Introduction

Oh, the smell of freshly baked anything can just transport you, can’t it? For me, it always brings back memories of chilly mornings, a steaming mug of coffee, and the pure joy of a sweet treat made with love. And today, friends, we’re making magic happen in our own kitchens with these Cranberry Orange Sweet Rolls. They’re not just incredibly delicious; they’re surprisingly simple to whip up, making them perfect for a special brunch, a thoughtful gift, or just because you deserve a little something sweet. Get ready to fill your home with the most wonderful aroma!

Why You’ll Love This Recipe

Fast: Perfect for when that sweet craving hits and you need a delicious fix without a whole day’s commitment.
Easy: Seriously, these are beginner-friendly! No fancy techniques, just simple steps for fantastic results.
Giftable: Package these up in a cute box, and you’ve got an instant, thoughtful homemade gift that everyone will adore.
Crowd-pleasing: The sweet-tart combo of cranberry and orange is a winner, guaranteed to make everyone happy.

Ingredients

Let’s gather our goodies! Don’t worry, these are all pretty standard pantry staples, with a couple of stars that make these rolls so special.

For the Dough:

1 cup (236 mL) almond milk: This gives our dough a lovely richness. Feel free to use regular milk if you prefer!
3 Tbsp (42 g) butter: Unsalted is best so you can control the saltiness.
1 (7g) packet instant yeast: The magic that makes our dough rise!
1 Tbsp sugar: Just a little something to wake up the yeast.
¼ tsp salt: Balances out all the sweetness.
1 Tbsp orange zest: This is where the bright, citrusy magic begins! Zest from about 1-2 oranges should do the trick.
2 cups (312 g) all-purpose flour, plus more as needed: The backbone of our rolls.
Oil for greasing bowl: Just a little bit to keep our dough from sticking.

For the Filling:

2 cups (195 g) fresh or thawed cranberries: These little jewels bring that delightful tartness.
½ cup (100 g) sugar: To sweeten up those cranberries and create a gorgeous syrupy filling.

For the Icing:

1 ½ cups (150 g) powdered sugar: The base of our luscious glaze.
2 Tbsp orange juice: Adds more of that sunny citrus flavor and helps create a drizzle-able consistency.
2 Tbsp (28 g) melted butter: For a touch of richness and smooth texture.
1 tsp (5 mL) vanilla extract: Because vanilla makes everything better!

How to Make It

Alright, let’s roll up our sleeves and get baking! This is where the fun really begins.

Activate the Yeast: Grab a small saucepan and gently warm your almond milk and butter over low heat. You just want them melted and lukewarm, not hot! Remove from heat. Stir in your yeast and that tablespoon of sugar. Let it sit for about 5-10 minutes. You should see it get nice and foamy – that means your yeast is happy and ready to work!
Mix the Dough Base: In a big bowl, combine your salt and that fragrant orange zest with your foamy yeast mixture. Now, start adding the flour, a little at a time. Mix it all up until you have a shaggy, rough dough. It’s okay if it looks a little messy right now!
Knead Your Way to Perfection: Lightly flour a clean surface and turn out your dough. Now, for the satisfying part: kneading! Work the dough for about 8-10 minutes. It might feel a bit sticky at first, but gradually add a tiny bit more flour if needed until the dough becomes smooth and elastic. It should feel wonderfully soft and springy.
Let it Rise and Shine: Lightly grease a large bowl with a little oil. Pop your kneaded dough into the bowl, giving it a little turn to coat it. Cover the bowl snugly with plastic wrap. Find a nice, warm spot in your kitchen (like near a sunny window or in a slightly warm oven that’s turned off) and let it rise for 1 to 1.5 hours, or until it’s beautifully doubled in size.
Prepare the Cranberry Filling: While your dough is doing its thing, let’s get the filling ready. In a medium bowl, combine your cranberries and sugar. Give it a good stir and set it aside.
Shape the Rolls: Once your dough has doubled, gently punch it down to release the air. Turn it out onto your lightly floured surface again. Now, roll it out into a nice rectangle, about 12×18 inches. Aim for an even thickness.
Spread the Goodness: Evenly spread that cranberry-sugar mixture all over your dough. Make sure to leave a little ½-inch border along one of the long sides – this will help seal everything up.
Roll ‘Em Up: Starting from the long side that’s covered in the filling, tightly roll up your dough into a log. Pinch the seam gently to make sure it’s sealed closed.
Slice and Arrange: Using a sharp knife or even some dental floss (works like a charm!), cut your log into 12 equal slices. Place these beauties cut-side up in a greased baking dish. Leave a little bit of space between each roll; they’ll puff up more as they bake!
Second Rise: Cover your baking dish and let those rolls have another cozy rise for about 30-45 minutes. They’ll get nice and puffy again.
Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Pop your baking dish in and bake for 20-25 minutes, or until they’re a beautiful golden brown and smell absolutely divine.
Whip Up the Icing: While the rolls are cooling slightly, whisk together the powdered sugar, orange juice, melted butter, and vanilla extract in a small bowl until you have a smooth, luscious icing.
Drizzle and Enjoy: Once the rolls have cooled for just a few minutes (you want them warm, but not piping hot), drizzle that gorgeous icing all over the tops. Dig in and savor every bite!

