Cranberry Cinnamon Rolls
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5.0
3 reviews
Excellent
Cranberry Cinnamon Rolls
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The best cranberry cinnamon rolls. These super soft cranberry orange rolls are made with an orange brioche dough, filled with spiced cranberry sauce and topped with a quick orange glaze. Add sugar coated cranberries for a decorative touch.
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Ingredients
Ingredients for Dough
- ¼ cup full fat milk or whole milk, warmed to 104°F (40C), plus extra for an egg wash
- 2¼ teaspoon dry active yeast
- 1 teaspoon salt
- 1 cup all purpose flour or plain flour (plus extra for dusting)
- ¾ cup bread flour or strong flour
- 1 teaspoon ground ginger
- 1 tablespoon superfine granulated sugar or caster sugar
- 3 eggs
- ½ cup unsalted butter softened at room temperature
- Zest of an orange
Ingredients for Cranberry Cinnamon Filling
- 7 oz fresh cranberries or frozen, defrosted
- ⅓ cup water
- 2 tablespoon orange juice
- ¼ cup superfine granulated sugar or caster sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅓ cup unsalted butter softened at room temperature
Ingredients for Orange Glaze
- 1 cup powdered sugar or icing sugar
- 2 tablespoon orange juice without pulp (smooth)
- ¼ cup sugar coated cranberries see note
Instructions
Instructions for Dough
- Begin by activating the yeast - sprinkle this over the warm water and add 1 teaspoon of the sugar. Stir and set aside for 10 minutes until frothy.
- In the bowl of a stand mixer fitted with a dough hook, add the flours, remaining sugar, salt and ground ginger. Stir together.
- Add the foamy yeast to the flour mixture, immediately followed by two eggs and 1 egg white. Reserve the remaining egg yolk for glazing the buns later. (see note)
- Knead the dough on a low setting for 15 minutes, until beginning to pull itself from the sides of the bowl. (see note)
- Add the softened butter about a tablespoon at a time and then add the orange zest. Continue to knead for 15 minutes once the butter has been incorporated.
- Scrape the dough into a greased bowl and cover with plastic wrap. Place this in the refrigerator for about 8 hours (overnight).
Instructions for Cranberry Cinnamon Filling
- While kneading the dough, make your filling. Place the water, orange juice and sugar in a saucepan. Cook this over a medium heat until simmering and then add the cranberries.
- Continue cooking over a medium heat and stirring occasionally while the cranberries begin to break down and form a thickened sauce (about 15 minutes).
- Once thickened, remove from the heat and stir through the ground cinnamon, ginger and cloves. Set aside to cool, then refrigerate until ready to use for filling (ideally overnight to allow to cool thoroughly).
Instructions for Assembly and Baking
- After the first proof, remove the dough from the refrigerator and turn out onto a well-floured work surface.
- Press the dough into a rough rectangle and then roll out to be about 15" wide by 18" long.
- Spread the softened butter evenly over the dough. Then top with your cranberry cinnamon filling - spreading evenly, but leaving about an inch gap on the long sides.
- Roll the dough starting from the short side nearest you to form a log. (see note)
- Trim about 1.5" off each end of your log, then divide your dough into 9 and cut into 9 rolls. Place these in a parchment lined 8" square baking pan. Cover with a clean towel and allow to proof at room temperature for 2 hours until doubled in size.
- Preheat your oven to 350°F (175C/155C Fan).
- Beat your reserved egg yolk with about ½ tablespoon of milk to create an egg wash. Brush this over your cinnamon rolls.
- Bake in the centre of your preheated oven for about 25 minutes until risen and golden.
- Remove from the oven and allow to cool for about 10 minutes while you make your glaze.
Instructions for Orange Glaze
- Whisk together your powdered sugar and orange juice until smooth.
- Once the rolls have cooled slightly, pour the glaze over them and spread to cover. Sprinkle with sugared cranberries if using and serve.
Notes
- The remaining egg yolk will be beaten with some milk to make the glaze for the rolls before baking. To preserve this during the overnight proof, place the yolk in a small bowl and cover with plastic wrap. Store in the refrigerator.
- This is a sticky dough, so don't worry if it is not pulling itself clean from the sides of the bowl before adding the butter. I'd recommend allowing it to knead for 15-20 minutes before adding the butter. Then add the butter slowly and continue to knead for 20 minutes.
- This is a sticky dough, so don't worry if it is not pulling itself clean from the sides of the bowl before adding the butter. I'd recommend allowing it to knead for 15-20 minutes before adding the butter. Then add the butter slowly and continue to knead for 20 minutes.
- The tighter you're able to roll the dough, the more rolls you'll have in your final product! But, you don't want to apply too much pressure - don't squish the dough or press the filling out.
- Sugar Coated Cranberries
- To make the sugar coated cranberries you'll need to start by making a sugar syrup - 1 part water and 1 part sugar. Put the sugar and water in a saucepan, cooking over medium heat until the sugar dissolves. Then bring to a boil. Remove from the heat and pour into a heatproof bowl. Allow to cool for about 5 minutes before adding the cranberries. Let these soak for about 5 minutes, then remove and allow to dry for 2 hours until tacky to the touch, but not wet. Dredge these in granulated or turbinado sugar. These will keep for several days, so can easily be made in advance.
- For more detail on sugar coated cranberries, see my Cranberry Cheesecake Recipe.
Nutrition Information
Show Details
Calories
371kcal
(19%)
Carbohydrates
45g
(15%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
101mg
(34%)
Sodium
288mg
(12%)
Potassium
135mg
(4%)
Fiber
3g
(12%)
Sugar
22g
(44%)
Vitamin A
648IU
(13%)
Vitamin C
7mg
(8%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9rolls
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 288mg | 12% |
| Potassium | 135mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 648IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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