Soft Cranberry Cinnamon Rolls with Cream Cheese Frosting

These cranberry cinnamon rolls are everything you want in a holiday breakfast: soft, fluffy dough swirled with cinnamon sugar and tart cranberries, all covered in a creamy blanket of cream cheese frosting.

They do ask for a little patience while the dough rises, but the hands-on work is easier than you’d think. Make them for a weekend brunch or a slow Christmas morning.

What Makes These Cranberry Rolls So Good

The sharp pop of cranberries cuts right through the sweet, tender dough. It keeps the richness in check so you can enjoy a whole roll without feeling weighed down.

I use dried cranberries plumped in a splash of orange juice, which gives a hint of citrus without adding extra liquid to the filling. The dough itself is enriched with egg and butter, and it stays soft for days, especially once that tangy frosting melts into every crevice.

Ingredients

• 3/4 cup (180 ml) whole milk, warmed to 110°F (43°C): the warmth wakes up the yeast without killing it
• 2 1/4 tsp (1 packet) active dry yeast: check the expiration date so it’s lively
• 1/4 cup (50 g) granulated sugar, divided: a pinch goes into the yeast, the rest sweetens the dough
• 1 large egg, at room temperature: helps the dough rise high
• 4 tbsp (56 g) unsalted butter, melted and slightly cooled: adds richness
• 1/2 tsp salt
• 2 3/4 to 3 cups (345-375 g) all-purpose flour: spooned and leveled, not scooped
• 2/3 cup (85 g) dried cranberries: these get plumped with orange juice so they stay soft
• 2 tbsp (30 ml) orange juice: for soaking the cranberries
• 1/4 cup (56 g) unsalted butter, very soft: for the filling
• 1/2 cup (110 g) packed light brown sugar
• 1 tbsp ground cinnamon
• 4 oz (113 g) cream cheese, softened to room temperature: use full-fat for the creamiest frosting
• 2 tbsp (28 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar
• 1/2 tsp vanilla extract
• 1 to 2 tbsp (15-30 ml) milk: to thin the frosting

Variations / Substitutions

• Use fresh cranberries: swap the dried cranberries for 3/4 cup fresh cranberries, chopped into quarters. Cook them with 2 tbsp sugar and 1 tsp water over low heat until they just soften, then let cool before scattering over the filling.
• Add orange zest: finely grate the zest of one orange into the cream cheese frosting for a brighter citrus kick.
• Make them vegan: use a plant-based milk, a flax egg, and a good vegan butter for the dough and filling. Choose a dairy-free cream cheese block for the frosting.
• Skip the frosting: drizzle the warm rolls with a simple glaze of powdered sugar and enough orange juice to reach a pourable consistency.

Chewy Oatmeal White Chocolate Cranberry Cookies go perfectly with these cinnamon rolls when you want something sweet.

How to Make Cranberry Cinnamon Rolls

Step 1: Knead the Dough

Pour the warm milk into the bowl of a stand mixer, then stir in the yeast and 1 teaspoon of the granulated sugar. Let it sit for 5 to 10 minutes until the top looks foamy. Mix in the remaining sugar, the egg, melted butter, and salt. Add 2 cups of the flour and mix with the dough hook on low speed until a shaggy dough forms. Gradually add more flour, 1/4 cup at a time, until the dough clears the sides of the bowl but still feels slightly tacky to the touch. Knead on low speed for 8 to 10 minutes, until smooth and elastic.

When you poke the dough, it should spring back slowly. A smooth, soft lump that pulls away from the bowl neatly means you have the right amount of flour. Cover the bowl with a clean towel and leave it in a warm, draft-free spot until the dough doubles in size, about 1 hour.

Step 2: Roll and Fill the Dough

While the dough rises, combine the dried cranberries and orange juice in a small bowl and let them soak for 10 minutes, then drain well. On a lightly floured surface, punch down the dough and roll it out into a rectangle roughly 12 by 16 inches. Spread the softened 1/4 cup butter all over the surface, leaving a 1/2-inch border along one long edge. Sprinkle the brown sugar and cinnamon evenly over the butter, then scatter the plumped cranberries across the top.

The butter will look glossy, and pressing the filling lightly into the dough with your palms helps it stay put when you slice later. Starting from the long edge that has filling all the way to the edge, roll the dough up tightly into a log, pinching the seam to seal.

Step 3: Shape the Rolls

Use a sharp serrated knife or unflavored dental floss to cut the log into 12 even slices. Arrange them cut-side down in a greased 9 by 13-inch baking pan, spacing them so they are almost touching. Cover the pan loosely with plastic wrap and let the rolls rise until they are puffy and fill the pan, about 30 to 45 minutes.

