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Cranberry Sweet Rolls on a plate
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Cranberry Sweet Rolls with Orange Cream Cheese Icing

Sweet, tart, pretty and so tasty, these cranberry sweet rolls are made with the same dough as for cinnamon rolls and spread with homemade cranberry sauce. Ice the easy orange cream cheese icing.
Prep Time20 mins
Rising1 hr 30 mins
Total Time1 hr 50 mins
Course: Desserts
Cuisine: Canadian
Keyword: cinnamon, cranberry, cream cheese, dinner rolls, dough, icing, orange, sweet
Servings: 12
Calories: 298kcal

Ingredients

For the Dough

For the Filling

For the Icing

  • 8 oz cream cheese, room temperature 1 brick/package
  • ½ cup powdered sugar sifted
  • 1 large orange zest and juice*
  • 1 teaspoon vanilla extract

Instructions

For the Dough

  • Mix the dough by adding the milk, oil, sugar, and yeast in the bowl of a stand mixer. If using instant yeast, move on immediately. If using active dry yeast, let sit for 10 minutes or until foamy on top.
  • Add the egg and mix it in.
  • Add the flour and salt and mix to bring together. Knead for about 5 minutes or so.
  • Cover the bowl with plastic wrap and set somewhere to rise for an hour or until doubled in size. (I use the inside of my oven with the temperature turned OFF and the light turned on).
  • Roll the dough into a large rectangle (approximately 12 x 36 inches)
  • Leaving half an each on a long side, spread the rest of the dough with the cranberry sauce.
  • Roll the dough up into a log, starting with the long edge opposite of the bare edge. Pinch the seams into the roll.
  • Cut the log into 12 equal portions. you can do this by cutting the dough in half and then each of those halves in half again to get 4 portions. Cut each of those 4 portions into 3 more portions to get 12 total portions. Place rolls into baking pan.
  • Cover and let rise for 30-45 minutes.
  • Preheat oven to 350°F.
  • Bake the rolls for about 25 minutes, or until golden brown and cooked through. Let rolls cool.

For the Icing

  • Make the icing by combining the cream cheese, sugar, orange juice, orange zest and the vanilla extract. Whip into smooth icing.
  • Once rolls have cooled a bit, spread or spoon the icing on.

Notes

Notes
  1. Use your oven, with the temperature turned OFF and the light turned on for rising dough.
  2. When measuring flour, I go by 120 grams per cup. If you’d like to use cup measurement for the flour, then measure lightly by scooping your flour into the measuring cup, and not digging your cup into the flour. You’ll get the best results by using a scale though. Start with about 75% of the flour and add more as needed.
  3. I used a Cara Cara orange.
  4. If using active dry yeast, make sure to proof it first and add about 10-15 minutes to rise times.
 
Substitutions – Try ½ brown cup sugar instead of powdered sugar for the filling.
 
Storage – Serve immediately or keep in a covered with plastic for 3 days or so.
 
Nutrition – Nutritional information is an estimate only, intended for informational purposes, and not to be used as medical or dietary advice. The estimate is based on a nutrition calculator and every recipe will vary slightly depending on the products you use in your home. This estimate is per serving.

Nutrition

Serving: 1roll | Calories: 298kcal | Carbohydrates: 49g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 162mg | Potassium: 42mg | Fiber: 3g | Sugar: 14g