Substitutions & Additions

Baking is all about making it your own! Here are some ideas to switch things up:

Milk: If you don’t have almond milk, regular dairy milk or even oat milk works beautifully.
Citrus: Lemon zest can be a delightful alternative if you’re out of oranges, offering a slightly different but equally wonderful tang.
Berries: Feel free to experiment with other berries like raspberries or blueberries in the filling.
Nuts: For a little crunch, a sprinkle of chopped pecans or walnuts in the filling can be divine.
Spices: A pinch of cinnamon or nutmeg in the filling can add another layer of cozy flavor.
Glaze: If you prefer a cream cheese glaze, simply mix softened cream cheese with powdered sugar, a splash of milk or orange juice, and vanilla until smooth.

Tips for Success

A few little tricks can ensure your Cranberry Orange Sweet Rolls turn out perfectly every time:

Don’t Over-Flour: When kneading, resist the urge to add too much flour. A slightly sticky dough will yield softer, more tender rolls.
Warm Place for Rising: Make sure your “warm place” isn’t too hot, or it could kill your yeast! Just a gentle warmth is perfect.
Pinch That Seam: Properly sealing the dough log is important to prevent the filling from leaking out during baking.
Prep Ahead: You can prepare the dough the night before! After the first rise (step 4), punch it down, cover it tightly, and refrigerate it. In the morning, let it come to room temperature for about 30 minutes before proceeding with rolling and filling.
Even Slices: For uniform rolls, using dental floss or a very sharp knife is key. It prevents squishing the dough.

How to Store It

These rolls are truly best enjoyed fresh, but if you have any leftovers (which is rare in my house!), here’s how to store them:

Room Temperature: Store cooled rolls in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, place them in an airtight container in the refrigerator for up to 4-5 days. Reheat gently in a low oven or microwave for a few seconds to bring them back to life.
Freezing: You can freeze baked and cooled rolls. Wrap them well in plastic wrap and then in foil. They’ll keep for up to 2-3 months. Thaw at room temperature and reheat as desired.

FAQs

Can I use dried cranberries instead of fresh? Absolutely! If using dried cranberries, you might want to rehydrate them slightly by soaking them in warm water for about 10 minutes, then drain them well before mixing with sugar.
My dough didn’t rise much. What could have gone wrong? This usually happens if your yeast was old, or if your liquid was too hot or too cold. Always check the expiration date on your yeast and ensure your milk mixture is just lukewarm.
Can I make these gluten-free? While I haven’t tested it myself, you could try using a good quality gluten-free all-purpose flour blend that’s designed for baking. You might need to adjust the liquid slightly.

