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\n<\/svg><\/p>\nHow to Make Cranberry Filling<\/h2>\n<\/p>\n\nCombine Ingredients. <\/strong>In a saucepan over medium heat, add the cranberries, sugar, orange juice and zest, water, ginger paste, salt, and cinnamon stick.<\/li>\nSimmer. <\/strong>Bring to a simmer over medium heat, stirring frequently for about 8 minutes, or until most of the cranberries have popped.<\/li>\nSmooth & Cool.<\/strong> Using a spatula, press the berries for a smoother sauce. Allow the mixture to cool for 30 minutes before using.<\/li>\n<\/ol>\n<\/div>\n\n
\n<\/svg><\/p>\nHow to Make Cranberry Cinnamon Rolls<\/h2>\n<\/p>\n\nMix the Dough.<\/strong> Add the dry ingredients to a stand mixer bowl first, then add in the wet ingredients. Using a dough hook, knead on Low speed until fully incorporated. Cover the bowl with a tea towel and rest for 30 minutes on the stand mixer.<\/li>\nKnead & Let Rise.<\/strong> Knead again on High speed for 8 to 10 minutes. Once the dough is shiny and elastic, cover again and let rise for 1 hour.<\/li>\nRoll the Dough<\/strong>. On a clean surface dusted with flour, roll the dough into a rectangular shape and spread the cranberry filling on top almost to the edges. Roll it up from the longer side and slice 8 even rolls.<\/li>\nArrange. <\/strong>Place the rolls in your pan of choice, then cover with a tea towel and let them rise for another 30 minutes until doubled in size.<\/li>\nBake.<\/strong> Preheat the oven to 350 degrees F, then bake for 15 to 20 minutes until lightly golden. Remove from the oven and cool for 30 minutes while you prepare the glaze.\u00a0<\/li>\nMake the Glaze. <\/strong>Whisk together powdered sugar, heavy cream, and orange extract until smooth. Spread or drizzle the glaze on top of the rolls, then enjoy!<\/li>\n<\/ol>\n<\/div>\n\nStand Mixer & Dough Hook<\/strong> \u2013 No need to mix and knead by hand! Seriously, this tool makes this cranberry roll recipe so much easier.<\/li>\n9\u00d79\u201d Baking Pan or 9\u201d Round Cake Pan <\/strong>\u2013 A large oven-safe skillet would also work.<\/li>\n<\/ul>\nStoring and Reheating<\/h2>\n Cranberry cinnamon rolls are best served warm and fresh. Leftovers can be kept at room temperature in an airtight container for up to 2 days. Any longer than that, you\u2019ll want to move them to the refrigerator. They\u2019ll keep there for about 5 days.<\/p>\n
This cranberry cinnamon roll recipe is great for holiday prep as well. Roll and slice, then transfer to a freezer-safe bag and store for up to 3 months. Thaw the rolls in the refrigerator overnight (they\u2019ll do the second rise here) before baking.<\/p>\n
Warm leftovers in the oven, adding a tiny splash of water on top of each cranberry roll to help them stay moist. Cover the baking dish with foil, then bake the rolls at 350 degrees F until warmed through.<\/p>\n\n
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\n<\/svg><\/p>\nFrequently Asked Questions<\/h2>\n<\/p>\n\n
Are fresh or frozen cranberries better for this recipe?That will ultimately depend on your own preference! I usually go with frozen berries here since they\u2019re available year-round, but when I\u2019ve made these cranberry cinnamon rolls with fresh berries, they turn out wonderful too.<\/p>\n<\/p><\/div>\n
How do I thicken my cinnamon roll glaze?The easiest way to thicken your glaze mixture is by adding more powdered sugar! Using less powdered sugar or adding more cream will result in a thinner, runnier consistency.<\/p>\n<\/p><\/div>\n
Why are my cinnamon rolls dry?Did you overbake the rolls? Tender cinnamon rolls can quickly turn dry if baked for too long. Set a timer and remove them from the oven as soon as they appear lightly golden. The center will continue to bake as the rolls cool.<\/p>\n
It\u2019s also possible that the dough was overworked. Knead just until the dough is shiny and elastic, and take care when rolling it out.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n\n\n
Spice Blends for Sale<\/h2>\n<\/p>\n<\/header>\n<\/section>\n\n
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Cranberry Filling<\/h4>\n\n\nZest the orange for 1 tablespoon of orange zest. Slice and juice the orange for 1\/2 cup total.<\/p>\n<\/li>\n
\nIn a saucepan over medium heat combine the cranberries, sugar, orange juice and zest, water, ginger paste, salt and cinnamon stick.<\/p>\n<\/li>\n
\nBring to a simmer over medium heat, stirring frequently for about 8 minutes, or until most of the cranberries have popped. Use a spatula and press the berries for a smoother sauce. Allow mixture to cool 30 minutes before using.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
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Dough<\/h4>\n\n\nIn a stand mixer bowl, add the dry ingredients of flour, sugar, salt, and yeast. Then add the wet ingredients of egg, milk, and softened butter. Using a dough hook, knead on Low speed until the ingredients come together and flour is fully incorporated. Cover the bowl with a tea towel and rest for 30 minutes, leave it on the stand mixer.<\/p>\n<\/li>\n
\nNext, turn the mixer on again and knead on High speed for 8-10 minutes. Dough should be shiny and elastic. Cover again and let rise for 1 hour, in a draft-free, warm area.<\/p>\n<\/li>\n
\nOn a clean surface dusted with flour, roll the dough into a 10\u00d716\u2033 rectangular shape and spread the cranberry filling on top almost to edges. Roll it up from the longer side and slice 8 rolls (See Note 4).<\/p>\n<\/li>\n
\nArrange the roll slices in a greased 9\u00d79\u2033 baking pan or round 9-inch cake pan lined with parchment paper (in case any of the filling leaks out) or a large oven-safe skillet. Cover with tea towel and let them rise for another 30 minutes, should be doubled in size.<\/p>\n<\/li>\n
\nPreheat oven to 350\u00b0F.<\/p>\n<\/li>\n
\nBake for 15-20 minutes until lightly golden. Remove from oven, let cool for 30 minutes before glazing.<\/p>\n<\/li>\n
\nMix the Glaze ingredients together and spread or drizzle over the rolls (add more cream if you prefer it thinner).<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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\nA 12-ounce bag of fresh cranberries equals approximately 3-4 cups. If using frozen berries, it isn\u2019t necessary to thaw them, but rinse with water before using.<\/li>\n Any cup-for-cup granulated artificial sweetener may be used. Good low glycemic options are monk fruit sugar and erythritol.<\/li>\n One tablespoon of grated ginger root is approximately a 1-inch piece of fresh root. or 1 tsp of ginger paste.<\/li>\n I use dental floss to cut dough rolls by sliding the floss under the dough, crossing the ends over the top, and pulling tightly to create clean, smooth slices.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n
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Calories: <\/span>490<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>98<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>8<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>8<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>43<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>332<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>193<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>55<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>335<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>62<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist\u2019s advice.<\/em><\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n
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