Orange Cranberry Sweet Rolls (Print Version)

# Ingredients:

→ Filling

01 - 1 cup fresh or frozen cranberries
02 - 1/2 cup granulated sugar
03 - 1 tablespoon unsalted butter, softened
04 - 1 tablespoon pure vanilla extract

→ Dough

05 - 1 cup warm milk (105°F-115°F)
06 - 2 1/4 teaspoons active dry yeast
07 - 1/3 cup plus 1 tablespoon granulated sugar
08 - 6 tablespoons unsalted butter, melted and cooled
09 - 1/4 cup plain Greek yogurt
10 - 1 large egg
11 - 1 tablespoon pure vanilla extract
12 - 1 tablespoon orange blossom water
13 - Zest of 1 orange
14 - 1 teaspoon salt
15 - 4 cups all-purpose flour

→ Glaze

16 - 1 cup confectioners' sugar, sifted
17 - 1 teaspoon orange blossom water
18 - 2-3 tablespoons milk

# Instructions:

01 - Cook cranberries with sugar until soft. Process with butter and vanilla until smooth. Cool completely.
02 - Combine warm milk, yeast, and 1 tablespoon sugar. Let stand until foamy, about 5 minutes.
03 - Mix remaining wet ingredients and half flour. Add yeast mixture. Gradually add remaining flour and knead until smooth.
04 - Place in greased bowl, cover and let rise until doubled, about 1 hour.
05 - Roll dough to 21x13-inch rectangle. Spread with filling, fold in thirds. Cut into 12 strips, twist and tie each in knot.
06 - Let rolls rise until doubled, about 30 minutes. Preheat oven to 350°F.
07 - Bake 15-20 minutes until golden. Drizzle with orange blossom glaze while hot.

# Notes:

01 - Can be made ahead and refrigerated overnight
02 - Orange extract can substitute for orange blossom water
03 - Freezes well for up to 3 months

Back