Orange Cranberry Cinnamon Rolls

Perfectly soft cinnamon rolls with the a hint of orange and fresh cranberries!

Cinnamon rolls have always been my favorite thing. I would choose a warm, gooey cinnamon roll over any other dessert any day. I think it's because of the amount of butter in them :)This recipe is simple enough for the beginning baker but will taste like they are straight from a delicious bakery!

This Juliska Baking Set is the perfect Christmas gift for any baker. The 9x13 baking pan was used for these cinnamon rolls and it can go from the oven to the dishwasher. It's the best!

I made these Orange Cranberry Cinnamon Rolls for a fun Dixie Design Christmas Brunch and they were a HIT. So good that I may have eaten 5....

For more breakfast recipes, check out these Chocolate Orange Scones and my favorite Healthy Baked Oatmeal!

Happy baking!

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Orange Cranberry Cinnamon Rolls

Yield: 12 rolls

Author: Elisabeth & Butter

prep time: cook time: total time:

ingredients:

For the Dough

• 1 cup warm milk
• 1 tablespoon instant dry yeast
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 3 tablespoons salted butter, softened
• 1 large egg
• 3 cups all-purpose flour, plus more if needed
• 1 teaspoon orange zest

For the Filling

• 1/2 cup salted butter, melted
• 1 cup light brown sugar
• 1 tablespoon ground cinnamon
• 1 cup fresh cranberries
• Zest from 1 large orange

For the Glaze

• 2 cup powdered sugar
• 2-4 tablespoons fresh orange juice

instructions:

How to cook Orange Cranberry Cinnamon Rolls

1. For the Dough: In a mixing bowl fitted with a dough hook attachment, combine warm milk, yeast, sugar, salt, butter, and the egg. Add in flour and orange zest and turn the mixer to low speed. Once the flour is incorporated, turn the mixer to medium speed. Add in more flour if needed until the dough pulls away from the bowl. The dough will be soft but not stick to your fingers when you touch it.
2. Transfer the dough to a large lightly greased bowl, cover with a kitchen towel and let rise for 1 hour or until doubled in size.
3. Once the dough has risen, punch down the dough and roll it into a 12″x18″ rectangle on a lightly floured surface.
4. Filling: Brush the dough with the melted butter. In a small bowl, combine the brown sugar, cinnamon, and orange zest. Sprinkle evenly over the buttered dough and then sprinkle fresh cranberries.
5. Tightly roll up dough, starting with the long side until you have a long log. Using a sharp knife or dental floss, cut the dough into 12, 1-inch slices. Place the rolls in a greased 9×13 pan and cover and let rise 45 minutes.
6. Preheat oven to 350 degrees and bake the cinnamon rolls for 14-20 minutes or until golden brown on top and completely baked in the center. If the rolls are getting too browned on top but not baked fully in the center, cover with aluminum foil until completely done.
7. Remove the cinnamon rolls for the oven and begin the glaze.
8. Glaze: For the glaze, combine the powdered sugar and 2 tablespoons of orange juice in a small bowl and whisk until smooth. If the glaze is too thick, add more orange juice. If it is too thin, add more confectioners sugar. Drizzle over warm rolls and enjoy!

NOTES:

These cinnamon rolls can be made ahead of time by following the directions up to step 5. After placing the rolls in the pan, cover tightly with plastic wrap and place in the refrigerator overnight. Remove from the refrigerator the next day and let them sit at room temperature for 1 hour before baking as directed. They are best kept covered at room temperature for up to 3 days.

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