Cranberry Orange Sweet Rolls
Indulge in the sweet and tangy flavours of the season with our Cranberry Orange Sweet Rolls. Soft and fluffy pastries filled with cranberries and orange zest -- perfect for a holiday brunch or breakfast treat!
Recipe - Langford
Cranberry Orange Sweet Rolls
Prep Time120 Minutes
Servings10
Cook Time45 Minutes
Ingredients
3 ½ cups Only Goodness Organic Spelt Flour
¾ cup warm milk
2 ¼ teaspoon dry active yeast
½ cup melted butter
½ cup Only Goodness Organic Coconut sugar
¼ cup orange juice
2 teaspoons Only Goodness Organic vanilla extract
½ tablespoon orange zest
1 tsp salt
¼ cup water
1 tablespoon cornstarch
1 ½ cups fresh or frozen Western Family cranberries
¾ cup Only Goodness Organic Coconut sugar
2 tablespoons orange juice
1 teaspoon Only Goodness Organic vanilla extract
½ cup powdered sugar
1 tablespoon orange juice
1 tsp orange zest
Directions
- Preparing the Dough: In a large mixing bowl, combine ¾ cup warm milk and sprinkle 2 ¼ teaspoons dry active yeast over it. Let it sit for 5 minutes to bloom. Add ½ cup melted butter, ½ cup coconut sugar, ¼ cup orange juice, ½ tablespoon orange zest, and 2 teaspoons vanilla extract to the bowl. Whisk to combine. In another bowl, mix 1 teaspoon salt into 3 ½ cups spelt flour. Gradually add the flour mixture to the wet ingredients, about 1 cup at a time. If the dough is sticky, add an extra ¼ cup flour until the dough isn’t sticky anymore. Knead the dough by hand for 10 to 15 minutes (or 5 to 10 minutes using a stand mixer) until it can be stretched without tearing easily and is smooth and tacky but not sticky. Form the dough into a large ball and place it in a greased bowl. Cover with plastic wrap or a tea towel and let it rise in a warm place for 1 to 2 hours until it doubles in size.
- Preparing the Cranberry Filling: Whisk together 1 tablespoon cornstarch and ¼ cup water in a small bowl to form a slurry. In a saucepan, combine 1 cup cranberries, ¾ cup coconut sugar, cornstarch slurry, 1 teaspoon orange zest, 2 tablespoons orange juice, and 1 teaspoon vanilla extract. Stir and bring to a boil. Reduce heat and simmer for about 5 minutes until cranberries burst open. Stir and cook for 1 more minute. Remove from heat and let cool. Once cooled, add the additional ½ cup cranberries.
- Forming the Buns: On a floured surface, roll the dough into a ½-inch thick rectangle. Use a spatula to spread the cranberry filling evenly over the dough, leaving a ¼-inch border around the outside. Sprinkle the remaining ¼ cup coconut sugar on top of the cranberry filling. Roll the dough into a log, tucking the filling and cranberries as you go. Seal the ends by pinching the dough together. Cut off the ends of the dough and discard. Slice the dough log into 10 even slices. Place the buns in a well-greased 10” pan or skillet. Cover with plastic wrap and let them rise overnight in the fridge or in a warm place for an additional hour if baking the same day. Preheat the oven to 350 degrees F (175°C). Bake for 40 to 45 minutes until slightly browned on top and cooked through. Remove from the oven and set aside to cool.
- Preparing the Orange Icing: While the buns are cooling, whisk ½ cup powdered sugar, 1 tablespoon orange juice, and 1 teaspoon orange zest in a medium bowl until a thick but smooth glaze forms. Pour the glaze over the slightly cooled buns. Serve and enjoy your delicious orange and cranberry buns!
120 minutes
Prep Time
45 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Only Goodness - Organic Spelt Flour, 680 Gram
$8.99 was $9.99$1.32/100g
Dairyland - 2% Milk, 1 Litre
Free with 2100 Points Redeemed$2.89$0.29/100ml
Fleischmann's - Traditional Active Dry Yeast, 113 Gram
$5.99 was $7.19$5.30/100g
Western Family - Salted Creamery Butter, 454 Gram
Free with 4800 Points Redeemed$6.79$1.50/100g
Only Goodness - Organic Coconut Sugar, 454 Gram
$6.49 was $7.29$1.43/100g
Simply - Orange Juice, Pulp Free, 1.54 Litre
2 for $9
$4.50 was $6.19$0.29/100ml
Only Goodness - Organic Pure Vanilla Extract, 100 Millilitre
$18.49 was $19.79$18.49/100ml
Oranges - Navel, Extra Large, 385 Gram
$2.11 avg/ea was $2.28 avg/ea$0.55/100g
Sifto - Table Salt, Bulk, 100 Gram
$0.29/100g$0.29/100g
Not Available
Western Family - Corn Starch, 454 Gram
$4.09 was $4.39$0.90/100g
Western Family - Cranberries, Unsweetened, 340 Gram
$4.49$1.32/100g
Only Goodness - Organic Coconut Sugar, 454 Gram
$6.49 was $7.29$1.43/100g
Simply - Orange Juice, Pulp Free, 1.54 Litre
2 for $9
$4.50 was $6.19$0.29/100ml
Only Goodness - Organic Pure Vanilla Extract, 100 Millilitre
$18.49 was $19.79$18.49/100ml
Rogers - Icing Sugar, 1 Kilogram
$2.99 was $4.39$0.30/100g
Simply - Orange Juice, Pulp Free, 1.54 Litre
2 for $9
$4.50 was $6.19$0.29/100ml
Oranges - Navel, Extra Large, 385 Gram
$2.11 avg/ea was $2.28 avg/ea$0.55/100g
Directions
- Preparing the Dough: In a large mixing bowl, combine ¾ cup warm milk and sprinkle 2 ¼ teaspoons dry active yeast over it. Let it sit for 5 minutes to bloom. Add ½ cup melted butter, ½ cup coconut sugar, ¼ cup orange juice, ½ tablespoon orange zest, and 2 teaspoons vanilla extract to the bowl. Whisk to combine. In another bowl, mix 1 teaspoon salt into 3 ½ cups spelt flour. Gradually add the flour mixture to the wet ingredients, about 1 cup at a time. If the dough is sticky, add an extra ¼ cup flour until the dough isn’t sticky anymore. Knead the dough by hand for 10 to 15 minutes (or 5 to 10 minutes using a stand mixer) until it can be stretched without tearing easily and is smooth and tacky but not sticky. Form the dough into a large ball and place it in a greased bowl. Cover with plastic wrap or a tea towel and let it rise in a warm place for 1 to 2 hours until it doubles in size.
- Preparing the Cranberry Filling: Whisk together 1 tablespoon cornstarch and ¼ cup water in a small bowl to form a slurry. In a saucepan, combine 1 cup cranberries, ¾ cup coconut sugar, cornstarch slurry, 1 teaspoon orange zest, 2 tablespoons orange juice, and 1 teaspoon vanilla extract. Stir and bring to a boil. Reduce heat and simmer for about 5 minutes until cranberries burst open. Stir and cook for 1 more minute. Remove from heat and let cool. Once cooled, add the additional ½ cup cranberries.
- Forming the Buns: On a floured surface, roll the dough into a ½-inch thick rectangle. Use a spatula to spread the cranberry filling evenly over the dough, leaving a ¼-inch border around the outside. Sprinkle the remaining ¼ cup coconut sugar on top of the cranberry filling. Roll the dough into a log, tucking the filling and cranberries as you go. Seal the ends by pinching the dough together. Cut off the ends of the dough and discard. Slice the dough log into 10 even slices. Place the buns in a well-greased 10” pan or skillet. Cover with plastic wrap and let them rise overnight in the fridge or in a warm place for an additional hour if baking the same day. Preheat the oven to 350 degrees F (175°C). Bake for 40 to 45 minutes until slightly browned on top and cooked through. Remove from the oven and set aside to cool.
- Preparing the Orange Icing: While the buns are cooling, whisk ½ cup powdered sugar, 1 tablespoon orange juice, and 1 teaspoon orange zest in a medium bowl until a thick but smooth glaze forms. Pour the glaze over the slightly cooled buns. Serve and enjoy your delicious orange and cranberry buns!