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    Home » Breads & Baked Goods » Yeast Bread and Rolls

    Easy Cranberry Rolls

    Published: Dec 17, 2022 by Jessica Fisher

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    Fill your bread basket with Cranberry Rolls. Loaded with dried cranberries and orange zest, these aren’t just any cranberry dinner rolls. Serve these cranberry orange yeast rolls for breakfast with Sweet Cream Cheese, butter, or jam or load the dinnertime bread basket with them for a sweet to mix with your savory.

    These Cranberry Rolls are great for a Holiday Dinner or to include as a side dish for a Lunchtime Meal Prep. They make a great addition to a Snacky Dinner or an alternative to Cinnamon Rolls at your Christmas Brunch. Cranberry Rolls are an all around good cheap eat.

    cranberry roll torn and buttered on plate with oranges next to snowman mug and basket. this …
    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • More Cranberry Recipes
    • Tell us what you think!
    • Cranberry Rolls Recipe

    These Cranberry Rolls are some of our family’s favorite, particularly at Thanksgiving and Christmas. Each time I make them, I wonder why I don’t do it more often. They are delicious and they disappear in a flash!

    Why Make This

    They are delicious. These cranberry yeast rolls are similar to Hot Cross Buns, but without the icing. They don’t need it! They’re so good with just a bit of butter.

    They’re easy. Whether you want to make the dough in the bread machine, in the stand mixer, or just by hand, these cranberry rolls come together in a flash. Add them to your list of Easy Brunch Ideas & Recipes.

    They’re whole grain. One of the things that I love about these cranberry orange rolls is that they contain a good amount of whole wheat flour, but they don’t taste “wheaty”. I think this is thanks to the white whole wheat flour. It’s a whole grain, but doesn’t have that strong wheat flavor that some whole wheat flours have.

    They’re cheap! With prices what they are these days, doing your own baking is always a good idea. These Cranberry Rolls are pretty cheap to make, especially since they’re made with regular grocery staples.

    Ingredients

    Here’s what you’ll need to make Cranberry Rolls:

    ingredients for cranberry rolls laid out on table.

    milk – I use whatever dairy milk I have on hand, but you can use plant or dairy milk in this recipe.

    egg – You just need one egg to help soften the texture of these whole wheat dinner rolls.

    butter – Butter also helps the texture of the rolls. You can also use margarine, oil, or a plant-based butter if you like. Have extra for spreading on the warm buns. If you use unsalted butter, increase the salt by ⅛ teasponon.

    honey – Honey is a great sweetener for these rolls. You can also use sugar or maple syrup.

    flour – I use both white whole wheat flour and unbleached, all purpose flour. The white whole wheat brings whole grain without making it too heavy.

    salt – Salt does a lot of good things for bread. Don’t omit it. 

    spices – I use just a bit of ground cinnamon and ground nutmeg to flavor this Cranberry Rolls recipe. You can also use ground ginger or 1 teaspoon vanilla extract to bring other flavors to the dough.

    orange – The zest is all you need, so make a plan to slice the orange or use the orange juice in another way.

    active dry yeast – You’ll need yeast to help these sweet rolls rise.

    dried cranberries – I like the addition of the dried cranberries. Not everyone likes Cranberry Sauce, so this is a great way to bring the tart berry to the table. And if — IF — there are leftover Cranberry Rolls, they’d be great made into sandwiches with the Turkey Leftovers. 

    Variations

    For smaller rolls: divide the dough into 12 or 16 portions. Reduce the baking time to be sure not to burn the rolls.

    For Cranberry Swirl Rolls: If you’d like to make these more cinnamon roll-style, these will be next level Cranberry Rolls. Once the dough is prepared, roll it out to a 9×13-inch rectangle. Spread ½ cup softened butter over it. Sprinkle ½ cup brown sugar over the butter. Starting at one long edge, roll it up, jelly-roll style. Slice into 12 rounds and place in the prepared pan. Bake as directed.  Frost with a ½ batch of our Fluffy Cream Cheese Frosting.

