Description
These Cranberry Orange Cinnamon Rolls are a delightful twist on the classic cinnamon roll, infused with zesty orange flavor and studded with tart dried cranberries. Perfectly soft and sweet, they feature a cinnamon-sugar filling with a bright orange sugar topping and a creamy orange-infused frosting, making them an irresistible treat for any breakfast or brunch occasion.
Ingredients
Scale
For the Rolls:
- 2 packages yeast (dissolved in 1 cup lukewarm water)
- 6 tablespoons shortening or softened butter
- 1 cup granulated sugar
- 7 cups all-purpose flour (plus extra if dough is sticky)
- 2 cups hot water
- 2 large eggs (beaten)
- 1 tablespoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup light brown sugar
- 1 1/2 cups dried cranberries
- 1 tablespoon ground cinnamon
- Zest of 2 large oranges
- 3/4 cup granulated sugar
For the Orange Sugar Topping:
- Zest of 1 large orange
- 1/2 cup granulated sugar
For the Frosting:
- 4 tablespoons unsalted butter (softened)
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 1/2 tablespoons orange zest
- 2 tablespoons fresh orange juice
Instructions
- Activate Yeast: Add yeast to 1 cup of lukewarm water. Stir with a spoon and set aside for about five minutes to activate and become foamy.
- Mix Wet Ingredients and Sugar: In the bowl of a stand mixer, combine shortening, sugar, and salt with hot water. Beat for 30 seconds, then let cool to lukewarm. Stir in 2 cups flour and mix until smooth. Add the yeast mixture and mix thoroughly. Finally, mix in the beaten eggs.
- Add Remaining Flour and Knead: Gradually stir in the remaining flour. Using the dough hook attachment, mix for about 2 minutes. Remove dough from bowl and place on floured surface. Knead by hand, adding flour as needed to prevent stickiness, until the dough feels satiny and smooth.
- First Rise: Place dough in a greased bowl and cover with a towel. Let it rise in a warm spot for about 30 minutes or until it has doubled in size.
- Prepare Dough for Filling: Remove risen dough onto a floured surface and divide in half. Roll out one half into a rectangle. Spread evenly with 4 tablespoons softened butter. Sprinkle with 1/2 cup brown sugar, 3/4 cup dried cranberries, and 1/2 tablespoon cinnamon. In a small bowl, rub together orange zest and granulated sugar, then sprinkle half over the dough.
- Roll and Cut: Carefully roll the dough into a long log. Use dental floss or thread to cut into 2-inch thick rolls. Prepare the orange sugar mixture by rubbing zest of one orange with 1/2 cup sugar. Dip and twist each roll into this mixture. Place rolls in greased 9×13 inch baking pans. Repeat the process with the other half of dough.
- Second Rise and Bake: Cover the pans with a towel and let the rolls rise in a warm spot until doubled in bulk, about an hour. Preheat oven to 425°F. Bake rolls for 10 minutes, then reduce temperature to 350°F and bake for an additional 5-7 minutes until golden brown. Remove from oven and cool on wire racks for 5 minutes.
- Prepare Frosting: In a medium bowl, whisk together softened butter, powdered sugar, milk, orange zest, and fresh orange juice until smooth and creamy.
- Frost and Serve: Generously frost the warm rolls with the orange frosting. Serve immediately for best flavor and texture. To reheat leftovers, microwave each roll for about 15 seconds.
Notes
- Best served warm to enjoy the soft texture and melty frosting.
- Dental floss or thread is an ideal tool for cutting rolls without squishing them.
- Add flour gradually to prevent the dough from becoming too tough.
- Store leftover rolls in an airtight container; reheat gently before serving.
- If you prefer, substitute shortening with all butter for a richer flavor.
