Orange Sweet Rolls with cranberry and glaze are the kind of Breakfast Sweets that feel straight from a cozy Bakery, perfect for Thanksgiving Brunch, Christmas Breakfast, or any slow weekend when you want a special Sweet Roll on the table.

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Cranberry Orange Sweet Rolls

There are mornings that call for toast and minutes. And then there are mornings that call for Orange Sweet Rolls that make the kitchen smell like citrus peel and warm butter, the kind of scent that pulls people out of bed without you saying a word.

This is one of those Holiday Baking recipes that feels both nostalgic and fresh. You get soft, tender dough with orange zest worked right in, then a bold cranberry filling that tastes bright and sweet-tart, like the best of Cranberry Recipes wrapped into spirals.

It is also a quiet show-off. Set these rolls down at a Thanksgiving Brunch table or bring them out on Christmas Breakfast morning and watch how fast everyone suddenly appears in the kitchen “just to check what’s baking.”

Why this Cranberry Orange Sweet Roll works

Some Breakfast Brunch Recipes are pretty but forgettable. This one sticks, because every bite has contrast: pillowy dough, jammy cranberry, and a smooth orange glaze that soaks into the warm layers.

The flavor combination hits that rare balance where it feels festive, but not too heavy. It tastes like a Bakery treat, but still homemade in the best way, with imperfect swirls and that warm-from-the-oven softness you cannot fake.

Make ahead for holiday mornings with this Cranberry Orange Sweet Rolls

If Holiday Baking tends to pile up fast, this is your calm plan. You can assemble the rolls the night before and refrigerate them, then let them come to room temperature before baking.

You can also freeze the unbaked rolls for up to 2 months, thaw overnight in the fridge, then bake and glaze like usual. That makes these Orange Sweet Rolls a reliable win for Christmas Breakfast when you want something special without starting from zero at sunrise.

instructions preparation of cranberry orange sweet rolls

Storage and reheating

Leftover Breakfast Sweets still deserve to taste good the next day. Store the rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Warm them gently in a low oven to bring back the soft texture and that fresh-baked feel.

Ingredients

For the dough:

2 cups whole milk
1/2 cup granulated sugar
1/2 cup vegetable oil, plus more for the baking dish
1 1/4-ounce packet active dry yeast
4 1/2 cups all-purpose flour, plus more for dusting
Grated zest of 1 orange
1 1/2 tsp. kosher salt
1/2 tsp. baking powder
1/2 tsp. baking soda

For the filling:

2 cups cranberries, thawed if frozen (about 8 ounces)
Grated zest of 1 orange, plus ¾ cup fresh orange juice
1 Tbsp. cornstarch
1 1/2 cups packed light brown sugar
1 stick salted butter, at room temperature

For the glaze:

2 cups powdered sugar, sifted
2 Tbsp. salted butter, melted
Grated zest of 1 orange, plus 2 to 4 tablespoons fresh orange juice

Step By Step To make this Cranberry Orange Sweet Rolls

Make the dough: Bring the milk, granulated sugar and vegetable oil to a simmer in a large saucepan over medium heat. Remove from the heat and set aside to cool slightly (the mixture should be about 110˚). Sprinkle the yeast evenly over the top and set aside until it begins to bubble and foam, about 5 minutes.
Transfer the yeast mixture to a large bowl. Add 4 cups of the flour and the orange zest. Stir until just combined, then cover the dough with a clean kitchen towel and set aside in a warm place for about 1 hour.
At the 1-hour mark, whisk together the remaining ½ cup flour, the salt, baking powder and baking soda in a small bowl. Uncover the dough and stir in the flour mixture until thoroughly combined. Cover again with the towel or plastic wrap and refrigerate at least 1 hour and up to overnight. (Use plastic wrap if you’re refrigerating overnight to keep a crust from forming on the dough.)
Meanwhile, make the filling: Combine the cranberries, orange zest, orange juice, cornstarch and 1¼ cups brown sugar in a medium saucepan over medium-low heat. Cook, stirring frequently, until thick but still chunky, 15 to 17 minutes. (You should be able to drag a spatula through and see the bottom of the saucepan for a few seconds before the sauce pools.) Remove from the heat and stir in 2 tablespoons of the butter. Transfer to a bowl and let cool completely, then refrigerate until ready to use.
Preheat the oven to 375˚. Grease a 9-by-13-inch baking dish with vegetable oil. Turn out the dough onto a lightly floured surface. Roll out into a large rectangle, about 12 by 18 inches. Carefully spread the remaining 6 tablespoons butter over the dough, leaving a ½-inch border on one long side. Sprinkle with the remaining ¼ cup brown sugar. Spread the cranberry filling over the butter and sugar.
Beginning at the long side without the border, roll the dough tightly into a log. Use both hands and work slowly, being careful to keep the roll tight. (Watch out, the filling will want to escape.) Pinch the seam together and flip the roll seam-side down.
Slide a cutting board underneath the log of dough. Using a serrated knife, trim the ends and cut the log into 12 even slices (about 1½ inches thick). Transfer the rolls cut-side up to the prepared baking dish. (At this point, you can freeze the rolls in the pan: Cover tightly with plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature on the counter before baking as directed.)
Cover the baking dish loosely with a clean kitchen towel or plastic wrap and set aside in a warm place until puffy, about 20 minutes (the top of the oven is a great spot for this while it preheats). Remove the towel or plastic wrap and transfer the baking dish to the oven. Bake until the rolls are golden, 24 to 28 minutes.
Make the glaze: Whisk together the powdered sugar, butter, orange zest and 2 tablespoons of the orange juice in a bowl until smooth. If needed, whisk in additional orange juice, 1 teaspoon at a time, until the glaze is smooth and pourable. Pour over the warm rolls.

Cranberry Orange Sweet Rolls served warm and ready

Products / Tools / Resources

Citrus zester or Microplane for bold orange aroma in the dough, filling, and glaze.
9-by-13-inch baking dish so the rolls bake up tall and cozy, not scattered.
Serrated knife for clean slices that keep the Sweet Roll spirals intact.
Airtight container plus foil for storing and freezing Holiday Baking projects without drying them out.