Disclosure: This post is sponsored by Crafts Direct. 

Cranberry Rolls with Orange Icing is the perfect recipe to prepare for Christmas morning! The Cranberry and orange combination is so festive.

Cranberry Rolls with Orange Icing 4

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 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. 

Cook’s Note:

  • 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. 
  • 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.

A close up of a Cranberry Rolls with Orange Icing

Cranberry Rolls with orange icing in small bowls
5 from 5 votes

Cranberry Rolls with Orange Icing

Prep Time 4 hours 30 minutes
Cook Time 30 minutes
Total Time 5 hours
6 extra large rolls

Ingredients
  

  • 3 large eggs at room temperature
  • 6 tablespoons unsalted butter melted and cooled until warm
  • ¾ cup buttermilk at room temperature
  • 4 - 4 ¼ cups unbleached all-purpose flour plus more for dusting work surface
  • ¼ cup granulated sugar
  • 1 ¼ teaspoons table salt
  • 2 ¼ teaspoons instant yeast

Cranberry Jam:

  • 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

Orange Icing:

  • 1 cup powdered sugar sifted
  • 2 tablespoons melted butter
  • zest of 1 orange
  • pinch of salt
  • 2-4 tablespoons milk

Instructions

For the dough:

  • 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 2 1/2 hours.

For the Cranberry Jam:

  • 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.

Assemble & Bake the Rolls:

  • 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 1/2 cup of the cranberry jam, leaving 1/2-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 1 1/2 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.

For 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.

Nutrition

Serving: 1g

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6 Comments

  1. mealplanmaven says:

    Your cranberry rolls are so festive and are perfect to serve for a holiday brunch!

  2. Chris Collins says:

    Cranberry and orange is a match made in heaven, so I imagine these rolls are absolutely delicious!!

  3. Katherine says:

    Cranberry and orange – the perfect mix of tangy and zesty in these awesome rolls!

  4. Marie-Charlotte Chatelain says:

    Oh, this sounds like a lovely Thanksgiving breakfast or brunch!

  5. Bintu | Recipes From A Pantry says:

    What a delicious mix of flavours! They really compliment each other – these are super tasty!

  6. That glaze though! Love the combination of orange and cranberry!