Cranberry Orange Sweet Rolls Melissassouthernstylekitchencom Recipes

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LUSCIOUS ORANGE-CRANBERRY SWEET ROLLS



Luscious Orange-Cranberry Sweet Rolls image

These sweet rolls are super soft and tastily flavored with orange, cranberry, and the tiniest bit of cardamom. This yeasted dough bakes up beautifully for a pull-apart treat!

Provided by Diana71

Categories     Bread     Yeast Bread Recipes

Time 3h15m

Yield 12

Number Of Ingredients 19

1 cup milk, warmed
1 tablespoon instant yeast
1 tablespoon white sugar
½ cup freshly squeezed orange juice
1 egg
3 tablespoons unsalted butter, softened to room temperature
1 teaspoon freshly grated orange zest
3 ¼ cups all-purpose flour
1 teaspoon salt
⅓ cup dried cranberries
1 cup white sugar
2 tablespoons grated orange zest, or more to taste
1 teaspoon ground cardamom
¼ cup unsalted butter, softened to room temperature
½ (8 ounce) package cream cheese, softened to room temperature
½ cup unsalted butter, softened to room temperature
1 cup powdered sugar
2 tablespoons orange juice
1 teaspoon freshly grated orange zest

Steps:

  • Place warm milk in the bowl of stand mixer fitted with the dough hook. Add yeast and 1 tablespoon sugar. Let sit until foamy, about 5 minutes. Add orange juice, egg, butter, and orange zest to the bowl. Mix for 1 minute on low speed.
  • Add 3 cups flour and salt. Start mixing on low speed for 1 minute, then increase speed to medium for 2 minutes. Add dried cranberries. Mix in remaining 1/4 cup flour if needed; dough will be sticky.
  • Transfer dough to a greased bowl, cover, and allow to rise for 1 1/2 hours.
  • While dough is rising, prepare the filling. Pour sugar into a medium bowl. Add orange zest and cardamom; work into the sugar with your fingers. Add softened butter and mix thoroughly. Set aside.
  • Turn dough out onto a large surface sprinkled with flour. Sprinkle more flour across the top. Roll into a large rectangle using a rolling pin. Spread the filling evenly over the rectangle. Roll up tightly from 1 long side. Cut log in half using a serrated knife. Cut each half in two so that the log is now quartered. Cut each quarter into 3, for 12 rolls total.
  • Place rolls into a lightly greased pan. Cover and let rise for 45 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Place the pan of rolls on a foil-lined baking sheet in case any of the filling spills over.
  • Bake in the preheated oven until golden, about 25 minutes.
  • Meanwhile, make the orange icing. Whip cream cheese and butter in a medium bowl with an electric mixer. Add powdered sugar and mix for 1 minute. Add orange juice and zest. Continue mixing until icing is smooth and spreadable. Place in the refrigerator until rolls are ready.
  • Remove rolls from the oven and cover immediately with icing.

Nutrition Facts : Calories 428.9 calories, Carbohydrate 60.1 g, Cholesterol 65.5 mg, Fat 18.9 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 11.6 g, Sodium 239 mg, Sugar 32.3 g

CRANBERRY ORANGE ROLLS



Cranberry Orange Rolls image

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!

Provided by Kim

Categories     Bread     Yeast Bread Recipes

Time 2h45m

Yield 15

Number Of Ingredients 23

1 cup warm milk (120 to 130 degrees F)
1 teaspoon white sugar
2 ½ teaspoons rapid-rise yeast
2 eggs, room temperature
⅓ cup unsalted butter, melted and cooled
2 ½ cups all-purpose flour
1 ½ cups whole wheat flour
½ cup white sugar
1 teaspoon salt
2 ½ cups finely chopped cranberries
¾ cup firmly packed brown sugar
3 tablespoons orange juice
1 tablespoon orange zest
1 tablespoon cornstarch
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup confectioners' sugar
3 tablespoons heavy cream, or more as needed
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Mix warm milk, sugar, and yeast together in a small bowl until dissolved. Set aside and allow yeast to proof until foamy.
  • Whisk eggs and cooled melted butter together in a bowl and set aside.
  • 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.
  • 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.
  • 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.
  • Line a 9x13-inch baking pan and a 6-inch cake pan with parchment paper and lightly grease both pans.
  • 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.
  • Loosely cover pans and allow rolls to rise until doubled in size, 30 to 45 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.

Nutrition Facts : Calories 298.3 calories, Carbohydrate 55.1 g, Cholesterol 41 mg, Fat 6.7 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 3.8 g, Sodium 226.9 mg, Sugar 27.8 g

CRANBERRY SWEET ROLLS



Cranberry Sweet Rolls image

Christmas morning will be sweeter than ever when you serve these festive rolls topped with a rich and creamy frosting. They rise nice and high and hold their shape. Plus, the tart cranberry filling is a nice change of pace from cinnamon rolls.-Mrs. Otto (Germaine) Stank, Pound, Wisconsin

Provided by Taste of Home

Time 1h20m

Yield 15 servings.

Number Of Ingredients 20

1-1/4 cups sugar, divided
1/2 cup water
2 cups cranberries
1 teaspoon grated orange zest
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup butter, softened
1/2 cup whole milk
2 large eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4-1/2 to 5 cups all-purpose flour
Melted butter
CREAM CHEESE FROSTING:
1 cup confectioners' sugar
3 tablespoons cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon whole milk

Steps:

  • In a large saucepan, bring 3/4 cup sugar and water to a boil. Add cranberries; return to a boil. Cook, uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; simmer 15 minutes longer or until thickened, stirring occasionally. Stir in orange zest; cover and chill. , In a large bowl, dissolve yeast in warm water. Add the next six ingredients, the remaining sugar and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Roll into a 15x10-in. rectangle; brush with butter. Spread cranberry filling over dough to within 1 in. of edges. Roll up, jelly roll style, starting at a long side. , Cut into 15 slices; place, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Cool in pan 5 minutes; remove to a wire rack to cool. , In a small bowl, beat cream cheese frosting ingredients until smooth; spread the frosting over the warm rolls.

Nutrition Facts : Calories 356 calories, Fat 12g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 281mg sodium, Carbohydrate 56g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

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