Name: Cranberry Orange Cinnamon Rolls
Prep time: 1 h
Cook time: 22 min
Total time: 1 h 22 min
Yield: 9 rolls
Cuisine: American
Ingredients: 0.75 cup whole milk; 2.5 tablespoons granulated sugar; 3.25 teaspoons active dry yeast; 3 eggs; 1 tsp vanilla paste or extract; 3.75 cups all-purpose flour; 1 orange; 0.5 tsp kosher salt; 0.5 cup unsalted butter; 12 ounces cranberries; 0.25 cup granulated sugar; 1 orange; 1 tbsp fresh orange juice; 1 tsp cinnamon; 0.25 tsp kosher salt; 2 ounces cream cheese; 4 tablespoons unsalted butter; 1 cup powdered sugar; orange zest

Take a break from all the Christmas cookie craze, and make these cranberry orange cinnamon rolls! The soft & pillowy brioche is rolled up with a dreamy cinnamon orange cranberry jam and baked into the most perfect gooey festive swirls. Top them off with a sweet cream cheese icing that melts into the warm centers, making them even more gooey!

Breakfast

1 h 22 m

American

Sloane’s Table

March 15, 2026

Atsloanestable.com

From the Cook

1/4

Cranberry Orange Cinnamon Rolls

Sloane’s Table Verified

Atsloanestable.com

Ingredients

Warning0 allergens identified

Cranberry Orange Cinnamon Rolls

Brioche

¾ cup whole milkwarmed to 110°F

2 ½ tablespoons granulated sugar

3 ¼ teaspoons active dry yeast

3 eggs

1 tsp vanilla paste or extract

3 ¾ cups all-purpose flour

1 orangezest

½ tsp kosher salt

½ cup unsalted butter

Cinnamon Orange Cranberry Jam

12 ounces cranberries

¼ cup granulated sugar

1 orangezest

1 tbsp fresh orange juice

1 tsp cinnamon

¼ tsp kosher salt

Cream Cheese Icing

2 ounces cream cheese

4 tablespoons unsalted butter

1 cup powdered sugar

orange zest

Instructions

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Instructions

Heat the milk to 110 degrees F and stir in yeast and sugar. If using active dry yeast, allow to sit for 15 minutes. If using instant yeast, simply move on to the next step.

Mix the eggs and vanilla into the milk yeast mixture.

Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook.

Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.

Add in one piece of butter at a time, allowing it to fully incorporate before adding the next.

Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute and check again.

Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.

Add the cranberries, sugar, orange zest, orange juice, cinnamon, and salt to a medium saucepan.

Heat over medium heat for 10-12 minutes stirring often until the cranberries start to break down.

Reduce heat to low, and cook for another 8-10 minutes, stirring frequently until it has thickened.

Remove from heat and use an immersion blender and blend until smooth.

Pour into a glass jar to cool completely, then chill in the fridge until ready to use.

On a lightly floured surface, roll the brioche dough out into a rough rectangle about ¼'' in thickness.

Spread about 225g (about 1 cup) of the jam out evenly over the dough.

Roll the dough up from the long end and seal the edge. Cut off about an inch on either end of the log.

Using a ruler (or you can eyeball it), measure out 9 1 ½-inch rolls by scoring lines with a knife.

Use dental floss to cut each roll by placing the floss under the dough, wrapping around, and pulling to cut through.

Place each roll in a baking dish (measuring at least 10.5"x7.5"), cover, and allow to rise at room temperature for 30 minutes.

Towards the end of the proof time, preheat the oven to 350 degrees F.