    Step-by-Step Instructions

    There are three different ways to prep the dough for Cranberry Rolls. Choose the one that works best for what tools you have in your kitchen.

    To make the dough in a stand mixer:

    warm liquids in mixing bowl.
    proofing the yeast in mixing bowl.
    adding remaining ingredients to the yeast mixture.
    the dough ball formed in the mixing bowl.
    • Combine the milk, butter, honey, and yeast in the bowl of the stand mixer fitted with a dough hook. Allow to proof for five minutes. 
    • Add the egg, flours, spices, salt, orange zest, and dried cranberries. Knead until a smooth dough forms. 
    • Transfer to a greased bowl and turn the dough ball to coat. Cover with plastic wrap. Allow to rise until doubled in bulk, about 1 hour.
    smooth dough ball in greased bowl.
    dough after it's risen and doubled in bulk.

    To make the dough in bread machine:

    • Combine the milk, egg, butter, honey, flours, gluten, salt, cinnamon, nutmeg, orange zest, and yeast in the pan of your bread machine according to the manufacturer’s directions. 
    • Set on the dough cycle and start the machine. After a few minutes of kneading, add the cranberries. Scrape down the sides of the pan, and make sure a dough ball forms. Allow it to continue for the rest of the dough cycle.

    To make the dough by hand:

    • Place the milk, butter, and honey in a large mixing bowl and add the yeast. Stir and allow the yeast to proof for 5 minutes. 
    • Add the egg, flours, cranberries, salt, cinnamon, nutmeg, and zest. Stir to combine into a shaggy dough. 
    • Turn the mixture onto a lightly floured surface and knead. Continue kneading for 5 minutes, to create a smooth, elastic dough, adding more of the all-purpose flour as necessary. 
    • Transfer to a greased bowl and turn the dough ball to coat. Cover with plastic wrap. Allow to rise until doubled in bulk, about 1 hour.

    When the dough is ready:

    rolls formed and placed in prepared pan.
    dough divided and formed into rolls.
    brushing risen rolls with milk.
    the baked rolls in the pan.
    • Line a 9×13-inch pan with parchment paper.
    • Turn the dough out onto a floured surface and divide it into 8 portions. Form each portion into a tight round. 
    • Place the buns in the prepared pan and allow it to double in bulk, about 30 minutes.
    • Preheat the oven to 350ºF.
    • Brush the tops of the rolls with milk and bake the rolls for 15 to 20 minutes until golden brown. Cool on a rack before serving.
    baked rolls cooling on a rack.

    These rolls are definitely best served the day of baking, hot from the oven and slathered with butter, but you can make them in advance and store them in an airtight container at room temperature for up to 3 days.

    Freeze Cranberry Rolls for longer storage. When ready to serve, thaw them on the counter, wrapped. You can warm them in the oven (350 for about 5 minutes) before serving if you like.

    TLDR? Watch the Easy Cranberry Rolls for Breakfast or Dinner web story.

    FAQs

    Can you freeze cranberry rolls?

    Yes, you can! Allow the rolls to cool completely on a rack, then transfer to a ziptop freezer bag. Seal, removing as much excess air as possible. Store in the freezer for up to 6 weeks.

    Do I have to use whole wheat flour?

    No, you can substitute all purpose flour for the white whole wheat.

    Can I use fresh cranberries in these rolls?

    I don’t recommend it. Fresh cranberries have extra liquid in them which may upset the balance in these yeast rolls.

    table set with basket of cranberry rolls, mug, and plate with cuties and rolls.

