Cranberry Sweet Rolls
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Delicious homemade dough is layered with a cranberry filling and twisted together to create these Cranberry Sweet Rolls. A cream cheese drizzle finishes this sweet treat making it perfect for breakfast, dessert, or anything in between.
The holiday season is officially upon us! I’m kicking things off in the kitchen with these Cranberry Sweet Rolls. Around this time of year, it seems I’m always inspired to break out my dough-making skills and make some sort of sweet roll. In the past, I’ve done:
As you might know, I love everything cranberry this time of year. In fact, I have an entire blog post dedicated to some of my favorite cranberry recipes.
With that in mind, I have decided to take a classic enriched sweet dough recipe, combine it with cranberries, and top it with a cream cheese drizzle to create these amazing cranberry sweet rolls.
Why You’ll Love This Recipe
I’m loving this recipe for many reasons:
- This recipe combines festive flavors with a touch of elegance, making it ideal for for Thanksgiving, Friendsgiving, Christmas, and or even a special weekend brunch. The combination of cranberries and orange zest adds a bright, seasonal twist that feels both fresh and classic.
- Preparing the dough the night before makes the process stress-free, especially during busy mornings or holiday gatherings. It allows you to spend less time in the kitchen the next day and more time enjoying freshly baked treats.
- The cranberry filling is a perfect balance of tart and sweet, with a hint of warmth from the candied ginger. It brings a unique and vibrant flavor that stands out from more traditional sweet roll fillings.
- These rolls look like they came straight from a high-end bakery, yet they’re surprisingly easy to make. The simple technique of twisting the dough creates a beautiful, professional-looking presentation that’s sure to impress.
Ready to give these cranberry sweet rolls a try? Let’s get to it!
Ingredients
Let’s get baking. Before we can get started, here’s what you’ll need to make these Cranberry Sweet Rolls.
- All-Purpose Flour: A versatile flour that provides the structure needed for the dough, giving these rolls a tender crumb.
- Active Dry Yeast: Helps the dough rise, making the rolls light and fluffy.
- Whole Milk: Adds richness and moisture to the dough, resulting in a soft texture.
- Sugar: Sweetens the dough slightly and helps activate the yeast for a better rise.
- Butter: Adds flavor and richness to the dough, while also making it tender.
- Kosher Salt: Enhances the flavors and balances the sweetness throughout the dough.
- Eggs: Contribute to the dough’s structure and add richness for a more flavorful roll.
- Fresh Cranberries: The star ingredient for the filling, offering a vibrant, tart flavor that pairs beautifully with the other sweet components.
- Candied Ginger: Adds a hint of warmth and spice to the filling, complementing the tartness of the cranberries.
- Orange Zest: Brings a bright, citrusy note that balances the filling and enhances the overall flavor.
- Cream Cheese: Creates a creamy and tangy base for the drizzle, adding a rich finish to the rolls.
- Confectioners’ Sugar: Sweetens the cream cheese drizzle, giving it a smooth, glossy texture.
- Vanilla Extract: Adds a touch of warmth and enhances the flavor of the cream cheese drizzle.
- Chopped Walnuts (optional): Provide a bit of crunch and nuttiness as a finishing touch for added texture.
How to Make
I’ll walk you through the basic steps of the recipe here. You can find a detailed version along with an ingredient list in the printable recipe card below.
- Begin by making the dough in advance. Place the dough in a bowl. Cover and refrigerate for 6 to 24 hours.
- Prepare the cranberry filling in a small saucepan. Cook uncovered for 15 minutes or until thickened to a jam-like consistency.
- Remove from heat and allow to cool completely.
- Punch down the dough and let it rest for about 15 minutes.
- Roll it into a 13- by 18-inch rectangle.
- Spread the cooled cranberry mixture over the dough.
- Fold the rectangle in thirds to create a 13- by 6-inch rectangle.
- Cut the rectangle into twelve 6-inch strips.
- Loosely twist each strip and form into a roll tucking the ends under.
- Place the rolls onto parchment-lined baking sheets.
- Cover with a tea towel and let rise in a warm location.
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- Bake for about 15 minutes at 375 degrees F. Allow to cool.
- Prepare the cream cheese drizzle.
- Drizzle it onto your sweet rolls and sprinkle with chopped walnuts.
As I mentioned above, this is a quick rundown of the steps you’ll take to make these cranberry sweet rolls. Reference the recipe below for complete instructions.
These sweet rolls do take some planning and time to prepare. However, nothing beats a homemade sweet roll, especially during the holidays. I know you’re going to love them!
Recipe Variations
Love this recipe and want to try it a different way? Here are a few ideas:
- Try a different berry. Use blueberries, blackberries, raspberries, etc.
- Cut the rolls in a different way. Instead of doing a twist method, cut them like cinnamon rolls.
- Use a different glaze. Brush with orange marmalade or create a citrus glaze to top your rolls.
- Add Nuts. While I sprinkled nuts on the top of my rolls, maybe you could add some to your dough before folding.
