thepioneerwoman4.5
Cranberry-Orange Sweet Rolls
Ree Drummond's soft, buttery Cranberry-Orange Sweet Rolls with tangy fruit filling and citrus glaze are perfect for holidays, brunch, or make-ahead baking.
👥 12 Servings⏱️ Prep & Cook: 3h 45m⏳ Prep: 1 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●spatula
- ●baking dish
- ●oven
- ●pan
- ●knife
- ●cutting board
📝 Preparation Steps
1
Make the dough: Bring the milk, granulated sugar and vegetable oil to a simmer in a large saucepan over medium heat. Remove from the heat and set aside to cool slightly (the mixture should be about 110˚). Sprinkle the yeast evenly over the top and set aside until it begins to bubble and foam, about ⏱️ 5 minutes.
2
Transfer the yeast mixture to a large bowl. Add 4 cups of the flour and the orange zest. Stir until just combined, then cover the dough with a clean kitchen towel and set aside in a warm place for about ⏱️ 1 hour.
3
At the 1-hour mark, whisk together the remaining ½ cup flour, the salt, baking powder and baking soda in a small bowl. Uncover the dough and stir in the flour mixture until thoroughly combined. Cover again with the towel or plastic wrap and refrigerate at least ⏱️ 1 hour and up to overnight. (Use plastic wrap if you’re refrigerating overnight to keep a crust from forming on the dough.)
4
Meanwhile, make the filling: Combine the cranberries, orange zest, orange juice, cornstarch and 1¼ cups brown sugar in a medium saucepan over medium-low heat. Cook, stirring frequently, until thick but still chunky, 15 to ⏱️ 17 minutes. (You should be able to drag a spatula through and see the bottom of the saucepan for a few seconds before the sauce pools.) Remove from the heat and stir in 2 tablespoons of the butter. Transfer to a bowl and let cool completely, then refrigerate until ready to use.
5
Preheat the oven to 375˚. Grease a 9-by-13-inch baking dish with vegetable oil. Turn out the dough onto a lightly floured surface. Roll out into a large rectangle, about 12 by 18 inches. Carefully spread the remaining 6 tablespoons butter over the dough, leaving a ½-inch border on one long side. Sprinkle with the remaining ¼ cup brown sugar. Spread the cranberry filling over the butter and sugar.
6
Beginning at the long side without the border, roll the dough tightly into a log. Use both hands and work slowly, being careful to keep the roll tight. (Watch out, the filling will want to escape.) Pinch the seam together and flip the roll seam-side down.
7
Slide a cutting board underneath the log of dough. Using a serrated knife, trim the ends and cut the log into 12 even slices (about 1½ inches thick). Transfer the rolls cut-side up to the prepared baking dish. (At this point, you can freeze the rolls in the pan: Cover tightly with plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature on the counter before baking as directed.)
8
Cover the baking dish loosely with a clean kitchen towel or plastic wrap and set aside in a warm place until puffy, about ⏱️ 20 minutes (the top of the oven is a great spot for this while it preheats). Remove the towel or plastic wrap and transfer the baking dish to the oven. Bake until the rolls are golden, 24 to ⏱️ 28 minutes.
9
Make the glaze: Whisk together the powdered sugar, butter, orange zest and 2 tablespoons of the orange juice in a bowl until smooth. If needed, whisk in additional orange juice, 1 teaspoon at a time, until the glaze is smooth and pourable. Pour over the warm rolls.
Nutrition Facts
calories
601 Calories
fat Content
21 g
fiber Content
3 g
sugar Content
59 g
sodium Content
406 mg
protein Content
7 g
trans Fat Content
0 g
cholesterol Content
29 mg
carbohydrate Content
96 g
saturated Fat Content
8 g
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