Cranberry Cinnamon Rolls

Cranberry Cinnamon Rolls


No offense to regular cinnamon rolls, but these cranberry ones are a freakin' masterpiece!!! So good you'll want to eat one for breakfast, lunch AND dinner.
  • ⅓ c. plus ½ c. whole milk
  • 3 tbsp. packed dark brown sugar, divided
  • 2¼ tsp. (1/4 oz.) active dry yeast
  • ¼ c. (30 g.) plus 3 c. (360 g.) bread flour
  • 2 large eggs, room temperature
  • 6 tbsp. unsalted butter, melted, slightly cooled
  • 2 tsp. finely grated orange zest
  • 1 tsp. kosher salt
  • 1 tsp. pure vanilla extract
  • Cooking spray
  • 2 c. frozen or fresh cranberries (8 oz.)
  • ¼ c. fresh orange juice
  • ¼ c. plus 5 tbsp. packed dark brown sugar
  • 6 tbsp. unsalted butter, softened
  • 1½ tsp. ground cinnamon
  • 1 tsp. ground cardamom
  • Bread flour, for surface
  • ½ c. heavy cream
  • 1 large egg, beaten to blend
  • 2 c. (230 g.) confectioners’ sugar
  • ¼ c. heavy cream
  • 2 tsp. finely grated orange zest
  • 2 tbsp. fresh orange juice
  • ½ tsp. pure vanilla extract
  • ¼ tsp. kosher salt
  1. DOUGH
  2. In a small heatproof bowl, combine ⅓ cup milk and 1 tablespoon brown sugar. Microwave until an instant-read thermometer registers 110°, about 15 seconds. Stir to dissolve sugar. Sprinkle with yeast. Gently stir and let rest until foamy, 5 to 10 minutes.
  3. In another small heatproof bowl, whisk ¼ cup flour and remaining ½ cup milk until smooth. Microwave in 15-second increments, whisking between each, until smooth and the texture of pudding, about 1 minute total.
  4. In the large bowl of a stand mixer fitted with the dough hook, combine yeast mixture and flour mixture. Add eggs, butter, orange zest, salt, vanilla, and remaining 3 cups flour and 2 tablespoons brown sugar. Beat on medium-low speed, scraping down sides of bowl, until dough starts to pull away from sides of bowl and is slightly sticky to the touch, 10 to 12 minutes.
  5. Spray a large bowl with cooking spray and place dough in bowl. Cover with plastic wrap and let rise in a warm place until dough is doubled in size, about 1 hour.
  7. In a small saucepan over medium heat, cook cranberries, orange juice, and ¼ cup brown sugar, stirring occasionally, until cranberries have burst and mixture becomes jammy and thick, about 15 minutes. Let cool.
  8. In a small bowl, stir butter, cinnamon, cardamom, and remaining 5 tablespoons brown sugar until smooth.
  9. Remove plastic wrap from dough and gently punch down dough. Place a long piece of parchment (at least 20") on a work surface and lightly dust parchment with flour. Turn dough out onto parchment. Using a floured rolling pin, gently roll dough to an 18"x10" rectangle. Using a rubber spatula, spread brown sugar butter over dough. Spread cranberry sauce over brown sugar butter. Using parchment, slide dough onto a large sheet tray and refrigerate until cold, about 15 minutes.
  10. With the long side of dough parallel to the countertop, tightly roll dough away from you, creating a spiral, ending seam side down. Using a serrated knife, cut dough into 12 (1½") sections.
  11. Arrange dough cut side up in a 12" cast-iron skillet. Cover skillet with plastic wrap and place in a warm area to rise until almost doubled in size, about 1 hour.
  12. Preheat oven to 350°. Remove plastic wrap from skillet. Add a splash of water to beaten egg and whisk to combine. Pour cream over risen dough and brush with egg wash.
  13. Bake rolls until tops are golden brown and cream is absorbed, 28 to 32 minutes. Let cool 10 minutes.
  14. GLAZE
  15. In a medium bowl, whisk confectioners’ sugar, cream, orange zest, orange juice, vanilla, and salt until combined and smooth. Add additional confectioners' sugar 1 tablespoon at a time if you desire a thicker consistency.
  16. Top rolls with glaze.

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