Description
Sweet rolls dancing with zesty orange and tart cranberry promise a delightful breakfast experience. Warm, pillowy dough swirled with festive flavors will enchant you from first bite to last crumb.
Ingredients
Scale
Dough Ingredients:
- 1 cup milk
- 4 tablespoons (60 grams) salted butter
- 1 packet (2 1/4 teaspoons) rapid rise (or instant) yeast
- 4 cups (480 grams) flour
- 1/3 cup (66 grams) white sugar
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 1 large egg
Filling Ingredients:
- 1/3 cup (75 grams) butter, room temperature
- 1/3 cup (66 grams) granulated sugar
- 2 tablespoons orange zest
- 2 cups (300 grams) cranberries (fresh or frozen)
- 1/2 cup (100 grams) sugar
- 1 orange, zested and juiced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon clove
- 1/4 teaspoon nutmeg
Glaze Ingredients:
- 2 cups (240 grams) powdered sugar
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons (45 grams) butter, melted
- 1 tablespoon milk
- 2 tablespoons orange juice
- 1/2 tablespoon orange zest
Instructions
- Craft the cranberry filling by combining ingredients in a saucepan, heating over medium-high temperature until cranberries burst and release their vibrant juices.
- Continue simmering the mixture, stirring occasionally, allowing the filling to thicken and develop a rich, concentrated flavor. Remove from heat and let cool completely.
- Prepare the dough base by gently warming milk and butter in a microwave-safe container, ensuring the temperature is lukewarm and inviting for the yeast.
- Activate the yeast by allowing it to dissolve and bloom in the warm liquid mixture, creating a foundation for soft, pillowy rolls.
- Blend dry ingredients in a large mixing bowl, creating a soft flour landscape seasoned with sugar and salt.
- Incorporate the liquid mixture and egg into the dry ingredients, mixing thoroughly until a cohesive dough begins to form.
- Infuse the dough with bright orange zest, adding a citrusy complexity to the roll’s flavor profile.
- Knead the dough using a dough hook, gradually introducing additional flour until the texture becomes smooth, elastic, and supple.
- Allow the dough to rest and relax, giving the gluten an opportunity to develop and create a tender structure.
- Transform the dough into a expansive rectangle on a generously floured surface, creating a canvas for the filling.
- Distribute the orange filling evenly across the dough, followed by carefully spooning the cranberry mixture, leaving a small border around the edges.
- Roll the dough into a tight, precise log, sealing the edges to preserve the filling’s integrity.
- Slice the log into uniform rolls, each approximately 1½ inches thick, revealing swirls of crimson and citrus.
- Nestle the rolls in a prepared baking dish, allowing them to rise in a warm environment until they become puffy and interconnected.
- Bake until the rolls transform into a golden, aromatic masterpiece that promises indulgent flavor in every bite.
Notes
- Ensure cranberries are fresh and plump for the most vibrant filling, as older berries might affect the texture and flavor.
- Control heat carefully when cooking cranberry mixture to prevent burning and achieve perfect jammy consistency.
- Warm environment is crucial for dough rising, so place the covered rolls near a preheated oven or in a slightly warm spot.
- Test yeast’s freshness beforehand by mixing it with warm milk and watching for bubbling, which indicates active fermentation.
- Replace all-purpose flour with gluten-free blend for celiac-friendly version, but expect slightly different texture.
- Swap dairy milk with almond or oat milk for a vegan adaptation, keeping liquid-to-flour ratio consistent.
- Freeze unbaked rolls after cutting for convenient make-ahead breakfast option, thawing overnight before baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 310
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg