Cranberry Orange Cinnamon Rolls: A Bright and Cozy Twist on a Classic

There are few kitchen experiences more comforting than the slow ritual of baking cinnamon rolls from scratch. The aroma of warm dough, cinnamon, sugar, and butter wafting through the air is the very definition of homey indulgence. But when you add the tart burst of cranberries and the sunny brightness of orange zest to this classic treat, something extraordinary happens: you elevate the humble cinnamon roll into a show-stopping, flavor-packed pastry that’s as vibrant as it is comforting.

Cranberry Orange Cinnamon Rolls bring together the familiar and the unexpected. They’re soft, pillowy, and rich with the warm spices we crave—but layered with citrusy freshness and the tangy pop of cranberries, they become something uniquely special. These rolls strike the perfect balance between sweet and tart, traditional and innovative, nostalgic and new.

Perfect for holiday mornings, brunch with friends, or even just a cozy weekend baking project, cranberry orange cinnamon rolls are as versatile as they are stunning. The festive color contrast alone—white icing over golden dough, speckled with jewel-toned cranberries and orange zest—makes them feel celebratory before you even take a bite. And once you do? You’ll taste layers of complexity: the spiced warmth of cinnamon, the zing of citrus, the juicy tartness of cranberries, and the creamy sweetness of glaze.

But beyond the flavors, these cinnamon rolls offer a wonderful opportunity to slow down. Baking yeast-based pastries is a process that rewards patience, attention to detail, and care. The act of kneading, proofing, rolling, and filling isn’t just a means to an end—it’s part of the joy. Whether you’re an experienced baker or attempting homemade rolls for the first time, this guide will walk you through every step with clarity and confidence.

Whether you’re baking for a holiday breakfast table, surprising loved ones with a homemade gift, or simply treating yourself, cranberry orange cinnamon rolls are a beautiful, bakery-worthy recipe to have in your repertoire.

So, roll up your sleeves, warm up your kitchen, and prepare to fill your home with the scent of citrus and spice. Let’s begin.

Part 1: Ingredients, Equipment & Preparation

1.1 Ingredients Overview

For the Dough:

• 4 cups all-purpose flour (plus extra for dusting)

• 1 packet (2 ¼ teaspoons) active dry yeast

• ¾ cup whole milk, warmed (about 110°F / 43°C)

• ¼ cup granulated sugar

• ⅓ cup unsalted butter, melted and slightly cooled

• 2 large eggs, room temperature

• 1 teaspoon salt

• Zest of 1 large orange

For the Filling:

• 1 cup fresh or frozen cranberries (if frozen, thaw and drain)

• ¾ cup brown sugar, packed

• 2 tablespoons ground cinnamon

• ⅓ cup unsalted butter, softened

• Zest of 1 large orange

• 1 tablespoon orange juice (freshly squeezed)

• Optional: ½ cup chopped walnuts or pecans

For the Glaze:

• 1 cup powdered sugar

• 2 tablespoons fresh orange juice

• 1 teaspoon vanilla extract

• Optional: 2 tablespoons cream cheese, softened (for cream cheese glaze)

1.2 Equipment Needed

• Large mixing bowls

• Measuring cups and spoons

• Stand mixer with dough hook (optional but helpful) or a large bowl and wooden spoon for hand kneading

• Plastic wrap or clean kitchen towel

• Rolling pin

• 9×13-inch baking pan

• Sharp knife or dental floss (for slicing rolls)

• Small saucepan (for warming milk)

• Wire cooling rack

1.3 Preparing Your Workspace and Ingredients

1. Warm the milk to about 110°F (43°C). This activates the yeast without killing it. Use a thermometer or test with your finger—it should feel warm but not hot.

2. Zest the oranges carefully, avoiding the bitter white pith underneath.

3. Measure and have all ingredients ready to streamline the process.

Part 2: Making the Dough

2.1 Activating the Yeast

1. In a small bowl, combine the warm milk, a pinch of sugar, and the yeast packet.

2. Stir gently and let sit for 5–10 minutes until foamy and bubbly. If the mixture doesn’t foam, your yeast may be expired or the milk too hot/cold—start again with fresh yeast.

2.2 Mixing the Dough

1. In a large bowl (or the bowl of your stand mixer), whisk together the flour, sugar, salt, and orange zest.

2. Add the melted butter and eggs to the yeast mixture, then pour into the dry ingredients.

3. Mix using a dough hook on low speed or a wooden spoon until a shaggy dough forms.

2.3 Kneading the Dough

• By hand: Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky. Add flour a tablespoon at a time if the dough is too sticky.

• With a mixer: Knead with the dough hook on medium speed for about 5–7 minutes until smooth and elastic.

2.4 First Rise (Proofing)

1. Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat.

2. Cover with plastic wrap or a clean kitchen towel.

3. Let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.

Part 3: Preparing the Filling

3.1 Cranberry Filling

1. In a small bowl, mix the brown sugar, cinnamon, orange zest, and orange juice.

2. Toss the cranberries lightly in this mixture to coat evenly.

3. Set aside the softened butter for spreading.

Part 4: Assembling the Rolls

4.1 Rolling Out the Dough

1. Once the dough has doubled, punch it down gently to release air.

2. Turn it out onto a floured surface and roll into a large rectangle approximately 12×16 inches and about ¼ inch thick.

4.2 Spreading the Filling

1. Spread the softened butter evenly over the dough rectangle.

2. Sprinkle the cranberry mixture over the buttered surface, distributing evenly.

3. If using nuts, sprinkle them on top.

4.3 Rolling and Cutting

1. Starting at one long edge, roll the dough tightly into a log.

2. Pinch the seam to seal.

3. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1 to 1.5 inches thick).

4.4 Second Rise (Proofing)

1. Arrange the rolls cut-side up in a greased or parchment-lined 9×13-inch pan.

2. Cover loosely with plastic wrap or a clean towel.

3. Let rise for 30–45 minutes until puffy.

Part 5: Baking the Rolls

5.1 Oven Preparation

• Preheat oven to 350°F (175°C).

5.2 Baking

1. Bake rolls for 25–30 minutes, or until golden brown and cooked through.

2. If the tops brown too quickly, loosely tent with foil halfway through baking.

3. Remove from oven and allow to cool in the pan for 10 minutes before glazing.

Part 6: Making and Applying the Glaze

6.1 Classic Orange Glaze

1. Whisk together powdered sugar, orange juice, and vanilla extract until smooth.

2. Drizzle over warm rolls.

6.2 Cream Cheese Orange Glaze (Optional)

1. Beat softened cream cheese with powdered sugar, orange juice, and vanilla extract until creamy.

2. Spread or drizzle over rolls once slightly cooled but still warm.

Part 7: Serving and Storage

• Serve warm for best flavor and texture.

• Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

• Reheat gently in the microwave or oven before serving.