Quick Cranberry Orange Rolls

Quick Cranberry Orange Rolls are light and fluffy rolls filled with orange marmalade, dried cranberries and crunchy walnuts. This easy sweet rolls recipe is made without yeast and ready in under an hour!

Try these easy cranberry orange sweet rolls for a weekend breakfast, holiday brunch or for an easy breakfast on Thanksgiving or Christmas morning. The dough is taken from my buttermilk biscuits recipe and it is so simple to make with pantry ingredients and no rising time.

Ingredients Needed for Quick Cranberry Orange Rolls

• All Purpose Flour: Bread flour will also work.
• Baking Powder: To make the rolls light and fluffy, no yeast required for this recipe.
• Kosher Salt: Balances out the sweetness of the filling.
• Butter: Chilled butter makes the flakiest rolls, salted or unsalted works.
• Buttermilk: If you don’t have buttermilk on hand, substitute with a scant cup of milk stirred together with 1 tablespoon vinegar or lemon juice.
• Orange Marmalade: Jams and marmalades make the best filling for sweet rolls and the orange flavor is bright and delicious.
• Dried Cranberries: Pairs perfectly with the orange marmalade and gives these sweet rolls a festive flavor.
• Toasted Walnuts: Substitute pecans or almonds if you prefer them or skip the nuts altogether if you have allergies.
• Powdered Sugar: For the quick icing, which is optional.
• Milk: For the icing, heavy cream or orange juice also works.

How to Make Quick Orange Cranberry Rolls Recipe

1. Add flour, baking powder and salt to a large mixing bowl, stirring to combine.
2. Cut butter into chunks and add to the flour mixture. Crumble the butter into pea-sized pieces using your fingers, a fork or pastry cutter.
3. Stir in the buttermilk, mixing until dough comes together.

4. Place dough onto a lightly floured surface. Press into a rectangle, about 1 inch thick.
5. Fold the dough in half, pressing into a rectangle, repeat until dough has been folded 4 times.

6. Use a rolling pin to lightly roll dough into a 15 inch x 6 inch rectangle.
7. Spread orange marmalade over the dough in an even layer.
8. Sprinkle with cranberries and then chopped walnuts.

9. Starting on the long side, roll the dough up.
10. Use a serrated knife to slice into 1 1/2 inch thick rolls.
11. Butter an 11 x 9 inch baking dish.
12. Place rolls into the baking dish and slightly flatten with your hands.
13. Bake for 17- 20 minutes or until rolls are cooked through.
14. Remove from oven.

15. Whisk the powdered sugar and milk together in a small bowl.

16. Drizzle over warm rolls.
17. Serve warm or at room temperature.

Tip for Dried Cranberries: If cranberries are dry and shriveled, place in a bowl and pour 1 cup of boiling water over the dried cranberries. Stir and break apart cranberries that are stuck together. Set aside for 5 minutes. Drain well before using. The cranberries will plump right up!

Recipe Notes

• Storage: Store in an airtight container in the refrigerator 2-3 days.
• Reheat: Cook sweet rolls in a toaster oven or microwave for a few seconds.
• Make Ahead: If you would like to make these the night before, cool completely. Cover with plastic wrap and store on the counter. Cover lightly with aluminum foil and reheat in a 325° oven for 10- 15 minutes.

More Easy Sweet Rolls to Try

• Apple Cinnamon Rolls are quick and easy to make with crescent dough!
• Peach Pie Cruffins are croissant muffins made with peach jam and crescent dough.
• Mini Pumpkin Cruffins are perfect for fall and filled with pumpkin, cinnamon and brown sugar.

Treat yourself and your loved ones to these irresistible cranberry orange rolls for an easy and delicious way to start any holiday morning or weekend brunch.

Have you tried this recipe? We would appreciate a comment and rating below.