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Cranberry Cinnamon Rolls

Print Recipe
Prep Time 10 minutes
Total Time 3 hours 30 minutes
Course Dessert
Servings 12

Ingredients
  

**For the Dough:**

  • 1/3 cup plus 1/2 cup whole milk
  • 3 tablespoons packed dark brown sugar divided
  • 2 1/4 teaspoons 1/4 oz. active dry yeast
  • 1/4 cup 30 g. plus 3 cups (360 g.) bread flour
  • 2 large eggs at room temperature
  • 6 tablespoons unsalted butter melted and slightly cooled
  • 2 teaspoons finely grated orange zest
  • 1 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • Cooking spray

**For the Filling:**

  • 2 cups frozen or fresh cranberries 8 oz.
  • 1/4 cup fresh orange juice
  • 1/4 cup plus 5 tablespoons packed dark brown sugar
  • 6 tablespoons unsalted butter softened
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • Bread flour for the surface

**For the Glaze:**

  • 2 cups 230 g. confectioners’ sugar
  • 1/4 cup heavy cream
  • 2 teaspoons finely grated orange zest
  • 2 tablespoons fresh orange juice
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt

Instructions
 

**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.