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.
This is one entry in the fall baking guide, where the rest are laid out in order.
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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