Ingredients
Dough:
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1 cup warm milk (120 to 130 degrees F)
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1 teaspoon white sugar
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2 ½ teaspoons rapid-rise yeast
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2 eggs, room temperature
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⅓ cup unsalted butter, melted and cooled
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2 ½ cups all-purpose flour
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1 ½ cups whole wheat flour
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½ cup white sugar
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1 teaspoon salt
Filling:
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2 ½ cups finely chopped cranberries
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¾ cup firmly packed brown sugar
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3 tablespoons orange juice
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1 tablespoon orange zest
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1 tablespoon cornstarch
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1 teaspoon vanilla extract
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½ teaspoon ground cinnamon
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¼ teaspoon ground cloves
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¼ teaspoon ground nutmeg
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¼ teaspoon salt
Vanilla Glaze:
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1 cup confectioners' sugar
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3 tablespoons heavy cream, or more as needed
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1 teaspoon vanilla extract
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1 pinch salt
Directions
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Mix warm milk, sugar, and yeast together in a small bowl until dissolved. Set aside and allow yeast to proof until foamy.
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Whisk eggs and cooled melted butter together in a bowl and set aside.
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Whisk 2 cups all-purpose flour, whole wheat flour, sugar, and salt together in a large bowl. Pour yeast mixture into flour mixture and stir gently to combine. Mix in egg mixture and continue to stir until a sticky dough forms.
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Turn out onto a lightly floured surface and knead in remaining 1/2 cup all-purpose flour a little at a time until dough is no longer sticky. Continue kneading until dough is smooth and elastic, 8 to 10 minutes, using additional flour if necessary. Place dough into a greased bowl and turn to coat. Cover and place in a warm, draft-free area. Allow dough to rise until doubled in size, 1 to 2 hours.
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Meanwhile, combine cranberries, brown sugar, orange juice, orange zest, cornstarch, vanilla extract, cinnamon, cloves, nutmeg, and salt in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble and thicken slightly, about 5 minutes. Remove from heat and allow filling to cool to room temperature.
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Line a 9x13-inch baking pan and a 6-inch cake pan with parchment paper and lightly grease both pans.
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Turn risen dough out onto a lightly floured surface. Roll out into a rectangle approximately 21x14 inches. Place cranberry filling on the dough leaving a 1/2-inch border on all sides. Roll dough up starting at a long side. Pinch ends to seal dough and lay seam-side down on a cutting board. Use a very sharp or serrated knife to cut into 15 rolls, each about 1 1/4-inch thick. Place rolls cut-side up in the prepared pans, 12 in the baking pan and 3 in the cake pan.
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Loosely cover pans and allow rolls to rise until doubled in size, 30 to 45 minutes.
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Preheat the oven to 350 degrees F (175 degrees C).
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Bake in the preheated oven until buns are golden brown on top, 22 to 27 minutes. Allow to cool in the pans for several minutes before transferring to a serving plate.
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Whisk confectioners' sugar, heavy cream, vanilla extract, and salt together in a bowl until smooth. Add more cream to thin or more sugar to thicken, if needed. Pour glaze over slightly warm rolls before serving.
Cook's Note:
You can use fresh or frozen cranberries.
Nutrition Facts (per serving)
298 | Calories |
7g | Fat |
55g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 15 | |
Calories 298 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 4g | 19% |
Cholesterol 41mg | 14% |
Sodium 227mg | 10% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 3g | 11% |
Total Sugars 28g | |
Protein 6g | 11% |
Vitamin C 5mg | 5% |
Calcium 46mg | 4% |
Iron 2mg | 10% |
Potassium 160mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.