Name: Cranberry Orange Sweet Rolls Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 1 cup milk; 4 tablespoons salted butter; 1 packet rapid rise (or instant) yeast; 4 cups flour; 1/3 cup white sugar; 1/2 teaspoon salt; 1 tablespoon orange zest; 1 large egg; 1/3 cup butter, room temperature; 1/3 cup granulated sugar; 2 tablespoons orange zest; 2 cups cranberries; 1/2 cup sugar; 1 orange, zested and juiced; 1/2 teaspoon cinnamon; 1/4 teaspoon clove; 1/4 teaspoon nutmeg; 2 cups powdered sugar; 1/2 teaspoon pure vanilla extract; 3 tablespoons butter; 1 tablespoon milk; 2 tablespoons orange juice; 1/2 tablespoon orange zest

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I absolutely adore these Cranberry Orange Sweet Rolls Recipe because they perfectly blend the tart brightness of fresh cranberries with the zesty punch of orange, wrapped in a soft and fluffy sweet roll. Every bite feels like a little celebration of flavor and texture, with just the right amount of sweetness balanced by the citrus. I love how the fresh orange glaze drizzled on top adds a glossy, fragrant finish that makes these rolls irresistible for holiday brunches or any cozy morning treat together with loved ones.

Why You’ll Love This Cranberry Orange Sweet Rolls Recipe

What really makes this recipe stand out to me is the vibrant flavor profile. The tangy cranberries combined with the fragrant orange zest create a lively, fresh taste that wakes up your palate right away. The spices like cinnamon, clove, and nutmeg add a warm, comforting layer, making each bite complex yet familiar. The dough is soft and tender, with a buttery richness that holds the fillings perfectly without overpowering them. I find that this sweet roll has just the right balance between tart and sweet, and the orange glaze on top ties everything together flawlessly.

Besides being delicious, I appreciate how straightforward the preparation is. The dough comes together nicely with just a few simple ingredients, and I love that it uses rapid-rise yeast so you don’t have to wait forever for it to proof. Rolling out the dough and spreading the fillings is a fun step that feels a little like painting a delicious canvas. Whether I’m baking for a special holiday brunch, a weekend breakfast treat, or a festive gathering, these sweet rolls always impress my family and guests. It’s a recipe that adds a touch of something special without demanding complicated techniques or rare ingredients.

Ingredients You’ll Need

A soft, pale dough ball rests on a wooden board dusted with white flour; behind it, a wooden rolling pin with light flour marks lies horizontally, and two white bowls are faintly visible—one with a creamy yellow mixture and the other filled with a deep red spread, each accompanied by wooden spoons. The background and surface show a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Cranberry Orange Sweet Rolls Recipe lies in the simplicity yet richness of its ingredients. Each one plays a crucial role in creating the perfect texture, flavor, and brightness that make these rolls unforgettable.

Milk: Warm milk helps activate the yeast and makes the dough soft and tender.
Salted butter: Adds richness and flaky tenderness to the dough and filling.
Rapid rise yeast: Speeds up the proofing process, making the recipe quicker to prepare.
Flour: The foundation of the dough, providing structure without heaviness.
White sugar: Gives just the right sweetness and helps the yeast to bloom.
Salt: Enhances all the flavors and balances the sweetness.
Orange zest: Infuses the dough, filling, and glaze with bright citrus aroma and flavor.
Egg: Adds moisture and richness, helping the dough rise beautifully.
Butter (for filling): Creates a luscious, creamy layer under the fruit that keeps rolls moist.
Granulated sugar (for filling): Sweetens the orange butter filling and cranberry mixture.
Cranberries: Tart and juicy, they provide the signature flavor and beautiful color.
Spices (cinnamon, clove, nutmeg): Add warmth and festive complexity to the cranberry filling.
Powdered sugar (for glaze): Creates a smooth, sweet coating that softens the edges of the rolls.
Vanilla extract: Enhances sweetness and aroma in the glaze.
Orange juice: Adds a fresh, tangy balance to the glaze’s sweetness.

