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Holiday Brunch | Luscious Cranberry & Orange Rolls




We’re so close to putting 2023 behind us. I've decided to burn dried sage the size of an oak tree this New Year's eve!


Despite all the challenges this year has bought, I hope that families and close friends in your bubble were able to huddle together and you all had a lovely Thanksgiving. It seems that this year it is more special than ever to give thanks and to love and hold onto our family and close friends this holiday season.


The holidays are really present so many opportunities for long relaxed meals and so it is a great time for a nice treat for breakfast or brunch. Instead of the traditional cinnamon rolls, we’re going to fix some fantastic Cranberry and Orange rolls that will bring you to your knees!


I hope you have some left over cranberry relish from Thanksgiving but if not, fix a small batch because it is so delicious mixed up with some good orange marmalade to reinvent an old classic with a flair.


I'm using a basic dough recipe paired with the filling and finished with a glaze.


They’re super easy to put together. You’ll love the convenience of making the dough the night before and refrigerating after the first rise allowing you to whip up these gorgeous rolls for brunch with your favorite cuppa!


So I'm just going to have to ignore my thickening waistline and sip and sup my way through this holiday season.

warmly,

Devaki

Recipe for

Luscious Cranberry & Orange Rolls

Makes 9 rolls – Dough requires overnight resting so begin recipe the previous day.

Shopping list:

Dough:

2/3 cup water, warm @ 110 deg. F

1 tbsp. active dry yeast

3 tbsp. sugar

1/4 cup freshly squeezed orange juice

2 cups all-purpose flour

1/4 cup (4 tbsp. or 1/2 stick) softened, unsalted butter

3/4 tsp Vanilla bean paste

3/4 tsp salt

1/4 cup nonfat dry milk

1/4 cup potato flour or potato flakes

Oil for greasing mixing bowl

Filling:

1/2 cup homemade cranberry relish

1/4 cup good quality marmalade (such as Bonne Maman or similar)

Icing:

1 cup confectioners or powdered sugar

½ tsp Vanilla bean paste

1-2 tbs milk

Preparation:




Proof the yeast: In a microwave safe bowl or Pyrex measuring cup heat the water & sugar until warm (110 deg. f.) Remove from the microwave, Stir to dissolve the sugar and add the yeast. Stir to combine and set aside for 10 minutes. The yeast should activate and foam up. If this doesn't happen, discard and repeat with a new batch of yeast.

Orange: Freshly squeeze an orange measuring 1/4 cup and reserving the rest for the glaze.


Method:




In the bowl of an electric stand mixer if using, add all the ingredients for the rolls including the proofed yeast and orange juice. Process for a few minutes until a very soft dough is formed.


Lightly grease a mixing bowl and empty the dough into it forming a rough ball. Cover the bowl with cling wrap and place in a warm place like the inside of microwave. Let it rise until nearly doubled in bulk, about 60 minutes.


Refrigerate overnight if you can and proceed with the recipe the next morning.


The next day:

Preheat the oven to 350 deg. F.

Cranberry orange filling: Prepare the cranberry relish with sugar or use leftover cranberry relish. Combine the cranberry and orange marmalade. Thoroughly combined and set aside.





Turn over an 11' x 17" baking tray or jelly roll pan and wipe it clean with a damp cloth and then dry with a clean cloth. Oil the surface of the overturned baking tray with canola oil.


Gently deflate the dough, and transfer it onto the surface. With clean hands, pat or roll into a 11" x 16" rectangle. Spread the filling evenly over the dough with a rubber spatula or wooden spoon spreading as close to the edge as possible.





Roll the dough into a log starting with a short edge and pinch the seam closed at the very end. Using a pizza cutting wheel, cut the log into 9 equal slices - approx. 1-1/2" thick slices. Spray a 9" square baking dish or ceramic baker with non-stick baking spray.


Place the rolls cut side up, in rows. Cover with cling wrap and and let them rise until swollen and puffy for about 45 to 60 minutes.


Bake the rolls until brown around the edges and golden brown in the center, about 25 to 30 minutes; tent with foil if they appear to be browning too quickly.


Meanwhile, make the icing: Combine the sugar, vanilla bean paste and just enough milk to make a spreadable icing.


Allow the rolls to cool for 10 minutes, then drizzle with the icing and serve with cranberry-butter. So so lovely with a hot cuppa coffee!



Make Ahead tips: Store any leftovers well-wrapped, at room temperature, for several days or freeze for longer storage.


Enjoy!

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