Cranberry Rolls with Orange Icing

Cranberry Rolls with Orange Icing (about 14 rolls)  

Cranberry Jam

  • 1 (12-oz) bag fresh or frozen cranberries (not thawed; 3 1/2 cups)
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp nutmeg
  • 1 cup sugar
  • 1/2 cup fresh orange juice
  • 1 cup water


Orange Icing:

  • 1 pounds Powdered Sugar
  • 6 Tablespoons Melted Butter
  • ½ cups Milk
  • 3 Tbs orange concentrate
  • ½ cup water
  • zest of 1 orange
  • 1 dash Salt


Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).


Roll out dough into a long rectangle. Spread cranberry jam over the top. Pour on butter, and then sprinkle on the brown sugar evenly. Sprinkle with salt.

Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly. Pinch edge to seal.

Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes.

Bake at 375 degrees for 15 to 18 minutes, or until golden brown.


While baking, mix together the ingredients for the orange glaze, thinning with more milk or orange juice to make mixture thin enough to be pourable. Immediately drizzle orange glaze over the top. Serve warm or at room temperature.

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