Cranberry Orange Sweet Rolls with Orange Cardamom Icing
Soft, fluffy, perfectly sweet, citrusy, and oh so festive. These Cranberry Orange Sweet Rolls with Orange Cardamom Icing are the perfect bake to enjoy on Christmas morning!
Ingredients
Cranberry Sauce
- 3 cups cranberries fresh or frozen
- ¾ cup granulated sugar
- 3 Tablespoons fresh orange juice
- ½ teaspoon orange zest
Rolls
- 3 cups all purpose flour*
- 6½ Tablespoon granulated sugar
- 2½ teaspoons instant yeast
- ½ teaspoon salt
- ½ cup salted butter
- ¾ cup whole milk
- 1 large egg room temperature
Orange Cardamom Icing
- 1 cup powdered sugar sifted
- ⅛ teaspoon ground cardamom
- 3 Tablespoons fresh orange juice
Instructions
Cranberry Sauce
- Combine all ingredients in a large saucepan.
- Cook, stirring occasionally, over medium low heat until cranberries soften, about 8-10 minutes.
- Use a potato masher to crush cranberries.
- Continue to cook until thickened, about 2-3 minutes.
- Set aside to cool.
Rolls
- In the bowl of a stand mixer, combine flour, sugar, yeast, and salt.
- In a small sauce pan, heat butter and milk until butter melts.
- Cool to 120℉-130℉.
- Pour over flour mixture.
- Mix at low speed until ingredients are moistened, about 1 minute.
- Add egg.
- Mix on low until completely combined, about 1-2 minutes.
- Increase speed to medium high.
- Knead until dough is smooth and elastic, about 8-10 minutes.
- Place dough in a covered container that has been sprayed with cooking spray, or use a proofing box set to 78℉.
- Allow dough to rise until doubled in bulk, 1-2 hours.
- Spray a casserole or ¼ sheet pan with cooking spray. Set aside.
- Turn dough out onto a floured surface.
- Roll into a 12 inch x 18 inch rectangle.
- Spread dough with cranberry sauce, taking it all the way to the edges.
- Starting with the long side, roll up jelly roll-style.
- Slice into 1½ inch rolls.
- Place rolls in prepared pan.
- Cover with plastic wrap.
- Allow to rise until rolls swell noticeably, about 1-1½ hours.
- While rolls are proofing, heat oven to 350℉.
- Bake for 20 minutes.
- Cover with foil.
- Bake 15 minutes.
- Uncover.
- Bake an additional 5 minutes, or until golden brown.
Orange Cardamom Icing
- In a small bowl, whisk together all ingredients until smooth.
- Drizzle over cooled rolls.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
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- 3 cups of cranberries is one 12 ounce bag.
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- Overcooked the sauce? No problem! You can add a few Tablespoons of orange juice or water to loosen it.
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- Check your yeast and make sure it’s in-date.
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- If milk mixture does accidentally boil, don’t worry! You haven’t hurt it. It just takes longer to cool down this way. Just give it time to cool to 120-130 degrees before pouring it into the dry ingredients.
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- Don’t have a big enough lidded container to allow the dough to rise? You can put the dough in a glass bowl and cover it with plastic wrap!
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- Use an offset spatula to spread the filling across the dough.
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- If you want the dough/rolls to proof faster, place them near something warm like the oven! Just don’t put the dough in the oven.
Nutrition
Serving: 1RollCalories: 332kcalCarbohydrates: 58gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 38mgSodium: 172mgPotassium: 126mgFiber: 2gSugar: 31gVitamin A: 316IUVitamin C: 8mgCalcium: 32mgIron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.