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Best Homemade Cranberry Orange Sweet Rolls with Glaze

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These homemade cranberry orange sweet rolls are soft, tender, and filled with tart cranberries and bright citrus zest, topped with a creamy cream cheese glaze. They’re a perfect cozy morning treat that brings back the magic of a beloved bakery.

Ingredients

Scale
  • 3 ½ cups all-purpose flour, plus more for dusting
  • 1 packet active dry yeast (about 2 ¼ teaspoons)
  • 1 cup warm milk (whole milk preferred, heated to 110°F)
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 tablespoon orange zest (from about 1 large orange)
  • ½ teaspoon salt
  • 1 ½ cups fresh or frozen cranberries, roughly chopped
  • ½ cup granulated sugar (for filling)
  • ¼ cup orange juice, freshly squeezed
  • 1 tablespoon orange zest (for filling)
  • 2 tablespoons unsalted butter, softened (for filling)
  • 1 teaspoon ground cinnamon
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 2 tablespoons orange juice, freshly squeezed (for glaze)
  • ½ teaspoon vanilla extract

Instructions

  1. In a small bowl, combine chopped cranberries, ½ cup granulated sugar, ¼ cup orange juice, and 1 tablespoon orange zest. Stir well, cover, and let sit at room temperature for at least 30 minutes to macerate.
  2. In the bowl of a stand mixer (or large mixing bowl), combine warm milk (110°F), 1 tablespoon of the granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
  3. Add remaining sugar (about 3 tablespoons), melted butter, egg, orange zest, and salt to the yeast mixture. Mix on low speed until combined. Gradually add flour, 1 cup at a time, mixing until a shaggy dough forms. Switch to dough hook and knead on medium-low speed for 6-8 minutes (or knead by hand for 8-10 minutes) until smooth and elastic.
  4. Shape dough into a ball and place in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a towel and let rise in a warm, draft-free spot for 1 to 1.5 hours, until doubled in size.
  5. Drain the macerated cranberries, reserving the liquid. In a small bowl, mix softened butter, cinnamon, and 1 tablespoon of the reserved cranberry syrup. Set aside.
  6. Punch down the risen dough and turn onto a lightly floured surface. Roll into a 12×18-inch rectangle, about ¼-inch thick. Spread the butter-cinnamon mixture evenly over the dough, leaving a 1-inch border on one long edge. Sprinkle drained cranberries evenly over the butter mixture. Starting from the long edge opposite the border, tightly roll the dough into a log and pinch the seam to seal.
  7. Using a sharp knife or bench scraper, cut the log into 12 equal slices, about 1.5 inches thick. Place rolls cut-side up in a greased 9×13-inch baking dish.
  8. Cover the dish with plastic wrap or a towel and let rolls rise for another 30-45 minutes, until puffy and touching each other. Meanwhile, preheat oven to 375°F (190°C).
  9. Bake rolls for 20-25 minutes, until golden brown and filling is bubbly (internal temperature should reach 190°F). If tops brown too quickly, tent loosely with foil after 15 minutes. Let cool in pan for 10 minutes.
  10. While rolls cool, beat softened cream cheese, powdered sugar, orange juice, and vanilla extract together until smooth and creamy. Drizzle glaze generously over warm rolls. Serve warm.

Notes

Don’t skip the maceration step—it prevents soggy rolls. Use dental floss for cleaner cuts. Let rolls cool 10 minutes before glazing. For make-ahead, assemble and refrigerate overnight; let sit at room temperature 30 minutes before baking.

Nutrition

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

Find it online: https://clunkcook.com/best-homemade-cranberry-orange-sweet-rolls-with-glaze/