CRANBERRY-ORANGE CINNAMON ROLLS
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 12 Cinnamon Rolls
Number Of Ingredients 19
Steps:
- Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
- Meanwhile, whisk the flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
- Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Make the filling: Mix the granulated sugar, brown sugar, dried cranberries and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Mix the orange zest into the butter, then spread over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
- Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
- Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
- Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Beat in the cranberry sauce. Spread a thin layer on the warm cinnamon rolls; serve with the remaining icing.
SOURDOUGH CRANBERRY ORANGE ROLLS
I still remember the first time I ate an orange roll. My mom had baked up a batch of cinnamon rolls.
Categories Christmas Thanksgiving baking dessert main dish
Time 20h55m
Yield 9 servings
Number Of Ingredients 17
Steps:
- For the cranberry filling:In a small saucepan, place cranberries, orange juice, and sugar. Bring to a simmer and simmer for 10 minutes. Most of the liquid should have evaporated. Remove from heat and stir in the orange zest. Cool completely. Use immediately or store in an airtight container in the refrigerator until ready to use.For the dough:Warm the milk and 2 tablespoons butter over the stove. Set aside to cool a bit.In the bowl of a stand mixer, add egg, starter, sugar, flour, and salt. Pour the warm (not hot!) milk and butter mixture on top. With the paddle attachment, mix until a dough forms (this can take about 1 minute). You want the dough to be soft, but not overly sticky. Add more flour as needed.Cover and let rest for 30 minutes.Switch to the dough hook attachment and knead on medium-low to low speed for 8 minutes. The dough should be smooth and cohesive. Grease a medium-sized bowl with butter. Transfer the dough to the buttered bowl, turning once. Cover and rest for 30 minutes. Grab one "corner" of the dough, stretch it up, and pull it over towards the middle. Repeat for the other 3 "corners" of the dough.Cover and let rise overnight at room temperature until the dough has doubled in bulk. Since this is sourdough, it will take 8-12 hours to double, depending on how warm your kitchen is.After the initial rise, lightly butter a clean work surface and dust it with flour. Gently dump the dough out onto the work surface and deflate it by pulling the "corners" into the middle. Let rest for 15 minutes. Meanwhile, line a 9-inch square baking dish with parchment paper. Roll the dough into a 16x12-inch rectangle, dusting the dough and rolling pin with flour if needed to prevent sticking. Spread the dough with remaining 2 tablespoons of soft butter, leaving 1/2-inch around all the edges. Spread the cranberry filling evenly over the butter, leaving 1/2-inch around all the edges. Starting on the longer (16-inch) edge, roll up the dough gently but tightly. Cut the dough into nine 1 1/2-inch rolls using a serrated knife. Transfer the rolls to the parchment-lined baking dish. Cover and let rise for 2-4 hours, or until the rolls have visibly risen. They won't get crazy puffy, but they should increase in size.30 minutes before you plan to bake the rolls, preheat oven to 400°F . Once rolls are ready to bake, pop them into the oven for 10 minutes. Without opening the oven door, lower the temperature to 350°F and bake for 25-35 minutes more, or until the rolls are deep golden brown and the bready part registers 200°F on an instant read thermometer. Remove from oven and allow to cool in the pan for 10 minutes. Remove, parchment paper and all, to a cooling rack to cool further.Once the rolls aren't too hot, frost them with the cream cheese drizzle:For the cream cheese orange drizzle:Place cream cheese, maple syrup, and orange zest in a small bowl. Beat until smooth. Gradually add enough orange juice to make a nice thickish drizzling consistency. Drizzle over the warm rolls. Serve warm with butter for spreading!Notes:• For the cranberry filling, you should use about 1/2 cup of liquid. If your orange doesn't yield quite 1/2 cup, you can fill the measuring cup the rest of the way with water.• Unfed sourdough starter means that it's bubbly, active, passes the float test, and has been fed about 8 hours in advance. It should also be 100% hydration, which means it was fed equal weights (not volumes) of water and flour. • I have used all all-purpose flour, and also half all-purpose, half bread flour. My favorite version was made with half bread flour, so use that if you have it!• There are several schedules that you can use to bake the rolls:Bake immediately: The morning before you plan to bake, feed your sourdough starter. 8 hours later (that evening), mix together the dough. Let it rise overnight. The next morning, fill and shape the rolls, let rise for 2-4 hours, and bake.Refrigerator rise: 2 nights before you plan to bake, feed your sourdough starter. The next morning, mix together the dough. Let rise 8 hours. In the evening, fill and shape the rolls and place in a pan. Cover and place in the refrigerator overnight. The next morning, pull out of the fridge and let rise at room temp for 1-2 hours. Bake.Recipe for the dough adapted from Emilie Raffa of The Clever Carrot.
