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4.6 from 27 votes

Cranberry Cinnamon Roll Recipe

The BEST Cranberry Cinnamon Rolls are perfect for a holiday breakfast. Orange cranberry bread in sweet roll form is an award winning recipe!

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs
Servings: 12
Calories: 427 kcal
Course: Breakfast
Cuisine: American

Ingredients

Bread Dough:
  • 3 teaspoons active yeast or 1 packet
  • 1 cup whole milk
  • 1/4 cup sugar
  • 1 teaspoon coarse kosher salt
  • 2 eggs , beaten
  • 3 1/2 cups flour
  • 1/4 cup vegetable shortening , melted
Filling:
  • 1/2 cup unsalted butter , melted
  • 1/2 cup dark brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon coarse kosher salt
Cranberry-Orange Topping:
  • 4 tablespoons unsalted butter
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 12 ounces fresh cranberries
  • 1 orange , zested and juiced

Instructions

    Cup of Yum
  1. Heat the whole milk in the microwave for 1 minute (scalded milk). In the bowl of a stand mixer fitted with a bread hook, or a large mixing bowl, place the yeast, sugar and salt, stir. Add the hot milk and allow to sit for approximately 10 minutes, or until yeast has activated, bloomed and smells fragrant.
  2. Stir in the eggs and then half of the the flour. Mix with the bread hook until the mixture is fully incorporated and dough drapes off of the hook. Add in the melted shortening and then the remaining flour. Continue to knead with the bread hook or hands until dough is smooth and elastic, approximately 3-5 minutes.
  3. Roll the dough into a ball and place into a large, well lubricated (cooking spray) mixing bowl. Turn once to cover all exterior with cooking spray. Cover with a damp kitchen towel and set aside to rise for 30 minutes. Dough will double in size.
  4. While the dough rises, make the cranberry topping. Combine the butter, sugar, corn syrup, cranberries and the zest and juice one fresh orange. Stir until the sugar is dissolved and cranberries start to pop. Remove the heat.
  5. In a small bowl, stir together the brown sugar, cinnamon and salt. Set aside.
  6. Spray a 9×13 rectangular baking dish or two 9-inch circular pie plates with cooking spray. Pour the cranberry topping into the bottom, tipping around until the bottom is fully covered.
  7. Turn the dough out onto a lightly floured surface. Roll into a rectangle, approximately 14×22 inches. Baste the dough with melted butter and sprinkle with the brown sugar mixture.
  8. Roll the dough tightly from the short end. Using a sharp knife, cut into 12 equal slices. Place slices directly on thin layer of cranberry-orange topping (either all 12 in the 9×13 or 6 and 6 in pie plates). Cover with a damp kitchen towel and allow to rise for an additional 30 minutes.
  9. Preheat the oven to 375°F. Bake uncovered for 30 minutes. If the tops start to brown, loosely lay a piece of aluminum foil over top.
  10. Allow to cool for 5 minutes. Place a serving platter that is at least 1-2 inches larger than your pan over the top. Using oven mitts, carefully and promptly turnover. If any of the topping sticks to the bottom of the dish, use a spatula to put it back on the rolls.
  11. Enjoy your cinnamon rolls!
  12. If you have tried this recipe, come back and let us know how it was in the comments or star ratings!

Notes

  • Note: If you get the topping on your counter tops, floor, etc, allow to cool and you should be able to easily peel it off. Not that I know from experience or anything….

Nutrition Information

Calories 427kcal (21%) Carbohydrates 75g (25%) Protein 6g (12%) Fat 11g (17%) Saturated Fat 5g (25%) Cholesterol 44mg (15%) Sodium 277mg (12%) Potassium 160mg (5%) Fiber 3g (12%) Sugar 43g (86%) Vitamin A 290IU (6%) Vitamin C 9.6mg (11%) Calcium 54mg (5%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 427

% Daily Value*

Calories 427kcal 21%
Carbohydrates 75g 25%
Protein 6g 12%
Fat 11g 17%
Saturated Fat 5g 25%
Cholesterol 44mg 15%
Sodium 277mg 12%
Potassium 160mg 3%
Fiber 3g 12%
Sugar 43g 86%
Vitamin A 290IU 6%
Vitamin C 9.6mg 11%
Calcium 54mg 5%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.