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Cranberry Orange Cinnamon Rolls

Imagine waking up to the warm, inviting aroma of sweet cinnamon rolls baking in the oven. Now, picture those classic rolls infused with the tartness of cranberries and the vibrant zing of orange. Enter Cranberry Orange Cinnamon Rolls, a festive twist on a beloved classic that embodies the spirit of the holiday season. These rolls feature a pillowy brioche base, swirled with a luscious cinnamon-orange cranberry jam, and topped with a creamy, zesty cream cheese icing. Whether you’re hosting a holiday brunch or looking for the ultimate treat to accompany your morning coffee, these rolls promise to be the star of the table.

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Cranberry Orange Cinnamon Rolls

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Wake up to the sweet, zesty aroma of Cranberry Orange Cinnamon Rolls—perfect for cozy mornings! 🍊🍒 #CinnamonRollHeaven #HolidayBreakfast #FreshOutTheOven #MorningIndulgence #CranberryOrangeMagic #WarmAndFluffy #SweetDelight #BakedWithLove #ComfortFood #SweetAndZesty

  • Total Time: 1 hour 22 minutes

Ingredients

Scale

For the Brioche:

  • 170 g (¾ cup) whole milk, warmed to 110°F
  • 30 g (2 ½ tablespoons) granulated sugar
  • 11 g (3 ¼ teaspoons) instant or active dry yeast
  • 3 eggs, room temperature
  • 1 teaspoon vanilla paste or extract
  • 450 g (3 ¾ cups) all-purpose flour
  • Zest of one orange
  • ½ teaspoon kosher salt
  • 127 g (½ cup + 1 tablespoon) unsalted butter, room temperature

For the Cinnamon Orange Cranberry Jam:

  • 12 oz fresh or frozen cranberries
  • 50 g (¼ cup) granulated sugar
  • Zest of one orange
  • 15 g (1 tablespoon) fresh orange juice
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt

For the Cream Cheese Icing:

  • 56 g (2 oz) cream cheese, room temperature
  • 56 g (4 tablespoons) unsalted butter, melted
  • 113 g (1 cup) powdered sugar, sifted
  • Orange zest, for topping

Instructions

For the Brioche Dough:

  1. Activate the Yeast:
    Warm the milk to 110°F. Stir in sugar and yeast. If using active dry yeast, let it sit for 15 minutes until frothy. If using instant yeast, proceed immediately.
  2. Combine Wet Ingredients:
    Mix the eggs and vanilla into the milk and yeast mixture until well combined.
  3. Prepare Dry Ingredients:
    In the bowl of a stand mixer fitted with a dough hook, combine the flour, orange zest, and salt.
  4. Incorporate Wet Ingredients:
    Gradually pour the wet mixture into the dry ingredients. Mix on low-medium speed for about 3 minutes until a dough ball forms around the hook.
  5. Add Butter:
    Add the butter one piece at a time, allowing each to fully incorporate before adding the next.
  6. Knead:
    Increase the mixer speed to medium-high and knead for 8-12 minutes. The dough should pass the “windowpane test” — when stretched, it should become thin enough to see light through without tearing.
  7. First Proof:
    Transfer the dough to a greased bowl, cover, and proof overnight in the fridge. Alternatively, let it rise in a warm place for 1 hour until doubled in size.

For the Cinnamon Orange Cranberry Jam:

  1. Cook the Cranberries:
    In a medium saucepan, combine cranberries, sugar, orange zest, orange juice, cinnamon, and salt. Cook over medium heat, stirring frequently, for 10-12 minutes until the cranberries begin to break down.
  2. Thicken the Jam:
    Lower the heat and cook for another 8-10 minutes, stirring often, until the mixture thickens.
  3. Blend and Cool:
    Remove from heat and blend the mixture until smooth using an immersion blender or a standard blender. Cool completely and store in the fridge until needed.

Assembly:

  1. Roll Out the Dough:
    On a lightly floured surface, roll the dough into a rectangle about ¼ inch thick.
  2. Spread the Jam:
    Evenly spread 225 g (about 1 cup) of cranberry jam over the dough.
  3. Shape the Rolls:
    Roll the dough tightly from the long edge and seal the seam. Trim the ends and cut into 9 equal pieces using unflavored dental floss for clean cuts.
  4. Second Proof:
    Arrange the rolls in a greased baking dish (at least 10.5″x7.5″). Cover and let them rise at room temperature for 30 minutes.
  5. Bake:
    Preheat the oven to 350°F. Bake the rolls for 22-25 minutes until lightly golden.

Notes

  • Cold Dough Handling:
    Allowing the brioche to proof overnight in the fridge makes the dough easier to handle and enhances its flavor.
  • Jam Prep Ahead:
    Prepare the cranberry jam a day in advance to save time.
  • Perfect Cuts:
    Use unflavored dental floss to slice the rolls cleanly without squishing the dough.
  • Author: Rosa
  • Prep Time: 1 hour
  • Cook Time: 22 minutes

Let’s dive into this foolproof recipe, complete with ingredient breakdowns, step-by-step instructions, and tips to help you master these show-stopping cinnamon rolls.

