Cranberry Orange Sweet Rolls

Cranberry Filling

1. 1

   Zest the orange to obtain 1 tablespoon of zest and juice the orange to get 1/2 cup juice.

2. 2

   In a saucepan over medium heat combine cranberries, sugar, orange juice and zest, water, grated ginger, salt and cinnamon stick.

3. 3

   Bring to a simmer, stirring frequently for about 8 minutes, until most cranberries have popped; press with a spatula for a smoother sauce.

4. 4

   Allow the mixture to cool 30 minutes before using.

Dough

5. 5

   In a stand‑mixer's bowl combine flour, sugar, salt and instant yeast.

6. 6

   Add egg, milk and softened butter, then knead on low speed until a cohesive dough forms.

7. 7

   Cover with a tea towel and rest 30 minutes.

8. 8

   Knead on high speed for 8–10 minutes until shiny and elastic; cover and let rise 1 hour in a warm, draft‑free place.

9. 9

   Roll the dough on a floured surface into a 10×16‑inch rectangle and spread the cranberry filling almost to the edges.

10. 10

    Roll tightly from the long side and cut into 8 rolls.

11. 11

    Arrange the rolls in a greased 9×9‑inch baking pan (or 9‑inch round pan) and cover; let rise another 30 minutes until doubled.

12. 12

    Preheat oven to 350°F and bake 15–20 minutes until lightly golden.

13. 13

    Remove and cool 30 minutes before glazing.

Glaze

14. 14

    Mix powdered sugar, rose water and heavy cream together.

15. 15

    Spread or drizzle the glaze over the rolls, adding more cream if a thinner consistency is desired.