Before we leave cranberries in the Wintry past, I quickly want to share this delicious recipe for Orange Cranberry Cinnamon Sweet Rolls. Sweet, tangy and a real breakfast, (or even dessert, I’m not judging) treat. If you are worried about yeast recipes, worry not as this is such a simple recipe to make. This is a small recipe only making 8 rolls, so this is a perfect recipe for smaller families or couples. The recipe can easily be doubled for larger crowds.
Cranberries & Orange
I love cranberries, they are a wonderful fruit of Winter. Bright and colourful they can really cheer up a Winter bake. And they are available all year round in the freezer section of your local store. So you can make these Sweet Rolls year-round. Cranberries can be a little tart if not used in something sweet. Their natural tartness is tampered down by the sweet cinnamon filling and the smear of simple icing across the top of these rolls.
A great partner for cranberries is orange. These two work so well together. The tartness of the cranberries and the zesty freshness of oranges pair so well. In the cranberry sauce that was made for these Orange Cranberry Cinnamon Sweet Rolls, I added orange zest and fresh orange juice. And it really made the whole flavour pop.
Spelt Flour & Yeast
I love using spelt flour to bake, it adds a lovely gentle nutty flavour to everything. It is also less refined than some other flours so more goodness is left in the raw product. Of course, regular plain flour can be substituted if you prefer. But try using spelt four, I promise you won’t regret it. And it works with yeast really well. Should you be one of those who are afraid to work with yeast, there is no need to with this recipe. Its really is simple, I promise.
It really is very much a case of just adding the yeast to the mixture and giving it a good knead. If you are lucky enough to own a stand mixer, then the mixer will do most of the work for you. But if you don’t, do not fret. You can knead this dough by hand. Here is a great video from the BBC showing you how to knead bread correctly. If you should find your dough to be a bit sticky just sprinkle a generous handful of spelt flour on your work surface or in the bowl of your mixer. I have made these rolls many times on the odd occasion the dough has become a little sticky. There are many reasons this can happen, altitude, humidity, kitchen temperature. Just add a little more flour to reduce the stickiness.
I talked in my cheesy garlic bread post about how great pizza stones are. They can really help speed up bread-based products baking times. As well as giving you great crispy pizza bases! I was already baking a pizza the day I made and photographed these cinnamon rolls, so my stone was already hot and ready to use. It helped to bake these rolls in 15 minutes. But I wouldn’t spend an hour heating up a pizza stone just to save 10 minutes in baking these rolls. But if it’s already in the oven and hot then crack on. Or if you are on a bread baking marathon then I would definitely recommend using a pizza stone. But if it’s just the rolls you are making, just take the extra 10 minutes to bake them. It will be a lot cheaper in the long run.
Overnight and Freezing
Like most bread recipes you can leave them in the fridge overnight for their second proofing. Once you have added the filling, rolled them up and cut them into 8 individual rolls. Place them in their pan and cover them loosely with tin foil. Pop them in the fridge overnight. They should have slowly risen, take them out of the fridge while your oven warms up and then bake as normal. You can also freeze them when they are unbaked. Again once they are filled and rolled up and sliced, freeze them. Don’t give them their second proofing, as when you come to defrost them, you will need to defrost them in the fridge overnight which will allow them to slowly rise. Once again bring them to room temperature while your oven warms up and bake as normal.
Who doesn’t love a lovely cinnamon roll for a delicious sweet treat? And they are only made even more amazing with this delicious jammy orange cranberry jam filling!
Spelt Flour Orange Cranberry Cinnamon Sweet Rolls
- Orange Cranberry Jam
- 220 grams fresh or frozen cranberries (2 cups)
- 60 millilitres freshly squeezed orange juice (1/4 cup)
- 1 tablespoon orange zest
- 1 tablespoon granulated sugar
- Bread Rolls
- 90 millilitres milk (any milk of choice) (1/3 cup)
- 3 tablespoons unsalted butter
- 250 grams spelt flour (2 cups)
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 large egg
- 7 grams fast-action yeast (2 and a half teaspoons)
- Cinnamon Filling
- 5 tablespoons granulated sugar
- 2 tablespoons ground cinnamon
- 5 tablespoons icing sugar
- 2-3 teaspoons water
- In a medium-sized saucepan add in the cranberries, orange juice and the sugar. Over medium heat, gently heat everything, stir it often until the cranberries break down and everything becoming jammy. This should take no more than 10 minutes. Take off the heat and stir in the orange zest then place to one side to cool down.
- Gently heat the milk and butter in a medium-sized pan on a medium heat. Take off the heat as soon as the butter has melted. Allow to cool for a few minutes.
- Using either your stand mixer or a large mixing bowl mix the flour, salt and sugar together. Then add the yeast and make a well in the middle.
- Gently beat the egg into the milk mixture then slowly pour the liquid into the dry ingredients and work them in together.
- If doing this by hand knead till you have a smooth pliable dough about 7 to 10 minutes. If using a stand mixer with a dough hook 4 to 6 minutes should do.
- Leave the dough to prove for 60 minutes or until the dough has doubled in size.
- Once it has doubled in size, punch the dough back down and roll the dough into a rectangle which is a couple of cm thick.
- Spread your cranberry jam over the dough leaving a small border around the edges.
- Mix the cinnamon and sugar together and sprinkle it liberally over the cranberry jam. Tightly roll up the dough from the long edge and cut into 8 individual rolls.
- Place them into your baking pan (8×8 inch/20×20 cm) with a little space around each of them for growing in size. Cover with tin foil and leave in a warm place for them to double in size. About an hour should do. See notes if you wish to leave them overnight.
- As I mentioned I baked these on a pizza stone, after making pizza so the stone was warm and I found they baked up great. And definitely a little quicker, if you are using a stone then bake them for 15 minutes. But if you are just baking them normally in the oven then Preheat your oven to 180C/350F/Gas mark 4. Once your oven is hot place them in to bake. Check on them after 15 minutes as you may need to cover them with tin foil to stop them over-browning on top. Bake for another 8-10 minutes.
- Once they are baked take them out of the oven and allow them to cool for a bit.
- To make the glaze sieve your icing sugar into a medium-sized bowl, add the water and mix, till you have a thick paste. Drizzle the glaze over your warm rolls and serve immediately.
- These rolls will keep up to 3 days if kept in an airtight tin without glaze, I recommend warming them up again prior to serving. They will be okay if glazed for 2 days.
- If you wish to have them fresh in the morning you can leave them for their second proving in the fridge overnight. I would not leave them any longer than 8 hours. Bring them to room temperature for 10-15 minutes before placing them into a warm oven and bake for the allocated time.
- You can also freeze them raw just before their second proving. To defrost pop them in the fridge overnight and bring them to room temperature before baking as normal.
- This is a small recipe only making 8 rolls, so this is a perfect recipe for smaller families or couples. The recipe can easily be doubled for larger crowds.