Ingredients

For the Brioche:

  • 170 g (¾ cup) whole milk, warmed to 110°F
  • 30 g (2 ½ tablespoons) granulated sugar
  • 11 g (3 ¼ teaspoons) instant or active dry yeast
  • 3 eggs, room temperature
  • 1 teaspoon vanilla paste or extract
  • 450 g (3 ¾ cups) all-purpose flour
  • Zest of one orange
  • ½ teaspoon kosher salt
  • 127 g (½ cup + 1 tablespoon) unsalted butter, room temperature

For the Cinnamon Orange Cranberry Jam:

  • 12 oz fresh or frozen cranberries
  • 50 g (¼ cup) granulated sugar
  • Zest of one orange
  • 15 g (1 tablespoon) fresh orange juice
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt

For the Cream Cheese Icing:

  • 56 g (2 oz) cream cheese, room temperature
  • 56 g (4 tablespoons) unsalted butter, melted
  • 113 g (1 cup) powdered sugar, sifted
  • Orange zest, for topping

Step-by-Step Instructions

For the Brioche Dough:

  1. Activate the Yeast:
    Warm the milk to 110°F. Stir in sugar and yeast. If using active dry yeast, let it sit for 15 minutes until frothy. If using instant yeast, proceed immediately.
  2. Combine Wet Ingredients:
    Mix the eggs and vanilla into the milk and yeast mixture until well combined.
  3. Prepare Dry Ingredients:
    In the bowl of a stand mixer fitted with a dough hook, combine the flour, orange zest, and salt.
  4. Incorporate Wet Ingredients:
    Gradually pour the wet mixture into the dry ingredients. Mix on low-medium speed for about 3 minutes until a dough ball forms around the hook.
  5. Add Butter:
    Add the butter one piece at a time, allowing each to fully incorporate before adding the next.
  6. Knead:
    Increase the mixer speed to medium-high and knead for 8-12 minutes. The dough should pass the “windowpane test” — when stretched, it should become thin enough to see light through without tearing.
  7. First Proof:
    Transfer the dough to a greased bowl, cover, and proof overnight in the fridge. Alternatively, let it rise in a warm place for 1 hour until doubled in size.

For the Cinnamon Orange Cranberry Jam:

  1. Cook the Cranberries:
    In a medium saucepan, combine cranberries, sugar, orange zest, orange juice, cinnamon, and salt. Cook over medium heat, stirring frequently, for 10-12 minutes until the cranberries begin to break down.
  2. Thicken the Jam:
    Lower the heat and cook for another 8-10 minutes, stirring often, until the mixture thickens.
  3. Blend and Cool:
    Remove from heat and blend the mixture until smooth using an immersion blender or a standard blender. Cool completely and store in the fridge until needed.

Assembly:

  1. Roll Out the Dough:
    On a lightly floured surface, roll the dough into a rectangle about ¼ inch thick.
  2. Spread the Jam:
    Evenly spread 225 g (about 1 cup) of cranberry jam over the dough.
  3. Shape the Rolls:
    Roll the dough tightly from the long edge and seal the seam. Trim the ends and cut into 9 equal pieces using unflavored dental floss for clean cuts.
  4. Second Proof:
    Arrange the rolls in a greased baking dish (at least 10.5″x7.5″). Cover and let them rise at room temperature for 30 minutes.
  5. Bake:
    Preheat the oven to 350°F. Bake the rolls for 22-25 minutes until lightly golden.

For the Cream Cheese Icing:

  1. Mix the Ingredients:
    In a medium bowl, whisk together cream cheese, melted butter, and powdered sugar until smooth. The icing should flow easily off the whisk.
  2. Glaze the Rolls:
    Spread the icing over the warm rolls and garnish with fresh orange zest.

Tips for Success

  • Cold Dough Handling:
    Allowing the brioche to proof overnight in the fridge makes the dough easier to handle and enhances its flavor.
  • Jam Prep Ahead:
    Prepare the cranberry jam a day in advance to save time.
  • Perfect Cuts:
    Use unflavored dental floss to slice the rolls cleanly without squishing the dough.
  • Substitutions:
    • Swap cranberries for raspberries for a different fruity twist.
    • Use brown sugar in the jam for a deeper caramelized flavor.

Serving Suggestions

Enjoy these rolls warm with a steaming mug of coffee or hot cocoa. For a festive touch, sprinkle powdered sugar over the top before serving. These rolls are perfect for breakfast, brunch, or as a dessert centerpiece.

Conclusion

Cranberry Orange Cinnamon Rolls are the epitome of holiday comfort. The tangy-sweet cranberry jam pairs beautifully with the soft, buttery brioche, while the cream cheese icing adds a rich, zesty finish. Whether you’re treating yourself or sharing with loved ones, this recipe is a delightful way to celebrate the season.

Why not make these rolls your next baking adventure? With their festive flavors and irresistible aroma, they’re sure to become a family favorite!

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