Cranberry Orange Rolls are the perfect holiday breakfast or dessert! Fluffy dough with a hint of orange zest, filled with a sweet tangy cranberry filling and drizzled with an orange glaze.
Course Breakfast, Brunch, Dessert
Cuisine American
Prep Time 35 minutesminutes
Cook Time 30 minutesminutes
Rise Time 1 hourhour30 minutesminutes
Total Time 2 hourshours35 minutesminutes
Servings 6rolls
Author Two Market Girls
Ingredients
Dough:
120mL(½ cup) soy milk
5g(½ tbsp) instant yeast
25g(2 tbsp) white sugar
17g(2½ tbsp) vegan butter
1flax egg(1 tbsp ground flax + 3 tbsp warm water)
pinchsalt
240g(2 cups) all-purpose flour
6g(1 tbsp) orange zest
Filling:
460g(4 cups) frozen cranberries
12g(2 tbsp) orange zest
60mL(¼ cup) orange juice
67g(⅓ cup) brown sugar
5mL(1 tsp) vanilla extract
56g(¼ cup) butterroom temperature
50g(¼ cup) brown sugar
Glaze:
180g(1½ cups) icing sugar
30mL(2 tbsp) orange juice
6g(1 tbsp) orange zest
Instructions
To make dough:
Heat the non-dairy milk until it is just warm to the touch, between 40-50°C.
To the warmed milk add instant yeast and white sugar and whisk until incorporated. Set aside for about 10 minutes.*
Add butter to a stand mixer with the flax egg and beat until butter has softened. Add flour, salt, orange zest, and yeast mixture to the stand mixer and using the dough hook, beat until the dough just comes together. It is okay if it is a little crumbly.
You can use your stand mixer with a dough hook to knead until smooth or turn out the dough onto a clean surface and kneed until it comes together into a smooth dough.
Add dough to a lightly greased mixing bowl and place clear wrap over top. Place in OFF oven to proof for at least 1 hour or until it has doubled in size. Do not turn on or preheat oven while your dough is rising.
To make filling:
Combine cranberries, orange zest, orange juice, brown sugar, and vanilla extract to a saucepan on medium heat. Cook until cranberries are mostly broken up. Allow to cool completely.
To construct rolls:
Once the dough has doubled in size, place on a lightly flour surface. Lightly flour the top of the dough and rolling pin and roll into a long rectangle until the dough is about 1/4" thick.
Spread butter across rolled dough, then spread the cranberry sauce and sprinkle with brown sugar.
Tightly roll the dough into a pinwheel, starting from the long side. Using a sharp knife (or unflavoured dental floss) cut into 1 inch rolls. You should get 6 rolls from this dough.
Place buns on a lined baking sheet with an inch of space between them. Cover with clear wrap and a kitchen towel to proof again. This rise will take 30 minutes. You can rise it in dark humid place or in your oven that is OFF.
To bake rolls:
Preheat the oven to 350F.
Once the rolls have risen and the oven is preheated bake rolls in over for 25-30 minutes or until golden.
To make glaze:
Combine glaze ingredients and mix until smooth.
Drizzle over cooked buns and serve.
Video
Notes
*The milk mixture should start foaming, if it's not after 10 minutes your yeast is probably expired or your milk was too hot and killed it. Restart with a fresh batch of yeast.