Cranberry Cinnamon Rolls Recipe | Kevin Is Cooking
My incredibly tender cranberry cinnamon rolls bring sweet and tart flavors together in one heavenly treat! Topped with a homemade citrus glaze that ties all of the flavors together, these tender rolls bring a little extra holiday flair to the breakfast table.
Did you know that Oregon is one of the top cranberry-producing states? As a Pacific Northwest resident myself, I’m always on the lookout for new ways to use these tart-sweet berries! Besides the classic relish for holiday dinner tables, I also buy several packs and freeze them to use throughout the year (they are amazing when added to roasting vegetables)!
Today’s cranberry cinnamon roll recipe is a unique twist on traditional cinnamon rolls. It all starts with a beautiful, red berry filling, perfectly spiced with warm ginger and a fresh cinnamon stick.
And the orange-infused glaze on top? Perfection. The citrus rounds out all of those tart and sweet flavors for a hefty dose of holiday flavor in every bite, making these cranberry cinnamon rolls (and my pumpkin cinnamon rolls!) perfect for a chilly fall weekend or morning-after holiday brunch.
Cranberry filling
You can use fresh or frozen cranberries when making the filling, just know that if using frozen, the cooking time will take a little longer to make the filling.
Also, I let the filling completely cool down and find it is much easier to spread across the dough as it is thicker and holds together better – less oozing out after cutting!
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- All-Purpose Flour – This ingredient is responsible for the dough’s structure and texture.
- Sugar – Develops sweetness in both the dough and filling and helps feed the yeast.
- Instant Yeast – To help the dough rise.
- Salt – Keeps the yeast in check and balances the flavors. Use a little in the filling as well.
- Egg – Binds the dough together.
- Milk – Keeps each cranberry roll soft and moist.
- Butter – Unsalted butter works best since the recipe already calls for salt. Use room temperature butter for easy mixing.
- Cranberry Filling
- Cranberries – Fresh or frozen berries work just fine for this cranberry roll recipe. If frozen, no need to thaw, but do give them a quick rinse with water.
- Orange Juice & Zest – Adds citrusy flavor to every bite. I use 1 orange.
- Grated Ginger Root – Deepens the overall taste by adding warmth and spice. Ginger paste will work in a pinch.
- Cinnamon Stick – Infuses warmth and sweetness into the filling.
- Citrus Glaze – A simple mixture of powdered sugar, heavy cream, and either orange extract or orange water.
How to Make Cranberry Filling
- Combine Ingredients. In a saucepan over medium heat, add the cranberries, sugar, orange juice and zest, water, ginger paste, salt, and cinnamon stick.
- Simmer. Bring to a simmer over medium heat, stirring frequently for about 8 minutes, or until most of the cranberries have popped.
- Smooth & Cool. Using a spatula, press the berries for a smoother sauce. Allow the mixture to cool for 30 minutes before using.
How to Make Cranberry Cinnamon Rolls
- Mix the Dough. Add the dry ingredients to a stand mixer bowl first, then add in the wet ingredients. Using a dough hook, knead on Low speed until fully incorporated. Cover the bowl with a tea towel and rest for 30 minutes on the stand mixer.
- Knead & Let Rise. Knead again on High speed for 8 to 10 minutes. Once the dough is shiny and elastic, cover again and let rise for 1 hour.
- Roll the Dough. On a clean surface dusted with flour, roll the dough into a rectangular shape and spread the cranberry filling on top almost to the edges. Roll it up from the longer side and slice 8 even rolls.
- Arrange. Place the rolls in your pan of choice, then cover with a tea towel and let them rise for another 30 minutes until doubled in size.
- Bake. Preheat the oven to 350 degrees F, then bake for 15 to 20 minutes until lightly golden. Remove from the oven and cool for 30 minutes while you prepare the glaze.
- Make the Glaze. Whisk together powdered sugar, heavy cream, and orange extract until smooth. Spread or drizzle the glaze on top of the rolls, then enjoy!
