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Orange Cranberry Cinnamon Sweet Rolls plated up and ready to be eaten
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5 from 2 votes

Spelt Flour Orange Cranberry Cinnamon Sweet Rolls

Sweet cinnamon rolls with an orange cranberry jam filling. Perfect for a breakfast treat or as a delicious dessert.
Prep Time20 mins
Cook Time20 mins
Resting time2 hrs
Total Time2 hrs 40 mins
Course: Breakfast
Cuisine: American
Servings: 8 Rolls
Calories: 253kcal


  • 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
  • Icing
  • 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 (8x8 inch/20x20 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.


Serving: 1roll | Calories: 253kcal | Carbohydrates: 48.2g | Protein: 5.9g | Fat: 5.8g | Saturated Fat: 3.2g | Cholesterol: 36mg | Sodium: 194mg | Potassium: 174mg | Fiber: 6.4g | Sugar: 21.1g | Calcium: 47mg | Iron: 2mg