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Cranberry Citrus Cream Cheese Sweet Rolls

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
0

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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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Cranberry Citrus Cream Cheese Sweet Rolls

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Cranberry Citrus Cream Cheese Sweet Rolls

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