Cranberry-Orange Sweet Rolls Recipe

 

Cranberry-Orange Sweet Rolls Recipe

These sweet buns are as sunny as they are sweet. They are orange-flavored from top to bottom, from orange-infused butter to orange-glazed tops. They are filled with dried cranberries that pop in your mouth like sweet-tart jellybeans. They are easy to make, are sure to be a hit at holiday gatherings, or as a gift for a baking-challenged friend.

Why do I love them?

I find I love these rolls so much because they offer the best of two worlds: they provide that warm and soft comfort of a traditional sweet roll, and then they turn around and provide this wonderful lift from citrus that is really uplifting, and then a chewy quality from the cranberries that makes them not so sweet that they're clover-sweet. Also, I think that making dough is a great experience. I think this kneading of a dough is meditative, just like meditation; it’s just so relaxing to do it that way. Then, when I see that I took them out of the oven straight away – that is pure bliss.

 

Quick info

Preparation time: 25 minutes

Cooking time: 20 minutes

Total time: 1 hour 15 minutes (including rise)

Serves: 4 (about 8 rolls, 2 per person)

Difficulty level: Moderate

Ingredients (makes 8 rolls)

·       2 ¼ tsp active dry yeast (1 packet

·       ½ cup warm milk(110°F)

·       ¼ cup granulated sugar

·       ¼ cup unsalted butter, melted

·       1 large egg, at room temperature

·       -2 1/2 cups of all-purpose flour, plus extra for dusting

·       ½ tsp salt

·       1 tbsp orange zest (from 1 medium orange)

·       ¼ cup dried cranberries, coarsely chopped

·       2 tbsp orange juice (glaze)

·       1/2 cup powdered sugar (for the glaze)

·       1 tbsp melted butter (for filling)

·       1 tbsp brown sugar (for the filling)

·       ½ tsp ground cinnamon (for filling)

Tools

·       Large mixing bowl

·       Small bowl for yeast activation

·       Measuring cups, spoons, etc.

·       Wooden spoon or dough hook attachment

·       Rolling pin

·       9-inch square baking pan or a round 9-inch cake pan

·       Parchment paper, optional

·       Pastry brush

·       Wire cooling rack

 

Instructions

Step 1.

Activate the yeast – Mix the warm milk, a pinch of the granulated sugar, and the yeast in a small bowl. Stir and let it sit for about 5 minutes or until foamy. Doing this ensures that the rolls will rise.

Step 2.

Mix the dough: In a large bowl, whisk together melted butter, the remaining sugar, egg, orange zest, and salt. Make a smooth, foamy mixture with yeast and pour it into the bowl. Slowly add the flour, cup by cup, until a coarse, rough dough is formed.

Step 3.

Knee the dough – The dough should now be turned out onto a lightly floured surface and kneaded for 6-8 minutes, or until it becomes smooth and elastic and develops a slightly tacky texture. If it remains too sticky, it may be necessary to sprinkle a little more flour on it.

Step 4.

First Rise - Oil a bowl lightly, put the dough in the bowl, and cover the dough with a damp cloth or plastic wrap. Allow the dough to rise in a warm area for 45 minutes, or until the dough has doubled in size.

Step 5.

Prepare the Filling – While waiting for the dough to rise, prepare the filling by mixing butter, brown sugar, and cinnamon in a small bowl until it becomes a fine paste.

Step 6.

Shape the rolls – After rising, punch down the dough to get rid of extra air inside. Roll out this dough to form a rectangle measuring 12 × 9 inches with a thickness of ¼ inch.

Step 7.

Add the Filling: Spread this mixture evenly over the surface of the dough. Now sprinkle the chopped cranberries over this mixture and press them slightly into the butter.

Step 8.

Roll and Cut - Starting with the longest side, roll the dough tightly into a log shape, as seen in jelly rolls. Seal this log by pinching it shut. Using a sharp knife, slice this log into 8 parts, with each being 1 ½ inches thick.

Step 9.

Second Rise – Place the rolls seam side down in a greased 9-inch baking pan, positioning them so they are slightly apart. Once again, cover the rolls with a towel and allow them to rise for approximately 20-25 minutes or until they appear puffy.

Step 10.

Bake – Preheat the oven to 375°F (190° C). Bake the rolls for 18-20 minutes or until they're golden brown on the surface and the center is clear when you stick a toothpick.

Step 11.

Prepare the glaze – While the rolls bake, mix the orange juice and powdered sugar together to create the glaze. If the glaze is thicker, just a few drops of juice will help thin it out. Conversely, powdered sugar will thicken the glaze.

Step 12.

Glaze and cool - The moment you pull the rolls out of the oven, you can brush them heavily with the orange glaze, and this should be accomplished when the rolls are warm. The glaze would help to give the rolls a citrus sweetness. Place the rolls in a wire rack and let them cool for about 10 minutes before you can enjoy them.

 

Approximate Macros Per Roll (based on 8 rolls)

v  Calories: 210 kcal

v  Protein: 3g

v  Fat: 7g

v  Carbs: 34

v  Sugar: 12g

v  Fiber: 1g

v  Sodium: 120 mg

 

What to serve with these rolls

A warm cup of coffee or a kettle of Earl Grey tea makes a great accompaniment to orange-cranberry. A fruit salad of sliced apples and pears, accompanied by toasted almonds, will provide an apt representation of a Sunday brunch menu. Vanilla Greek yogurt or cream cheese, along with honey, would add a fantastic dimension of creaminess to the sweet-tart crumble topping on the rolls.

Tips and variations

o   Add some nuts – Sprinkle some chopped pecans or walnuts over the cranberries before rolling.

o   Substitute the fruit - Dried cherries and chopped dried apricots can be used in place of the cranberries.

o   Make them vegan – Switch to plant-based milk, a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp of water), and vegan butter; the glaze can be made using only orange juice and powdered sugar.

o   More orange flavor - Use a teaspoon of orange extract in the dough for added orange flavor.

o   Gluten-free: Use a replacement flour that replaces the all-purpose flour one-to-one, and the result will still taste great, albeit slightly denser.

o   Storing: Store any leftover rolls in an air-tight container at room temperature for up to two days or freeze them in individual wrappings for up to one month. To rejuvenate them, heat them in a 300° F oven for 5-7 minutes.

 

Common questions and answers

1. Can I make the dough ahead of time?

Yes. After the first rise, shape the rolls and put them in the pan for rising. Then they are refrigerated for the night. The next morning, they are kept at room temperature for 30 minutes before baking.

2. Why are there lumps in my dough?

Overworking the dough or adding too much flour may make the dough too dense. Kneading the dough should be done just until it is smooth and elastic. Measure flour by weight, if possible.

3. Can I use fresh cranberries instead of dried ones?

Yes, you can use fresh cranberries rather than dried ones. The fresh cranberries will put out a lot of liquid and can make your rolls wet. If you want fresh ones, just sprinkle them with a little flour and cut back a bit on the orange juice in your glaze.

4. What is the secret of achieving an ideally glossy glaze?

The glaze needs to be brushed onto the warm rolls, as this will cause the sugar in the glaze to melt, resulting in a smooth, shiny texture.

5. Do the dough rolls need to be allowed to rise twice?

The second rise is responsible for the lightness of the rolls. Missing a second rise will lead to having a heavier roll.

6. Can I make mini rolls for a party?

Yes, you can prepare miniature versions for a party. Definitely. Cut the log into smaller portions, about 12-16, and cut the baking time to 12-15 minutes.