Orange Rolls


Orange Rolls


  • 1 1/4 cups sugar, divided
  • 1/2 cup water
  • 2 cups cranberries
  • 1 tsp. grated orange zest
  • 2 packages active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup butter, softened
  • 1/2 cup whole milk
  • 2 large egg, room temperature
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 4-1/2 to 5 cups all-purpose flour
  • 2 Tbsp. melted butter

Ingredients for the Frosting:

  • 1 cup powdered sugar
  • 3 Tbsp. cream cheese
  • 1/4 cup butter, softened
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. whole milk


  1. In a large saucepan, bring 3/4 cup sugar and the water to a boil. Add cranberries; return to a boil. Cook, uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; simmer 15 minutes longer or until thickened, stirring occasionally. Stir in orange zest; cover and chill.
  2. In a large bowl, dissolve yeast in warm water. Add the next 6 ingredients, plus the remaining 1/2 cup sugar and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Preheat oven to 375°.
  4. Punch dough down. Roll it out into a 15×10-in. rectangle; brush with butter. Spread cranberry filling over dough to within 1 in. of edges.
  5. Roll up, jelly roll style, starting at a long side. Cut into 15 slices; place, cut side down, in a greased 13×9-in. baking pan.
  6. Cover and let rise until doubled, about 30 minutes.
  7. Bake until golden brown, 25-30 minutes. Cool in pan 5 minutes; remove to a wire rack to cool.
  8. In a small bowl, beat cream cheese frosting ingredients until smooth; spread the frosting over the warm rolls.


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