allow the dough to rest 5 minutes.
- Turn out onto a floured work surface and knead for 2o to 3 minutes until smooth. Form into a ball and place in a bowl coated with olive oil. Toss to coat and let rest in a warm place at least 1 hour or until doubled in size.
- Punch the dough down and the dough out to 1/4-inch thickness, allowing it to rest if it gets too elastic.
- Brush the dough with butter using a pastry brush. Sprinkle with the brown sugar mixture and then the cranberries, both roasted and dried.
- Tightly roll the dough up and pinch the seams closed.
- Preheat oven to 350.
- Using dental floss, cut the rolls into 1 to 1 1/2 inch slices. Place the slices in a buttered baking dish. (I used a 9 x 13 dish, but should have used two. Mine were overcrowded.) Cover with a clean lined towel and allow to raise 45 minutes to an hour or until the buns have doubled in size.
- While the rolls are raising, combine the powdered sugar with the cranberry juice until smooth.
- Bake at 350 for 20 to 25 minutes or until lightly golden around the edges. Cool slightly before topping with the glaze and serving.
See all the other cranberry creations being shared as we kick off Cranberry week today.
Follow #cranberryweek to see all the delicious recipes.
- Butternut Squash Wild Rice Salad with Cranberries and Fennel from Caroline’s Cooking
- Cranberry Almond Chicken Salad Wraps from Family Around The Table
- Cranberry Cheeseball by The Freshman Cook
- Cranberry Cobbler from Cookaholic Wife
- Cranberry Cocktail from Bear & Bug Eats
- Cranberry Orange Relish from Books n’ Cooks
- Jellied Cranberry Sauce from Palatable Pastime
- Orange Cranberry Sweet Rolls from A Kitchen Hoor’s Adventures
- Roasted Green Beans with Cranberries from Making Miracles
- Slow Cooker Cranberry BBQ Chicken from Jonesin’ For Taste
- Slow Cooker Cranberry Pot Roast from Everyday Eileen
- White Cheddar and Cranberry Dip from Sew You Think You Can Cook
- White Chocolate Cranberry Blondies from House of Nash Eats