Cranberry Orange Cinnamon Rolls – Soft and fluffy cinnamon rolls swirled with a homemade cranberry orange jam and a cinnamon filling and finished with a simple vanilla glaze!
Homemade bread such as cinnamon rolls and Babkas are my FAVORITE things to bake. They always impress, they’re so easy to make and so versatile! You can make them sweet or savory, fill them with nearly anything and top with a variety of glazes.
Be sure to check out my Nutella Brioche Knots and Blood Orange Cinnamon Rolls! Looking for babka recipes? Try my Cinnamon Apple Babka or Savory Mediterranean Babka!
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Ingredients Notes
Brioche Dough
Cranberry Orange Jam
Brioche Dough
- Whole Milk – Makes the bread tender. Warm milk will be used to activate the yeast.
- Yeast – If you are using active dry yeast, combine with milk and sugar and allow to sit for 10 minutes. If you are using instant yeast, you do not need to activate it.
- Sugar – White sugar will feed the yeast and slightly sweeten the dough.
- Eggs – For best results, make sure your eggs are at room temperature. Yeast likes a warm environment.
- Bread Flour – Bread flour gives the rolls structure and that chewy texture. I like to use a high quality bread flour, such as King Arthur.
- Dry Milk Powder – Milk powder (not an affiliate link) is a secret ingredient for making the babka super soft. It also improves the texture and structure of the bread.
- Nutmeg – Adds subtle fragrance to the dough.
- Salt – Rounds out the flavors.
- Vanilla Paste or Vanilla Extract – Adds flavor
Cranberry Orange Jam
- Cranberries - I used fresh cranberries, but you can use frozen cranberries too.
- Orange Zest + Juice - We will be using a combination or orange zest and orange juice to maximize the flavor.
- White Sugar - Balances the tartness of the cranberries.
- Spices - We are using a combination of ground cinnamon and nutmeg.
- Salt
Cinnamon Sugar Filling
- Unsalted Butter – Softened butter will be used to bind the filling and adds richness.
- Brown Sugar – You can use dark brown sugar or light brown sugar.
- All-Purpose Flour – Helps bind the filling.
- Cinnamon – Use a good quality cinnamon. My favorite is Vietnamese cinnamon.
Vanilla Glaze
- Powdered Sugar – Also known as icing sugar or confectioners’ sugar.
- Vanilla paste or extract – For flavor.
- Milk – Any milk will work.
*See recipe card for quantities.
Step by Step Instructions
Here are step-by-step photos and instructions on how to make these Cranberry and Orange Cinnamon Rolls! Please find detailed instructions in the recipe card at the end of this post.
On Day 1:
Make your brioche dough.
Step 1: Combine yeast mixture, butter, sugar, eggs, vanilla, bread flour, milk powder, nutmeg and salt into shaggy mixture.
Step 2: Fit your stand mixer with the dough hook attachment and knead on medium speed for 20 minutes. The dough should be elastic and is ready when it passes the window pane test.
Hint: Window Pane Test – To perform the window pane test, take a small ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.
Step 3: With oiled hands, form dough into a ball, then place into a well oiled bowl. Cover with plastic wrap and allow to proof in the fridge overnight or up to 48 hours.
Next, make your cranberry orange jam.
Step 4: In a medium saucepan, combine cranberries, sugar, orange zest, orange juice, spices and salt.
Step 5: Cook over medium heat until thickened. Using an immersion blender or food processor and blend until smooth. Refrigerate for up to 5 days.
Hint: This recipe will make a little over a cup of jam. Keep leftovers in an airtight container for up to 5 days.
On Day 2
When you are ready to assemble the rolls, make your cinnamon sugar filling.
Step 1: Add softened butter, brown sugar, cinnamon and flour in a medium bowl.
Step 2: Combined until incorporated and set aside.
Assemble the Cranberry Orange Rolls.
Step 3: Remove dough from the fridge. Punch down the dough, transfer to a lightly floured work surface and cut into four equal pieces.
Step 4: Roll each piece of dough into an 8x12 inch (20x30 cm) rectangle. Spread a fourth of the cinnamon sugar filling on top.
Step 5: Next, evenly spread 2 tablespoons of the cranberry filling over top. Do not overfill them.
Step 6: Tightly roll lengthwise and pinch the seam.
Step 7: Repeat with the remaining dough. You will end up with 4 logs.
Step 8: With a sharp knife, cut each log completely down the middle. You will have a total of 8 pieces.
Step 9: Stretch the dough an extra 4 inches or so and then shape it into an upside down 'U'. Next, twist the dough onto itself, trying to keep the layers exposed upright as much as you can. Finally, coil the dough into a round bun and tuck the ends under the bun. Repeat with the remaining pieces. Please see the following photos for reference!
Step 10: Place the rolls into a baking pan and allow to proof for 30 minutes or until it passes the "poke" test.
Step 11: Bake at 350ºF (176ºC) for 30 to 35 minutes or until the internal temperature reaches 190ºF (88ºC). The top should be golden brown.
