The kitchen smells like a winter hug — bright citrus and cozy cinnamon weaving through the air as I roll out dough that feels soft and bouncy under my hands. I grew up with holidays that meant trays of sticky, warm rolls and everyone lingering for “just one more,” so making these Cranberry Orange Sweet Rolls always sends me straight back to barefoot mornings and toe-warming mugs of coffee. They taste like a festive morning: tangy orange, tart little pops of cranberry, and that melt-in-your-mouth sweet dough that begs to be pulled apart. If you want a recipe that looks fancy but behaves like a home-cook’s ally, this one’s for you — it fills the house with a smell that makes neighbors curious and hands reach for the baking sheet.
Quick Facts
- Yield: Serves 8
- Prep Time: 45 minutes
- Cook Time: 20–25 minutes
- Total Time: 130 minutes
Why This Recipe is Awesome
These rolls hit that sweet spot: pillowy, slightly chewy dough, tangy bursts from dried cranberries, and a bright orange glaze that shines. They smell like holidays and taste like comfort — and they actually come together without a pro-level technique. Bonus: the kitchen fills with a scent so good your family will wander in asking when breakfast is ready. It’s so easy even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup whole milk, warmed to about 110°F
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 3 1/2 cups all-purpose flour, plus extra for rolling
- 1 tsp salt
- 1 tsp vanilla extract
- 1 tbsp orange zest (from about 1 medium orange)
- 1 cup dried cranberries
- 1/3 cup brown sugar, packed (for the filling)
- 2 tbsp unsalted butter, softened (for the filling)
- 1 tsp ground cinnamon
For the Sauce / Garnish (optional):
- 1 1/2 cups powdered sugar
- 2–3 tbsp fresh orange juice (use more for a thinner glaze)
- 1 tsp vanilla extract
- Extra orange zest or a few whole cranberries for garnish
How I Make It
Step 1:
Warm the milk to about 110°F — it should feel like a warm bath, not hot. Sprinkle the yeast over the milk and add a pinch of sugar. Let it sit for 5 minutes until it looks foamy on top (that little fizz tells you the yeast wakes up). In a big bowl, whisk the egg, melted butter, remaining granulated sugar, vanilla, and orange zest. Stir in the foamy yeast mixture.
Step 2:
Add the flour and salt and stir with a wooden spoon until it forms a shaggy dough. Turn it onto a floured surface and knead for about 6–8 minutes until the dough feels smooth and slightly tacky (not sticky). If the dough clings to your hands, sprinkle on a teaspoon of flour at a time. I like to clap my hands to get the flour off — it makes me feel fancy.
Step 3:
Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm spot until doubled, about 60 minutes. While it rises, mix the filling: mash the softened butter into the brown sugar, stir in cinnamon, and fold in the dried cranberries.
Step 4:
Punch the dough down and roll it into a rectangle about 12×16 inches on a floured surface. Spread the cranberry-brown sugar filling evenly, leaving a 1/2-inch border. Roll the dough tightly from the long side into a log and pinch the seam closed. Slice into 8 even rolls (use floss or a serrated knife for clean cuts). Place the rolls in a greased 9×13 pan, cover, and let rise another 20–30 minutes until puffy.
Step 5:
Preheat your oven to 350°F. Bake the rolls for 20–25 minutes until the tops turn golden and you hear a slight hollow sound when you tap them. While they bake, whisk powdered sugar, orange juice, and vanilla into a smooth glaze. As soon as the rolls come out, drizzle the glaze so it melts into the warm layers. Sprinkle extra orange zest or a few cranberries for a pop of color. Let them cool for 10 minutes before serving so the glaze sets a bit.
Pro Tips
- Warm milk to 110°F exactly — too hot kills the yeast, too cool slows it down.
- If your dried cranberries are hard, soak them in hot water for 5 minutes and drain so they stay juicy in the rolls.
- Use dental floss to slice rolls for perfectly clean edges without squashing the swirl.
- You can speed up the first rise by placing the dough in the oven with the light on — I stash it there when my kitchen feels chilly.
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 add deeper tartness.
- Use coconut oil instead of butter for a dairy-free option; texture shifts slightly toward tender but loses some buttery flavor.
- For gluten-free, use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if the blend lacks it; the rolls will be more delicate.
- Replace whole milk with almond or oat milk for dairy-free — add 1 tbsp extra butter (or coconut oil) to keep richness.
Variations & Tips
- Add 1/2 cup chopped toasted pecans to the filling for crunch.
- Stir 2 tbsp orange liqueur (like Grand Marnier) into the glaze for a boozy brunch treat.
- Make mini rolls: cut the log into 12–15 pieces and bake in a muffin tin for neat individual portions.
- For a mapley twist, swap brown sugar in the filling for 1/3 cup maple syrup and reduce butter to 1 tbsp.
- Make savory-sweet: omit powdered sugar glaze and add a cream cheese frosting with a pinch of salt for tangy contrast.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the rolls in the pan, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 30–45 minutes, then bake as directed. You can also freeze the unbaked rolls for up to 2 months; thaw in the fridge overnight before rising and baking.
- Can I double the recipe?
- Sure thing. Use two 9×13 pans or one larger pan if you want deeper rolls. Double the rise time a little if your dough feels dense — it needs that extra lift.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly different texture — more tender, less flaky.
- How do I know it’s done?
- The tops should turn golden brown, and the rolls will sound slightly hollow when tapped. An instant-read thermometer in the center reads about 190–200°F when fully baked.
- What if I don’t have ingredient X?
- Swap orange zest with 1 tsp orange extract if you lack fresh oranges. If you run out of brown sugar, mix 1/3 cup granulated sugar with 1 tbsp molasses.
How I Like to Serve It
I serve these warm with a pat of butter (yes, butter on buttery rolls — don’t judge). Pair them with strong coffee or a cozy chai; the citrus cuts through so nicely with coffee’s bitterness. They work for holiday brunch, a slow Sunday breakfast, or a potluck where you want to disappear before any crumbs return. Leftovers? Toast lightly and slather with cream cheese for an afternoon pick-me-up.
Notes
- Store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for 5 days. Reheat at 300°F for 8–10 minutes to freshen them.
- These rolls contain no meat; if you serve with any protein, safe cooking temps apply (e.g., chicken 165°F).
Final Thoughts
Closing: Go bake these and let your kitchen smell irresistible — then enjoy the happy faces when you pull the tray out of the oven. Now go impress someone — or just yourself — with your homemade masterpiece!