It’s that time of year between Thanksgiving and New Year’s. It seems we not only lose track of time but occasionally, our sanity! We are working, shopping, wrapping gifts, and trying to make it through this crazy time of year. One good thing is having homemade treats either fresh or frozen that can be thawed. This recipe is from The Sprouting Homestead and came across my social media page and just had to try it! Since then, I’ve made multiple batches for my family along with giving them as gifts. These are phenomenal fresh or can be frozen then thawed overnight for baking in the morning! They are a perfect combination of tart and sweet with the cranberries and the orange cream cheese frosting.
What you Need:
Baking Dish – recipe is for 9×13 baking dish but may use baking sheet or use smaller baking dishes with 4 to 6 rolls per dish
Ingredients:
Dough:
- 1 ¾ cups of warm milk (100-110°F/ 38-43° C)
- ¼ cup of honey or sugar
- 1 Tbsp active dry yeast
- ¼ cup butter, melted
- 1 egg
- 2 ½ tsp salt
- 4 to 5 cups bread or all-purpose flour
Filling:
- 2 cups cranberries (fresh or frozen)
- ½ cup sugar or honey
- ½ cup orange juice
- 2 tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
Cream Cheese Frosting:
- 8 oz cream cheese, room temperature
- 2½ cups powdered sugar
- 1 tsp vanilla extract
- Zest of 1 orange (optional for extra flavor*)
- 1–2 tbsp orange juice (for desired consistency*)
Step One: In stand mixer bowl, combine warm milk, sugar (or honey), and yeast. Let sit for 5 to 10 minutes until foamy.
Step Two: Once foamy, add melted butter, egg, salt, and 2 cups of flour. Mix until combined. Add 2 more cups of flour, 1 cup at a time, mixing well after each addition. **The dough should be soft and slightly sticky. If needed, add 1 Tablespoon of flour at a time.
Step Three: Knead for 5 to 7 minutes with mixer or by hand until dough is smooth and elastic. Place in a greased bowl, cover, and rise in a warm place for 1 hour or until doubled*.
Step Four: While dough is rising, prepare the cranberry filling. In a small saucepan over medium heat, combine cranberries, honey (or sugar), orange juice, cinnamon, vanilla, and salt. Cook on medium heat for 10 to 12 minutes or until cranberries start to soften and completely break down. Let cool before spreading on dough.
Step Five: Once dough has risen, roll into a 16×12 rectangle. Spread cranberry filling evenly, leaving a ½ inch border. Lightly brush the border with water, then roll tightly into a log**.
Step Six: Place rolls into baking dish and cover. Place baking dish in warm place and allow to rise 1 ½ to 2 hours or until puffy.
Step Seven: Bake at 350°F for 20 to 25 minutes or until golden and baked through. Cool 10 to 20 minutes before frosting.
Step Eight: While rolls are cooling, make frosting. Spread over warm rolls and enjoy!
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Cranberry Cinnamon Rolls with Orange Cream Cheese Frosting
Combination of tart cranberries, warm cinnamon, and sweet orange frosting make these cinnamon rolls perfect for the holiday season!
- Total Time: 4 hours
- Yield: 12 to 16 rolls
Ingredients
Dough:
· 1 3/4 cups of warm milk (100-110°F/ 38-43° C)
· 1/4 cup of honey or sugar
· 1 Tbsp active dry yeast
· 1/4 cup butter, melted
· 1 egg
· 2 1/2 tsp salt
· 4 to 5 cups bread or all-purpose flour
Filling:
· 2 cups cranberries (fresh or frozen)
· 1/2 cup sugar or honey
· 1/2 cup orange juice
· 2 tsp cinnamon
· 1 tsp vanilla extract
· Pinch of salt
Cream Cheese Frosting:
· 8 oz cream cheese, room temperature
· 2 1/2 cups powdered sugar
· 1 tsp vanilla extract
· Zest of orange (optional for extra flavor*)
· 1 to 2 Tbsp orange juice (for desired consistency*)
Instructions
- In stand mixer bowl, combine warm milk, sugar (or honey), and yeast. Let sit for 5 to 10 minutes until foamy.
- Once foamy, add melted butter, egg, salt, and 2 cups of flour. Mix until combined. Add 2 more cups of flour, 1 cup at a time, mixing well after each addition. **The dough should be soft and slightly sticky. If needed, add 1 Tablespoon of flour at a time.
- Knead for 5 to 7 minutes with mixer or by hand until dough is smooth and elastic. Place in a greased bowl, cover, and rise in a warm place for 1 hour or until doubled*.
- While dough is rising, prepare the cranberry filling. In a small saucepan over medium heat, combine cranberries, honey (or sugar), orange juice, cinnamon, vanilla, and salt. Cook on medium heat for 10 to 12 minutes or until cranberries start to soften and completely break down. Let cool before spreading on dough.
- Once dough has risen, roll into a 16×12 rectangle. Spread cranberry filling evenly, leaving a ½ inch border. Lightly brush the border with water, then roll tightly into a log**.
- Place rolls into baking dish and cover. Place baking dish in warm place and allow to rise 1½ to 2 hours or until puffy.
- Bake at 350°F for 20 to 25 minutes or until golden and baked through. Cool 10 to 20 minutes before frosting.
- While rolls are cooling, make frosting. Spread over warm rolls and enjoy!
Notes
*For ease of rolling out dough, I rise my dough in a 9×13 greased baking dish.
**I use a pizza cutter to cut my rolls after spreading cranberry filling on dough but before rolling.
Make Ahead Tips:
Overnight Dough: Cover kneaded dough and refrigerate overnight. Allow dough to return to room temperature and complete first rise before shaping.
Overnight Shaped Rolls: Once Step Six is completed, refrigerate rolls overnight. May bake directly from the fridge adding a few extra minutes.
Frozen Shaped Rolls: Once rolls are placed in baking dish, place in freezer. May thaw on counter overnight in warm place and bake in the morning. May also thaw in fridge 24 hours prior to baking. Frozen rolls will store up to 2 months in airtight container.
Making Frosting Ahead: May make frosting in advance and store in airtight container in fridge. Frosting may also be frozen in airtight container or wrapping such as Ziploc or Vacuum Seal bags to prevent freezer burn. Frozen frosting should be thawed in the fridge and rewhipped with a mixer to restore its creamy texture.
- Prep Time: 2 1/2 to 3 hours
- Cook Time: 20 to 25 minutes
