Disclosure: This recipe for Cranberry Rolls with Orange Icing has been compensated by Crafts Direct. As always, all opinions are mine alone.
Cranberry Rolls with Orange Icing
Today I am sharing this fabulous recipe for Cranberry Rolls with Orange Icing with you today that’s baked in the Mini Bakers from Crafts Direct. There’s something about cranberry and orange that just screams Christmas! This recipe, baked in the Mini Bakers, would be a special treat for Christmas morning that your family will love!
The Mini Baker
The Mini Bakers used in this recipe are from Crafts Direct. To say they are adorable would be an understatement. They are 100% stoneware, making them food, oven, microwave, and dishwasher safe. They come in 9 colors, hold about 2 cups, and they’re great for prepping meals, appetizers, side dishes, desserts and more. For more ideas for the Mini Baker, watch the video below.
Uses for the Mini Bakers & the Cranberry Rolls Recipe:
- On your holiday brunch buffet.
- Packaged on a tray for a neighbor holiday gift.
- Given as a party favor on Christmas Ever so folks have a special treat on Christmas morning.
Crafts Direct is offering Food, Folks and Fun readers a 20% discount on the Mini Bakers. Just enter FFF20 at checkout. The code is valid until December 15, 2014.
Here’s how to order:
Go to http://www.craftsdirect.com/shop/ and load up your cart with Mini Bakers.
Then go to your shopping bag, enter coupon code FFF20, and click “Apply” to receive 20% off! That’s it!
For More Information:
You can also find Crafts Direct here:
Cook’s Note for Cranberry Rolls with Orange Icing:
*The cranberry jam for this recipe yields 2 cups. You will only need 1/2 cup for this recipe, so store the rest in an air-tight container in the refrigerator. It will keep for 2-3 weeks. The jam is excellent on toast and made would be delicious made into a vinaigrette. In the coming week I will be posting more recipes that use the cranberry jam so stay tuned!
*If you’d like a smaller cranberry roll, cut the dough into 8 pieces instead of 6, and bake for 20-25 minutes. All of the other directions are the same.
- Serves: 6 extra large rolls
- Serving size: ½ of a roll
- 3 large eggs at room temperature
- 6 tablespoons unsalted butter, melted and cooled until warm
- ¾ cup buttermilk, at room temperature
- 4 - 4¼ cups unbleached all-purpose flour, plus more for dusting work surface
- ¼ cup granulated sugar
- 1¼ teaspoons table salt
- 2¼ teaspoons instant yeast
- 1 (12 ounce) bag fresh cranberries
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ cup orange juice
- 1 cup water
- 1 cup powdered sugar, sifted
- 2 tablespoons melted butter
- zest of 1 orange
- pinch of salt
- 2-4 tablespoons milk
- In a large measuring cup or small bowl, whisk eggs, butter, and buttermilk until combined; set aside.
- In the bowl of a stand mixer fitted with a dough hook, mix together 4 cups of the flour, sugar, salt, and yeast. With the mixer on low, add the egg mixture in a steady stream until the dough comes together, about 1 minute.
- Increase the speed to medium-low and knead 5 minutes. Check consistency of dough (dough should feel soft and moist but should not be wet and sticky; add more flour, if necessary); knead at low speed 5 minutes longer (dough should clear sides of bowl but stick to bottom). Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform (dough should not stick to work surface during hand kneading; if it does stick, knead in additional flour 1 tablespoon at a time).
- Lightly spray large bowl with nonstick cooking spray. Transfer dough to bowl, spray dough lightly with cooking spray, then cover bowl tightly with plastic wrap and set in warm, draft-free spot until doubled in volume, 2 to 2½ hours.
- While the dough is rising, add all ingredients to a large, heavy sauce pan over medium heat. Stir occasionally until the mixture comes to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Set aside to cool.
- Lightly butter the Mini Bakers and set aside. Turn dough out onto lightly floured work surface. Gently shape dough into rough rectangle with long side nearest you. Lightly flour dough and roll to 16- by 12-inch rectangle. Spread dough with ½ cup of the cranberry jam, leaving ½-inch border along top edge. Beginning with the long edge nearest you, roll dough into taut cylinder. Firmly pinch seam to seal. Using a serrated knife and gentle sawing motion, slice cylinder in half, then slice each half into 3 even pieces, yielding 6 buns.
- Arrange buns cut-side down into the prepared Mini Bakers; cover loosely with plastic wrap sprayed with nonstick cooking spray and set in warm, draft-free spot until puffy and almost doubled in size, about 1½ hours.
- Meanwhile, adjust oven rack to the lowest position, and preheat oven to 350 degrees F. Bake until buns are golden and puffed, 25-30 minutes. Let the buns cool for 5 minutes while you make the glaze.
- In a small bowl add the sugar, butter, zest, salt, and 2 tablespoons of milk. Whisk the mixture, thinning with more milk until thin enough to be pourable. Drizzle Icing over the top.
- Serve warm or at room temperature.