Cranberry Orange Sweet Rolls

These Cranberry Orange Sweet Rolls are incredibly delicious and surprisingly simple to whip up, making them perfect for a special brunch, a thoughtful gift, or just because you deserve a little something sweet.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Servings 12 rolls

Equipment

Small saucepan
Large bowl
Clean surface for kneading
Medium bowl
Baking dish
Sharp knife or dental floss for slicing
Small bowl for icing

Ingredients

For the Dough

1 cup almond milk or regular milk
3 Tbsp butter unsalted
1 (7g) packet instant yeast
1 Tbsp sugar for yeast
0.25 tsp salt
1 Tbsp orange zest from about 1-2 oranges
2 cups all-purpose flour plus more as needed
oil for greasing bowl

For the Filling

2 cups fresh or thawed cranberries
0.5 cup sugar

For the Icing

1.5 cups powdered sugar
2 Tbsp orange juice
2 Tbsp melted butter
1 tsp vanilla extract

Instructions

Activate the Yeast: Grab a small saucepan and gently warm your almond milk and butter over low heat. You just want them melted and lukewarm, not hot! Remove from heat. Stir in your yeast and that tablespoon of sugar. Let it sit for about 5-10 minutes. You should see it get nice and foamy – that means your yeast is happy and ready to work!
Mix the Dough Base: In a big bowl, combine your salt and that fragrant orange zest with your foamy yeast mixture. Now, start adding the flour, a little at a time. Mix it all up until you have a shaggy, rough dough. It's okay if it looks a little messy right now!
Knead Your Way to Perfection: Lightly flour a clean surface and turn out your dough. Now, for the satisfying part: kneading! Work the dough for about 8-10 minutes. It might feel a bit sticky at first, but gradually add a tiny bit more flour if needed until the dough becomes smooth and elastic. It should feel wonderfully soft and springy.
Let it Rise and Shine: Lightly grease a large bowl with a little oil. Pop your kneaded dough into the bowl, giving it a little turn to coat it. Cover the bowl snugly with plastic wrap. Find a nice, warm spot in your kitchen (like near a sunny window or in a slightly warm oven that's turned off) and let it rise for 1 to 1.5 hours, or until it's beautifully doubled in size.
Prepare the Cranberry Filling: While your dough is doing its thing, let's get the filling ready. In a medium bowl, combine your cranberries and sugar. Give it a good stir and set it aside.
Shape the Rolls: Once your dough has doubled, gently punch it down to release the air. Turn it out onto your lightly floured surface again. Now, roll it out into a nice rectangle, about 12x18 inches. Aim for an even thickness.
Spread the Goodness: Evenly spread that cranberry-sugar mixture all over your dough. Make sure to leave a little ½-inch border along one of the long sides – this will help seal everything up.
Roll 'Em Up: Starting from the long side that's covered in the filling, tightly roll up your dough into a log. Pinch the seam gently to make sure it’s sealed closed.
Slice and Arrange: Using a sharp knife or even some dental floss (works like a charm!), cut your log into 12 equal slices. Place these beauties cut-side up in a greased baking dish. Leave a little bit of space between each roll; they’ll puff up more as they bake!
Second Rise: Cover your baking dish and let those rolls have another cozy rise for about 30-45 minutes. They'll get nice and puffy again.
Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Pop your baking dish in and bake for 20-25 minutes, or until they're a beautiful golden brown and smell absolutely divine.
Whip Up the Icing: While the rolls are cooling slightly, whisk together the powdered sugar, orange juice, melted butter, and vanilla extract in a small bowl until you have a smooth, luscious icing.
Drizzle and Enjoy: Once the rolls have cooled for just a few minutes (you want them warm, but not piping hot), drizzle that gorgeous icing all over the tops. Dig in and savor every bite!

Notes

Baking is all about making it your own! Here are some ideas to switch things up: Milk: If you don't have almond milk, regular dairy milk or even oat milk works beautifully. Citrus: Lemon zest can be a delightful alternative if you're out of oranges, offering a slightly different but equally wonderful tang. Berries: Feel free to experiment with other berries like raspberries or blueberries in the filling. Nuts: For a little crunch, a sprinkle of chopped pecans or walnuts in the filling can be divine. Spices: A pinch of cinnamon or nutmeg in the filling can add another layer of cozy flavor. Glaze: If you prefer a cream cheese glaze, simply mix softened cream cheese with powdered sugar, a splash of milk or orange juice, and vanilla until smooth.