Cranberry Orange Rolls
Description
This cranberry orange rolls recipe is a different take on sticky cinnamon rolls made with cranberries and orange juice and frosted with a vanilla glaze.
Ingredients
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1 cup warm milk (120 to 130 degrees F)
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2 1/2 teaspoons rapid-rise yeast
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1 teaspoon white sugar
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2 eggs, room temperature
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1/3 cup unsalted butter, melted and cooled
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2 1/2 cups all-purpose flour
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1 1/2 cups whole wheat flour
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1/2 cup white sugar
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1 teaspoon salt
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2 1/2 cups finely chopped cranberries
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3/4 cup firmly packed brown sugar
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3 tablespoons orange juice
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1 tablespoon orange zest
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1 tablespoon cornstarch
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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1/4 teaspoon ground nutmeg
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1/4 teaspoon salt
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1 cup confectioners' sugar
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3 tablespoons heavy cream, or more as needed
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1 teaspoon vanilla extract
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1 pinch salt
Directions
1
Combine warm milk, yeast, and 1 teaspoon white sugar in a small bowl until sugar is dissolved; set aside until yeast begins to form a creamy foam, about 5 minutes.
2
Whisk eggs and cooled melted butter together in a bowl; set aside.
3
Whisk 2 cups all-purpose flour, whole wheat flour, ½ cup white sugar, and 1 teaspoon salt together in a large bowl; add yeast mixture and stir gently to combine. Add egg mixture; stir until a sticky dough forms.
4
Turn dough out onto a lightly floured surface; knead in remaining ½ cup all-purpose flour, a little at a time, until no longer sticky. Continue kneading until smooth and elastic, 8 to 10 minutes, adding more all-purpose flour if necessary. Place dough into a greased bowl and turn to coat. Cover bowl and let rise in a warm, draft-free place until doubled in volume, 1 to 2 hours.
5
Meanwhile, combine cranberries, brown sugar, orange juice, orange zest, cornstarch, 1 teaspoon vanilla extract, cinnamon, cloves, nutmeg, and ¼ teaspoon salt in a saucepan over medium heat; cook, stirring constantly, until mixture begins to bubble and thicken slightly, about 5 minutes. Remove filling from heat; cool to room temperature.
6
Line a 9x13-inch baking pan and a 6-inch cake pan with parchment paper. Lightly grease pans.
7
Turn dough out onto a lightly floured surface; roll into a rectangle approximately 21x14 inches. Place cranberry filling on dough leaving a ½-inch border on all sides. Roll dough up, starting at a long side. Pinch ends to seal dough; lay seam-side down on a cutting board. Cut into 15 rolls, each about 1 ¼-inch thick, using a very sharp or serrated knife. Place rolls, cut-sides up, in the prepared pans, 12 in the baking pan and 3 in the cake pan.
8
Loosely cover pans and let rolls rise until doubled in volume, 30 to 45 minutes.
9
Preheat the oven to 350 degrees F (175 degrees C).
10
Bake in the preheated oven until rolls are golden brown on top, 22 to 27 minutes. Cool in the pans 3 to 5 minutes before transferring to a serving plate.
11
Whisk confectioners' sugar, heavy cream, 1 teaspoon vanilla extract, and 1 pinch salt together in a bowl until smooth. Add more cream to thin or more confectioners' sugar to thicken, as needed. Pour glaze over slightly warm rolls before serving.