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A white baking dish with orange cranberry rolls on a bamboo cutting board with a white and blue dishtowel.
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5 from 4 votes

Homemade Cranberry Orange Rolls

Cranberry Orange Rolls are the perfect holiday breakfast! Filled with sweet and tart cranberry jam and topped with a delicious, sweet orange icing, these perfectly gooey and tender Orange Sweet Rolls are a family favorite.
Prep Time3 hrs
Cook Time35 mins
Total Time3 hrs 35 mins
Course: Baking, Breakfast, Brunch
Cuisine: Holiday
Servings: 12
Calories: 458kcal


  • 3/4 cup whole milk heated to 95°F/35°C (180ml)
  • 1/2 cup granulated sugar (100g)
  • 2 1/4 tsp instant dry yeast or active dry yeast
  • 4 1/4 cups all-purpose flour (530g)
  • 1/2 cup cornstarch (120g)
  • 3/4 tsp salt
  • 3 large eggs room temperature
  • 3/4 cup unsalted butter cut into 12 pieces and softened (180g)
  • 2 tsp orange zest

For the cranberry orange jam:

  • 4 cups cranberries fresh or frozen (400g)
  • 1 cup granulated sugar (200g)
  • 1/4 cup fresh orange juice (60ml)
  • 2 tsp orange zest

For the glaze:

  • 1 cup powdered sugar (120g)
  • 3 Tbsp orange juice
  • 2 tsp orange zest


  • In the bowl of a stand mixer fitted with the dough hook attachment combine warm milk, sugar, and yeast. Stir together with a whisk then let sit for about 5 minutes until foamy.
  • Meanwhile combine flour, cornstarch, and salt in a small bowl. Set aside.
  • Add the eggs to the milk mixture and whisk until combined.
  • With the mixer running on low, add the flour mixture. Increase speed to medium and mix until the dough comes together, about 1 minute.
  • With the mixer running on medium, add butter, one piece at a time. Add the orange zest.
  • Continue to mix for 10 minutes until the dough is smooth and comes away from the sides of the bowl. If the dough is still wet after 10 minutes, add one or two tablespoons flour until the dough comes away from the sides.
  • On a lightly floured surface, knead the dough into a smooth ball. Place in a lightly greased bowl, cover with plastic wrap, put it in a warm place and let rise until doubled in size, about 1.5-2 hours.
  • Meanwhile make the cranberry jam: Combine cranberries, sugar, orange juice, and orange zest in a medium saucepan and bring to a boil. Reduce heat to medium and let simmer gently for about 15 minutes, until most of the cranberries have burst open. Let cool completely.
  • Punch down the dough and roll it out into a 18x18 inch rectangle. Spread the cooled cranberry jam on top, leaving a 1-inch border.
  • Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 12 pieces with a sharp knife.
  • Arrange rolls in a lightly greased 13x9-inch baking pan. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. (Or refrigerate overnight, see instructions above.)
  • Preheat oven to 350°F (180°C).
  • Discard plastic wrap and bake rolls until golden brown, about 35 to 40 minutes. Then transfer pan to a wire rack.
  • Make the glaze: Whisk the powdered sugar, orange juice, and orange zest together until smooth. Drizzle or spread over warm rolls. Serve.


Dough adapted from Cook's Country. 


Calories: 458kcal