If you’re searching for a treat that dazzles at brunch or brightens a holiday table, Cranberry Orange Sweet Rolls are the answer. Imagine soft, pillowy sweet rolls swirled with tangy orange marmalade, bursts of juicy cranberries, and a sparkling citrus glaze drizzled over the top. Every bite combines tart, sweet, and zesty flavors that pop with color and feel downright celebratory. Whether you’re baking for family, friends, or just yourself, these rolls never fail to steal the show — or the last spot on the plate!
Ingredients You’ll Need
The ingredient list for Cranberry Orange Sweet Rolls is joyfully straightforward, with each component playing a role in creating their irresistible taste and gorgeous appearance. From the tender dough to the zesty filling and creamy glaze, here’s how each item brings something special to the pan.
- Warm milk (3/4 cup, about 110°F): Activates the yeast and gives the dough a delicate, fluffy rise.
- Granulated sugar (1/4 cup): Adds sweetness and helps the yeast work its magic.
- Active dry yeast (2 1/4 teaspoons, 1 packet): Powers the rise and creates those perfect, airy layers.
- Unsalted butter (1/4 cup, melted): Lends richness and keeps the crumb ultra-soft.
- Large egg (1): Adds structure, tenderness, and helps bind everything together.
- Salt (1/2 teaspoon): Balances the sweetness and wakes up all the flavors.
- All-purpose flour (2 3/4 cups): The sturdy, reliable base for a cloud-like dough.
- Orange marmalade (1/2 cup): Delivers citrusy tang and creates a lush, sticky swirl in every roll.
- Fresh or frozen cranberries (1 cup, chopped): Offer bursts of tartness and gorgeous color — if using frozen, no need to thaw!
- Brown sugar (1/4 cup): Melts into the filling, deepening the sweetness and keeping things gooey.
- Orange zest (1 teaspoon): Packs an aromatic punch and extra orange flavor.
- Powdered sugar (1 cup): The backbone of a smooth, glossy glaze.
- Orange juice (2–3 tablespoons): Turns the glaze citrusy and pourable.
- Vanilla extract (1/2 teaspoon): Brings mellow warmth to round out the flavors.
How to Make Cranberry Orange Sweet Rolls
Step 1: Make the Dough
Start by gathering your warm milk, sugar, and yeast in a big mixing bowl. Give them a gentle stir and let the mixture rest for about 5 to 10 minutes — you’ll know it’s ready when it looks foamy and smells a little like fresh bread. Stir in the melted butter, egg, and salt, then slowly add your flour. Mix and knead until the dough is smooth, soft, and stretchy. Transfer it to a greased bowl, cover, and let it rise somewhere cozy for an hour, or until it’s noticeably puffy and doubled in size. This patience pays off with light, fluffy rolls!
Step 2: Shape and Fill the Rolls
Once the dough has risen, gently punch it down (this is oddly satisfying), and roll it out on a lightly floured surface into a big rectangle, about 12×16 inches. Spread the orange marmalade edge to edge — don’t be shy. In a small bowl, toss together your chopped cranberries, brown sugar, and zesty orange peel, then sprinkle this jewel-toned mixture evenly over the marmalade. You want bright bursts of cranberry in every mouthful.
Step 3: Roll, Slice, and Second Rise
With a steady hand, roll the dough up tightly from the long edge into a neat log. Slice into twelve even pieces (use a sharp knife or unflavored dental floss for super clean cuts) and nestle them into a greased 9×13-inch baking dish. Cover once again and let the rolls rise for 30 to 45 minutes until they’re plump and puffed — this gives you time to preheat your oven and maybe brew yourself a celebratory cup of coffee.
Step 4: Bake to Golden Perfection
Preheat your oven to 350°F. Once the rolls look pillowy and fill the pan, slide them onto the middle rack and bake for 22 to 25 minutes. They should emerge lightly golden and cooked through, their scent filling your kitchen with citrusy, yeasty notes. Let them cool for just a bit (waiting is hard — but worth it for the perfect glaze drizzle).
Step 5: Glaze and Serve
Whisk together the powdered sugar, orange juice, and vanilla until smooth and beautiful — the consistency should be pourable but not runny. Generously drizzle the glaze over your warm Cranberry Orange Sweet Rolls, letting it pool in the crevices and drip down the sides. Serve immediately, and marvel at the cheerful swirls and glistening glaze!
How to Serve Cranberry Orange Sweet Rolls
Garnishes
Add a little extra pop by sprinkling more fresh orange zest or a few curls of candied orange peel over the glazed rolls. If you’ve got leftover cranberries, tuck a few on the platter for color. Chopped toasted pecans or walnuts are another lovely finishing touch for extra crunch and warmth.
