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Cranberry Orange Sweet Rolls

Cranberry Orange Sweet Rolls drizzled with icing on a white platter
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Soft and fluffy Cranberry Orange Sweet Rolls infused with orange blossom water, filled with tangy-sweet cranberry filling, and topped with a citrus glaze. Perfect for holiday breakfasts or festive brunches.

Ingredients

Scale
  • 1 cup warm milk (105°F – 115°F), divided
  • 2 ¼ tsp active dry yeast (1 packet)
  • ⅓ cup granulated sugar, plus 1 tablespoon
  • 6 tablespoons unsalted butter, melted and cooled
  • ¼ cup plain Greek yogurt
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon orange blossom water
  • Zest of 1 orange
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • 1 cup fresh or frozen cranberries
  • ½ cup granulated sugar (for filling)
  • 1 tablespoon unsalted butter (for filling)
  • 1 tablespoon vanilla extract (for filling)
  • 1 cup confectioners’ sugar, sifted
  • 1 teaspoon orange blossom water (for glaze)
  • 2–3 tablespoons milk (for glaze)

Instructions

  1. In a small bowl, mix ¾ cup warm milk, 1 tablespoon sugar, and yeast. Let stand for 5 minutes until foamy.
  2. In a stand mixer, combine remaining sugar, melted butter, yogurt, egg, vanilla, orange blossom water, orange zest, salt, and remaining milk.
  3. Add half of the flour, then the yeast mixture. Switch to dough hook and gradually mix in the rest of the flour until dough is smooth and elastic.
  4. Place dough in an oiled bowl, cover loosely, and let rise in a warm place for 1 hour, until doubled.
  5. Meanwhile, make the filling by simmering cranberries, sugar, and water until thickened. Process with butter and vanilla until smooth. Refrigerate.
  6. Punch down dough and let rest for 5 minutes. Roll into a 21×13-inch rectangle. Spread cranberry filling, fold in thirds, and cut into 12 strips.
  7. Twist each strip into a knot, tuck ends under, and place on a lined baking sheet. Let rise again for 30 minutes.
  8. Preheat oven to 350°F and bake rolls for 15–20 minutes until golden brown.
  9. While warm, drizzle with glaze made from confectioners’ sugar, orange blossom water, and milk.
  10. Let cool for 10 minutes and serve warm.

Notes

  • Use orange extract if orange blossom water is unavailable.
  • Filling can be made up to 1 week ahead and refrigerated.
  • Freeze baked rolls for up to 3 months; thaw and reheat before serving.
  • Shape and refrigerate overnight for fresh baking the next morning.
  • Do not overfill or the filling may leak during baking.

Nutrition

Find it online: https://recipeeasily.com/cranberry-orange-sweet-rolls-dessert/