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Perfect Cranberry Orange Sweet Rolls with Easy Cream Cheese Glaze

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Soft, fluffy sweet rolls filled with a tart-sweet cranberry orange filling and topped with a rich cream cheese glaze. Perfect for holiday mornings or cozy weekends.

Ingredients

Scale
  • 3 ½ cups all-purpose flour, plus more for dusting
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup warm milk (about 110°F)
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • Zest of 1 medium orange
  • ½ teaspoon salt
  • 2 cups fresh or frozen cranberries
  • ¾ cup granulated sugar (for filling)
  • ¼ cup freshly squeezed orange juice
  • Zest of 1 medium orange (for filling)
  • 2 tablespoons unsalted butter, softened (for filling)
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons orange juice (for glaze)

Instructions

  1. In a small bowl, combine warm milk (about 110°F) with 1 tablespoon of the sugar and the yeast. Let sit for 5-10 minutes until frothy.
  2. In a large mixing bowl, whisk together flour, remaining sugar, salt, and orange zest. Add frothy yeast mixture, melted butter, and egg. Mix until a shaggy dough forms.
  3. Knead with a dough hook on medium-low speed for 6-8 minutes (or by hand for 8-10 minutes) until smooth and elastic. Add a tablespoon of flour at a time if needed.
  4. Place dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm spot for about 1 hour until doubled in size.
  5. While dough rises, make the filling: In a medium saucepan, combine cranberries, ¾ cup sugar, ¼ cup orange juice, and orange zest. Cook over medium heat, stirring occasionally, until cranberries burst and mixture thickens (8-10 minutes). Let cool completely.
  6. Once dough has doubled, punch it down and turn onto a lightly floured surface. Roll into a 12×18-inch rectangle (about ¼-inch thick).
  7. Spread softened butter evenly over dough, leaving a 1-inch border on the long side opposite you. Spread cooled cranberry filling over buttered area.
  8. Starting from the long side closest to you, roll dough tightly into a log. Pinch seam to seal. Cut into 12 equal pieces (about 1½ inches each).
  9. Place rolls in a greased 9×13-inch baking dish, cut-side up. Cover and let rise for 30-45 minutes until puffy and touching.
  10. Preheat oven to 350°F. Bake rolls for 22-28 minutes until golden brown and filling is bubbly. Tent with foil if browning too quickly. Let cool in pan for 10 minutes.
  11. While rolls cool, beat together cream cheese, powdered sugar, vanilla extract, and 2 tablespoons orange juice until smooth. Add more orange juice for thinner glaze.
  12. Drizzle glaze generously over warm rolls. Serve warm.

Notes

Let the cranberry filling cool completely before spreading to avoid melting the butter. Use a serrated knife or unwaxed dental floss for clean cuts. Glaze while warm (not hot) for best results. For overnight rolls, assemble and refrigerate; let sit at room temperature for 30 minutes before baking.

Nutrition

Keywords: cranberry orange sweet rolls, cream cheese glaze, holiday breakfast, brunch, sweet rolls

Find it online: https://novanosh.com/perfect-cranberry-orange-sweet-rolls-with-easy-cream-cheese-glaze/