Cranberry Breakfast Buns with Orange and Honey Syrup
Course: Bakery, Breakfast
Cuisine: American
Keyword: Breakfast buns, Cinnamon rolls, Cranberry buns
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Proofing time: 3 hours hours
Total Time: 4 hours hours
Servings: 12 Servings
Soft, tender, and beautifully fragrant, these Cranberry Orange Sweet Rolls are everything you love about a classic cinnamon roll but infused with bright winter flavor. The dough is enriched with butter, eggs, and orange zest, rolled up with a cinnamon-kissed cranberry filling, and brushed with a glossy honey-orange syrup that caramelizes in the oven. Perfect for holiday mornings, weekend baking, or any cozy moment that deserves something special. These rise slowly and bake into plush, jewel-toned swirls that are as stunning as they are delicious.
Print Recipe
Dough
- 3/4 cup milk
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour plus extra for dusting
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter cubed
- 1 large egg plus 1 egg yolk at room temperature
- Zest of 1 orange
Cranberry Filling
- 1 cup cranberry sauce homemade or store-bought
- 1/2 teaspoon ground cinnamon
Honey-Orange Syrup
- 1/2 cup fresh orange juice
- 2 tablespoons honey
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
Make the Dough
Warm the milk in a microwave-safe measuring cup for 15–20 seconds, just until warm to the touch. Stir in the sugar to dissolve.
In a food processor, pulse together the flour, yeast, cardamom, and salt.
Add the chilled butter and pulse until the mixture resembles coarse crumbs.
Stir the egg, egg yolk, and orange zest into the warm milk mixture.
With the processor running, slowly pour in the liquid. The dough should come together into a soft ball. If it seems dry, add up to 1/4 cup additional milk, a tablespoon at a time.
Transfer the dough to a lightly floured surface and knead for 2–3 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot for about 2 hours, or until doubled in size.
Shape the Rolls
Roll the risen dough into a 10 × 16-inch rectangle on a floured surface.
Spread the cranberry filling evenly across the surface, leaving a small border around the edges.
Starting from the long side, roll the dough tightly into a log and pinch the seam to seal.
Slice into 11–12 rolls, about 1–1.5 inches thick.
Arrange the rolls in a greased baking dish with a little space between each.
Cover with a towel and let rise again for 1 hour.
Make the Honey-Orange Syrup
In a small saucepan, combine the orange juice, honey, butter, and vanilla.
Warm over medium heat, stirring to dissolve the honey.
Bring to a gentle boil, then reduce to a simmer for 4–6 minutes, or until slightly thickened.
Let the syrup cool to room temperature.
Bake
Preheat oven to 375°F (190°C).
Brush the tops of the rolls generously with the honey-orange syrup.
Bake for 25–30 minutes, or until golden brown.
While still warm, brush with more syrup for a glossy, flavorful finish.
Pro Tips
Make-Ahead Options
• Refrigerator Rise: After assembling the rolls, cover loosely with greased foil or plastic wrap and refrigerate overnight. In the morning, let them come to room temperature for 1–2 hours before baking.
• Countertop Rise: Let the formed rolls rise overnight at room temperature in a cool area. Cover loosely with greased foil or plastic wrap. Bake in the morning as directed.
Freezer-Friendly
• Freeze baked rolls in an airtight container. Reheat in the oven or microwave for fresh-baked flavor.
Extra Glaze
• Double the syrup if you love a drippy, glossy finish—it’s worth it.