Cranberry Orange Rolls With Orange Cream Cheese Icing
These cranberry orange rolls include fluffy homemade dough filled with a spiced cranberry orange filling and finished with orange cream cheese icing.
Cook Time30 minutesmins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: cranberry, orange, rolls
Servings: 12
Ingredients
Dough
4cupsflour
2 ¼ tspactive dry yeast
1cupmilk
1/3cupunsalted butter
1/3cupgranulated sugar
1/2tspsalt
2eggs at room temperature
Filling
2.5cupsfresh cranberries, coarsely chopped
3/4cupbrown sugar
1tbsporange zest
3tbsporange juice
1tbspcornstarch
1tspvanilla extract
1/2tspground cinnamon
1/4tspground cloves, optional
1/4tspground nutmeg, optional
1/4tspsalt
Cream Cheese Icing
18-ounce packagecream cheese at room temperature
4tbspbutter at room temperature
1/4tspvanilla extract
1cuppowdered sugar
2tbsporange juice
Instructions
Prep the Dough
In a mixing bowl, combine 1 ½ cups of flour and yeast. Set aside.
2 ¼ tsp active dry yeast, 4 cups flour
In a saucepan, heat the milk, ⅓ cup of butter, sugar, and salt until 120 degrees F. Remove from heat and stir until the butter is melted. Add the flour and yeast.
1 cup milk, 1/3 cup unsalted butter, 1/3 cup granulated sugar, 1/2 tsp salt
Mix on low, using a regular paddle, adding the eggs one at a time.
2 eggs at room temperature
Change the mixer attachment to the dough hook. Beat the dough at low, adding the remaining flour a little at a time. Increase speed to medium until a soft dough forms (approximately 3 minutes).
4 cups flour
Transfer the dough to a lightly greased bowl, turning once to coat both sides. Cover with a clean dish towel.
Allow the dough to rise in a warm place until doubled, about 1.5 hours.
Punch the dough down and turn it out onto a floured surface. Cover and allow to rest for 5 to 10 minutes.
Roll the dough into a rectangle, approximately 20 inches by 10 inches. Spread the dough with the filling mixture, leaving a 1-inch space on one long edge without filling.
Starting on the long side, roll the dough up, working it tightly but without pulling the dough too much. Seal the long edge by pinching it shut.
Cut the dough into 12 even slices by cutting the dough in half, cutting those halves in half, and then the quarters into three slices each.
Place each roll in a large baking dish sprayed with non-stick cooking spray, allowing about one inch between them. Cover and allow to rise in a warm place for about 40 minutes or until doubled.TIP: Before allowing the final rise, rolls may be tightly covered and placed in the refrigerator for up to 24 hours. Remove from the refrigerator and allow to rise before baking.
Bake at 350 degrees for 25 to 30 minutes.
Prep the Icing
While the rolls bake, combine the cream cheese, butter, and vanilla, stirring until well blended. Stir in the powdered sugar and then add the orange juice a little at a time until it reaches the desired consistency.
1 8-ounce package cream cheese at room temperature, 4 tbsp butter at room temperature, 1/4 tsp vanilla extract, 1 cup powdered sugar, 2 tbsp orange juice