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Cranberry Orange Sweet Rolls with Cream Cheese Icing

Cranberry orange sweet rolls are filled with a thick, tart cranberry-orange mixture and baked until the tops are golden and the centers are cooked through. Cream cheese icing spread over the warm rolls adds a smooth, tangy finish.
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Prep Time 35 minutes
Cook Time 38 minutes
Rising time 2 hours 8 minutes
Total Time 3 hours 21 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

Cranberry-orange filling
  • 1 bag (12 oz) cranberries fresh or frozen
  • 0.75 cup granulated sugar
  • 0.25 cup orange juice
  • 1 tbsp orange zest finely grated
Dough
  • 0.75 cup whole milk warmed to 105–110°F
  • 2.25 tsp active dry yeast
  • 0.33 cup granulated sugar
  • 2 eggs large, at room temperature
  • 0.33 cup unsalted butter melted and cooled
  • 4 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp neutral oil for greasing the baking dish
Cream cheese icing
  • 1 package (8 oz) cream cheese softened
  • 1.5 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 1 tbsp whole milk

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the cranberry-orange filling
  1. Combine the cranberries, sugar, orange juice, and orange zest in a medium saucepan over medium heat and bring to a simmer, stirring often.
  2. Cook for 8–12 minutes until most cranberries have burst and the mixture is thick.
  3. Transfer the filling to a bowl and cool completely.
Make the dough
  1. Stir the yeast and 1 teaspoon of the sugar into the warm milk and let stand for 5–10 minutes, until foamy.
  2. Whisk the eggs, remaining sugar, and melted butter into the yeast mixture.
  3. Stir in the flour and salt until a shaggy dough forms.
  4. Knead the dough on a lightly floured surface for 8–10 minutes, until smooth and elastic.
  5. Place the dough in a bowl, cover, and let rise in a warm spot for 1–1 1/2 hours, until doubled in size.
Assemble and bake
  1. Brush a 9x13-inch baking dish with the oil.
  2. Roll the dough into a 12x18-inch rectangle.
  3. Spread the cooled cranberry filling evenly over the dough.
  4. Roll it up from a long edge and cut into 12 equal rolls.
  5. Arrange the rolls cut-side up in the dish and cover.
  6. Let the rolls rise for 45–60 minutes, until puffy.
  7. Meanwhile, heat the oven to 350°F.
  8. Bake for 25–30 minutes, until the tops are golden and the centers are cooked through.
  9. Cool in the dish for 10 minutes.
Make the cream cheese icing
  1. Beat the cream cheese, powdered sugar, vanilla, and milk until smooth.
  2. Spread the icing over the warm rolls.

Notes

Cool the cranberry filling completely before spreading it over the dough so the dough stays manageable. Store covered in the refrigerator for up to 3 days; freeze the rolls without icing for up to 2 months. For a dairy-free variation, use dairy-free milk, butter, and cream cheese.