Cranberry Orange Cinnamon Rolls Recipe
Imagine pulling a pan of warm Cranberry Orange Cinnamon Rolls from the oven, their sweet-tart aroma filling your kitchen. This recipe transforms a classic with a vibrant, seasonal twist, creating a stunning centerpiece for holiday brunches or cozy weekends. After extensive testing, I’ve perfected the balance of fluffy, orange-zested dough with a jewel-like cranberry filling. The result is a truly special treat that’s as beautiful as it is delicious.
PrintCranberry Orange Cinnamon Rolls
Ingredients
Scale
- 170 g whole milk, warmed to 110 degrees F
- 30 g granulated sugar
- 11 g instant or active dry yeast
- 3 eggs (room temp)
- 1 tsp vanilla paste or extract
- 450 g all-purpose flour
- zest of one orange
- 1/2 tsp kosher salt
- 127 g unsalted butter (room temp)
- 12 oz fresh or frozen cranberries
- 50 g granulated sugar
- zest of one orange
- 15 g fresh orange juice
- 1 tsp cinnamon
- 1/4 tsp kosher salt
- 56 g cream cheese (room temp)
- 56 g unsalted butter (melted)
- 113 g powdered sugar (sifted)
- orange zest (for topping)
Instructions
- For the brioche:
- For the cinnamon orange cranberry jam:
- For assembly:
- For the cream cheese icing:
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