CRANBERRY ORANGE ROLLS
A different take on sticky cinnamon rolls! I like to frost these cranberry buns with a simple vanilla glaze, but feel free to use any kind of icing you like!
Provided by Kim
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 15
Number Of Ingredients 23
Steps:
- Mix warm milk, sugar, and yeast together in a small bowl until dissolved. Set aside and allow yeast to proof until foamy.
- Whisk eggs and cooled melted butter together in a bowl and set aside.
- Whisk 2 cups all-purpose flour, whole wheat flour, sugar, and salt together in a large bowl. Pour yeast mixture into flour mixture and stir gently to combine. Mix in egg mixture and continue to stir until a sticky dough forms.
- Turn out onto a lightly floured surface and knead in remaining 1/2 cup all-purpose flour a little at a time until dough is no longer sticky. Continue kneading until dough is smooth and elastic, 8 to 10 minutes, using additional flour if necessary. Place dough into a greased bowl and turn to coat. Cover and place in a warm, draft-free area. Allow dough to rise until doubled in size, 1 to 2 hours.
- Meanwhile, combine cranberries, brown sugar, orange juice, orange zest, cornstarch, vanilla extract, cinnamon, cloves, nutmeg, and salt in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble and thicken slightly, about 5 minutes. Remove from heat and allow filling to cool to room temperature.
- Line a 9x13-inch baking pan and a 6-inch cake pan with parchment paper and lightly grease both pans.
- Turn risen dough out onto a lightly floured surface. Roll out into a rectangle approximately 21x14 inches. Place cranberry filling on the dough leaving a 1/2-inch border on all sides. Roll dough up starting at a long side. Pinch ends to seal dough and lay seam-side down on a cutting board. Use a very sharp or serrated knife to cut into 15 rolls, each about 1 1/4-inch thick. Place rolls cut-side up in the prepared pans, 12 in the baking pan and 3 in the cake pan.
- Loosely cover pans and allow rolls to rise until doubled in size, 30 to 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until buns are golden brown on top, 22 to 27 minutes. Allow to cool in the pans for several minutes before transferring to a serving plate.
- Whisk confectioners' sugar, heavy cream, vanilla extract, and salt together in a bowl until smooth. Add more cream to thin or more sugar to thicken, if needed. Pour glaze over slightly warm rolls before serving.
Nutrition Facts : Calories 298.3 calories, Carbohydrate 55.1 g, Cholesterol 41 mg, Fat 6.7 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 3.8 g, Sodium 226.9 mg, Sugar 27.8 g
CRANBERRY CAKE ROLLS
A sponge cake rolled up with a cranberry, orange and pecan filling, then topped with Reddi-wip.
Provided by Reddi-wip
Categories Trusted Brands: Recipes and Tips Reddi-wip®
Time 1h30m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Spray 2 (15x10x1-inch) baking pans with baking spray. Line with parchment paper; spray with additional baking spray. Set aside. Sprinkle 2 clean kitchen towels with 1/4 cup each confectioners' sugar; set aside.
- Beat cake mix, eggs and water in large bowl with electric mixer on low speed 30 seconds or until well blended. Beat on medium speed 2 minutes. Pour evenly into prepared pans.
