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Perfect Cranberry Orange Sweet Rolls for Thanksgiving Morning

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Soft, pillowy sweet rolls filled with a tangy cranberry orange filling and topped with a creamy cream cheese glaze. Perfect for Thanksgiving morning or any holiday brunch.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, plus more for dusting
  • 1 cup (240ml) warm milk (whole milk preferred)
  • ¼ cup (50g) granulated sugar
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ¼ cup (½ stick, 56g) unsalted butter, melted and slightly cooled
  • 1 large egg plus 1 egg yolk, room temperature
  • 1 teaspoon salt
  • 1 ½ cups (about 6 ounces) fresh cranberries (frozen works, do not thaw)
  • 2 tablespoons orange zest (from about 2 large oranges)
  • ¼ cup (60ml) fresh orange juice
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 4 ounces cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1 teaspoon orange zest (for garnish)
  • 2 to 3 tablespoons milk or heavy cream

Instructions

  1. In the bowl of a stand mixer, combine warm milk and 1 tablespoon of the granulated sugar. Sprinkle yeast over the top and let sit for about 5 minutes until foamy.
  2. Add remaining sugar, melted butter, egg, egg yolk, and salt. Mix on low with paddle attachment until combined. Switch to dough hook and add flour one cup at a time, mixing on low. Increase to medium speed and knead for about 8 minutes until dough pulls away from sides and feels smooth and slightly tacky.
  3. Shape dough into a ball and place in a lightly greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  4. While dough rises, make filling: In a small saucepan, combine cranberries, orange juice, orange zest, both sugars, cinnamon, and a pinch of salt. Cook over medium heat, stirring occasionally, for 8-10 minutes until cranberries soften but still hold their shape. Remove from heat and cool completely.
  5. Once dough has doubled, punch it down and turn onto a lightly floured surface. Roll into a 12×18-inch rectangle, about ¼-inch thick.
  6. Spread 2 tablespoons softened butter evenly over dough, leaving a 1-inch border on one long edge. Spoon cooled cranberry filling over butter and spread evenly.
  7. Starting from the long edge opposite the border, roll dough tightly into a log. Pinch seam to seal. Cut into 12 even rolls (about 1 ½ inches each).
  8. Place rolls in a greased 9×13-inch baking dish, cut side up. Cover with plastic wrap and let rise for 45 minutes to 1 hour until puffy and touching. (For overnight: refrigerate after shaping, then let sit at room temperature 30 minutes before baking.)
  9. Preheat oven to 350°F. Bake rolls for 25-30 minutes until golden brown and filling is bubbly. If tops brown too fast, tent with foil for last 5-10 minutes. Let cool in pan for 10 minutes.
  10. While rolls cool, make glaze: Beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and 2 tablespoons milk or cream. Beat until creamy. Add more milk if needed. Spread over warm rolls and sprinkle with extra orange zest.

Notes

For overnight preparation, assemble rolls through step 4, cover tightly, and refrigerate up to 12 hours. In the morning, let sit at room temperature 30 minutes before baking. Cool filling completely before spreading to prevent rolls from unrolling. Use a sharp knife or unflavored dental floss for clean cuts.

Nutrition

Keywords: cranberry orange sweet rolls, Thanksgiving breakfast, holiday brunch, sweet rolls, cream cheese glaze

Find it online: https://ovenmila.com/perfect-cranberry-orange-sweet-rolls-for-thanksgiving-morning/