Have fun with this recipe and make it your own.
How to Store Sweet Rolls
You can store these cranberry sweet rolls in a few ways:
- Countertop: Store at room temperature in an airtight container for up to two to three days.
- Refrigerator: Store refrigerated in an airtight container for up to five days.
- Freezer: Store in an airtight freezer-friendly container for up to three months. (I recommend freezing before adding the cream cheese drizzle.)
Frequently Asked Questions
Can I make these rolls ahead of time?
Yes, absolutely! The dough is designed to be made the night before, which makes it perfect for prepping ahead. You can also freeze the baked rolls. Just let them cool completely, then wrap them tightly and freeze for up to three months. When ready to enjoy, thaw at room temperature and warm in the oven before drizzling with the cream cheese topping.
What if I don’t have fresh cranberries? Can I use frozen?
Yes, frozen cranberries work well as a substitute. Use them straight from the freezer without thawing, and proceed with the recipe as directed. You may need to cook the filling for an extra few minutes to reach the right jam-like consistency.
How do I know if my dough has risen enough?
The dough should double in size during the rise. A helpful test is to gently press two fingers into the dough; if the indentations remain, the dough is ready. If the dough springs back, give it more time to rise.
More Cranberry Recipes You’ll Love
- Cranberry Pecan Pie
- Cranberry Bourbon Cocktail
- Cranberry Bacon-Wrapped Water Chestnuts
- Turkey Bacon Cranberry Roll-ups
- Cranberry Bacon and Walnut Cheeseball
And that’s a wrap on these Cranberry Sweet Rolls. If you’re looking for a new breakfast, brunch, snack, or dessert idea to serve up this holiday season, I can’t recommend these enough. Not only are they delicious, but they are going to leave your entire home smelling like the season. If you try them, please stop back and leave a comment and a 5-star rating below.
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Cranberry Sweet Rolls
Ingredients
Bread Dough:
- 4 – 4 1/4 cups all-purpose flour
- 1 package active dry yeast
- 1 cup whole milk
- ⅓ cup sugar
- ¼ cup butter
- 1 teaspoon kosher salt
- 2 eggs
Cranberry Filling:
- 1 cup fresh cranberries
- ½ cup granulated sugar
- ¼ cup water
- 1 teaspoon finely chopped candied ginger
- 1 teaspoon orange zest
Cream Cheese Drizzle:
- 4 ounces cream cheese
- 2 tablespoons unsalted butter
- ⅔ cup confectioners’ sugar
- 1/2 teaspoon vanilla
- pinch of salt
- 1 – 2 tablespoons of milk
- 1/2 cup chopped walnuts optional
Instructions
- Begin by making the dough in advance. In a large bowl, whisk together two cups of flour with the yeast.
- In a medium saucepan, add the milk, sugar, butter, and salt. Over medium-low heat, stir and heat until around 125 degrees F.
- Add the warmed milk mixture and eggs to the flour mixture. Beat on low/medium for about 30 seconds. Scrape the bowl as needed. Beat on high for three minutes, scraping the bowl as needed.
- Stir in enough of the remaining flour until the dough starts to pull away from the side of the bowl. (The dough will still be slightly sticky.)
- Place the dough in a greased 3-qt bowl. Cover and refrigerate for 6 to 24 hours.
- When you are ready to make your sweet rolls, start by preparing the cranberry filling. In a small saucepan combine the cranberries, sugar, water, ginger, and orange zest. Bring to a boil, then reduce heat to medium-low. Cook uncovered for 15 minutes or until thickened to a jam-like consistency. Remove from heat and allow to cool completely.
- Line two baking sheets with parchment paper and set aside.
- Remove the dough from the refrigerator. Punch it down and let rest for about 15 minutes.
- Transfer the dough to a lightly floured surface. Roll into a 13- by18-inch rectangle. Spread the cooled cranberry mixture over the dough. Fold the rectangle in thirds to create a 13- by 6-inch rectangle.
- Cut the rectangle into twelve 6-inch strips. Loosely twist each strip and form into a roll tucking the ends under.
- Place the rolls onto your prepared baking sheets. Cover with a tea towel and let rise in a warm location for about 30 minutes or until doubled in size.
- Preheat your oven to 375 degrees F. Bake for about 15 minutes or until golden. Cool on baking sheets for about five minutes and then transfer to a cooling rack.
- While the sweet rolls cool, make the cream cheese drizzle by adding the cream cheese and butter to a bowl. Beat with a mixer to combine. Add confectioners’ sugar, vanilla, and a pinch of salt. Beat until smooth. Add enough milk to reach desired consistency.
- Drizzle the cream cheese mixture onto your sweet rolls and (optional) sprinkle with chopped walnuts.
You were right. These were so good! Thanks for this recipe.
Amazing! Who would have thought to use cranberry!? Well, I guess you did. I’m making these again for Christmas!
I know! I love the cranberry here. Thanks Donna!
xo Michael