Prep Time::45 mins
Cook Time::30 mins
Additional Time:: 1 hr 30 mins
Total Time:: 2 hrs 45 mins
Servings::15
Ingredients
Oops! Something went wrong. Our team is working on it.
Dough:
1 cup warm milk (120 to 130 degrees F/49 to 54 degrees C)
2 ½ teaspoons rapid-rise yeast
1 teaspoon white sugar
2 eggs, room temperature
⅓ cup unsalted butter, melted and cooled
2 ½ cups all-purpose flour, divided
1 ½ cups whole wheat flour
½ cup white sugar
1 teaspoon salt
Filling:
2 ½ cups finely chopped cranberries
¾ cup firmly packed brown sugar
3 tablespoons orange juice
1 tablespoon grated orange zest
1 tablespoon cornstarch
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon salt
Vanilla Glaze:
1 cup confectioners' sugar
3 tablespoons heavy cream, or more as needed
1 teaspoon vanilla extract
1 pinch salt
Directions
Combine warm milk, yeast, and 1 teaspoon sugar in a small bowl until sugar dissolved; set aside until yeast begins to form a creamy foam.
Whisk eggs and cooled melted butter together in a bowl; set aside.
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.
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.
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.
Line a 9×13-inch baking pan and a 6-inch cake pan with parchment paper. Lightly grease pans.
Turn dough out onto a lightly floured surface; roll into a rectangle approximately 21×14 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.
Loosely cover pans and let rolls rise until doubled in volume, 30 to 45 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
Cook's Note:
You can use fresh or frozen cranberries.