Cranberry Cinnamon Rolls with Orange Glaze

These cranberry cinnamon rolls are next level. The dough turns out so fluffy it’s like biting into a cloud. And that cranberry filling? It’s tart, sweet, a little tangy — basically holiday magic in every swirl. Top the rolls off with a mouthwatering orange glaze and… we’re obsessed. Like, can’t-stop-eating-them obsessed.

Cranberry Cinnamon Rolls Video

How To Make Cranberry Cinnamon Rolls

You guys, the festive aromas filling your house when you bake these rolls will make every step of the process worth it. The yeast and oven do all the heavy lifting!

• Activate the yeast: In the bowl of a stand mixer, whisk together the warm milk, yeast, sugar, and one cup of the flour. Cover and rest for 30 minutes.
• Knead the dough: Add the eggs, salt, and melted butter. Gradually add the remaining flour, then knead the dough for about 10–15 minutes.
• Allow the dough to rise: Cover the bowl and let the dough rise until it doubles.
• Cook the cranberry filling: In a saucepan, combine the cranberries, sugar, and orange juice. Cook for about 10 minutes, then stir in the orange zest.
• Assemble the rolls: Roll the dough into a large even rectangle, then brush it with the melted butter and spread the cooled cranberry filling on top. Roll the dough into a log and slice it into 12 equal pieces.
• Allow the rolls to rise again: Place the rolls in a buttered 11×8-inch pan, cover, and allow them to rise until they double.
• Bake and glaze the rolls: Bake the rolls at 350°F for 35-40 minutes, then glaze and serve them.

Tips For Perfect Cranberry Cinnamon Rolls

I’ve made dozens and dozens of cinnamon rolls in my life, and these eight tips consistently produce the best results.

• Use warm milk. Test the milk with a thermometer to ensure it is around 110°F. If it’s too hot, it’ll kill the yeast; if it’s too cold, it won’t activate the yeast properly.
• Knead the dough sufficiently. It may seem like a long time, but I always knead cinnamon roll dough for 10-15 minutes to produce the fluffiest rolls. Rather than watching the clock, use visual cues — the dough should be smooth, stretchy, and tacky (but not sticky).
• Cool the cranberry filling completely. Spreading hot filling onto the dough will begin to cook it, so make sure to cool the jam to room temperature first. I like to cook the filling while the dough is rising so it cools down in time.
• Cut the rolls carefully. After rolling the dough tightly into a log, use a floured serrated knife or unflavored dental floss (my favorite) to slice the rolls without squashing them. Voilà… clean cuts!
• Allow the rolls to rise until doubled. Be patient here — the timing depends on how warm your house is. If the rolls are struggling to get puffy, leave them in the oven with the oven light turned on.
• Avoid overbaking. As soon as the edges turn golden, pull the rolls out of the oven to keep them soft. They’ll continue baking in the hot pan.
• Add orange zest to the glaze. This is optional, but I love the extra citrus pop that it adds.
• Glaze the rolls while they’re warm. Give the rolls a couple of minutes to rest once they come out of the oven, then drizzle the glaze on top, letting it melt into every nook and cranny.

Make Ahead & Storage

For a stress-free holiday (or any other festive occasion), prepare these cranberry rolls the night before using this guide.

• Make ahead: Follow the instructions up until step 9, but instead of letting the rolls rise in a warm place, transfer them to the refrigerator overnight. The next morning, allow the rolls to rise at room temperature for 30-45 minutes, then bake as directed.
• Storage: Store any leftover rolls in an airtight container at room temperature for up to two days.

More Cranberry Recipes

• Cranberry Almond Biscotti — Crunchy twice-baked cookies stuffed with craisins and almonds
• Cranberry Orange Scones — Super fluffy and soft… if you don’t love scones, you will now!
• White Chocolate Cranberry Cake — Sponge cake layered with cranberry spread and white chocolate cream
• Brie and Cranberry Bites — Mini phyllo shells filled with creamy Brie cheese and cranberry sauce

Recipe

Cranberry Orange Cinnamon Rolls

Print Pin

Servings

12 rolls

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Rising Time 2 hours hrs

Total Time 3 hours hrs 10 minutes mins

Recipe contributed by: Natalya Drozhzhin

Bursting with jammy cranberries and orange flavor, these cranberry cinnamon rolls are pillowy and irresistible. Make them a centerpiece at your next holiday brunch!

Ingredients

Dough

• 1 cup whole milk warmed to 110°F
• 1 tbsp active dry yeast
• ¼ cup granulated sugar
• 4 ¼ cups all-purpose flour divided (note: may need more or less)
• 3 large eggs
• ⅛ tsp salt
• 7 tbsp unsalted butter melted

Filling

• 2 cups fresh or frozen cranberries
• ½ cup granulated sugar adjust to taste
• 1 tbsp orange juice freshly squeezed
• 1 tsp orange zest
• 4 tbsp unsalted butter melted (for brushing dough)

Glaze

• 1 ½ cups powdered sugar
• 4 tbsp fresh orange juice adjust for consistency
• 1 tsp orange zest

US Units – Metric

Instructions

• In the bowl of a stand mixer, whisk together the warm milk, yeast, sugar, and 1 cup of the flour. Cover the bowl and let the mixture sit in a warm spot for 30 minutes.
  
• Add the eggs, salt, and melted butter. Gradually add the remaining 3 and 1/4 cups flour until the dough is soft but not sticky.
  
• Knead the mixture with a dough hook on medium speed until it is smooth and elastic, about 10–15 minutes. Cover the bowl and allow the dough to rise in a warm place until it doubles, about 1 hour.
  
• In a saucepan, combine the cranberries, sugar, and orange juice. Cook the filling over medium heat until the berries burst and the mixture thickens slightly (about 10 minutes).
  
• Stir in the orange zest. Let the filling cool completely before spreading it on the dough.
  
• Roll the risen dough into a large rectangle on a floured surface. Brush the dough generously with the melted butter.
  
• Spread the cooled cranberry filling evenly over the dough.
  
• Starting from the long side, roll the dough tightly into a log. Slice the log into 12 even rolls with a serrated knife. Place the rolls in a buttered 10×8-inch pan. Cover the pan and allow the rolls to rise until they are doubled, about 1 hour.
  
• Preheat the oven to 350°F. Bake the rolls for 35–40 minutes, or until they are golden brown.
  
• Whisk together the powdered sugar, orange juice, and orange zest until smooth. Drizzle the glaze over the warm rolls. Enjoy!
  

Nutrition Facts

Cranberry Orange Cinnamon Rolls

Amount Per Serving

Calories 390 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g35%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 71mg24%

Sodium 50mg2%

Potassium 103mg3%

Carbohydrates 63g21%

Fiber 1g4%

Sugar 28g31%

Protein 7g14%

Vitamin A 417IU8%

Vitamin C 1mg1%

Calcium 42mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.