Description
Cranberry orange sweet rolls deliver a festive breakfast delight with tangy citrus and sweet berries. Warm, gooey pastries spiral with zesty orange glaze, promising a delicious morning treat that will charm holiday guests and family alike.
Ingredients
Scale
Main Ingredients:
- 4 cups (520 g) all-purpose flour
- 1 cup (240 milliliters / 8 fluid ounces) warm milk
- 1 large egg
- 6 tablespoons unsalted butter
- 1 cup (100 g) fresh or frozen cranberries
Flavoring Ingredients:
- 1 tablespoon pure vanilla extract
- 1 tablespoon orange blossom water
- Zest of 1 orange
- ½ cup (100 g) granulated sugar
- 1 tablespoon unsalted butter
Binding and Finishing Ingredients:
- 2 ¼ teaspoons active dry yeast
- ¼ cup (50 g) plain Greek yogurt
- 1 teaspoon salt
- 1 cup (120 g) confectioners’ sugar
- 2–3 tablespoons milk
- 1 teaspoon orange blossom water
Instructions
- Craft the cranberry compote by simmering cranberries with sugar and water until the mixture thickens and berries soften, approximately 15 minutes.
- Transfer the compote to a food processor, incorporate butter and vanilla, then blend until silky smooth. Refrigerate the filling for later use.
- Activate the yeast by combining it with warm milk and a touch of sugar, allowing the mixture to become frothy and aromatic.
- In a stand mixer, whisk together remaining sugar, melted butter, yogurt, egg, vanilla, orange blossom water, orange zest, salt, and milk.
- Gradually integrate flour into the wet ingredients, first using the paddle attachment, then switching to the dough hook for kneading.
- Knead the dough until it becomes elastic and smooth, adding minimal flour to prevent stickiness.
- Coat the dough with olive oil in a large bowl, cover, and let it rise in a warm environment until it doubles in volume.
- Roll the dough into a rectangular shape, generously spread the cranberry filling across the surface.
- Fold the dough in thirds, creating a compact rectangle.
- Slice the dough into 12 strips, twisting each into a knot and tucking the ends underneath.
- Place the knotted rolls on parchment-lined baking sheets, allowing them to rise again until puffy.
- Bake in a preheated 350°F oven until golden, rotating trays for even browning.
- Prepare a glaze by mixing confectioners’ sugar, orange blossom water, and milk until smooth and pourable.
- Drizzle the warm glaze over freshly baked rolls, serving them while still warm for maximum enjoyment.
Notes
- Cranberry filling can be prepared ahead and stored in the refrigerator for up to a week, making meal prep more convenient.
- Yeast activation requires warm milk between 100-110°F to ensure proper rising and soft, fluffy rolls.
- Dough should be elastic and smooth, not sticky, which indicates proper kneading and flour incorporation.
- Allow sufficient rising time in a warm, draft-free area to develop light, airy texture and enhance flavor development.
- Twisting and knotting technique creates visually appealing rolls with unique texture and interesting presentation.
- Orange blossom water adds delicate, fragrant undertones that elevate the traditional sweet roll flavor profile.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 240
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg