Get ready to indulge in the ultimate treat that brings together the comforting flavors of a cinnamon roll with a delightful cranberry and orange twist. This delicious combination of fall flavors will surely put you in the holiday spirit. These delightful swirls feature a soft and fluffy tangzhong dough, a blend of brown sugar, cinnamon butter, and cranberry sauce, creating a perfect balance of sweetness and tartness that will leave you craving for more. Topped with a creamy sweet orange glaze and baked in a touch of heavy cream, this dessert (or breakfast!) is destined to steal the show at your next holiday gathering.
Ingredients
Method
**For the Dough:**
- – Warm 1/3 cup milk and 1 tablespoon brown sugar in a microwave-safe bowl until it reaches 110°F. Stir in the yeast and let it sit until foamy, about 5 to 10 minutes.
- – Whisk 1/4 cup flour and remaining 1/2 cup milk until smooth in another bowl. Microwave until smooth, stirring between each interval, for about 1 minute.
- – In a stand mixer bowl, combine the yeast mixture, flour mixture, eggs, melted butter, orange zest, salt, vanilla, remaining brown sugar, and 3 cups flour. Beat until the dough starts to pull away from the sides and is slightly sticky, about 10 to 12 minutes.
- – Place the dough in a greased bowl, cover with plastic wrap, and let it rise until doubled in size, about 1 hour.
**For the Filling:**
- – In a saucepan, cook cranberries, orange juice, and 1/4 cup brown sugar until the cranberries burst and the mixture thickens, about 15 minutes. Let it cool.
- – In a small bowl, mix butter, cinnamon, cardamom, and 5 tablespoons brown sugar until smooth.
**Assembly:**
- – Roll out the dough into an 18″x10″ rectangle on a floured surface.
- – Spread the brown sugar butter mixture over the dough, followed by the cranberry sauce.
- – Roll up the dough tightly and cut into 12 equal sections.
- – Place the rolls in a cast-iron skillet, cover, and let them rise until almost doubled, about 1 hour.
- – Preheat the oven to 350°F. Brush the rolls with egg wash and pour cream over them.
- – Bake until golden brown and the cream is absorbed, about 28 to 32 minutes. Let them cool for 10 minutes.
**For the Glaze:**
- – Whisk together confectioners’ sugar, cream, orange zest, orange juice, vanilla, and salt until smooth. Add more sugar if desired for a thicker consistency.
- – Drizzle the glaze over the rolls before serving.