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Cranberry Orange Walnut Sweet Rolls

Pillowy soft and squishy sweet rolls, filled with a tart, tangy, and sweet spread of cranberries, orange juice, and walnuts, drenched in fresh orange glaze! The most beautiful holiday brunch!
Course Breakfast
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings 4 -6
Author Sarah @ The Gold Lining Girl

Ingredients

For rolls:

  • 1 c. warm water about 110 degrees
  • 3 tbsp. sugar
  • 1 - 1/4 oz. packet active dry yeast
  • 2 1/2 c. all-purpose flour
  • 1 tsp. salt
  • 2 tbsp. unsalted butter melted

For filling:

  • 2 tbsp. unsalted butter melted
  • 1 c. dried cranberries
  • zest and juice of 1 orange
  • 3/4 c. walnuts
  • 1/2 c. packed brown sugar

For glaze:

  • zest of 1 orange
  • juice of 1/2 orange
  • 1 1/2 c. powdered sugar

Instructions

For rolls:

  1. In a large mixing bowl fitted with the dough hook attachment, stir together water, sugar, and yeast.
  2. Let stand for 5 minutes, or until the yeast foams and is frothy.
  3. Add flour, salt, and butter to the mixing bowl.
  4. Beat at low-medium speed for about 5 minutes, or until dough is soft, smooth, and elastic.
  5. Place dough in a greased bowl, turning over once to coat the top, and cover.
  6. Let rise in a warm place for about 1 hour, or until double in size.
  7. Turn dough out onto a lightly floured surface.
  8. Roll into a 12x14-inch rectangle.

For filling:

  1. Brush the dough with the melted butter to within 1/2-inch from the edges.
  2. In a small microwave-safe bowl, combine the dried cranberries, orange zest, and orange juice.
  3. Microwave on high for 1 minute, or until cranberries are soft.
  4. Transfer to a food processor, and add walnuts.
  5. Process until walnuts and cranberries are finely minced.
  6. Stir in brown sugar.
  7. Spread evenly over dough.
  8. Starting with one long side, roll dough jelly-roll style into a log.
  9. Cut into about 10 rolls. They will be pretty packed with filling, so transfer them carefully to the skillet so they don't spill or fall apart.
  10. Arrange rolls in a greased 12-inch cast-iron skillet.
  11. Cover and let rise in a warm place for about 30 minutes, or until nearly double in size.
  12. Bake at 350 degrees for 25-30 minutes, or until edges are golden, and when you press toward the center, it feels set. It shouldn't feel doughy when lightly pressed toward the middle.
  13. Let cool for 10-15 minutes, and prepare glaze.

For glaze:

  1. 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.
  2. Drizzle over warm sweet rolls.