Irresistible Cranberry Orange Sweet Rolls — Perfect for Holiday Baking

Orange Sweet Rolls — Holiday Baking Favorite

Orange Sweet Rolls hit that perfect sweet-tangy spot in your mouth right from the very first sentence — and honestly, they’re the single best thing you can bake for a festive morning. Picture pillowy dough, a bright cranberry-orange filling that glows ruby-red, and a silky orange glaze drizzled over warm spirals. If you want a show-stopping centerpiece for your brunch table, these are it.

Why you’ll fall for these rolls

If you love cozy mornings and that “house smells like Christmas” vibe, these rolls deliver. They blend the citrus brightness of orange with the tartness of cranberries and a whisper of warming spices. That combo makes them ideal for Thanksgiving Brunch or an indulgent Christmas Breakfast. They’re sweeter than dinner rolls but not overbearing — basically the best Breakfast Sweets option you can offer guests.

Quick snapshot: soft yeast dough + orange sugar butter + cranberry jammy filling + orange glaze = pure holiday magic.

The story behind the recipe

I developed these during a cranberry-obsessed winter (#Cranberryweek, anyone?). The idea: combine everything you love about a quick cranberry compote and fresh citrus into the spiral-satisfying format of a Sweet Roll. They smell like holidays while baking, look gorgeous piled in a pan, and taste like a little celebration in every bite. Pro tip (learned the messy way): some cranberries will escape during rolling — that’s fine. It just means more flavor and a rustic, homemade look.

What makes them irresistible

• The filling cooks up into a jammy, vibrant spread that won’t collapse the roll.
• The orange glaze balances the tart cranberries so the roll tastes bright, not cloying.
• They keep well and actually taste fantastic at room temperature — perfect for hosting.
• They’re festive-looking: that ruby-streaked swirl screams holiday.

Ingredients (with quick notes)

Here’s a concise rundown of what you’ll need and why each item matters.

For the dough

• Milk — gives tenderness; warm it, don’t scald it.
• Butter — enriches the dough. Use salted or unsalted and adjust salt accordingly.
• Rapid-rise yeast — speeds up proofing; instant works too.
• All-purpose flour — structure.
• Sugar — a little sweetness in the dough keeps it tender.
• Salt — balances flavor.
• Orange zest — subtle perfume in the dough.
• Egg — binds and enriches.

Orange filling

• Softened butter — the buttery base to carry orange sugar.
• Granulated sugar — sweetness and texture.
• Orange zest — concentrated orange flavor.

Cranberry filling (my jammy layer)

• Fresh or frozen cranberries — main event; bursts into jam.
• Sugar — to sweeten and help thicken.
• Orange (zest + juice) — brightens and keeps the cranberry flavor lively.
• Cinnamon, clove, nutmeg — warm spices that pair gorgeously with cranberry.

Orange glaze

• Powdered sugar — base for the glaze.
• Butter, milk, vanilla — richness and silky texture.
• Fresh orange juice + zest — the finishing citrus kick.

How to make them — step by step

Read this through once, then jump in. Keep things tidy: a damp towel and a bench scraper are your friends.

