Description
Enjoy these soft and fluffy Cranberry Cinnamon Rolls filled with a sweet and tangy cranberry mixture, topped with creamy frosting. Perfect for breakfast or a delightful treat!
Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup whole milk, warmed to 110°F
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 cup fresh or dried cranberries, chopped
- 1 tablespoon orange zest
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
- Once the yeast is frothy, add the melted butter, eggs, and vanilla extract to the mixture. Whisk until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a dough begins to form.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix until well combined and creamy.
- Stir in the chopped cranberries and orange zest until evenly distributed throughout the filling mixture.
- Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface and roll it out into a rectangle approximately 16×12 inches in size.
- Spread the filling mixture evenly over the rolled-out dough, leaving a small border around the edges.
- Starting from the long edge, carefully roll the dough into a tight log. Pinch the seam to seal it.
- Using a sharp knife or dental floss, cut the log into 12 equal pieces. Place the rolls in a greased 9×13 inch baking dish or on a parchment-lined baking sheet, leaving some space between each roll.
- Cover the rolls with a kitchen towel and let them rise again for about 30-45 minutes, or until they have puffed up.
- Preheat your oven to 350°F (175°C).
- Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through. If they start to brown too quickly, cover them loosely with aluminum foil.
- While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
Notes
- For a more intense flavor, consider adding a pinch of nutmeg to the filling.
- These rolls can be made ahead of time and stored in the refrigerator before baking. Just let them come to room temperature and rise before baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes