Extra Fluffy Cranberry Cinnamon Rolls Recipe

Cinnamon rolls may not be your first thought when you wake up, but they make a delicious breakfast, brunch, or snack. Even considering the classic cinnamon roll. 

– ¾ cup warm milk (110-120 F) – 2 ¼ teaspoons instant yeast – ¼ cup granulated sugar – ¼ cup butter, melted – 2 egg – 3 ¼ cups flour, plus more for dusting – ½ teaspoon salt – 1 tablespoon orange zest – 2 cups fresh cranberrie – ½ cup granulated sugar – 1 teaspoon cinnamon – ⅓ cup heavy cream – 1 ½ cup powdered sugar – 2 Tablespoons orange juice – Orange zest (optional)



Add warm milk, yeast, sugar, melted butter, eggs, flour, salt, and orange zest to a stand mixer. Blend well. 

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Knead the dough on medium speed with the dough hook attachment for 5-8 minutes until smooth and tacky but not sticky. 

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Cover the dough with plastic wrap in a clean, greased bowl. The dough should double in size after 1-1.5 hours of rising in a warm place.

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Over medium-low heat, stir frequently until the sugar melts, the cranberries pop, and the mixture thickens, about 10 minutes. Let cool completely. 

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Roll dough into a 14x8-inch rectangle on a lightly floured surface after rising. Spread the cranberry filling on the dough, leaving a ½-inch border.

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Roll dough lengthwise into a log. Cut 1" dough pieces with a serrated knife to make 10-12 rolls. Put the cut rolls in a lightly greased 9- or 10-inch cake pan.

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Cover and let rolls rise until puffy, 20–30 minutes. Heat the oven to 350 F. Drizzle heavy cream on roll tops. Bake the rolls for 25–30 minutes until golden.

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While glazing, let cool slightly. Mix powdered sugar and orange juice in a medium bowl until smooth. Apply glaze to warm rolls. 

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