    More Cranberry Recipes

    • cranberry cookies in a tin with white parchment.
      Cranberry Cookies
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      Cranberry Chocolate Chip Scones (27 cents each)
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    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

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    5 from 1 vote

    Cranberry Rolls Recipe

    Whole grain rolls dotted with sweet cranberries — what's not to love? Bake a batch of Cranberry Rolls to eat now and one to freeze for later.
    Prep Time2 hrs
    Cook Time20 mins
    Total Time2 hrs 20 mins
    Course: Bread
    Cuisine: American
    Diet: Vegetarian
    Servings: 8
    Calories: 337kcal
    Author: Jessica Fisher
    Cost: $5
    Prevent your screen from going dark

    Equipment

    • stand mixer
    • bread machine
    • large mixing bowl
    • 9×13-inch baking dish
    • parchment paper
    • wire rack

    Ingredients

    • 1 cup milk, warmed plus extra for brushing
    • 1 egg
    • ¼ cup butter, melted
    • ¼ cup honey or maple syrup
    • 2 cup white whole wheat flour
    • 1 ½ cup unbleached, all-purpose flour
    • 1 teaspoon salt
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 1 orange zested
    • 2 ¼ teaspoon active dry yeast
    • ½ cup dried cranberries
    US Customary – Metric

    Instructions

    To make the dough in a stand mixer

    • Combine the milk, butter, honey, and yeast in the bowl of the stand mixer fitted with a dough hook. Allow to proof for five minutes. 
    • Add the egg, flours, spices, salt, orange zest, and dried cranberries. Knead until a smooth dough forms. 
    • Transfer to a greased bowl and turn the dough ball to coat. Cover with plastic wrap. Allow to rise until doubled in bulk, about 1 hour.

    To make the dough in a bread machine

    • Combine the milk, egg, butter, honey, flours, salt, cinnamon, nutmeg, orange zest, and yeast in the pan of your bread machine according to the manufacturer’s directions. 
    • Set on the dough cycle and start the machine. After a few minutes of kneading, add the cranberries. Scrape down the sides of the pan, and make sure a dough ball forms. Allow it to continue for the rest of the dough cycle.

    To make the dough by hand

    • Place the milk, butter, and honey in a large mixing bowl and add the yeast. Stir and allow the yeast to proof for 5 minutes. 
    • Add the egg, flours, cranberries salt, cinnamon, nutmeg, and zest. Stir to combine into a shaggy dough. 
    • Turn the mixture onto a lightly floured surface and knead. Continue kneading for 5 minutes, to create a smooth, elastic dough, adding more of the all-purpose flour as necessary. 
    • Transfer to a greased bowl and turn the dough ball to coat. Cover with plastic wrap. Allow to rise until doubled in bulk, about 1 hour.

    When the dough is ready

    • Preheat the oven to 350ºF. Line a 9×13-inch pan with parchment paper.
    • Turn the dough out onto a floured surface and divide it into 8 portions. Form each portion into a tight round. 
    • Place the buns in the prepared pan and allow it to double in bulk, about 30 minutes.
    • Brush the tops of the rolls with milk and bake the rolls for 15 to 20 minutes until golden brown. Cool on a rack before serving.
    • To make this in advance: The baked and cooled rolls can be placed in a ziptop freezer bag and stored in the freezer. Thaw them on the counter before serving. Rolls can be reheated in a 350° oven for five minutes to warm.

    Notes

    Nutritional values are approximate and are based on 1 roll from the recipe (makes 8). Refrigerate leftovers promptly and use within 3 days.
    For smaller rolls: divide the dough into 12 or 16 portions. Reduce the baking time to be sure not to burn the rolls.
    For Cranberry Swirl Rolls: If you’d like to make these more cinnamon roll-style, these will be next level Cranberry Rolls. Once the dough is prepared, roll it out to a 9×13-inch rectangle. Spread ½ cup softened butter over it. Sprinkle ½ cup brown sugar over the butter. Starting at one long edge, roll it up, jelly-roll style. Slice into 12 rounds and place in the prepared pan. Bake as directed.  Frost with a ½ batch of our Fluffy Cream Cheese Frosting.
    To freeze: Allow the rolls to cool completely on a rack, then transfer to a ziptop freezer bag. Seal, removing as much excess air as possible. Store in the freezer for up to 6 weeks. When ready to serve, thaw them on the counter, wrapped. You can warm them in the oven (350 for about 5 minutes) before serving if you like.