- Bake 12 to 15 minutes or until wooden pick inserted in centers comes out clean. Run knife or small spatula around rims of pans to loosen cakes. Immediately invert each cake onto a prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up each cake and towel to form 2 separate rolls. Cool completely on wire racks.
- Meanwhile, combine cranberries and granulated sugar in medium saucepan; cook over medium heat 10 minutes or until juice of cranberries is released and sugar is dissolved, stirring occasionally. Stir in pecans. Cool completely.
- Unroll cakes. Spread 1/2 cup marmalade evenly over each cake to within 1 inch of edges; top evenly with cranberry mixture. Re-roll cakes, using towels as guide. Trim ends of each cake. Cut each cake into 10 slices. Top each slice with a serving of Reddi-wip. Serve immediately.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 44.2 g, Cholesterol 47.8 mg, Fat 12.5 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 3.2 g, Sodium 161 mg, Sugar 33.7 g
CRANBERRY SWEET ROLLS
Christmas morning will be sweeter than ever when you serve these festive rolls topped with a rich and creamy frosting. They rise nice and high and hold their shape. Plus, the tart cranberry filling is a nice change of pace from cinnamon rolls.-Mrs. Otto (Germaine) Stank, Pound, Wisconsin
Provided by Taste of Home
Time 1h20m
Yield 15 servings.
Number Of Ingredients 20
Steps:
- In a large saucepan, bring 3/4 cup sugar and 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. , In a large bowl, dissolve yeast in warm water. Add the next six ingredients, the remaining 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. , Punch dough down. Roll into a 15x10-in. rectangle; brush with butter. Spread cranberry filling over dough to within 1 in. of edges. Roll up, jelly roll style, starting at a long side. , Cut into 15 slices; place, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Cool in pan 5 minutes; remove to a wire rack to cool. , In a small bowl, beat cream cheese frosting ingredients until smooth; spread the frosting over the warm rolls.
Nutrition Facts : Calories 356 calories, Fat 12g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 281mg sodium, Carbohydrate 56g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
PINEAPPLE-CRANBERRY ORANGE ROLLS
These breakfast rolls are so good and gooey that you will want 2- but be careful- those calories can catch up with you.
Provided by Pat Duran
Categories Other Breakfast
Time 1h35m
Number Of Ingredients 23
Steps:
- 1. DOUGH: Dissolve yeast in warm water. Add milk, butter, sugar, salt, eggs and 1 1/3 cups of the flour- beat until smooth. Stir in enough remaining flour to form a soft dough- use a little more if needed. Place dough in a greased bowl and turn once to grease top. Cover and let rise until double in size, away from draft, about 1 hour.
- 2. FILLING: Melt butter in saucepan. Add remaining ingredients. Bring to a boil, stirring constantly. Reduce heat and simmer for 3 minutes or until thickened.Remove from heat. Cool.
- 3. Punch dough down and divide in 1/2. Roll each 1/2 into a 15x12-inch rectangle. Spread with filling. Sprinkle on nuts if desired. Roll up like jelly roll, starting with 15-inch side.
- 4. Slice into 1-inch rolls. Place cut side down in 2 greased 13x9-inch baking pans lined with parchment paper. Cover and let rise until double in size, about 45 minutes. Bake in 350^ preheated oven for 25-30 minutes. Cool. When cool lift out roll with parchment paper and frost. Frost or drizzle with glaze.
- 5. You can bake them both and freeze one if you like to have it another day.
More about "cranberry orange rolls food"
CRANBERRY ORANGE ROLLS OVERNIGHT RECIPE - A COZY KITCHEN
From acozykitchen.com
4.7/5 (6)Total Time 1 hr 5 minsCategory Bread, Breakfast, DessertCalories 386 per serving
- In a medium bowl, combine the sugar and orange zest. Mix them together to activate the oils and flavor from the orange zest. Next, add the all-purpose flour, Fleischmann’s® RapidRise® Yeast and salt.
