Cranberry Orange Sweet Rolls: Because Spring is a Lie

Listen, I know the calendar says spring is coming, but let’s be real—March is just winter’s extra innings, especially in Pittsburgh. It’s cold, it’s gray, and the only thing growing outside is your frustration. But hey, if the world won’t give us sunshine, we’ll bake it ourselves.

Enter: Cranberry Orange Sweet Rolls. These are soft, fluffy, citrusy bundles of joy that taste like hope and the long-awaited cure to your seasonal affective disorder. The orange brings the brightness, the cranberries bring the drama, and together they create a winter-but-make-it-spring situation that just works.

And let’s talk logistics. These rolls look fancy, but they’re shockingly easy to pull off. Make the dough, slap on the filling, roll ‘em up, and boom—your kitchen now smells like a high-end bakery instead of existential dread. Plus, there’s glaze, and honestly, that’s all you need to know.

So, if you’re tired of pretending it’s patio season when you’re still wearing three layers, let these rolls remind you that warm, cozy, and delicious is always in season. Bake them. Eat them. Accept that spring is a scam.

For the Dough:

• ¾ cup (180 ml) warm whole milk (about 110°F)​

• 2¼ teaspoons active dry yeast

• ​¼ cup (50 g) granulated sugar

• ​2 large egg​s

• ​¼ cup (60 g) unsalted butter, melted​ and cooled

• 3 cups (390 g) all-purpose flour

• ​¾ teaspoon salt​

• 1 tablespoon orange zest

• 1 teaspoon orange extract (optional) 

For the Filling:

• 2 cups (200 g) fresh or frozen cranberries, roughly chopped

• ​¾ cup (150 g) granulated sugar​

• ¼ cup (60 ml) water​

• 2 tablespoons unsalted butter​

• 1 teaspoon pure vanilla extract​

For the Glaze

• 1 cup (120 g) powdered sugar​

• 2-3 tablespoons fresh orange juice​

• ½ teaspoon orange zest​

Instructions:

1. Prepare the Dough:

   • In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until frothy.​In a large mixing bowl, whisk together sugar, egg, and egg yolk. Add melted butter and mix well.​Pour in the yeast mixture, stirring to combine.​Add flour, salt, and orange zest. Mix until a dough forms.​Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.​Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, approximately 1 hour.​

   Prepare the Filling:

   • In a saucepan over medium heat, combine cranberries, sugar, and water. Cook until cranberries burst and the mixture thickens, about 10 minutes.​Remove from heat, stir in butter and vanilla extract. Let it cool completely.​

   Assemble the Rolls:

   • Punch down the risen dough and roll it out on a floured surface into a rectangle about 14×9 inches.​Spread the cooled cranberry filling evenly over the dough.​Starting from the long edge, tightly roll up the dough into a log.​Cut the log into 12 equal pieces and place them in a greased 9×13-inch baking dish.​Cover and let the rolls rise for another 30-45 minutes, until puffy.​

   Bake:

   • Preheat the oven to 350°F (175°C).​Bake the rolls for 25-30 minutes, or until golden brown.​

   Prepare the Glaze:

   • In a bowl, whisk together powdered sugar, fresh orange juice, and orange zest until smooth.​

   Finish:

   • Drizzle the glaze over the warm rolls. Serve and enjoy (or at least remember your will to live).​