Sourdough Cranberry Orange Rolls Recipe

This Sourdough Cranberry Orange Rolls recipe is a soft and tangy treat, which is made with active sourdough starter and a sweet-tart cranberry orange filling. It’s the perfect holiday breakfast, ideal for a special brunch.

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Sourdough Cranberry Orange Rolls Ingredients

FOR THE CRANBERRY FILLING:

• 1 1/2 cups Fresh Or Frozen Cranberries
• 1 Orange, Zest And Juice
• 1/4 cup Cane Sugar

FOR THE DOUGH:

• 2/3 cup (60 Grams) Whole Milk
• 4 Tbsp. (56 Grams) Butter, Divided, Plus More For Coating Bowl
• 1 Large Egg
• 1/2 cup (100 Grams) Unfed Sourdough Starter (active and bubbly)
• 1/4 cup (48 Grams) Cane Sugar
• 2 1/2 cups To 3 Cups (300 To 350 Grams) All-purpose Flour
• 1 1/2 tsp. Unrefined Sea Salt

FOR THE CREAM CHEESE ORANGE DRIZZLE:

• 4 oz. weight Cream Cheese, Softened
• 2 Tbsp. Maple Syrup
• 1/2 Orange, Zested
• 2 Tbsp. To 4 Tablespoons Freshly Squeezed Orange Juice

How To Make Sourdough Cranberry Orange Rolls

1. Make the cranberry filling: In a small saucepan, combine the cranberries, orange juice, and sugar. Bring the mixture to a simmer and cook for 10 minutes, until the berries have burst and the liquid has mostly evaporated. Remove from the heat, stir in the orange zest, and set aside to cool completely.
2. Mix the dough: Gently warm the milk and 2 tablespoons of the butter in a saucepan, then set aside to cool until lukewarm. In the bowl of a stand mixer, add the egg, sourdough starter, sugar, 2 1/2 cups of flour, and salt. Pour in the lukewarm milk mixture. Mix with the paddle attachment until a soft, shaggy dough forms.
3. Knead and first rise: Let the dough rest for 30 minutes. Switch to the dough hook and knead on low speed for 8 minutes until smooth. Transfer the dough to a buttered bowl, cover, and let it rest for another 30 minutes. Perform one set of “stretch and folds” by pulling each of the 4 “corners” of the dough up and into the middle. Cover and let the dough rise at room temperature for 8-12 hours, until doubled in size.
4. Shape the rolls: Gently deflate the risen dough on a lightly floured surface and let it rest for 15 minutes. Roll the dough into a 16×12-inch rectangle. Spread the remaining 2 tablespoons of softened butter over the dough, leaving a 1/2-inch border. Evenly spread the cooled cranberry filling over the butter. Starting from a long edge, roll the dough into a tight log.
5. Second rise and bake: Using a serrated knife, cut the log into nine 1 1/2-inch rolls and arrange them in a parchment-lined 9-inch square pan. Cover and let them rise for 2-4 hours, until visibly puffy.
6. Bake the rolls: Preheat the oven to 400°F. Bake the rolls for 10 minutes, then, without opening the oven, reduce the temperature to 350°F and bake for another 25-35 minutes, until deep golden brown.
7. Make the orange drizzle: While the rolls cool slightly, beat the softened cream cheese, maple syrup, and orange zest until smooth. Gradually add orange juice until you reach a thick, drizzling consistency. Drizzle over the warm rolls.

Recipe Tips

• What does active starter mean? For this recipe, your starter should be fed and bubbly, having risen and passed the “float test” (a small spoonful floats in water). It should be at its peak activity, typically 4-8 hours after feeding.
• How do I get clean cuts for the rolls? A sharp serrated knife works well. For even cleaner cuts, you can use a piece of unflavored dental floss: slide it under the log, cross the ends over the top, and pull to slice through the dough.
• Can I use bread flour? Yes, for an even chewier texture, you can substitute half of the all-purpose flour with bread flour.
• How to plan the bake time? The recipe includes a long overnight rise. You can mix the dough in the evening, let it rise overnight, then shape and bake the next morning. For more flexibility, see the refrigerator rise option in the notes section of the recipe card.

What To Serve With Cranberry Orange Rolls

These rolls are a wonderful standalone breakfast or brunch item, best served warm. They pair beautifully with a hot cup of coffee or tea. For a larger brunch spread, serve them alongside savory dishes like a simple egg frittata or crispy bacon to balance the sweetness.

How To Store Sourdough Rolls

• Room Temperature: The rolls are best enjoyed the day they are baked. Store any leftovers in an airtight container at room temperature for up to 2 days.
• Freeze: For longer storage, freeze the rolls before adding the cream cheese drizzle. Once completely cool, wrap them tightly in plastic wrap and foil and freeze for up to 3 months. Thaw at room temperature and warm in a 300°F oven before adding the fresh drizzle.

Sourdough Cranberry Orange Rolls Nutrition Facts

• Serving: 1 roll
• Calories: 460 kcal
• Carbohydrates: 75g
• Protein: 9g
• Fat: 14g
• Saturated Fat: 8g
• Sugar: 28g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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