- In a small pot, set over medium heat, add the cranberries, orange juice, brown sugar, vanilla extract and salt. Cook until it begins to bubble, and the cranberries begin to soften. Turn the heat down and using a spatula, begin to gently press the cranberries (you don’t want to do this violently because it’ll get messy fast!). Pour through a strainer that is nested on top of a bowl. Press the cranberries, separating the pulp and the sauce. Set aside.
- The following morning (or when the dough has risen), remove the dough from the bowl. Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 15“x 22“ If it’s not a perfect rectangle, then that’s totally ok.
- To the bowl of a stand-up mixer (or a large bowl) with the paddle attachment, mix together the butter and cream cheese until smooth. Add the sugars, vanilla paste, salt, heavy cream and 2 tablespoons of cranberry sauce. Beat for about 30 seconds until completely combined.
CRANBERRY ROLLS W/ ORANGE ICING & THE MINI BAKER! • FOOD ...
From foodfolksandfun.net
5/5 (5)Total Time 5 hrsEstimated Reading Time 2 mins
- In a large measuring cup or small bowl, whisk eggs, butter, and buttermilk until combined; set aside.
- 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 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.
- 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.
CRANBERRY ORANGE ROLLS - KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (29)Total Time 2 hrs 40 minsServings 9Calories 290 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix and knead all the ingredients together to make a soft, smooth dough., Place the dough in a lightly greased bowl, cover, and let it rise until nearly doubled in bulk, about 60 minutes., To make the filling: Combine all of the filling ingredients except the melted butter in a small, heavy saucepan.
- Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 15 minutes, stirring occasionally, until thickened.
CRANBERRY ORANGE SWEET ROLLS {BRUNCH ... - THE BUSY BAKER
From thebusybaker.ca
4.5/5 (2)Calories 338 per servingCategory Breakfast, Brunch, Dessert, Side Dish
- Into the bowl of your stand mixer, measure out the 3 1/2 cups all purpose flour and the yeast. Mix these two together for a few seconds, just until they're combined. Add the orange zest into the flour mixture as well.
- Next, melt 1/3 cup butter in a saucepan on the stove over medium heat. If you're thinking to cut a corner here and melt your butter in the microwave instead, don't do it! If the liquid is too hot, it will kill the yeast. Once it's melted and starts to bubble, remove it from the heat and stir in the 1/3 cup sugar and the salt until you can see and feel the grains beginning to dissolve in the hot butter. Add the milk slowly, stirring constantly. You're looking for the milk and butter mixture to be about 105 degrees Fahrenheit, but if it feels only slightly warm to the touch (slightly above room temperature) you're good to go.
- When your wet ingredients have reached the ideal temperature, add in an egg and break it up with a fork into the mixture.
- Pour the wet ingredients into the dry ingredients in the bowl of a stand mixer. Make sure your stand mixer is fitted with the dough hook attachment.
BEJEWELED CRANBERRY-ORANGE ROLLS RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (25)Total Time 55 minsCategory BreakfastCalories 220 per serving
- In 2-quart saucepan, cook cranberries, pineapple, ginger beer, orange juice concentrate and ginger over medium-high heat 10 to 14 minutes, stirring frequently, until liquid is absorbed and mixture is very thick. Remove from heat; cool 20 minutes.
- Meanwhile, in 10-inch skillet, toast walnuts over medium heat 4 to 6 minutes, stirring frequently, until golden brown. Remove from heat.
EASY CRANBERRY ORANGE SWEET ROLLS - THE GINGERED WHISK
From thegingeredwhisk.com
5/5 (10)Total Time 23 minsCategory Family Breakfast RecipesCalories 97 per serving
- In a food processor, blitz the cranberries, the juice from the orange, and the 2 Tablespoons of sugar until mostly chopped. It doesn't need to be perfectly smooth, some chunks are good, you just don't want tons of big pieces..
CRANBERRY-ORANGE BREAKFAST ROLLS RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 8Total Time 35 minsCategory BreakfastCalories 130 per serving
- Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. (Do not use dark cookie sheet.) In small bowl, combine cranberry-orange sauce and cinnamon; mix well. Set aside.
