Contents
- 1 The Best Kind of Morning
- 2 A Little Story About My First Batch
- 3 Let’s Talk About the Dough
- 4 The Sweet and Tart Surprise
- 5 The Big Flip
- 6 Your Turn in the Kitchen
- 7 Ingredients:
- 8 Cranberry Cinnamon Rolls with Orange Glaze
- 9 My Favorite Twists on This Recipe
- 10 Serving Your Sweet Masterpiece
- 11 Keeping Your Cinnamon Rolls Fresh
- 12 Simple Fixes for Common Troubles
- 13 Your Quick Questions Answered
- 14 Bake Some Joy Today
- 15 Cranberry Cinnamon Rolls with Orange Glaze
The Best Kind of Morning
There is nothing like the smell of cinnamon rolls baking. It fills the whole house with warmth. It tells everyone that a special treat is on the way. I still smile when I hear the oven timer ding.
These rolls are a little different. We add a tart cranberry topping. The sweet orange glaze makes them extra special. This recipe turns a regular morning into a small celebration. That is why it matters. It makes ordinary days feel brighter.
A Little Story About My First Batch
I remember the first time I made these. I was so nervous about the dough. Would it rise? I kept peeking under the towel. My grandson told me to leave it alone!
But then, it worked. The dough grew so big and puffy. I felt so proud. It is a good lesson. Good things take a little time and patience. Don’t rush them.
Let’s Talk About the Dough
The yeast is the magic part. You mix it with warm milk and sugar. Soon, it gets all bubbly and smells like bread. Doesn’t that smell amazing? That is how you know it is alive and working.
Kneading the dough is the fun part. You can use your hands. You push and fold until it feels smooth. It is like playing with clay. What is your favorite part of baking? Is it mixing, or is it tasting?
The Sweet and Tart Surprise
Now for the best part. The cranberry-orange topping. You cook the cranberries with sugar and orange juice. They start to pop and get all jammy. It is a beautiful red color.
*Fun fact: Cranberries pop when they cook because of the air and water inside them.* The tart berries balance the sweet, soft roll. This matters because life is better with a little balance. Don’t you think?
The Big Flip
When the rolls are done baking, you have to be brave. You flip the whole pan over onto a plate. I hold my breath every single time. What if it sticks?
But then you lift the pan. The beautiful, glazed cranberries are now on top. It is like a reveal. It always makes me laugh with relief. It feels like a magic trick that you can eat.
Your Turn in the Kitchen
Baking is about sharing. It is about making something with your own hands. The love you mix in is the secret ingredient. It makes everything taste better.
I would love to hear from you. Do you have a family recipe that makes you happy? Will you try making these for someone you love? Tell me all about it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| active yeast | 3 teaspoons (or 1 packet) | |
| whole milk | 1 cup | |
| sugar | 1/4 cup | |
| coarse kosher salt | 1 teaspoon | |
| eggs | 2 | beaten |
| flour | 3 1/2 cups | |
| vegetable shortening | 1/4 cup | melted |
| unsalted butter | 1/2 cup | melted |
| dark brown sugar | 1/2 cup | |
| cinnamon | 2 teaspoons | |
| coarse kosher salt | 1/2 teaspoon | |
| unsalted butter | 4 tablespoons | |
| sugar | 1 cup | |
| light corn syrup | 1/2 cup | |
| fresh cranberries | 12 ounces | |
| orange | 1 | zested and juiced |
Cranberry Cinnamon Rolls with Orange Glaze
Oh, these rolls bring back such memories. My granddaughter calls them “sunrise buns.” The cranberries look like little jewels. And that orange smell fills your whole kitchen. It reminds me of crisp autumn mornings. Let’s make some magic together.
Step 1: First, we wake up the yeast. Warm your milk until it’s cozy. Pour it over the yeast and sugar. Wait until it gets all foamy. It smells a bit like bread already. I love watching it come to life.
Step 2: Now, we make the dough. Add the eggs and half the flour. Mix it until it’s a shaggy mess. Then add the melted shortening. Finally, mix in the rest of the flour. (A hard-learned tip: don’t add all the flour at once. The dough can get too tough!)
Step 3: Let the dough take a nap. Put it in a greased bowl. Cover it with a damp towel. Find a warm spot for it to rest. It will get big and puffy. I still laugh at how much it grows.
Step 4: Time for the cranberry topping. Melt butter, sugar, and corn syrup together. Stir in the cranberries and orange. The berries will start to pop and sizzle. Doesn’t that smell amazing? It’s so tart and sweet.
Step 5: Roll out your dough on a floured surface. Make a big rectangle. Brush it with melted butter. Sprinkle your cinnamon sugar all over. Do you like extra cinnamon? Share below! Now, roll it up tightly from the short end.
Step 6: Pour the cranberry topping into your pan. Slice your dough roll into twelve pieces. Place them right on the cranberries. Let them rise again for thirty minutes. Then they go into a hot oven. The wait is the hardest part.
Step 7: The final flip! Let the rolls cool for five minutes. Place a big platter over the pan. Carefully flip the whole thing over. Lift the pan away slowly. You’ll reveal a beautiful, sticky top.
Cook Time: 30 minutes
Total Time: 1 hour 38 minutes
Yield: 12 servings
Category: Breakfast, Sweet Treat
My Favorite Twists on This Recipe
This recipe is wonderful as it is. But you can play with it, too. Here are some fun ideas I’ve tried. They always make breakfast feel special.
Apple Pie Twist: Swap cranberries for diced apples. Add a pinch of nutmeg. It tastes just like fall.
