Cranberry Orange Rolls w/ Studio 5

Here’s a new idea for a great addition to your holiday breakfast table. Orange Cranberry Rolls- a new Paul family tradition. Layers of flavor wrapped in feathery rolls. Perfection. Thanks Studio 5!

Cranberry Orange Feather Rolls

2 ¼ tsp dry yeast

½ cup warm water

1 Tablespoon sugar

1 1/4 cup milk – to be scalded

1/3 cup melted butter, cooled

Melted butter for brushing

1/3 cup sugar

1 tsp salt

2 eggs well beaten

4-5 cups flour

Place milk into sauce pan. Scald.  Milk will reduce and should measure 1 cup when finished.

Mix yeast, sugar  and water.  Let raise for 10-15 minutes.

Mix all the other ingredients.

Knead or beat and let dough raise until doubled. (about 1 hour in a warm kitchen)

Roll dough into a large rectangle.

Cranberry Spice Filling

In a medium sauce pan, simmer together until thick and jam consistency about 15 minutes.

12 oz. fresh cranberries

1/2 cup brown sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. cardamom

Zest of 1 orange

Brush the rectangle with butter to 1/4 inch from the edges.  Spread the cooled cranberry filling onto the rectangle dough.

Roll the dough tightly, as you would a cinnamon roll. Then slice into 1 1/2 to 2 “ discs. Cut into 2″ strips lengthwise. (Think the longer the strip of dough the better the shape and spiral of the baked cranberry roll.) Place the rolls into a buttered 9 x 13 pan. Leaving a little space in between each roll for rising.

Bake at 400° for 22 to 24 minutes until lightly golden and cooked all the way through. Remove from the oven. Cool slightly then top with a nice orange spice glaze. (below) and sprinkle with chopped pistachios if desired for garnish.

Orange Spice Glaze

3 cups powdered sugar

4 oz. soft cream cheese

Zest of 1 orange plus juice

1/2 tsp. cinnamon

1/2 tsp. cardamom

Whisk together and spread over the warm cranberry rolls.

I dare you to eat just one.

Happy Baking! xo