Perfect 13-Ingredient Cranberry Cinnamon Rolls

Nothing says “holiday mornings” like the smell of warm cinnamon rolls wafting through the house. But let me tell you, my cranberry cinnamon rolls take that cozy feeling to a whole new level. The moment I first tried adding tart cranberries to my classic cinnamon roll recipe, I knew I’d stumbled onto something magical. That perfect balance of sweet, spiced filling and bright cranberry zing makes these rolls disappear faster than I can say “second helping.”

What makes these special? It’s all in the contrast – pillowy soft dough wrapped around a cranberry-studded cinnamon swirl that’ll make your taste buds dance. I’ve been making these every Christmas since my daughter declared them “better than presents,” and honestly? I think she might be right.

Ingredients for Cranberry Cinnamon Rolls

Gathering the right ingredients makes all the difference with these rolls. I learned the hard way that eyeballing measurements leads to hockey pucks instead of fluffy clouds! Here’s exactly what you’ll need:

• 2 3/4 cups all-purpose flour – spooned and leveled (don’t scoop!)
• 1/4 cup granulated sugar – for that subtle sweetness in the dough
• 1 tsp salt – balances all the flavors
• 2 1/4 tsp active dry yeast – check the expiration date!
• 1/2 cup whole milk, warmed – about 110°F (wrist-test warm)
• 1/4 cup water, warmed – same temp as the milk
• 1 large egg – room temperature is best
• 1/4 cup unsalted butter, softened – leave it out for 30 minutes

For that showstopping filling:

• 1 cup fresh or frozen cranberries – roughly chopped (trust me, whole ones roll away!)
• 1/3 cup packed brown sugar – press it into the cup
• 1 tbsp ground cinnamon – the good stuff, not the dusty old bottle
• 2 tbsp unsalted butter, melted – for brushing the dough

Pro tip: If your kitchen is chilly, warm your mixing bowl first – cold bowls make grumpy yeast!

How to Make Cranberry Cinnamon Rolls

Okay, let’s get to the fun part! Making these cranberry cinnamon rolls is like creating edible presents – the anticipation while they rise is almost as good as eating them. Follow these steps, and you’ll have golden, fluffy rolls that’ll make your kitchen smell like a holiday bakery.

Prepare the Dough

First, whisk together your flour, sugar, salt and yeast in a big bowl. I use my trusty wooden spoon for this – no fancy mixer needed yet! Pour in the warm milk and water (test it on your wrist like baby formula – if it’s comfortable, it’s perfect). Crack in the egg and add that softened butter.

Now, get ready to knead! Turn the shaggy dough onto a floured surface and work it for about 5 minutes until it’s smooth and elastic. You’ll know it’s ready when it springs back slowly when poked. Pop it back in the bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour. I like to use my oven with just the light on – it creates the perfect cozy environment for happy yeast.

Add the Cranberry Filling

When your dough has doubled (it should look gloriously puffy), punch it down (so satisfying!) and roll it out on a floured surface into a rectangle about 12×16 inches. Brush the melted butter all over – right to the edges. This is where the magic happens!

Mix your brown sugar and cinnamon together, then sprinkle it evenly over the buttered dough. Now for the star – scatter those chopped cranberries generously across the surface. I like to press them in slightly so they don’t go rogue when rolling. Leave about half an inch at the far edge butter-free so the roll will seal nicely.

Roll, Slice, and Bake

Starting from the long side nearest you, roll the dough up tightly like a jelly roll. Pinch the seam to seal – this keeps all that cranberry goodness inside where it belongs! Use unflavored dental floss (my secret weapon) or a sharp knife to slice into 12 even rolls. Place them in a greased 9×13 pan with some space to grow.

Cover and let rise again for 30 minutes while you preheat the oven to 375°F. They’re ready to bake when they look puffy and relaxed. Bake for 20-25 minutes until golden brown – the smell will tell you when they’re close! Let them cool just enough so you don’t burn your tongue, then dive in.

Why You’ll Love These Cranberry Cinnamon Rolls

Let me count the ways these cranberry cinnamon rolls will steal your heart (and probably your waistline):

• The perfect tart-sweet balance – Those juicy cranberries cut through the richness like little bursts of holiday cheer
• Cloud-soft texture – One bite and you’ll understand why my kids call them “pillow rolls”
• Festive without being fussy

– They look impressive but come together with basic ingredients

• Makes the whole house smell amazing – Better than any candle when that cinnamon-cranberry aroma hits
• Surprisingly easy to customize – Add orange zest, nuts, or different glazes to make them your own

Honestly? These rolls taste like Christmas morning in the best possible way. The way the tart cranberries play with the warm cinnamon and buttery dough… it’s pure magic.