Cream Cheese Pocket: Spread soft cream cheese on the dough. Then add the cinnamon sugar. It makes them extra rich and creamy.
Chocolate Orange Dream: Use chocolate chips instead of cranberries. Keep the orange zest in the glaze. A real treat for chocolate lovers.
Which one would you try first? Comment below!
Serving Your Sweet Masterpiece
These rolls are a star all on their own. But a little extra love never hurts. I like to serve them warm from the oven. The glaze drips down the sides so nicely.
For a real treat, add a scoop of vanilla ice cream. Or just a big dollop of whipped cream. A sprinkle of extra orange zest looks pretty, too. It makes the table feel festive.
For drinks, a cold glass of milk is perfect. For the grown-ups, a hot coffee with a splash of cream is just right. It cuts the sweetness so well. Which would you choose tonight?
Keeping Your Cinnamon Rolls Fresh
These rolls are best eaten warm from the oven. But they keep well too. Let them cool completely first. Then store them in a sealed container.
They will stay soft on the counter for two days. For longer storage, freeze them. I wrap each roll tightly in plastic wrap. Then I place them all in a freezer bag.
I once gave a frozen roll to my grandson. He thawed it and warmed it up. He said it tasted just like I had baked it fresh. This makes batch cooking so wonderful.
To reheat, warm a roll in the microwave for 20 seconds. This brings back that soft, gooey feeling. Having a treat ready saves time on busy mornings. It also brings a little joy to any day.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Troubles
Sometimes the dough does not rise. This happened to me last winter. My kitchen was too cold. Yeast loves a warm, cozy spot.
Place your dough bowl in a warm place. A sunny windowsill or a turned-off oven works well. This matters because a good rise makes the rolls light and fluffy.
Is your filling leaking out everywhere? Do not roll the dough too thin. A thicker rectangle holds the sugar inside better. I remember my first batch was a sticky mess.
Are the cranberries too tart for you? Add a bit more sugar to the topping. Tasting as you cook builds your confidence. You learn what your family likes best.
*Fun fact: Cranberries pop when they cook because of their air pockets.*
Which of these problems have you run into before?
Your Quick Questions Answered
Q: Can I make these gluten-free?
A: Yes. Use your favorite gluten-free flour blend. The results will be just as tasty.
Q: Can I make the dough ahead?
A: Absolutely. Prepare the rolls up to the second rise. Then cover and refrigerate them overnight.
Q: I don’t have corn syrup.
A: You can use honey or maple syrup instead. The flavor will change a little, but it works.
Q: Can I make a smaller batch?
A: Sure. Just cut all the ingredients in half. Use a smaller baking dish.
Q: Any other tips?
A: Add some chopped nuts to the filling for a nice crunch. It is a lovely extra step.
Which tip will you try first?
Bake Some Joy Today
I hope you love making these cranberry cinnamon rolls. The smell fills your home with happiness. It reminds me of all my family holiday mornings.
I would be so delighted to see your creation. Sharing food is a way to share love. Your kitchen adventures make wonderful stories.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Cranberry Cinnamon Rolls with Orange Glaze
Description
These chewy butterscotch bars mix rich brown sugar with sweet chips for the perfect homemade treat. Bake them fast with simple pantry ingredients.
Ingredients
=== Bread Dough: ===
=== Filling: ===
=== Cranberry-Orange Topping: ===
Instructions
- Heat the whole milk in the microwave for 1 minute (scalded milk). In the bowl of a stand mixer fitted with a bread hook, or a large mixing bowl, place the yeast, sugar and salt, stir. Add the hot milk and allow to sit for approximately 10 minutes, or until yeast has activated, bloomed and smells fragrant.
- Stir in the eggs and then half of the the flour. Mix with the bread hook until the mixture is fully incorporated and dough drapes off of the hook. Add in the melted shortening and then the remaining flour. Continue to knead with the bread hook or hands until dough is smooth and elastic, approximately 3-5 minutes.
- Roll the dough into a ball and place into a large, well lubricated (cooking spray) mixing bowl. Turn once to cover all exterior with cooking spray. Cover with a damp kitchen towel and set aside to rise for 30 minutes. Dough will double in size.
- While the dough rises, make the cranberry topping. Combine the butter, sugar, corn syrup, cranberries and the zest and juice one fresh orange. Stir until the sugar is dissolved and cranberries start to pop. Remove the heat.
- In a small bowl, stir together the brown sugar, cinnamon and salt. Set aside.
- Spray a 9×13 rectangular baking dish or two 9-inch circular pie plates with cooking spray. Pour the cranberry topping into the bottom, tipping around until the bottom is fully covered.
- Turn the dough out onto a lightly floured surface. Roll into a rectangle, approximately 14×22 inches. Baste the dough with melted butter and sprinkle with the brown sugar mixture.
- Roll the dough tightly from the short end. Using a sharp knife, cut into 12 equal slices. Place slices directly on thin layer of cranberry-orange topping (either all 12 in the 9×13 or 6 and 6 in pie plates). Cover with a damp kitchen towel and allow to rise for an additional 30 minutes.
- Preheat the oven to 375°F. Bake uncovered for 30 minutes. If the tops start to brown, loosely lay a piece of aluminum foil over top.
- Allow to cool for 5 minutes. Place a serving platter that is at least 1-2 inches larger than your pan over the top. Using oven mitts, carefully and promptly turnover. If any of the topping sticks to the bottom of the dish, use a spatula to put it back on the rolls.
- Enjoy your cinnamon rolls!
- If you have tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
- For best results, ensure your milk is hot enough to activate the yeast but not so hot that it kills it. Letting the dough rise in a warm, draft-free area will help it double in size properly.