- Separate dough into four 6-inch-long rectangles. Press perforations in each to seal. Spread sauce mixture evenly over 2 rectangles. Top each with 1 remaining rectangle; press lightly.
- Cut each stacked rectangle lengthwise into 4 strips. Twist each strip 4 times; loosely coil each twisted strip to form a round roll, tucking outside end under roll. Place shaped rolls 1 inch apart on sprayed cookie sheet.
- Bake at 375°F. for 10 to 14 minutes or until light golden brown. Remove from cookie sheet; place on wire rack. Cool 10 minutes.
HOMEMADE SOFT CRANBERRY ORANGE ROLLS | PLATED CRAVINGS
From platedcravings.com
5/5 (6)Total Time 3 hrs 35 minsCategory Baking, Breakfast, BrunchCalories 472 per serving
- In the bowl of a stand mixer fitted with the dough hook attachment combine warm milk, sugar, and yeast. Stir together with a whisk then let sit for about 5 minutes until foamy.
- With the mixer running on low, add the flour mixture. Increase speed to medium and mix until the dough comes together, about 1 minute.
CRESCENT ROLLS WITH CRANBERRY ORANGE BUTTER - RECIPES | GO ...
From goboldwithbutter.com
- _For the crescent rolls:Mix 2 cups flour, sugar, butter, salt, and yeast until well mixed with the paddle in the bowl of an electric mixer.
- Scrape the bowl. Add flour 1/4 cup at a time until the dough is pulling away from the sides of the mixer.
CRANBERRY ORANGE ROLLS - LO'S KITCHEN
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5/5 (1)Total Time 2 hrs
CRANBERRY ORANGE BRIOCHE ROLLS - PASTRY AFFAIR
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CRANBERRY ORANGE ROLLS RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
5/5 (6)Total Time 55 minsCategory Breakfast, DessertCalories 50 per serving
- In 2-quart saucepan, cook cranberries, pineapple, ginger beer, orange juice concentrate and ginger over medium-high heat 10 to 14 minutes, stirring frequently, until liquid is absorbed and mixture is very thick. Remove from heat; cool 20 minutes.
- Meanwhile, in 10-inch skillet, toast walnuts over medium heat 4 to 6 minutes, stirring frequently, until golden brown. Remove from heat.
ORANGE CRANBERRY CINNAMON ROLL TREE RECIPE - FOOD.COM
From food.com
Servings 16Total Time 37 minsCategory DessertCalories 203 per serving
- Align the sweet rolls on the baking sheet, placing them close together in rows, forming a tree shape. You want to decrease the number of rolls as you go up with each row starting with one at the top, then two below, then three below, then four below, then five. Place the last roll on the bottom row in the center.
- Insert a few cranberries into each roll. Bake until golden brown, about 10 to 12 minutes. Remove from the oven and let cool completely.
- In a medium bowl, whisk to combine the powdered sugar, butter, vanilla, and as much milk as needed to make a smooth pourable glaze. Top each roll with the glaze and let set, about 5 minutes.
CRANBERRY ORANGE ROLLS RECIPE - ADD A PINCH
From addapinch.com
Reviews 6Category Appetizer, Breakfast, DessertCuisine AmericanTotal Time 1 hr 45 mins
- Add yeast and sugar to warm milk in a large bowl. Stir gently to combine and allow the yeast to foam to proof. Once the yeast has proofed, stir in melted butter, salt, eggs, and flour into yeast mixture. Gently mix until well-combined.
- Place dough on a large lightly floured surface and roll to a 1/2 inch thickness. Spread softened butter over the top of the dough.
CRANBERRY ORANGE SWEET ROLLS - BAKED BY AN INTROVERT®
From bakedbyanintrovert.com
4.8/5 (24)Total Time 1 hr 25 minsCategory Yeast BreadCalories 393 per serving
- Combine cranberries, sugar, and water to cover by 1 inch in a small saucepan. Bring to a boil over high heat. Reduced the heat to low and cook until cranberries are soft and juices have thickened, about 15 minutes.
