Cranberry Orange Sweet Rolls are a fluffy, buttery dough filled with tangy cranberry-orange goodness, and finished with an orange glaze. It’s the perfect blend of tartness and sweetness that gives me festive vibes and flavors! The sweet rolls would be delicious for breakfast, brunch, or to enjoy during the holidays! If you love these, be sure to try my orange sweet rolls for more citrusy goodness—or my classic cinnamon rolls for a timeless, comforting treat that’s always a hit!
Ingredients & Substitutions
- Dough: This sweet roll dough is the same base I use for my Maple Cinnamon Rolls (which you have to try, they are fantastic!) For a sturdier dough, I used both all-purpose flour and bread flour.
- Filling: The cranberry orange filling has whole-berry cranberry sauce and orange zest. I have a delicious homemade cranberry sauce that would be perfect for this recipe. But, store-bought would also work. After you zest the orange, don’t forget to squeeze some orange juice for the glaze!
- Glaze: The glaze is made with cream cheese, unsalted butter, confectioners’ sugar, freshly squeezed orange juice, and vanilla extract. It complements the sweetness of the rolls.
Can I Make Cranberry Orange Sweet Roll Dough Without Bread Flour?
Yes, you can make these sweet rolls with just all-purpose flour! In fact, many of my cinnamon roll recipes use only all-purpose flour, and they turn out great. For these rolls, I wanted a bit more structure, so I added bread flour. But if you don’t have it, no worries—just use 3 cups of all-purpose flour instead!
How To Make Cranberry Orange Sweet Rolls Ahead Of Time
Since these rolls need time to rise, they’re great for making ahead. Depending on when you plan to serve them, here are two easy make-ahead options:
Refrigerator Method: Make the dough, roll it out, and add the cranberry orange filling. Next, roll it up, and cut it into pieces. Put the rolls in a greased dish, cover with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, take the rolls out of the refrigerator, and let them sit at room temperature for about an hour. Then, bake. After the rolls have been baked, don’t forget about the glaze!
Freezer Method: Make the dough, roll it out, add the cranberry orange filling, roll it up, and cut it into pieces. Put the rolls in a freezer-safe container and freeze for up to 3 months. When you’re ready to bake, place the rolls in a greased dish and let them thaw in the refrigerator overnight. The next day, let them sit at room temperature for about an hour, then bake.
How To Store Cranberry Orange Sweet Rolls
If you are not adding the glaze until serving the rolls, the baked rolls can be stored in an airtight container at room temperature for up to 2 days. If adding the cream cheese glaze right away, the rolls should be stored in the refrigerator; they will last up to 3-4 days.
Can I Freeze Baked Sweet Rolls?
Absolutely! If freezing the baked sweet rolls, I recommend freezing them without the cream cheese glaze. To freeze, wrap the unglazed rolls tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw the frozen rolls in the refrigerator overnight and warm before serving. I love that I can grab one or two rolls to have ready to enjoy the next morning!
Cranberry Orange Sweet Rolls
Ingredients
Dough
- ⅔ cup (163 g) whole milk, warmed in the microwave for about 30 seconds
- 5 tablespoons granulated sugar, divided
- 2 ¼ teaspoons (1 envelope) active dry yeast
- 2 large eggs, room temperature, beaten
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 2 cups (250 g) all-purpose flour
- 1 cup (127 g) bread flour
- 1 teaspoon kosher salt
Cranberry Orange Filling
- 1 cup (277 g) whole berry cranberry sauce,
- 1 teaspoon orange zest
Cream Cheese Orange Glaze
- 3 ounces cream cheese, softened
- ¼ cup (½ stick / 57 g) unsalted butter, softened
- 1 cup (125 g) confectioners' sugar
- 1 tablespoon fresh orange juice
- ½ teaspoon vanilla extract
Instructions
Dough
- To the bowl of a stand mixer with the paddle attachment, add warm milk, 1 tablespoon sugar, and yeast. Mix together. Let sit until yeast is foamy, about 5 minutes.
- Add eggs, butter, the remaining 4 tablespoons of sugar, all-purpose flour, bread flour, and salt. Switch to the dough hook attachment. Mix on low speed to combine.
- Continue kneading on medium speed until the dough is smooth, about 5 minutes.
- Spray a medium bowl with nonstick cooking spray. Place the dough into the bowl, rotating it to grease all sides. Cover with a towel or plastic wrap. Let it rise in a warm area until doubled in size, 1-2 hours.
- Once the dough has doubled in size, place it onto a floured counter or work surface. Roll the dough into a 10×15-inch rectangle. It should be about ¼-inch thick.
Filling
- In a medium bowl, combine cranberry sauce and orange zest. Evenly spread the cranberry mixture over the dough, making sure it covers the entire surface.
Assembly
- Spray a 9×9-inch baking dish with nonstick cooking spray.
- Starting on the long edge of the dough, tightly roll it up (like a log or cylinder).
- Using a very sharp knife, evenly cut the log into 9 rolls. Place them into the prepared baking dish, filling side up. Cover with plastic wrap. Let rise in a warm place until doubled, about an hour.
Bake
- Preheat oven to 325°F.
- Bake for 35-40 minutes, or until lightly golden on the edges and done in the middle.
- Let rolls cool slightly.
Topping
- While the rolls are cooling, make the frosting. To the bowl of a stand mixer with the paddle attachment, add cream cheese, butter, confectioners’ sugar, orange juice, and vanilla extract. Mix on low just to combine.
- Once the ingredients are all incorporated and smooth, change to the whisk attachment. Mix on high and leave it for 4-5 minutes. The frosting should be light and fluffy.
- While the rolls are still warm, frost generously.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These sweet rolls are soft, with the perfect cranberry and orange balance. The glaze is the perfect finishing touch.
Elizabeth
Our sweet rolls (and cinnamon rolls) are always SO GOOD! I am not even a huge fan of the cranberry-orange combo, but these are delicious! Another winner!
Bella
The cranberry orange filling is so flavorful! These rolls make a great breakfast treat or dessert.
Annabelle
The orange zest and cream cheese glaze really bring out the flavor of the rolls, and they seem easy enough to make.
Selena
The combination of cranberry and orange is perfect. These rolls are soft and sweet, with a lovely glaze on top.
