I had some cranberries leftover from Thanksgiving, so I decided to make some cinnamon rolls. These orange and cranberry cinnamon rolls turned out so good and would be the perfect Christmas morning treat. The dough can even be made ahead of time so you don’t have to worry about it when you wake up.
The dough for these cranberry cinnamon rolls is the same recipe I use to make my rosemary and sea salt dinner rolls. You can find that recipe, here.
Orange + Cranberry Cinnamon Rolls
For the dough:
6 c all-purpose flour
1 packet instant yeast
2 teaspoons salt
1/4 c sugar
2 c warm milk
6 tsp butter, softened
For the filling:
1 stick of butter, melted
1 c brown sugar
2 tsp cinnamon
1 cup fresh cranberries
zest of one orange
For the glaze:
1 c powdered sugar
1- 2 tbsp fresh orange juice
1.Whisk together sugar, eggs, 6 teaspoons of butter, warm milk, and yeast until combined.
2. In a stand mixer with a dough hook attachment, combine 5 cups flour, salt, and milk mixture until smooth. Add in the last cup of flour little by little until the dough starts to pull away from the sides of the bowl and ball around the dough hook.
3. Transfer the dough to a lightly greased mixing bowl and cover with a towel. Let rise for 1 hour.
4. For the filling, mix together brown sugar, cinnamon, and orange zest.
5. On a well-floured surface, roll out the dough into a 15×9 inch rectangle. Brush the melted butter over the surface of the dough and then sprinkle it with the brown sugar mixture and cranberries.
6. Starting with the long side, roll the dough into a cylinder and pinch the seam to seal the roll shut.
7. Cut the roll into 1-2 inch pieces and place them in the pan. Bake the rolls 35-40 minutes, or until the tops are golden.
8. To make the glaze, whisk together powdered sugar and fresh-squeezed orange juice in a bowl. Drizzle over warm cinnamon rolls and serve.