- Remove from heat and carefully transfer to a food processor. Add the butter and vanilla. Process until smooth.
- In a small bowl, combine 3/4 cup of the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 minutes, until foamy.
CRANBERRY ORANGE SWEET ROLLS - THE SAUCY FIG
From thesaucyfig.com
5/5 (6)
- Add all of the cranberry filling ingredients to a medium saucepan over medium high heat. Bring to a boil, stirring frequently.
- Continue to boil until the cranberries have burst (for 3-5 minutes) and then reduce heat to medium and allow to slowly boil or simmer for another 10-15 minutes or until it thickened.
- To make the dough, start by melting the butter in a microwave safe bowl. Add milk and heat for another 15-30 seconds, or until the milk is warm but not hot. Add the yeast packet and allow to sit for a minute or two.
- Add the dry ingredients (only 3 cups of the flour) into a mixer. Pour the milk, butter and yeast mixture into the dry ingredients and add the egg. Beat on medium high (with the paddle attachment) for a minute or two until incorporated. Add in the orange zest and mix.
CRANBERRY ORANGE CINNAMON ROLLS - COMPLETELY DELICIOUS
From completelydelicious.com
Cuisine AmericanTotal Time 2 hrs 20 minsCategory DessertCalories 492 per serving
- To make the dough, combine the milk, butter, and sugar in a medium saucepan and set over medium heat. Stir occasionally. When the mixture begins to steam and bubbles appear around the edges (do not boil), remove from heat and allow to cool slightly. Sprinkle the yeast over the cooled mixture and let sit for 5 minutes.
- In a large bowl, combine 5 cups of the flour with the milk and yeast mixture and stir until the dough comes together. Cover with a towel, set in a warm place, and let rise for one hour. Punch down the dough and add the remaining ½ cup flour, baking soda, baking powder, and salt. Stir, adding an additional ½ cup of flour if needed to work the dough into a ball. Knead a few times on a lightly floured surface until dough is smooth.
- Roll the dough into a large rectangle about 25 inches long and 12 inches wide. Brush with the melted butter, and sprinkle with the chopped cranberries, brown sugar, orange zest, and cinnamon. Starting on the long side of the dough rectangle, gently roll the dough towards you, being sure to keep the dough tight. Pinch the edges together with the roll. Use a sharp knife (I actually like to use unflavored dental floss, wrapping it around the dough and pulling it tight) to cut the dough into 1 ½ inch sectioned rolls.
- Place the rolls in a greased 9×13 inch baking dish. Let rise for an additional 30 minutes. Meanwhile, preheat oven to 375°F. Bake the rolls for 15-20 minutes, until the rolls are lightly brown.
ORANGE SWEET ROLLS WITH CRANBERRY (VEGAN) | LIVE EAT LEARN
From liveeatlearn.com
Reviews 11Category Baked Goods, Breakfasts, DessertsCuisine AmericanTotal Time 3 hrs 30 mins
- Heat almond milk and 3 Tbsp of the butter in a saucepan until lukewarm (not boiling!), or heat in microwave in 30 second intervals.
- Stir 2 cups of flour into the milk mixture, then add more flour, a heaping tablespoon at a time, until dough forms a loose ball (it should be moist, but not so sticky that it sticks to your finger if you poke it).
- Transfer dough to a clean, floured surface and knead for about a minute, until you have a smooth ball.
CRANBERRY ORANGE WALNUT SWEET ROLLS - THE GOLD LINING GIRL
From thegoldlininggirl.com
5/5 (1)Estimated Reading Time 5 minsCategory BreakfastTotal Time 1 hr 40 mins
- In a large mixing bowl fitted with the dough hook attachment, stir together water, sugar, and yeast.
- In a medium bowl, whisk together orange zest, orange juice, and powdered sugar. Add more powdered sugar, one tablespoon at a time, if needed, to achieve desired consistency.
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