Do I have to refrigerate the dough overnight?

You don't u003cemu003ehaveu003c/emu003e to, but it's highly recommended! The dough is quite sticky and chilling the dough will make it easier to work with.

u003cstrongu003eu003cstrongu003eI don’t have a stand mixer. Can I make this by hand?u003c/strongu003eu003c/strongu003e

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 u003cstrongu003ewindow pane testu003c/strongu003e to know that it has been properly kneaded.u003cbr/u003e

u003cstrongu003eCan I use instant yeast?u003c/strongu003e

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.

u003cstrongu003eu003cstrongu003eWhat is bread flour?u003c/strongu003eu003c/strongu003e

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.

Why are my rolls dry?

Dry rolls are usually the result of adding too much flour or overbaking.

Cranberry Orange Cinnamon Rolls

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

3/4 Cup (170g) Whole Milk, warmed 105 to 110ºF (4o to 43ºC)
2 ¼ Teaspoons (7g) Active Dry Yeast
1/4 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
1/2 Teaspoon Sea Salt

Cranberry Orange Jam

12 Ounces (340g) Fresh or Frozen Cranberries
1/2 Cup (100g) White Sugar
Zest of 1 Medium Orange
3 Tablespoons Orange Juice
1 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
¼ Teaspoon Salt

Cinnamon Sugar Filling

5 Tablespoons (71g) Unsalted Butter
1/2 Cup + 2 Tbsps (125g) Brown Sugar
2 Teaspoon All-Purpose Flour
1 Tablespoon Cinnamon

Vanilla Glaze

1 Cup Powdered Sugar
1/2 Teaspoon Vanilla Paste or Extract
2 to 3 Tablespoons Milk

Cook Mode Press to prevent your screen from going dark!

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, 1/4 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 1/2 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