    Nutrition

    Calories: 337kcal | Carbohydrates: 59g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 359mg | Potassium: 185mg | Fiber: 5g | Sugar: 17g | Vitamin A: 294IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 2mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally published on November , 2013. It has been updated for content and clarity.

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    Comments

    1. Heidi R.

      November 11, 2013 at 5:02 am

      Thank you for this recipe – they turned out so great! My husband and 2-year-old absolutely loved them (well, so did I but that’s less hard to achieve…) I’m so glad I stumbled upon your blog a few months ago which resulted in me getting your book for my birthday and a lot of easy nights thanks to more intentional and varied freezer cooking. Thank you for sharing and being so inspirational!

      Reply
      • Jessica Fisher

        November 11, 2013 at 8:53 am

        Yay! I love to hear success stories! Thanks for taking the time to let me know!

        Reply
    2. Sarah K. @ The Pajama Chef

      November 08, 2013 at 7:12 pm

      these sound so good 🙂

      Reply
    3. Deb

      November 06, 2013 at 5:23 pm

      I always make homemade butter crescent rolls, but these might be a nice change. We are having Thanksgiving on Sunday for small group (potluck style) and then again on the real Thanksgiving.

      Reply
    4. Lori H

      November 06, 2013 at 10:18 am

      Do you think I could freeze the dough balls (after first rise, before 2nd rise?). These looks so good – I would love to have a stash of them in the freezer.

      Reply
      • Riann

        November 06, 2013 at 11:25 am

        I’m wondering the same thing. Might need to try it out.

        Reply
      • Jessica Fisher

        November 06, 2013 at 12:23 pm

        I haven’t tried it, but it should work.

        Reply
    5. Laura

      November 06, 2013 at 5:58 am

      These rolls look absolutely delicious! We already had Thanksgiving in Canada and I overbought fresh cranberries so I have a surplus of them in the freezer. Do you have any suggestions about how to use them in this recipe instead of the dried ones? By the way, your blogs and book have been the stepping stone to my new perspective on food and health, so I would like to thank you for all the information you put out there and the way you do it – you have absolutely changed my life! Sounds a little dramatic, but it’s true. Thank you!

      Reply
      • Jessica Fisher

        November 06, 2013 at 12:30 pm

        Thank you sooooooooo much for your kind words. Wow! I’m honored. Thank you.

        As for the fresh cranberries, I’ve only ever used them in quick breads and muffins. The breads cook a long time, but muffins don’t…. so I am not really sure what would happen. If you try it, let us know. And stay tuned for the AMAZING homemade cranberry sauce I made. yum!

        Reply
    6. sarah

      November 06, 2013 at 5:26 am

      These look great! I love cranberries so much. I cant wait to try them.
      Sarah

      Reply
    7. Cecee

      November 05, 2013 at 7:59 pm

      Silly question but do you have to use the white wheat flour? Can you use regular AP flour or whole wheat flour?

      Reply
      • Jessica Fisher

        November 05, 2013 at 8:00 pm

        Not a silly question. Never say that! I think that you could do either of the options you suggest. If you go with all AP flour, the dough will be wetter, so you may need to add more flour.

        Reply
        • Charyse

          November 06, 2013 at 11:36 pm

          What adjustments would you recommend for all white whole wheat?

        • Jessica Fisher

          November 07, 2013 at 7:32 pm

          You might need to add a tablespoon or two of water. Just go with the feel. Do you know what I mean?

        • CeCee

          December 06, 2013 at 9:08 pm

          FINALLY just made this with all white whole wheat flour. No adjustments were needed for me. I live at a high altitude. Just wanted to let you know

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