Side Dishes
Pair your Cranberry Orange Sweet Rolls with creamy scrambled eggs, crisp bacon, or a vibrant fruit salad for an inviting brunch spread. They’re also delightful with a dollop of Greek yogurt or alongside a hot cup of coffee or spiced tea for cozy mornings or relaxing afternoons.
Creative Ways to Present
Serve these sweet rolls on a vintage cake stand or arrange them in a wreath shape on a round platter for holiday gatherings. For a festive brunch, mix and match with other breakfast pastries, or wrap individual rolls in parchment for a portable treat at picnics or potlucks.
Make Ahead and Storage
Storing Leftovers
If you have leftover Cranberry Orange Sweet Rolls, cover the dish tightly with foil or transfer rolls to an airtight container. They’ll keep at room temperature for up to 2 days, or in the fridge for up to 4 days — though they rarely last that long!
Freezing
You can freeze the baked (and cooled) sweet rolls by wrapping them individually or as a whole pan in plastic wrap and foil. When you’re ready, thaw overnight in the fridge and warm as you like. Alternatively, assemble the rolls ahead, freeze the unbaked rolls in the pan, and bake straight from the freezer (add extra baking time).
Reheating
To recapture that “just-baked” magic, reheat rolls in the microwave for about 15–20 seconds per roll, or in a 300°F oven for 8–10 minutes. If reheating a big batch, loosely cover with foil to prevent the glaze from burning and keep the rolls soft.
FAQs
Can I make Cranberry Orange Sweet Rolls the night before?
Yes! You can assemble the rolls, cover the pan tightly, and place in the fridge overnight. The next morning, let them come to room temperature and rise for about 30–45 minutes before baking as usual.
What if I only have dried cranberries?
Not a problem. Substitute an equal amount of dried cranberries, but reduce the total slightly (about 3/4 cup) as they’re sweeter and more concentrated than fresh or frozen. If you’d like them a bit plumper, soak in hot orange juice for 10 minutes and drain well before using.
Can I add nuts to the filling?
Absolutely. Chopped pecans or walnuts make a delicious, crunchy addition to the cranberry-orange filling. Add up to 1/2 cup for a lovely texture contrast and extra holiday flair.
Do these sweet rolls freeze well after baking?
Yes! Cranberry Orange Sweet Rolls can be frozen after baking. Wrap tightly and freeze for up to 2 months. When you’re ready to enjoy them, let thaw and rewarm so they taste freshly baked.
How do I get my rolls extra fluffy?
Be sure to knead the dough until it’s smooth and elastic, let it rise until truly doubled in size, and don’t rush the second rise in the pan. Using fresh yeast and ensuring your milk is warm but not hot makes a remarkable difference too.
Final Thoughts
Baking Cranberry Orange Sweet Rolls brings pure, colorful joy to any table and fills your kitchen with the unbeatable scent of home. Whether you keep them classic or add your own twist, give these a try and watch them disappear. There’s truly nothing like sharing these rolls, warm from the oven, with the people you love most!
Print
Cranberry Orange Sweet Rolls Recipe
- Total Time: 2 hours (including rise time)
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Delight your family and friends with these irresistible Cranberry Orange Sweet Rolls. A perfect blend of tangy cranberries and zesty orange flavors wrapped in a soft, pillowy dough, topped with a sweet orange glaze.
Ingredients
For the dough:
- 3/4 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon salt
- 2 3/4 cups all-purpose flour
For the filling:
- 1/2 cup orange marmalade
- 1 cup fresh or frozen cranberries, chopped
- 1/4 cup brown sugar
- 1 teaspoon orange zest
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
- 1/2 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add melted butter, egg, and salt, and stir to combine.
- Gradually mix in the flour until a soft dough forms. Knead by hand or with a dough hook for 5–7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and roll it out on a floured surface into a 12×16-inch rectangle.
- Spread the orange marmalade evenly over the surface. Mix chopped cranberries, brown sugar, and orange zest in a small bowl, then sprinkle over the marmalade.
- Roll up the dough into a log and cut into 12 equal rolls. Place the rolls in a greased baking dish.
- Cover and let rise for 30–45 minutes, or until puffy.
- Preheat oven to 350°F. Bake the rolls for 22–25 minutes or until golden and cooked through.
- Whisk together the powdered sugar, orange juice, and vanilla for the glaze. Drizzle over the warm rolls before serving.
Notes
- You can make the dough ahead of time and refrigerate overnight before baking.
- Dried cranberries can be used instead of fresh—just reduce the amount slightly.
- Add chopped nuts like pecans or walnuts for extra texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 20g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