Hint: How do you know when the rolls are ready for the oven? Perform a “poke” test! Gently press your pointer finger into the dough and if it leaves an indentation, then it’s ready for the oven. If the dough bounces back immediately, then it’s not ready.
Step 12: Make your glaze and pour over the top of your rolls. Serve warm and enjoy!
Substitutions
- Yeast – I almost always only use Active Dry Yeast, but you can also use instant yeast in this recipe. If using instant yeast, there is no need to bloom or activate it in buttermilk. Just combine all of the ingredients into the bowl of your stand mixer and proceed as written.
- Milk Powder – You can substitute for malted milk powder. Although it’s not the same thing as dry milk powder, I’ve had great results in the past. You can also omit it completely, however, the texture won’t be as soft.
- Orange - Not a fan of orange? You can easily swap for lemon.
- Cranberry Orange Jam - Sub for store bought jam.
Variations
- For the Glaze - Feel free to make a simple cream cheese glaze. Just combine 4 ounces (113 grams) of softened cream cheese, 2 tablespoons of soften butter, 1 cup (113g) powdered sugar, ½ teaspoon vanilla and a few tablespoons of milk. Adjust milk to your desired thickness.
- Other Fruit Fillings - You can try other fruit jams such as strawberry, blueberries or blackberries.
Equipment
- Stand Mixer – While having a stand mixer is extremely helpful, you can also make by hand. Please see directions in the FAQ section.
- Thermometer – Although it’s not required, it’s very helpful. I use it make sure the buttermilk is at the correct temperature and to know when the rolls are properly cooked.
- Kitchen Scale – It’s helpful to have when measuring ingredients.
Storage
These Cranberry Orange Cinnamon Rolls are best eaten freshly baked. However, transfer leftovers into an airtight container and store on the counter for up to 3 days or 1 week in the refrigerator.
Expert Tips
Use a stand mixer if you can. The dough can be quite sticky. Having the machine do all the heavy lifting will make it easier to knead.
Measure your ingredients correctly, especially your flour. I always recommend using a kitchen scale. However, if you do not own one, aerate and fluff up your flour, then spoon into your measuring cup and then level off with the back of a knife.
Follow the recipe exactly. I know it can be tempting to stray from a recipe (I’m guilty of that), but making adjustments, whether big or small can change the final result.
Do not overproof your dough (refers to the rise right before baking) – Over-proofed doughs end up collapsing due to a weakened gluten structure and excessive gas production. Read below regarding properly proofed dough.
After 20 minutes of baking, loosely tent your rolls with foil – This is to prevent the top from getting too browned.
FAQ
You don't have to, but it's highly recommended! The dough is quite sticky and chilling the dough will make it easier to work with.
Yes, you can! Believe it or not, I used to make all bread recipes by hand. You will just need to knead the dough by hand for up to 15 minutes. It can get quite sticky, but refrain from adding too much flour. I like to knead the dough with oiled hands and use a plastic bench scraper to help move the dough around. Don’t forget to perform the window pane test to know that it has been properly kneaded.
Proofing refers to the final rise right before baking. Perform a “poke” test! Gently press your pointer finger into the dough and if it leaves an indentation, then it’s ready for the oven. If the dough bounces back immediately, then it’s not ready.
Yes! There is no need to activate or bloom instant yeast in warm milk. Just combine all of the brioche ingredients into the bowl of your stand mixer and proceed with the recipe. Make sure your milk is warm though.
Bread flour (aka strong flour) has a higher protein percentage than all-purpose flour, making it ideal for yeasted bread recipes. The higher protein means that it has more gluten in it, which makes the dough more elastic and light, resulting in a chewy and airy texture.
Dry rolls are usually the result of adding too much flour or overbaking.
More Bread Recipes
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📖 Recipe
Cranberry Orange Cinnamon Rolls
- Total Time: 1 Hr 35 Mins + Overnight
- Yield: 8 Large Buns
Description
Cranberry Orange Cinnamon Rolls – Soft and fluffy cinnamon rolls swirled with a homemade cranberry orange jam and a cinnamon filling and finished with a simple vanilla glaze!
