My grandmother kept a little recipe card for these rolls tucked into a cookbook stained with decades of spills, and every holiday morning smelled like cinnamon-sugar and orange zest because of her. I still hear the soft thump of her rolling pin and the satisfied sigh when she slid a tray of swirled, glossy rolls into the oven. Making Cranberry Orange Rolls now feels like inviting that warm, cozy kitchen back into my own house — sticky fingers, laughing kids, and a counter dusted with flour. The tang of **orange**, the sweet chew of **dried cranberries**, and a buttery swirl make them the kind of treat you reach for before breakfast and somehow call “dessert” at noon.
Quick Facts
- Yield: Serves 8
- Prep Time: 25 minutes active
- Cook Time: 20–25 minutes
- Total Time: 135 minutes (including rises)
Why This Recipe is Awesome
These Cranberry Orange Rolls balance bright citrus with chewy berries and that melt-in-your-mouth, buttery dough. They bake up with shiny, golden tops and soft, pillowy centers — perfect for brunch, holiday mornings, or any time you want your kitchen to smell like festive magic. They’re surprisingly simple: if you can stir, knead a little, and be patient with rising, you’ll have bakery-quality rolls at home. And yes, they’re so comforting even your cozy socks will feel jealous.
Ingredients
For the Main Dish:
- 2 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- ¾ cup whole milk, warmed to about 110°F
- 3 tbsp granulated sugar
- ¼ cup unsalted butter, melted + extra for brushing
- 1 large egg, room temperature
- ½ tsp salt
- 1 cup dried cranberries
- 1 tbsp orange zest (from 1 medium orange)
- 2 tbsp fresh orange juice
- ½ cup packed brown sugar
- 1 tsp ground cinnamon
For the Glaze:
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1–2 tbsp fresh orange juice (to thin)
- Pinch of salt
How I Make It
Step 1:
Warm the milk to about 110°F (it should feel warm, not hot) and sprinkle the **active dry yeast** and a pinch of sugar over it. Wait 5–10 minutes until the mixture gets foamy — that little bubble cap tells you the yeast wakes up. Meanwhile, whisk together the **flour**, remaining sugar, and **salt** in a big bowl. I love the soft, yeasty smell that starts to bloom once the yeast wakes up.
Step 2:
Stir the foamy yeast into the dry ingredients with the **melted butter** and **egg**. Add the **orange zest** and **orange juice** now so the dough takes on that bright citrus scent. Mix until a shaggy dough forms, then knead on a lightly floured surface for about 6–8 minutes until the dough feels smooth and slightly springy. If you have a stand mixer, use the dough hook for 5–6 minutes instead. Avoid adding too much flour — the dough should feel soft and pliable, not rock-hard.
Step 3:
Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot until doubled — about 60 minutes. I pop mine near a sunny window or on top of the oven (turned off). You’ll notice the dough puff up and smell faintly sweet and yeasty — that’s your cue it’s ready.
Step 4:
Punch the dough down gently, then roll it into a roughly 12×16-inch rectangle. Spread about 2 tbsp softened butter over the dough, then sprinkle the **brown sugar**, **cinnamon**, **dried cranberries**, and a bit more **orange zest** evenly. Starting at the long edge, roll the dough into a tight log and pinch the seam closed. Cut into 8 even rolls and place them in a greased 9×13-inch pan. Cover and let rise another 30 minutes until puffed. Preheat the oven to 375°F while they finish rising.
Step 5:
Brush the tops with melted butter and bake at 375°F for 20–25 minutes, until the tops turn golden brown and the center rolls sound slightly hollow when tapped. While they bake, beat together cream cheese, powdered sugar, a splash of orange juice, and a pinch of salt to make a silky glaze. Drizzle or spread the glaze over warm rolls and watch it melt into glossy rivers between the swirls — irresistible.
Pro Tips
- For the fluffiest texture, don’t skimp on kneading — it builds the gluten network that gives rolls their chew.
- If your kitchen is cold, warm the oven to 200°F for 2 minutes, turn it off, and set the covered dough inside to rise.
- Soak dried cranberries in a tablespoon of warm orange juice for 5 minutes if they feel rock-hard; it plumps them up without adding sweetness.
- Use room-temperature ingredients to help the dough come together more evenly.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap **dried cranberries** for chopped dried cherries or raisins — cherries keep the tart-sweet vibe.
- Use ¼ cup honey or maple syrup instead of granulated sugar for a deeper flavor; reduce milk by 1–2 tbsp if the dough feels too wet.
- For a dairy-free option, replace butter with vegan butter and use a dairy-free cream cheese for the glaze.
- To make them gluten-free, use a cup-for-cup gluten-free flour blend plus 1 tsp xanthan gum and watch hydration — you may need a touch more liquid.
Variations & Tips
- Add toasted pecans or chopped walnuts to the filling for crunch.
- Swap orange zest for lemon zest and use dried blueberries for a lemon-blueberry roll twist.
- Make mini rolls in a muffin tin for grab-and-go bites — reduce bake time by 5–7 minutes.
- Add a splash of vanilla or almond extract to the glaze for extra warmth.
- For a savory spin, skip the sugar, use herbs, chopped cranberries, and a sharp cheddar — unexpected and delicious.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! You can assemble the rolls, cover tightly, and refrigerate overnight. Let them sit at room temperature for about 30–45 minutes before baking, then bake as directed. For longer storage, freeze baked rolls and reheat gently in a low oven.
- Can I double the recipe?
- Sure thing. Use two 9×13 pans or a larger baking dish. Keep an eye on rise times — larger batches might take a bit longer to rise, and bake time may increase by 5–8 minutes.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so use about 3 tbsp oil instead of ¼ cup butter) and brush with melted vegan butter after baking for flavor if needed.
- How do I know it’s done?
- Look for golden-brown tops, edges pulling slightly from the pan, and a hollow sound when you tap the center roll. An internal temp around 190–200°F in the center indicates fully baked, but visual cues work great too.
- What if I don’t have ingredient X?
- No orange? Use 1 tsp vanilla and a splash of lemon juice. No cream cheese for the glaze? Use powdered sugar with a bit more orange juice and a pinch of salt for a bright, simple glaze.
How I Like to Serve It
I love serving these warm, straight from the oven with a steaming mug of coffee or a cinnamon-spiced tea. They shine at holiday brunches, picnic mornings, or lazy Sundays where everyone lingers at the table. For a party, set them on a platter with extra glaze and a bowl of whipped cream on the side — they disappear fast.
Notes
- Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat gently at 300°F for 10–12 minutes from frozen.
- Not applicable here, but safe cooking temp reminders: cook poultry to 165°F when relevant.
Final Thoughts
Closing: Go on — bake a batch, fill your kitchen with citrusy, sweet smells, and treat someone (or yourself) to warm, gooey Cranberry Orange Rolls. You’ll feel proud, and it’ll taste like a hug.