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Cranberry Cinnamon Rolls

Cranberry Cinnamon Rolls Recipe

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
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 12x16-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 9x13 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.