Get ready to indulge in the ultimate treat that brings together the comforting flavors of a cinnamon roll with a delightful cranberry and orange twist. This delicious combination of fall flavors will surely put you in the holiday spirit. These delightful swirls feature a soft and fluffy tangzhong dough, a blend of brown sugar, cinnamon butter, and cranberry sauce, creating a perfect balance of sweetness and tartness that will leave you craving for more. Topped with a creamy sweet orange glaze and baked in a touch of heavy cream, this dessert (or breakfast!) is destined to steal the show at your next holiday gathering.
Cranberry Cinnamon Rolls
Ingredients
**For the Dough:**
- 1/3 cup plus 1/2 cup whole milk
- 3 tablespoons packed dark brown sugar divided
- 2 1/4 teaspoons 1/4 oz. active dry yeast
- 1/4 cup 30 g. plus 3 cups (360 g.) bread flour
- 2 large eggs at room temperature
- 6 tablespoons unsalted butter melted and slightly cooled
- 2 teaspoons finely grated orange zest
- 1 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- Cooking spray
**For the Filling:**
- 2 cups frozen or fresh cranberries 8 oz.
- 1/4 cup fresh orange juice
- 1/4 cup plus 5 tablespoons packed dark brown sugar
- 6 tablespoons unsalted butter softened
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- Bread flour for the surface
**For the Glaze:**
- 2 cups 230 g. confectioners’ sugar
- 1/4 cup heavy cream
- 2 teaspoons finely grated orange zest
- 2 tablespoons fresh orange juice
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
Instructions
**For the Dough:**
- – Warm 1/3 cup milk and 1 tablespoon brown sugar in a microwave-safe bowl until it reaches 110°F. Stir in the yeast and let it sit until foamy, about 5 to 10 minutes.
- – Whisk 1/4 cup flour and remaining 1/2 cup milk until smooth in another bowl. Microwave until smooth, stirring between each interval, for about 1 minute.
- – In a stand mixer bowl, combine the yeast mixture, flour mixture, eggs, melted butter, orange zest, salt, vanilla, remaining brown sugar, and 3 cups flour. Beat until the dough starts to pull away from the sides and is slightly sticky, about 10 to 12 minutes.
- – Place the dough in a greased bowl, cover with plastic wrap, and let it rise until doubled in size, about 1 hour.
**For the Filling:**
- – In a saucepan, cook cranberries, orange juice, and 1/4 cup brown sugar until the cranberries burst and the mixture thickens, about 15 minutes. Let it cool.
- – In a small bowl, mix butter, cinnamon, cardamom, and 5 tablespoons brown sugar until smooth.
**Assembly:**
- – Roll out the dough into an 18″x10″ rectangle on a floured surface.
- – Spread the brown sugar butter mixture over the dough, followed by the cranberry sauce.
- – Roll up the dough tightly and cut into 12 equal sections.
- – Place the rolls in a cast-iron skillet, cover, and let them rise until almost doubled, about 1 hour.
- – Preheat the oven to 350°F. Brush the rolls with egg wash and pour cream over them.
- – Bake until golden brown and the cream is absorbed, about 28 to 32 minutes. Let them cool for 10 minutes.
**For the Glaze:**
- – Whisk together confectioners’ sugar, cream, orange zest, orange juice, vanilla, and salt until smooth. Add more sugar if desired for a thicker consistency.
- – Drizzle the glaze over the rolls before serving.