Side Pannel
Cranberry Orange Walnut Sweet Rolls
Cranberry Orange Walnut Sweet Rolls
- Recipe Submitted by maryjosh on 03/13/2019
Ingredients List
- For rolls:
- 1 c. warm water about 110 degrees
- 3 tbsp. sugar
- 1 - 1/4 oz. packet active dry yeast
- 2 1/2 c. all-purpose flour
- 1 tsp. salt
- 2 tbsp. unsalted butter melted
- For filling:
- 2 tbsp. unsalted butter melted
- 1 c. dried cranberries
- zest and juice of 1 orange
- 3/4 c. walnuts
- 1/2 c. packed brown sugar
- For glaze:
- zest of 1 orange
- juice of 1/2 orange
- 1 1/2 c. powdered sugar
Directions
For rolls:
In a large mixing bowl fitted with the dough hook attachment, stir together water, sugar, and yeast.
Let stand for 5 minutes, or until the yeast foams and is frothy.
Add flour, salt, and butter to the mixing bowl.
Beat at low-medium speed for about 5 minutes, or until dough is soft, smooth, and elastic.
Place dough in a greased bowl, turning over once to coat the top, and cover.
Let rise in a warm place for about 1 hour, or until double in size.
Turn dough out onto a lightly floured surface.
Roll into a 12x14-inch rectangle.
For filling:
Brush the dough with the melted butter to within 1/2-inch from the edges.
In a small microwave-safe bowl, combine the dried cranberries, orange zest, and orange juice.
Microwave on high for 1 minute, or until cranberries are soft.
Transfer to a food processor, and add walnuts.
Process until walnuts and cranberries are finely minced.
Stir in brown sugar.
Spread evenly over dough.
Starting with one long side, roll dough jelly-roll style into a log.
Cut into about 10 rolls. They will be pretty packed with filling, so transfer them carefully to the skillet so they don't spill or fall apart.
Arrange rolls in a greased 12-inch cast-iron skillet.
Cover and let rise in a warm place for about 30 minutes, or until nearly double in size.
Bake at 350 degrees for 25-30 minutes, or until edges are golden, and when you press toward the center, it feels set. It shouldn't feel doughy when lightly pressed toward the middle.
Let cool for 10-15 minutes, and prepare glaze.
For glaze:
In a medium bowl, whisk together orange zest, orange juice, and powdered sugar. Add more powdered sugar, one tablespoon at a time, if needed, to achieve desired consistency.
Drizzle over warm sweet rolls.
In a large mixing bowl fitted with the dough hook attachment, stir together water, sugar, and yeast.
Let stand for 5 minutes, or until the yeast foams and is frothy.
Add flour, salt, and butter to the mixing bowl.
Beat at low-medium speed for about 5 minutes, or until dough is soft, smooth, and elastic.
Place dough in a greased bowl, turning over once to coat the top, and cover.
Let rise in a warm place for about 1 hour, or until double in size.
Turn dough out onto a lightly floured surface.
Roll into a 12x14-inch rectangle.
For filling:
Brush the dough with the melted butter to within 1/2-inch from the edges.
In a small microwave-safe bowl, combine the dried cranberries, orange zest, and orange juice.
Microwave on high for 1 minute, or until cranberries are soft.
Transfer to a food processor, and add walnuts.
Process until walnuts and cranberries are finely minced.
Stir in brown sugar.
Spread evenly over dough.
Starting with one long side, roll dough jelly-roll style into a log.
Cut into about 10 rolls. They will be pretty packed with filling, so transfer them carefully to the skillet so they don't spill or fall apart.
Arrange rolls in a greased 12-inch cast-iron skillet.
Cover and let rise in a warm place for about 30 minutes, or until nearly double in size.
Bake at 350 degrees for 25-30 minutes, or until edges are golden, and when you press toward the center, it feels set. It shouldn't feel doughy when lightly pressed toward the middle.
Let cool for 10-15 minutes, and prepare glaze.
For glaze:
In a medium bowl, whisk together orange zest, orange juice, and powdered sugar. Add more powdered sugar, one tablespoon at a time, if needed, to achieve desired consistency.
Drizzle over warm sweet rolls.
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