Directions

Step 1: Start by making the cranberry filling. In a medium saucepan over medium-high heat, combine the cranberries, sugar, orange zest and juice, cinnamon, clove, and nutmeg. Bring to a boil, stirring frequently to prevent sticking.

Step 2: Continue boiling until most of the cranberries have burst, about 3 to 5 minutes. Then reduce the heat to medium and let the mixture simmer for 10 to 15 minutes, stirring occasionally, until it thickens into a jammy consistency. Remove from heat and let cool slightly.

Step 3: Prepare the dough by melting the butter in a microwave-safe bowl. Add the milk and microwave for another 15 to 30 seconds until warm but not hot. Stir in the yeast and let it froth for a couple of minutes.

Step 4: In a stand mixer bowl, combine 3 cups of flour, sugar, salt, and orange zest. Pour in the milk, butter, and yeast mixture, then add the egg. Use the paddle attachment to beat on medium-high speed for about 1 to 2 minutes to blend all ingredients.

Step 5: Switch to the dough hook attachment and gradually add the remaining cup of flour. Knead on medium speed for about 5 minutes until the dough is smooth, stretchy, and no longer sticky.

Step 6: Mix the orange filling by stirring together the softened butter, granulated sugar, and orange zest in a small bowl until creamy.

Step 7: Flour your work surface and roll out the dough into a large rectangle, about 12 by 18 inches. Spread the orange butter filling evenly over the surface, then spoon the cranberry filling on top, leaving some space around the edges so it doesn’t spill out when rolled.

Step 8: Carefully roll the dough up from one long side into a tight log. Pinch the seam to seal. This step can get sticky, so keep some paper towels handy for wiping your hands and the work surface.

Step 9: Using a sharp knife, slice the roll into 1 1/2 inch thick rolls. Place the rolls cut side up in a greased 9×13 inch baking pan, leaving a little room between each.

Step 10: Cover the pan with a clean towel, and let the rolls rise in a warm place for 1 hour until puffed and nearly doubled in size.

Step 11: Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 30 minutes, until golden brown on top and cooked through in the center.

Step 12: While the rolls bake, make the orange glaze by combining powdered sugar, melted butter, milk, vanilla extract, orange juice, and orange zest. Beat until smooth and creamy.

Step 13: Drizzle the warm glaze over the rolls right after removing them from the oven. Let them cool slightly before serving or enjoy them at room temperature for the best flavor and texture.

Servings and Timing

This recipe yields about 12 generous sweet rolls, perfect for sharing with family and friends. Prep time including making the dough, filling, and assembly takes around 30 to 40 minutes, but keep in mind you’ll need about an hour for the dough to rise and about 20 to 30 minutes for baking. The total time from start to finish is roughly 2 to 2 1/2 hours, which includes that essential resting time to let these rolls puff up perfectly fluffy and soft.

How to Serve This Cranberry Orange Sweet Rolls Recipe

A white baking dish filled with nine cinnamon rolls swirled with red berry filling, arranged in three rows of three. A thick light yellow icing is being poured from a beige jug in the top left corner onto the center roll, creating a creamy layer over the red swirls and soft dough. The baking dish sits on a gray and white checked cloth atop a white marbled surface. In the background, there are whole and sliced oranges, some cranberries, and a bottle of orange juice against a white brick wall. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving these rolls, I like to think of them as the star of the breakfast or brunch table. They pair beautifully with simple sides such as scrambled eggs, crispy bacon, or even a fresh fruit salad. The cranberry and orange notes brighten up the plate, so pairing with mild, savory sides balances the meal wonderfully.

For presentation, I love dusting a little extra powdered sugar on top if the glaze has set, or garnishing with thin orange slices or extra orange zest for that pop of color and aroma. Depending on your crowd, serving each roll on a pretty dessert plate with a napkin makes the experience feel extra special. These rolls are fantastic whether served warm, straight out of the oven, or at room temperature — I personally enjoy them just warm enough to melt the glaze slightly but not too hot to mask the cranberry’s tartness.

