Cranberry-Orange Rolls

Ingredients

• warm milk (1 cup)
• rapid-rise yeast (2.5 teaspoons)
• white sugar (1 teaspoon)
• eggs (2 )
• unsalted butter (0.33 cup)
• all-purpose flour (2.5 cups)
• whole wheat flour (1.5 cups)
• white sugar (0.5 cup)
• salt (1 teaspoon)
• finely chopped cranberries (2.5 cups)
• brown sugar (0.75 cup)
• orange juice (3 tablespoons)
• grated orange zest (1 tablespoon)
• cornstarch (1 tablespoon)
• vanilla extract (1 teaspoon)
• ground cinnamon (0.5 teaspoon)
• ground cloves (0.25 teaspoon)
• ground nutmeg (0.25 teaspoon)
• salt (0.25 teaspoon)
• confectioners' sugar (1 cup)
• heavy cream (3 tablespoons)
• vanilla extract (1 teaspoon)
• salt (1 pinch)

Instructions

1. Combine warm milk, yeast, and 1 teaspoon sugar in a small bowl until sugar dissolves; set aside until yeast begins to form a creamy foam.
2. Whisk eggs and cooled melted butter together in a bowl; set aside.
3. Whisk 2 cups all-purpose flour, whole wheat flour, 1/2 cup sugar, and 1 teaspoon salt together in a large bowl; add yeast mixture and stir gently to combine. Add egg mixture; stir until a sticky dough forms.
4. Turn dough out onto a lightly floured surface; knead in remaining 1/2 cup all-purpose flour, a little at a time, until no longer sticky. Continue kneading until smooth and elastic, 8 to 10 minutes, using additional flour if necessary. Place dough into a greased bowl and turn to coat. Cover bowl and let rise in a warm, draft-free place until doubled in volume, 1 to 2 hours.
5. Meanwhile, combine cranberries, brown sugar, orange juice, orange zest, cornstarch, 1 teaspoon vanilla extract, cinnamon, cloves, nutmeg, and 1/4 teaspoon salt in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble and thicken slightly, about 5 minutes. Remove from heat; cool filling to room temperature.
6. Line a 9x13-inch baking pan and a 6-inch cake pan with parchment paper. Lightly grease pans.
7. Turn dough out onto a lightly floured surface; roll into a rectangle approximately 21x14 inches. Place cranberry filling on dough leaving a 1/2-inch border on all sides. Roll dough up starting at a long side. Pinch ends to seal dough; lay seam-side down on a cutting board. Cut into 15 rolls, each about 1 1/4-inch thick, using a very sharp or serrated knife. Place rolls, cut-sides up, in the prepared pans, 12 in the baking pan and 3 in the cake pan.
8. Loosely cover pans and let rolls rise until doubled in volume, 30 to 45 minutes.
9. Preheat the oven to 350 degrees F (175 degrees C).
10. Bake in the preheated oven until rolls are golden brown on top, 22 to 27 minutes. Cool in the pans 3 to 5 minutes before transferring to a serving plate.
11. Whisk confectioners' sugar, heavy cream, 1 teaspoon vanilla extract, and 1 pinch salt together in a bowl until smooth. Add more cream to thin or more confectioners' sugar to thicken, as needed. Pour glaze over slightly warm rolls before serving.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 298
• fat: 7 g
• sats: 4 g
• carbs: 55 g
• fibre: 3 g
• protein: 6 g
• salt: 0.227 g