1. Make the cranberry filling. Combine cranberries, sugar, orange juice, zest, and spices in a saucepan. Bring to a boil, then simmer until the berries pop and the mixture thickens into a spoonable compote (about 10–15 minutes). Cool completely.
   Bold tip: cool the cranberry mixture before spreading — hot jam will melt the butter and make a messy roll.
2. Prepare the dough. Warm milk and butter together until the butter melts and the milk is warm to the touch. Sprinkle in the yeast and let bloom for a minute. Mix 3 cups of flour, sugar, salt in a mixer bowl, add the milk-butter-yeast and egg, and beat with the paddle until combined. Add orange zest. Switch to a dough hook and slowly add the remaining flour until the dough is smooth and elastic. Knead 4–5 minutes. Place in a greased bowl, cover, and let rise until doubled (about 45–60 minutes in a warm spot).
3. Make the orange filling. Soften butter and mix with sugar and orange zest until creamy. This spreads easily and melts into the dough during baking.
4. Roll and layer. Turn the risen dough onto a floured surface. Roll it into a rectangle about 12×18 inches. Spread the orange butter evenly, leaving a border around the edges. Spoon the cooled cranberry filling over the buttered surface — don’t overfill. Think light layers so the roll can close tightly.
5. Form the log. Tightly roll the dough into a log from the long side, sealing the seam by pinching the edge. Use a sharp knife to cut 1½-inch rounds. Arrange the rounds cut-side up in a greased 9×13 pan.
6. Second rise. Cover with a towel and let the rolls puff in a warm area for about an hour. They should look pillowy.
7. Bake. Preheat oven to 350°F. Bake for 20–30 minutes until golden and cooked through. Tent with foil if they brown too quickly.
8. Glaze. Mix powdered sugar, melted butter, milk, vanilla, orange juice, and zest until smooth. Drizzle generously over warm rolls (not piping-hot).
9. Serve. Let rolls sit 10–15 minutes so the glaze sets slightly, then dig in. Warm or room temp — both are fab. These are perfect for Breakfast Brunch Recipes or to display on a holiday buffet.

Pro tips for perfect rolls

• Use cooled cranberry filling. (Yes, I’ll say it again — it matters.)
• Less is more on filling. Overfilling causes leakage and can make rolls collapse.
• Tight rolling = neat spirals. Keep the log firm but not stretched thin.
• Room temp glaze on warm rolls. Warm enough to soak slightly, cool enough to keep shape.
• Want fluffier rolls? Give them a longer second rise (up to 90 minutes).
• Short on time? Use rapid-rise yeast and a slightly warmer proofing spot — but check frequently.

Variations to try

• Add nuts: Fold chopped pecans into the cranberry mix for crunch.
• Cream cheese swirl: Spread sweetened cream cheese over the orange butter before the cranberry layer. Decadent.
• Spiced glaze: Add a pinch of cinnamon to the glaze for extra depth.
• Mini rolls: Make smaller rolls for party handouts — bake slightly less time.
• Make them vegan: Use plant milk, vegan butter, and a flax “egg” substitute.

Best ways to serve

Pile rolls on a big platter and let guests help themselves. Pair with coffee, mulled cider, or hot chocolate. For a Thanksgiving Brunch, serve alongside scrambled eggs and roasted potatoes so the meal isn’t all sweets. They also steal the show at any Christmas Breakfast table.

Storage + make-ahead tips

• Cool completely before storing.
• Keep in an airtight container at room temp for up to 2 days; they taste great slightly warmed.
• Refrigerate up to 4 days (microwave for 10–15 seconds to revive).
• Freeze baked rolls (flash freeze on a tray, then bag) for up to 3 months. Thaw and warm gently.
• To save time: assemble the rolls, cover the pan tightly, and refrigerate overnight. In the morning, let them come to room temp and finish rising for 30–45 minutes, then bake.

FAQs

Final thoughts — go bake and be merry

These rolls are a beautiful blend of bakery charm and homey comfort. If you love Cranberry Recipes that feel festive and bold, this one deserves a slot in your holiday rotation. Think of them as the kind of treat that smells like nostalgia and tastes like celebration.

Whether you’re feeding a crowd at Thanksgiving Brunch, building a cozy Christmas Breakfast spread, or simply craving one of the best Breakfast Brunch Recipes to impress friends, these Orange Sweet Rolls will not disappoint. They’re perfect for Holiday Baking marathons, and honestly, they’ve got a little bit of Boulangerie-style flair without the french-bakery stress.

Make them, snap a pic, and savor the warm, citrusy swirls with friends and family. Happy baking — and don’t forget to save a roll for yourself.

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