Ingredients
Brioche Dough
- ¾ Cup (170g) Whole Milk, warmed 105 to 110ºF (4o to 43ºC)
- 2 ¼ Teaspoons (7g) Active Dry Yeast
- ¼ Cup + 1 Teaspoon (50g + 5g) White Sugar
- 2 Large Egg, room temp
- 1 Teaspoon Vanilla Paste or Extract
- 6 Tbsp (85g) Unsalted Butter, softened
- 3 Cups + 1 Tablespoon (360g) Bread Flour
- 1 Tablespoon Dry Milk Powder
- ½ Teaspoon Sea Salt
Cranberry Orange Jam
- 12 Ounces (340g) Fresh or Frozen Cranberries
- ½ Cup (100g) White Sugar
- Zest of 1 Medium Orange
- 3 Tablespoons Orange Juice
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Salt
Cinnamon Sugar Filling
- 5 Tablespoons (71g) Unsalted Butter
- ½ Cup + 2 Tbsps (125g) Brown Sugar
- 2 Teaspoon All-Purpose Flour
- 1 Tablespoon Cinnamon
Vanilla Glaze
- 1 Cup Powdered Sugar
- ½ Teaspoon Vanilla Paste or Extract
- 2 to 3 Tablespoons Milk
Instructions
- On Day 1: Make Brioche Dough - For Active Dry Yeast; In the bowl of your stand mixer, add warm milk (105ºF), yeast and 1 teaspoon of white sugar and stir to combine. Allow the yeast to bloom for 10 minutes. For Instant Yeast, *see note below.
- To the yeast mixture, add softened butter, ¼ cup sugar, egg, vanilla, bread flour, milk powder, nutmeg and salt. With a spoon or spatula, roughly mix the ingredients into a shaggy mixture.
- Fit your stand mixer with the hook attachment and knead the dough on medium for 20 minutes. You can add up to an additional 2 tablespoons of flour, if dough is wet. The dough should be elastic, a bit sticky and is ready when it passes the window pane test (**see note below).
- With well oiled hands (it will be sticky), pick up the dough and form it into a ball. Then, place the dough into a well oiled bowl (I used the same stand mixer bowl). Cover with plastic wrap and allow to chill in the fridge overnight or up to 48 hours.
- Make Cranberry Orange Jam - In a medium saucepan, combine cranberries, sugar, orange zest, orange juice, cinnamon, nutmeg and salt. Cook over medium heat until the mixture thickens. Using an immersion blender or food processor, blend until smooth. Refrigerate for up to 5 days.
- On Day 2: Make Cinnamon Sugar Filling - Add softened butter, brown sugar, cinnamon and flour in a medium bowl and mix until combined. Set aside on the counter until needed.
- Assemble your Rolls - Gently punch down the dough to release the gas and transfer to a lightly floured work surface. Cut into 4 equal pieces.
- Working a piece at a time, roll the dough pieces into a 8×12 inch (20x30 cm) rectangle.
- Evenly spread a fourth of the cinnamon sugar filling onto the dough with an offset spatula, leaving a ½ inch (1.5 cm) border all around. Followed by 2 tablespoons of the cranberry jam.
- Tightly roll the dough lengthwise into a log, making sure to pinch the seam. Repeat with the remaining 3 pieces. You will end up with 4 logs.
- With a sharp knife, cut eat log in half lengthwise. You will have 8 pieces.
- Grab a strip of dough and gently stretch it outwards an extra 4 inches (10cm) or so. Next, shape into an upside down 'U.' Twist the dough onto itself, trying to keep the layers exposed upright as much as you can. Finally, coil the dough into a round bun and the tuck the end underneath the bun. Repeat with the remaining pieces. See photos in the body of the post for reference!
- Arrange the rolls into a buttered 11 or 12 inch (19 or 23 cm) round pan or skillet (***see note below) and allow to proof in a warm place for 30 to 35 minutes. It's ready to bake when it passes the poke test! (****see note below)
- With 10 minutes left of proofing, set a rack in the center of the oven and preheat to 350ºF (176ºC). Bake for about 30 to 35 minutes or until the internal temperature reaches 190ºF (88ºC). Tent with foil after 20 minutes of baking to prevent the tops from getting to browned.
- Make Vanilla Glaze - Combine powdered sugar, vanilla and 2 tablespoons of milk. If you'd like a thinner glaze, add a touch more milk.
- Allow rolls to cool for 15 minutes. Pour glaze over the buns and serve with your leftover cranberry orange jam. Enjoy!
Notes
*For Instant Yeast; Combine all the ingredients into the bowl of your stand mixer and proceed to step 3. Just make sure the salt and yeast are not touching and that your milk is warm.
**To perform the Window Pane Test, take a small (2 tbsp) ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.
***Baking Pan - I used a 9 inch (23cm) springform pan and realize that I could only fit 7 buns. Try to use a large baking pan if you can. ☺️
****How to know when your rolls are done proofing - Perform a "Poke" test! Gently press your pointer finger into the dough and if it leaves an indentation, it's ready for the oven. If the dough bounces back immediately, then it’s not ready.
- Prep Time: 1 Hour
- Cook Time: 30 to 35 Minutes
Teena says
I made these cinnamon rolls Christmas morning and they were amazing! I actually made the dough 2 days prior and kept them in the fridge for just slightly less than 48 hours. I followed the recipe almost exactly as written, although I don't think I let my dough proof long enough. The sweetness from the buttery cinnamony sugar spread combined with the tart cranberry sauce and soft bread were delightful! I will definitely be making these again!
Lisa says
Hi Tenna, I'm so happy to hear that you enjoyed these rolls! They are perfect for Christmas morning! Thank you for your wonderful review! 😊