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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:

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

For filling:

  • Brush the dough with the melted butter to within 1/2-inch from the edges.
  • In a small microwave-safe bowl, combine the dried cranberries, orange zest, and orange juice.
  • Microwave on high for 1 minute, or until cranberries are soft.
  • Transfer to a food processor, and add walnuts.
  • Process until walnuts and cranberries are finely minced.
  • Stir in brown sugar.
  • Spread evenly over dough.
  • Starting with one long side, roll dough jelly-roll style into a log.
  • 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.
  • Arrange rolls in a greased 12-inch cast-iron skillet.
  • Cover and let rise in a warm place for about 30 minutes, or until nearly double in size.
  • 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.
  • Let cool for 10-15 minutes, and prepare glaze.

For glaze:

  • 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.
  • Drizzle over warm sweet rolls.