Oh man homemade breads are so addictive for me! As soon as the cooler weather rolls around, I’m checking my yeast and flour supply. I love love love baking breads in the fall and winter. I honestly can’t think of a better way to start a Saturday morning.
No wait. No.
Coffee is the best way to start a Saturday morning. Baking Orange Cranberry Sweet Rolls is a great way to continue all the feels from the coffee.
Get what I’m saying? And if you don’t (or you don’t have a house full of teens), then I can assure you that all the feels means that coffee makes me happy. It’s vital. My kryptonite.
I was the first one up this morning and thought I would spread the sweet roll love around here. I’ve been sick on and off for a few weeks, and the fatigue has left me with little motivation for baking. Or cooking. Or cleaning. Usually, when I’m feeling all tip top, I like to kick off Saturday morning with something sweet. Often it’s these Skillet Cranberry Orange Scones or these Skillet Apple Scones, because they are so dang easy to prepare. But sweet rolls are a huge hit around here and a regular request from the boys. And I do love my boys.
I know there are lots of recipes with little to no rise time at all, but I’m kind of old school. I like to do both rises, because I think the flavor and texture of the bread is so much better with a longer rest. Aren’t we all so much better with rest?!
The rolls are so airy and fluffy, with citrus notes and the odd little burst of cranberry.
Definitely worth the wait.
You can save yourself some time by preparing these the night before. Simply roll them and cut them and place them in the fridge. Let the rolls rest at room temperature for 1 1/2 hours in the morning before baking.
Happy weekend friends!
Orange Cranberry Sweet Rolls
*yield is approx. 16 rolls
- 2 1/2- 3 cups all purpose flour
- 3/4 cup milk, 110°
- 1 pkg instant yeast
- 1 egg
- 1/4 cup honey
- 2 tbsp. Crisco shortening
- 1/2 tsp salt
- 1/2 cup butter melted
- 3/4 cup sugar
- zest of 1 orange
- 3/4 cup fresh cranberries
- 2 cups powdered sugar
- juice of half an orange or more as needed
For the rolls:
- Add 2 cups of flour to the bowl of a stand mixer, fitted with the dough hook attachment. Add the honey, shortening and yeast and mix for a minute. Keep the mixer running (on #2) and add the milk, egg and salt. Continue to mix and add more flour, a half cup at a time (to a maximum of 1 more cup), until a dough ball forms and pulls away from the side of the bowl. Some of the dough may stick to the bottom of the bowl and that’s ok. Leave the dough to knead for 5 minutes.
- Remove the dough and place it in a large bowl that has been lightly greased or sprayed with baking spray. Cover with plastic wrap or a kitchen towel and leave to rise for an hour (I leave mine on the top of the fridge so it’s out of the way and nice and warm).
- Mix the orange zest with the sugar, using your fingers to work the zest into the sugar, creating a fragrant orange sugar; set aside. Punch the dough down and roll into a rectangle (on a lightly floured surface) approximately 16 wide x 10 inches long. Spread the melted butter on top. Sprinkle the orange sugar on top of the butter. Scatter the fresh cranberries around.
- Starting with the longest side, roll the dough mixture into a tight log, towards you. Cut the log into 16 even rolls. Place the rolls in a 13 x 9 baking dish or 10″ round cake pan, that has been lightly sprayed with baking spray. They will fit snuggly. I usually have 2 leftover, that I put in a tiny foil container. Cover and let rise another hour.
- Bake the rolls at 375° for 25-30 minutes, until rolls are slightly golden and dough is baked all the way through.
- In a small bowl, combine the icing sugar and juice from half an orange. Mix until a thick but spreadable glaze is achieved, using more orange juice as needed. Spread glaze on top of warm rolls. Serve immediately.