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Cranberry Orange Rolls

Rated as 4.25 out of 5 Stars
113

"A different take on sticky cinnamon rolls! I like to frost these cranberry buns with a simple vanilla glaze, but feel free to use any kind of icing you like!"
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Ingredients

2 h 45 m servings 298
Original recipe yields 15 servings (15 rolls)

Directions

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  1. Mix warm milk, sugar, and yeast together in a small bowl until dissolved. Set aside and allow yeast to proof until foamy.
  2. Whisk eggs and cooled melted butter together in a bowl and set aside.
  3. Whisk 2 cups all-purpose flour, whole wheat flour, sugar, and salt together in a large bowl. Pour yeast mixture into flour mixture and stir gently to combine. Mix in egg mixture and continue to stir until a sticky dough forms.
  4. Turn out onto a lightly floured surface and knead in remaining 1/2 cup all-purpose flour a little at a time until dough is no longer sticky. Continue kneading until dough is smooth and elastic, 8 to 10 minutes, using additional flour if necessary. Place dough into a greased bowl and turn to coat. Cover and place in a warm, draft-free area. Allow dough to rise until doubled in size, 1 to 2 hours.
  5. Meanwhile, combine cranberries, brown sugar, orange juice, orange zest, cornstarch, vanilla extract, cinnamon, cloves, nutmeg, and salt in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble and thicken slightly, about 5 minutes. Remove from heat and allow filling to cool to room temperature.
  6. Line a 9x13-inch baking pan and a 6-inch cake pan with parchment paper and lightly grease both pans.
  7. Turn risen dough out onto a lightly floured surface. Roll out into a rectangle approximately 21x14 inches. Place cranberry filling on the dough leaving a 1/2-inch border on all sides. Roll dough up starting at a long side. Pinch ends to seal dough and lay seam-side down on a cutting board. Use a very sharp or serrated knife to cut into 15 rolls, each about 1 1/4-inch thick. Place rolls cut-side up in the prepared pans, 12 in the baking pan and 3 in the cake pan.
  8. Loosely cover pans and allow rolls to rise until doubled in size, 30 to 45 minutes.
  9. Preheat the oven to 350 degrees F (175 degrees C).
  10. Bake in the preheated oven until buns are golden brown on top, 22 to 27 minutes. Allow to cool in the pans for several minutes before transferring to a serving plate.
  11. Whisk confectioners' sugar, heavy cream, vanilla extract, and salt together in a bowl until smooth. Add more cream to thin or more sugar to thicken, if needed. Pour glaze over slightly warm rolls before serving.

Footnotes

  • Cook's Note:
  • You can use fresh or frozen cranberries.

Nutrition Facts


Per Serving: 298 calories; 6.7 55.1 5.7 41 227 Full nutrition

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Reviews

Read all reviews 20
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Really good! Could use a bit more filling and mine were a little dryer than I would have liked, but the flavor and instructions were excellent! Thanks for your contribution!

Most helpful critical review

I love the tart of the cranberries. Lot of work but good directions helped made the recpie easier. I wrapped them lightly in plastic wrap for the last proof.

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Really good! Could use a bit more filling and mine were a little dryer than I would have liked, but the flavor and instructions were excellent! Thanks for your contribution!

Made it just as it was written. Everyone loved them and it was easy!!!!

I made a few changes to this easy recipe. I couldn't find fresh cranberries, so I used dried ones instead. In making the filling, I eliminated the nutmeg, but added 1 C. chopped pecans plus 1 ...

Can I make dough in the bread machine?

Pretty straightforward....not difficult but really fun to make! I want to try the recipe with cinnamon instead of the cranberry-orange. I certainly will use this recipe again!

why can I only see 1 review? I can't see mine? I was all about this app, but I am seeing it is problematic...hmmm someone please help me. perhaps it is my error

Took a lot longer to make and let rise but worth the wait

I used brown sugar Splenda instead of sugar so they were a bit dry, but with the icing no one noticed but me! My husband thought they were unbelievable!

The only change I would make is add a little more sugar.