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Cranberry Citrus Cream Cheese Sweet Rolls
A rich, buttery yeast dough filled with a fragrant citrus sugar and tart cranberries, then topped with a creamy orange cream cheese topping and more citrus sugar that gives the rolls a sweet crunchy topping. They’re finished with a tart lemon glaze drizzled on top.
Yield 12 rolls
Ingredients
Dough
- 3 cups bread flour
- 1/4 cup granulated sugar
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
- 1/2 teaspoon table salt
- 1/2 cup milk
- 6 tablespoons unsalted butter, melted
- 2 large eggs (room temperature)
Filling
- 3/4 cup granulated sugar
- 1 tablespoon grated lemon zest
- 1 tablespoon grated orange zest
- 2 tablespoons unsalted butter (room temperature)
- 1/2 cup sweetened dried cranberries
Topping
- 4 ounces cream cheese (softened)
- 2 tablespoons granulated sugar
- 1 tablespoon fresh orange juice
- 1 large egg yolk
Glaze
- 1 cup powdered sugar
- 5 teaspoons fresh lemon juice
Instructions
- In saucepan or microwave safe dish, heat milk and butter until warm (120° – 130°F).
- In the bowl of a stand mixer, using the paddle attachment, combine 2 cups flour, sugar, yeast, and salt.
- Add warm milk mixture to flour mixture. Blend at low speed until moistened. Add eggs; beat 3 minutes at medium speed.
- Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft, slightly sticky dough, add more or less flour as needed. Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 45 minutes.
- Prepare filling: Add sugar with the lemon and orange zests to a small bowl; mix to combine. Set aside.
- Punch down the dough and let it rest 5 minutes. On a lightly floured surface, roll the dough into a 16×12-inch rectangle. Spread 2 tablespoons butter evenly over the dough with a rubber spatula or your fingers. Sprinkle 1/2 cup of the citrus-sugar mixture evenly over the butter; reserve remaining mixture for later. Sprinkle cranberries evenly over the sugar. Starting with the long end, roll the dough into a log, and cut it into 12 slices.
- Place each piece, cut edges up, 1 inch apart on a parchment lined baking sheet. Cover with plastic wrap and let rise until double, about 30 minutes.
- Preheat oven to 350°F.
- Prepare topping: Combine cream cheese, sugar, orange juice, and egg yolk; beat at medium speed of a mixer until well-blended.
- Make a slight indentation in the center of each sweet roll. Fill the center of each roll with cream cheese topping. Sprinkle remaining citrus sugar over the tops of the sweet rolls.
- Bake about 20 minutes until golden brown. Transfer to a wire rack and let cool on the pan for 10 to 15 minutes.
- Prepare glaze: Combine powdered sugar and lemon juice. Drizzle over rolls.
Notes
Recipe by Barbara Bakes.
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