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–+ servings

Cranberry Orange Cinnamon Rolls

Freshly baked cranberry orange cinnamon rolls in a 9×13-inch pan, golden brown and fluffy.”
Soft, fluffy cranberry orange cinnamon rolls bursting with citrus flavor and tart cranberries. Easy to make, perfect for brunch, holidays, or cozy mornings.
Heather
Prep Time 20 minutes
Cook Time 25 minutes
Rising Times 2 hours 30 minutes
Total Time 3 hours 15 minutes
Serving Size 12 rolls

Ingredients

Dough Ingredients

  • 1 cup warm milk about 110°F
  • 2¼ teaspoons active dry yeast
  • 2 tablespoons granulated sugar for yeast activation
  • ⅓ cup granulated sugar remaining, for dough
  • Zest of 1 orange
  • 2 large eggs room temperature
  • ⅓ cup butter softened
  • 2 tablespoons orange juice
  • 4 cups all-purpose flour
  • 1 teaspoon salt

Filling Ingredients

  • 12 ounces fresh cranberries
  • Juice and zest of 1 orange
  • 1 cup granulated sugar
  • 2 tablespoons butter

Frosting Ingredients

  • 4 ounces cream cheese room temperature
  • 4 tablespoons butter room temperature
  • 1½ cups powdered sugar sifted
  • Pinch of salt
  • 1 –2 tablespoons orange juice
  • ½ teaspoon vanilla extract clear if possible
  • Orange zest for topping
  • Filling Ingredients Cooked Cranberry Filling

Instructions

Activate the Yeast

  • In a bowl, whisk together 1 cup warm milk, 2¼ tsp active dry yeast, and 2 tablespoons sugar.
  • Cover lightly and let sit 5 minutes until foamy.

Mix the Dough

  • Add to the yeast mixture: ⅓ cup granulated sugar, ⅓ cup softened butter, 2 tablespoons orange juice, zest of 1 orange, 2 large eggs, and 1 teaspoon salt.
  • Mix 1 minute on medium speed (stand mixer with dough hook) or stir well by hand.
  • Add 1 cup of flour, mix until combined.
  • Gradually add remaining 3 cups flour and mix on low speed until soft, slightly tacky dough forms.

Knead the Dough

  • Knead for 6–8 minutes (by hand on floured surface or in mixer).
  • If dough is too sticky, sprinkle 1 teaspoon of flour at a time.

First Rise

  • Lightly grease a large bowl with oil or nonstick spray.
  • Place dough in the bowl, turning to coat all sides.
  • Cover with a towel or plastic wrap.
  • Let rise in a warm, draft-free spot 1½–2 hours, until doubled.

Make Cranberry Filling

  • In a small saucepan over medium-low heat, combine 12 oz fresh cranberries, 1 cup sugar, zest and juice of 1 orange.
  • Stir together and bring to a boil. Boil 3 minutes, stirring occasionally.
  • Reduce to simmer 15–20 minutes until cranberries soften and mixture thickens slightly. Use the back of your spoon to crush them as they cook to make a paste.
  • Remove from heat, stir in the butter and allow to cool completely before using in the rolls.

Roll and Fill Dough

  • Punch down dough, place on floured surface.
  • Roll into a 10×16-inch rectangle. Let rest 10 minutes if it keeps shrinking.
  • Spread cooled cranberry filling evenly on top and sprinkle with cinnamon.
  • Roll tightly from the long edge into a 16-inch log.
  • Cut into 12 rolls, ~1–1.5 inches wide. Arrange in greased 9×13 pan.

Second Rise

  • Cover rolls tightly and let rise 30–45 minutes, until puffy and touching.

Bake

  • Preheat oven to 350°F (177°C).
  • Bake rolls 25–28 minutes.
  • Tent with foil halfway if tops brown too quickly.
  • Internal temperature should reach 190°F (88°C).

Make Frosting

  • In a bowl, beat 4 oz cream cheese and 4 tbsp butter until smooth.
  • Add 1½ cups sifted powdered sugar, pinch of salt, 2 tbsp orange juice, and ½ tsp vanilla extract.
  • Mix until smooth.
  • Spread over warm rolls, sprinkle orange zest on top.

Notes

Tips & Tricks — Cranberry Orange Cinnamon Rolls

Dough & Rising

  • Let the yeast do its thing: Use warm milk (~110°F) to activate yeast; foam = alive yeast. Cold kitchens = stubborn dough.
  • Warm rise spots = magic: Let dough rise in a warm, draft-free environment. Garage workbench (Florida life), a laundry room with a dryer running, or anywhere cozy works beautifully.
  • Patience is key: First rise should be 1½–2 hours until doubled. Second rise 30–45 minutes until puffy. Rushing = dense rolls.
  • Soft, slightly tacky dough is good: Don’t over-flour; dry dough = dry rolls. Add flour 1 tsp at a time only if dough is unmanageable.

Mixing & Kneading

  • Mix by hand if needed: Stand mixer optional. Wooden spoon or silicone spatula works fine; hand-kneading builds muscle and intuition.
  • Knead 6–8 minutes: Dough should spring back slowly when poked; slightly soft texture is correct.
  • Rest dough if shrinking: When rolling out, let dough rest 10 minutes to relax gluten if it keeps snapping back.

Filling & Flavor

  • Cool completely before spreading – Warm filling will make your rolls soggy, so patience pays off.
  • Check consistency – The filling should be thick but spreadable; simmer a few extra minutes if it’s too runny after cooling.

Baking & Frosting

  • Tent with foil: If tops brown too fast, loosely tent halfway through baking.
  • Bake at 350°F (177°C): 25–28 minutes; internal temp 190°F (88°C).
  • Frost after ~10 minutes of cooling: Warm rolls are ideal for spreading cream cheese frosting, but don’t wait so long that they cool completely.
  • Sift powdered sugar: Never skip this. Lumpy frosting = unforgivable. One day, this will be a t-shirt.

Make-Ahead & Freezing

  • Overnight option: Shape rolls, cover tightly, refrigerate overnight. Let sit ~45 minutes before baking.
  • Freeze before baking: Slice and pan rolls, wrap tightly, freeze up to 1 month. Thaw in fridge overnight, rise 30–45 minutes, bake.
  • Freeze after baking: Cool completely, wrap tightly, freeze up to 2 months. Reheat at 300°F for 10–15 minutes.
  • Frosting can be prepped ahead: Spread on slightly warm rolls after thawing or baking.

Extra Flavor Boosts

  • Uniform slices: Use a sharp knife or dental floss to cut rolls evenly for consistent size and baking.
  • Don’t rush layering: Spread butter, sugar, and cranberries evenly to avoid uneven pockets.