As for beverages, these sweet rolls shine alongside freshly brewed coffee or a lightly spiced chai latte. If you want to get festive, a mimosa or a crisp white wine like a Riesling pairs beautifully by enhancing the citrus and berry flavors. These rolls are ideal for holiday mornings, weekend brunches, or anytime you want a cozy, uplifting treat that feels like a warm hug in pastry form.

Variations

I love customizing this Cranberry Orange Sweet Rolls Recipe to suit different tastes and dietary needs. If you prefer a dairy-free or vegan version, you can substitute the butter with coconut oil or a vegan margarine and use a plant-based milk like almond or oat milk along with an egg replacer or flax egg. The rolls turn out just as fluffy and flavorful with these swaps.

For more texture, try adding chopped toasted pecans or walnuts into the cranberry filling — they add a delightful crunch that complements the softness of the dough. If cranberries aren’t your favorite, you can experiment with other berries like raspberries or even chopped dried apricots soaked a bit in orange juice for a chewy contrast.

If you want to make these rolls a little more indulgent, adding a little cream cheese to the orange butter filling is a personal favorite of mine; it adds a lovely tanginess that pairs beautifully with the sweet, tangy fruit. And for a quicker prep, you could roll these up the night before and refrigerate them, letting them rise slowly in the fridge overnight before baking fresh in the morning. It’s perfect for busy holiday mornings!

Storage and Reheating

Storing Leftovers

These sweet rolls store wonderfully! I usually keep leftovers in an airtight container or tightly wrapped with plastic wrap at room temperature for up to 2 days to preserve freshness. If you plan to keep them longer, storing in the refrigerator is best. I recommend letting them come back to room temperature before serving to bring back that soft, tender crumb.

Freezing

Yes, you can freeze these Cranberry Orange Sweet Rolls! I like to freeze them either unbaked, after slicing and placing them in the baking dish covered tightly with plastic wrap and foil, or fully baked once cooled. When freezing unbaked rolls, thaw overnight in the fridge then let them rise at room temperature for a couple of hours before baking. Baked rolls can be thawed overnight and warmed gently in the oven before serving. They keep well in the freezer for up to 3 months.

Reheating

To reheat, I find the best method is to warm the buns individually in the microwave for about 15 to 20 seconds or in a 300°F oven for 10 to 15 minutes wrapped loosely in foil. Avoid reheating too long or at too high heat to prevent drying out. Adding a little extra glaze or a pat of butter after warming revives that freshly baked feeling and keeps each bite moist and flavorful.

FAQs

Can I use fresh or frozen cranberries for this recipe?

You can definitely use either. Fresh cranberries will give you the best texture and vibrant color, but frozen cranberries work just as well and may even be easier to find year-round. Just be sure to thaw and drain any excess liquid from frozen before using.

What if I don’t have rapid-rise yeast?

If you only have active dry yeast, you can use that in this recipe too. Just dissolve it in the warm milk and let it bloom for 5 to 10 minutes until foamy before mixing it with the flour. You will need to allow a longer rising time, about 1 1/2 to 2 hours, until the rolls double in size.

Can I make the dough in advance?

Absolutely! I often prepare the dough the night before and refrigerate it after rolling and slicing the rolls. The following day, let them rise at room temperature for 2 to 3 hours before baking. This slow rise develops more flavor and fits nicely into a busy schedule.

How do I prevent the cranberry filling from leaking out?

Leaving a small border around the edges when spreading the filling and rolling the dough tightly but gently helps keep the filling inside. Also, make sure the filling isn’t too liquidy; simmering it until it thickens is key to preventing leaks during baking.

What if I want a less sweet glaze?

You can reduce the powdered sugar by a quarter cup or add a little more orange juice to thin it out and cut sweetness. Alternatively, leaving off the glaze and dusting with powdered sugar after baking still gives a lovely finish with less sweetness overall.

Conclusion

I hope you get as much joy out of making and sharing this Cranberry Orange Sweet Rolls Recipe as I do. It’s one of those treats that feels both festive and comforting, bursting with fresh, zesty flavors that brighten up any morning. Whether you’re celebrating a special occasion or just treating yourself on a slow weekend, these rolls never disappoint. Go ahead, make a batch, and enjoy the smiles that come with each delicious, fragrant bite!