- Stand Mixer & Dough Hook – No need to mix and knead by hand! Seriously, this tool makes this cranberry roll recipe so much easier.
- 9×9” Baking Pan or 9” Round Cake Pan – A large oven-safe skillet would also work.
Storing and Reheating
Cranberry cinnamon rolls are best served warm and fresh. Leftovers can be kept at room temperature in an airtight container for up to 2 days. Any longer than that, you’ll want to move them to the refrigerator. They’ll keep there for about 5 days.
This cranberry cinnamon roll recipe is great for holiday prep as well. Roll and slice, then transfer to a freezer-safe bag and store for up to 3 months. Thaw the rolls in the refrigerator overnight (they’ll do the second rise here) before baking.
Warm leftovers in the oven, adding a tiny splash of water on top of each cranberry roll to help them stay moist. Cover the baking dish with foil, then bake the rolls at 350 degrees F until warmed through.
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Frequently Asked Questions
That will ultimately depend on your own preference! I usually go with frozen berries here since they’re available year-round, but when I’ve made these cranberry cinnamon rolls with fresh berries, they turn out wonderful too.
The easiest way to thicken your glaze mixture is by adding more powdered sugar! Using less powdered sugar or adding more cream will result in a thinner, runnier consistency.
Did you overbake the rolls? Tender cinnamon rolls can quickly turn dry if baked for too long. Set a timer and remove them from the oven as soon as they appear lightly golden. The center will continue to bake as the rolls cool.
It’s also possible that the dough was overworked. Knead just until the dough is shiny and elastic, and take care when rolling it out.
Spice Blends for Sale
Cranberry Filling
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Zest the orange for 1 tablespoon of orange zest. Slice and juice the orange for 1/2 cup total.
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In a saucepan over medium heat combine the cranberries, sugar, orange juice and zest, water, ginger paste, salt and cinnamon stick.
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Bring to a simmer over medium heat, stirring frequently for about 8 minutes, or until most of the cranberries have popped. Use a spatula and press the berries for a smoother sauce. Allow mixture to cool 30 minutes before using.
Dough
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In a stand mixer bowl, add the dry ingredients of flour, sugar, salt, and yeast. Then add the wet ingredients of egg, milk, and softened butter. Using a dough hook, knead on Low speed until the ingredients come together and flour is fully incorporated. Cover the bowl with a tea towel and rest for 30 minutes, leave it on the stand mixer.
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Next, turn the mixer on again and knead on High speed for 8-10 minutes. Dough should be shiny and elastic. Cover again and let rise for 1 hour, in a draft-free, warm area.
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On a clean surface dusted with flour, roll the dough into a 10×16″ rectangular shape and spread the cranberry filling on top almost to edges. Roll it up from the longer side and slice 8 rolls (See Note 4).
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Arrange the roll slices in a greased 9×9″ baking pan or round 9-inch cake pan lined with parchment paper (in case any of the filling leaks out) or a large oven-safe skillet. Cover with tea towel and let them rise for another 30 minutes, should be doubled in size.
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Preheat oven to 350°F.
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Bake for 15-20 minutes until lightly golden. Remove from oven, let cool for 30 minutes before glazing.
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Mix the Glaze ingredients together and spread or drizzle over the rolls (add more cream if you prefer it thinner).
- A 12-ounce bag of fresh cranberries equals approximately 3-4 cups. If using frozen berries, it isn’t necessary to thaw them, but rinse with water before using.
- Any cup-for-cup granulated artificial sweetener may be used. Good low glycemic options are monk fruit sugar and erythritol.
- One tablespoon of grated ginger root is approximately a 1-inch piece of fresh root. or 1 tsp of ginger paste.
- I use dental floss to cut dough rolls by sliding the floss under the dough, crossing the ends over the top, and pulling tightly to create clean, smooth slices.
Calories: 490kcal | Carbohydrates: 98g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 332mg | Potassium: 193mg | Fiber: 4g | Sugar: 55g | Vitamin A: 335IU | Vitamin C: 17mg | Calcium: 62mg | Iron: 3mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