You will know they are ready when they press together gently and look pillowy. A shorter rise here will still give you decent rolls, but waiting for that full puff makes them dramatically softer.

Step 4: Bake the Rolls

Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the rolls on the middle rack for 25 to 28 minutes, until the tops are golden brown and the center rolls are fully set.

The cranberry juices may bubble a little at the edges, which is totally normal. If you poke the center of a middle roll with a toothpick, it should come out clean, not doughy. Let the pan cool on a wire rack for about 5 minutes before frosting.

Step 5: Frost and Serve the Rolls

While the rolls cool slightly, beat the cream cheese and 2 tablespoons softened butter together in a medium bowl until smooth. Mix in the powdered sugar, vanilla, and 1 tablespoon of milk. Add the remaining milk a few drops at a time until the frosting is spreadable and silky.

Spread the frosting over the warm rolls, letting it melt into all the swirls. Serve right away while they are still soft and warm.

Tips for Fluffy Cranberry Cinnamon Rolls

• If your yeast does not foam after 10 minutes, the milk may have been too hot, or the yeast may be old. Start over with fresh ingredients.
• Chilling the dough for 20 minutes after the first rise makes it much easier to roll without snapping back.
• For the cleanest cuts, slide a length of unflavored dental floss under the dough log, cross the ends over the top, and pull. It slices without squashing the roll.
• Let the baked rolls sit in the pan for only 5 minutes before frosting; any longer can trap steam and make the bottoms soggy.

Bake times vary slightly by the pan you use:

Storing Leftover Rolls

• Refrigerate: Cover the pan tightly with foil or transfer rolls to an airtight container for up to 4 days.
• Reheating: A 20-second zap in the microwave revives one roll, or warm several in a 300°F (150°C) oven for about 5 minutes. Frosting that was applied fresh will hold up well; add a tiny pat of butter if you want extra tenderness.

What to Serve With Cranberry Cinnamon Rolls

These are a full breakfast on their own, but a bowl of fresh fruit salad or a hot cup of coffee balances the sweetness. For a bigger brunch spread, pair them with scrambled eggs and crispy bacon.

Frequently Asked Questions

Can I make the dough the night before?

Yes. After the first rise, punch down the dough, cover tightly, and refrigerate overnight. The next morning, let it sit at room temperature for 20 minutes before rolling and filling.

Can I freeze the baked rolls?

Absolutely. Freeze unfrosted rolls in a single layer on a tray until solid, then wrap them well. Thaw at room temperature, warm briefly in the oven, and frost before serving.

Why did my rolls turn out dense?

The most common reasons are dead yeast, over-kneading, or not giving the dough enough time for both rises. Knead only until smooth and stretchy, and let the dough truly double each time.

What can I use instead of cream cheese frosting?

A simple glaze of 1 cup powdered sugar whisked with 2 tablespoons of orange juice and a drop of vanilla works beautifully.

Cranberry Cinnamon Rolls Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Calories: 338

Ingredients Method Notes

Ingredients

  

• 3/4 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar, divided
• 1 large egg, at room temperature
• 4 tbsp unsalted butter, melted and cooled
• 1/2 tsp salt
• 2 3/4 to 3 cups all-purpose flour
• 2/3 cup dried cranberries
• 2 tbsp orange juice
• 1/4 cup unsalted butter, very soft
• 1/2 cup packed light brown sugar
• 1 tbsp ground cinnamon
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 to 2 tbsp milk

Method

 

1. Combine warm milk, yeast, and 1 tsp sugar in a bowl. Let foam 5-10 minutes. Mix in remaining sugar, egg, melted butter, salt, and 2 cups flour. Add flour gradually, kneading 8-10 minutes until smooth. Cover and let rise 1 hour until doubled.
2. Soak cranberries in orange juice 10 minutes, then drain. Roll dough into a 12×16-inch rectangle. Spread soft butter, then sprinkle brown sugar, cinnamon, and cranberries. Roll tightly from long side, pinching seam.
3. Cut log into 12 slices and place in a greased 9×13 pan. Cover and let rise 30-45 minutes until puffy.
4. Preheat oven to 350°F. Bake rolls 25-28 minutes until golden. Cool 5 minutes.
5. Beat cream cheese and 2 tbsp butter until smooth. Mix in powdered sugar, vanilla, and milk to reach a spreadable consistency. Frost warm rolls and serve.

Notes

Hands-on prep is about 30 minutes; total time includes rising. If you prefer a stronger citrus note, add 1 teaspoon orange zest to the dough. For a make-ahead option, refrigerate the dough after the first rise and finish the next morning.