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Cranberry Orange Rolls

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Cranberry Orange Rolls

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Cranberry Orange Rolls Recipe Cranberry Orange Rolls Recipe

Move over, cinnamon buns! Instead of cinnamon and sugar, we’ve filled these moist, tender breakfast rolls with our tart, subtly sweet cranberry orange spread. Top them off with a luscious orange glaze for a decadent holiday treat.

At a glance

Prep
Bake
Total
Yield
9 rolls

Nutrition information

Ingredients

Rolls

  • 2/3 cup lukewarm water
  • 1/4 cup orange juice
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup (4 tablespoons) soft unsalted butter
  • 1/4 teaspoon Fiori di Sicilia
  • 2 teaspoons SAF Gold instant yeast
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1/4 cup Baker’s Special Dry Milk or nonfat dry milk
  • 1/4 cup potato flour

Filling

  • 1/2 cup cranberry orange spread

Icing

  • 1 cup confectioners’ sugar
  • 3 to 5 drops Fiori di Sicilia
  • 1 to 2 tablespoons orange juice

Rolls

  • 5 3/8 ounces lukewarm water
  • 2 ounces orange juice
  • 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 2 ounces soft unsalted butter
  • 1/4 teaspoon Fiori di Sicilia
  • 2 teaspoons SAF Gold instant yeast
  • 7/8 ounce sugar
  • 3/4 teaspoon salt
  • 1 1/4 ounces Baker’s Special Dry Milk or nonfat dry milk
  • 1 5/8 ounces potato flour

Filling

  • 5 1/2 ounces cranberry orange spread

Icing

  • 4 ounces confectioners’ sugar
  • 3 to 5 drops Fiori di Sicilia
  • 1/2 to 1 ounce orange juice

Rolls

  • 152g lukewarm water
  • 57g orange juice
  • 241g King Arthur Unbleached All-Purpose Flour
  • 57g soft unsalted butter
  • 1/4 teaspoon Fiori di Sicilia
  • 2 teaspoons SAF Gold instant yeast
  • 25g sugar
  • 3/4 teaspoon salt
  • 35g Baker’s Special Dry Milk or nonfat dry milk
  • 46g potato flour

Filling

  • 156g cranberry orange spread

Icing

  • 113g confectioners’ sugar
  • 3 to 5 drops Fiori di Sicilia
  • 14g to 28g orange juice

Instructions

  1. To make the rolls: Mix and knead all the ingredients together to make a soft, smooth dough.
  2. Place the dough in a lightly greased bowl, cover, and let it rise until nearly doubled in bulk, about 60 minutes.
  3. Gently deflate the dough, and transfer it to a lightly greased work surface. Pat it into a 16″ x 12″ rectangle.
  4. Spread the filling evenly over the dough.
  5. Roll the dough into a log starting with a short edge; pinch the seam closed.
  6. Cut the log into 9 slices.
  7. Place the rolls into a lightly greased 9″ square ceramic baker (or see “tips” below), cover, and let them rise until noticeably puffy, about 45 to 60 minutes.
  8. Preheat the oven to 375°F.
  9. Bake the rolls until they’re brown around the edges and golden brown in the center, about 25 to 35 minutes; tent with foil if they appear to be browning too quickly.
  10. To make the icing: Combine the sugar, Fiori, and enough orange juice to make a spreadable icing.
  11. Let the rolls cool for 10 minutes, then spread with the icing and serve. Store any leftovers well-wrapped, at room temperature, for several days; freeze for longer storage.

Nutrition Information

  • Serving Size101g
  • Servings Per Batch9
Amount Per Serving:
  • Calories290
  • Calories from Fat50
  • Total Fat6g
  • Saturated Fat3.5g
  • Trans Fat0g
  • Cholesterol15mg
  • Sodium220mg
  • Total Carbohydrate55g
  • Dietary Fiber2g
  • Sugars27g
  • Protein6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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