Dessert

Cranberry Orange Sweet Rolls Recipe

ByJulian Dempsey November 17, 2025November 17, 2025

Introduction

These Cranberry Orange Sweet Rolls are the perfect combination of tart, tangy, and sweet! Drizzled with a fresh orange glaze, they make a delightful treat for holiday brunch or any special occasion.

A white baking dish filled with six soft, fluffy cinnamon rolls arranged closely together, each roll showing swirls of red cranberry bits inside. The rolls are topped with a smooth, slightly creamy white icing that gently covers the top and seeps into the crevices of the spirals. In the background, slices of bright orange and a small white bowl filled with fresh cranberries are visible on a white marbled surface. A gray and white checkered cloth is placed under the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dough:

1 cup milk
4 tablespoons salted butter
1 packet rapid rise (or instant) yeast
4 cups flour
1/3 cup white sugar
1/2 teaspoon salt
1 tablespoon orange zest
1 large egg

Orange Filling:

1/3 cup butter, room temperature
1/3 cup granulated sugar
2 tablespoons orange zest

Cranberry Filling:

2 cups cranberries
1/2 cup sugar
1 orange, zested and juiced
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon nutmeg

Orange Glaze:

2 cups powdered sugar
1/2 teaspoon pure vanilla extract
3 tablespoons butter
1 tablespoon milk
2 tablespoons orange juice
1/2 tablespoon orange zest

Instructions

Step 1: Add all cranberry filling ingredients to a medium saucepan over medium-high heat. Bring to a boil, stirring frequently.
Step 2: Continue boiling until cranberries burst (3-5 minutes), then reduce heat to medium and simmer for 10-15 minutes until thickened.
Step 3: Melt butter in a microwave-safe bowl. Add milk and heat for 15-30 seconds until warm but not hot. Stir in yeast and let sit for 1-2 minutes.
Step 4: In a mixer, combine dry ingredients (use only 3 cups flour). Pour in milk, butter, and yeast mixture, then add the egg. Beat on medium-high with paddle attachment until combined. Add orange zest and mix.
Step 5: Switch to dough hook and slowly add the remaining 1 cup flour. Knead until incorporated, then continue kneading for 5 minutes.
Step 6: Mix orange filling ingredients together in a small bowl.
Step 7: Roll dough into a large rectangle on a floured surface. Spread orange filling evenly, then spoon cranberry filling over it, leaving space at edges to prevent overflow.
Step 8: Carefully roll dough into a tight log, pinching the edge to seal. Use a paper towel to wipe any excess filling during rolling as needed.
Step 9: Cut roll into 1 1/2-inch slices and place in a greased 9×13-inch baking dish. Cover with a towel and let rise in a warm spot for 1 hour.
Step 10: Preheat oven to 350°F (175°C). Bake rolls for 20-30 minutes until golden brown and cooked through.
Step 11: To make glaze, mix powdered sugar, melted butter, milk, and vanilla on high speed. Add orange juice and zest, stirring until just combined.
Step 12: Drizzle glaze over warm rolls. Serve warm or at room temperature.

Tips & Variations

For a make-ahead option, refrigerate unbaked rolls overnight and allow to rise longer before baking the next day.
You can freeze rolls either baked or unbaked. Thaw overnight in the fridge before baking or reheating.
Adjust spices in the cranberry filling to your taste for more or less warmth.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 1 month. Reheat gently in the oven to maintain softness and flavor.

How to Serve

The image shows a close-up of a soft, gooey cinnamon roll with two visible layers: a thick, fluffy beige dough layer rolled around a red cranberry filling that oozes slightly onto the white plate. The cinnamon roll is covered generously with creamy white icing that melts over the top and sides, adding a smooth texture contrast. On the plate, near the cinnamon roll, lies a black fork holding a small bite of the roll with cranberry bits visible. In the background, out of focus, there are three orange slices and a white bowl filled with whole cranberries, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for the filling?

Yes, frozen cranberries work well. Just thaw slightly before cooking and drain any excess liquid if needed.

How do I know when the dough has risen enough?

The dough should roughly double in size and feel puffy to the touch after rising. Rising time may vary depending on room temperature.

Julian Dempsey