Description
Bright, tender rolls filled with zesty orange butter and a tangy cranberry jam, finished with a silky orange glaze — perfect for holiday brunch or a cozy weekend bake.
Ingredients
For the dough
- 1 cup milk
- 4 tbsp salted butter
- 1 packet rapid-rise (instant) yeast
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 1 tbsp orange zest
- 1 large egg
Orange butter
- 1/3 cup (about 5 tbsp) unsalted butter, softened
- 1/3 cup granulated sugar
- 2 tbsp orange zest
Cranberry filling
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- Zest and juice of 1 orange
- 1/2 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/4 tsp ground nutmeg
Orange glaze
- 2 cups powdered sugar
- 1/2 tsp pure vanilla extract
- 3 tbsp butter, melted
- 1 tbsp milk
- 2 tbsp fresh orange juice
- 1/2 tbsp orange zest
Instructions
Make the cranberry jam
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Combine the cranberries, sugar, orange juice, orange zest and spices in a medium saucepan.
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Bring to a boil over medium-high heat, stirring often. Once the berries pop (about 3–5 minutes), lower the heat and simmer until the mixture thickens into a spoonable jam — roughly 10–15 more minutes. Remove from heat and cool completely.
Tip: Let the filling cool fully before using so it doesn’t melt the butter layer when assembling.
Prepare the dough
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Melt the 4 tablespoons of butter in a microwave-safe bowl. Add the milk and warm briefly until the mixture is warm to the touch (not hot). Stir in the yeast and let sit 1–2 minutes.
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In a mixing bowl combine 3 cups of the flour, sugar and salt. Pour in the milk/butter/yeast mixture and add the egg. Mix on medium speed (paddle) until combined, then stir in the orange zest.
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Switch to a dough hook and gradually add the remaining 1 cup flour. Knead on medium for about 4–5 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover, and let it rise until doubled (about 45–60 minutes in a warm spot).
Make the orange butter
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In a small bowl, blend the softened butter with the sugar and orange zest until you have an even spreadable mixture.
Assemble the rolls
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Turn the risen dough onto a lightly floured surface and roll into a large rectangle (roughly 12×18 inches).
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Spread the orange butter evenly over the dough, leaving a clean 1/2-inch border. Spoon the cooled cranberry filling over the butter in an even layer — don’t overstuff.
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Roll the dough tightly from the long edge into a log. Pinch the seam to seal. Trim the ends if needed and cut the log into 1½-inch slices. Place the slices cut-side up in a greased 9×13-inch pan, leaving a bit of space to expand.
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Cover with a towel and let the rolls proof in a warm place for about 1 hour, until puffy.
Bake
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Preheat the oven to 350°F (175°C). Bake the rolls 20–30 minutes, until the tops are golden and centers are cooked through. If they brown too fast, tent loosely with foil.
Make the glaze & finish
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In a bowl whisk together the powdered sugar, vanilla, melted butter, milk and orange juice until smooth. Stir in the orange zest.
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Drizzle the glaze over the warm rolls (not piping hot) so some glaze soaks in and some sits on top. Serve warm or at room temperature.
Notes
- Make-ahead & storage
- Overnight in the fridge (unbaked): Assemble rolls, place them in the pan, cover tightly and refrigerate overnight. In the morning, let them sit at room temperature in a warm spot to rise (may take 2–3 hours) before baking.
- Bake ahead: You can bake the rolls, cool, then reheat in a 325°F oven for 8–10 minutes before serving.
- Freezing: Freeze unbaked rolls (tightly wrapped) or baked rolls (double-wrapped) for up to 3 months. Thaw overnight in the fridge, then allow unbaked rolls to rise at room temp before baking; reheat baked rolls in the oven after thawing.
- Serving & tips
- These are lovely with coffee, tea or brunch egg dishes.
- Pro tip: Keep a paper towel nearby when rolling — cranberry filling can be juicy and messy, but that rustic look is part of the charm.
- I prefer them at room temperature, but they’re delightful warm straight from the oven.