Tips for Perfect Cranberry Cinnamon Rolls

After making these cranberry cinnamon rolls more times than I can count (and eating even more), I’ve picked up some tricks that’ll guarantee bakery-worthy results every time. First – fresh cranberries are worth the extra trip to the store. Frozen work in a pinch, but fresh give that perfect pop of tartness. Just chop them roughly – too fine and they disappear, too big and they’ll make rolling tricky.

For rising, find the warmest spot in your kitchen. My secret? The microwave with a cup of boiling water next to the bowl creates the perfect steamy environment. If your dough seems sluggish, don’t panic – yeast moves at its own pace, especially on chilly days. For more baking tips, check out King Arthur Baking’s guide to ingredient substitutions.

When baking, watch for golden tops rather than timing exactly. Ovens vary, and mine runs hot – I start checking at 18 minutes. The rolls should sound hollow when tapped lightly. Let them rest just 5 minutes before serving – that’s when they’re at their absolute fluffiest!

Cranberry Cinnamon Rolls Variations

One of my favorite things about these cranberry cinnamon rolls is how easily you can tweak them to suit your mood or what’s in your pantry. Out of fresh cranberries? Dried cranberries work beautifully – just soak them in warm orange juice first to plump them up. Want extra zing? Toss in some orange zest with your cinnamon sugar – the citrus brightens everything up.

For special occasions, I love swapping the simple glaze for a luscious cream cheese icing (beat together 4oz cream cheese, 1 cup powdered sugar, splash of milk and vanilla). My neighbor swears by adding chopped pecans to the filling for crunch. The possibilities are endless – that’s the joy of baking!

Serving and Storing Cranberry Cinnamon Rolls

Oh, the moment of truth! These cranberry cinnamon rolls are absolute heaven served warm from the oven – that’s when the butter and cinnamon are at their aromatic best. I usually let them cool just 5-10 minutes (basically as long as I can resist) so the filling sets slightly without losing that glorious warmth. A drizzle of icing melts into every nook if you’re going that route!

Leftovers? (As if!) Store them in an airtight container at room temp for up to 3 days. To reheat, 15 seconds in the microwave brings back that fresh-baked magic. For longer storage, freeze the baked rolls (un-iced) for up to 2 months – just thaw overnight and warm before serving. Pro tip: The dough itself freezes beautifully after the first rise if you want to bake them fresh another day!

Cranberry Cinnamon Rolls Nutritional Information

Now, let’s be real – we’re not eating cinnamon rolls for their health benefits! But if you’re curious, here’s the scoop per roll (based on my exact recipe): about 220 calories, 12g sugar, and 7g fat. Remember, these are estimates – your actual numbers might dance a bit depending on your ingredients. The cranberries do sneak in some vitamin C though – that counts as a win in my book!

FAQ About Cranberry Cinnamon Rolls

I get asked about these cranberry cinnamon rolls all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):

Can I use frozen cranberries?
Absolutely! Frozen cranberries work great – no need to thaw them first. Just chop them while still frozen (they’re less messy that way) and toss them right into the filling. They’ll thaw as the rolls bake and release wonderful juices.

How do I prevent dry dough?
Two secrets: First, don’t over-flour your surface when rolling – a light dusting is plenty. Second, watch your bake time like a hawk! Pull them out when they’re golden, not brown. Overbaking is the #1 cause of dry rolls in my experience.

Can I make these ahead?
You bet! Prepare them through the second rise, then cover and refrigerate overnight. In the morning, let them sit at room temp while the oven preheats, then bake as usual. The slow rise actually develops more flavor!

Why did my rolls come out dense?
Probably grumpy yeast! Always check that expiration date, and make sure your liquids are warm but not hot (about bathwater temperature). Cold kitchens can slow rising too – try my microwave trick with boiling water.

Can I freeze the baked rolls?
Yes! Freeze them un-iced in an airtight container for up to 2 months. Thaw at room temperature, then warm briefly in the oven or microwave. They’ll taste nearly fresh-baked!

Share Your Cranberry Cinnamon Rolls

I’d love to hear how your cranberry cinnamon rolls turn out! Did you add any fun twists? Maybe some orange zest or nuts? Drop a comment below or tag me on social media with your creations – nothing makes me happier than seeing your kitchen adventures. Now go enjoy those warm, cranberry-studded swirls of joy!

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