Cinnabon Buns with Cranberry and Orange Glaze
Soft, pillowy cinnamon buns swirled with butter, cinnamon, and cranberries, finished with a bright orange glaze. A festive, bakery-style breakfast treat that's perfect for weekends and holidays.
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Small saucepan
- Rolling Pin
- Pastry brush
- Sharp knife or bench scraper
- 9x13 inch baking pan
- Measuring cups and spoons
- Clean kitchen towel or plastic wrap
- Medium bowl
- Whisk
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast 1 packet
- 1 cup milk warm
- 1/4 cup unsalted butter melted (for dough)
- 1 large egg
- 1/2 tsp salt
- 3 tbsp butter softened (for filling)
- 1/2 cup brown sugar packed
- 2 tbsp ground cinnamon
- 1 cup fresh cranberries chopped
- 1/2 cup dried cranberries chopped
- 2 tbsp orange zest divided (filling + glaze)
- 1/4 cup orange juice for filling
- 2 cups powdered sugar
- 3 tbsp orange juice for glaze
- 2 tbsp milk for glaze (plus more as needed)
- 1/2 tsp vanilla extract
Instructions
- Warm the milk until just warm to the touch (about 105–110°F / 40–43°C). In a large mixing bowl, stir together the warm milk, granulated sugar, and yeast. Let stand 5 minutes, until foamy.
- Stir in the melted butter, egg, and salt. Add the flour gradually, mixing until a soft dough forms.
- Knead until smooth and elastic: 8–10 minutes by hand on a lightly floured surface, or 5–7 minutes with a stand mixer on low/medium. The dough should be soft but not sticky (add a tablespoon of flour only if needed).
- Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60 minutes.
- Grease a 9x13-inch baking pan (or line with parchment). On a lightly floured surface, roll dough into a 16x12-inch rectangle.
- Brush/spread the softened butter evenly over the dough. In a small bowl, mix brown sugar and cinnamon; sprinkle evenly over the butter. Scatter the chopped fresh and dried cranberries over the top. Drizzle the 1/4 cup orange juice over the filling for extra moisture and flavor.
- Roll the dough up tightly from the long edge into a log. Slice into 12 even rolls (use a sharp knife, bench scraper, or unflavored dental floss). Arrange rolls in the prepared pan.
- Cover and let rise until puffy, about 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- Bake 25–30 minutes, until golden brown and the centers are set.
- Whisk together powdered sugar, orange juice, orange zest, milk, and vanilla until smooth. Add a splash more milk or juice if needed to reach a drizzleable consistency.
- Drizzle glaze over the warm rolls. Serve warm for the softest, gooey texture.
Notes
- Store cooled rolls in an airtight container at room temperature for up to 2 days.
- To freeze, wrap individual rolls well and freeze up to 2 months. Thaw at room temperature and warm briefly before serving.
- Glaze can be made ahead and refrigerated up to 5 days; bring to room temperature and thin with a little orange juice if needed.
- If using only dried cranberries, use about 1/2 cup total and soak in warm orange juice for 10 minutes for a juicier bite.
- Optional make-ahead: refrigerate shaped rolls overnight, then bring to room temperature and bake the next morning.
- To freeze, wrap individual rolls well and freeze up to 2 months. Thaw at room temperature and warm briefly before serving.
- Glaze can be made ahead and refrigerated up to 5 days; bring to room temperature and thin with a little orange juice if needed.
- If using only dried cranberries, use about 1/2 cup total and soak in warm orange juice for 10 minutes for a juicier bite.
- Optional make-ahead: refrigerate shaped rolls overnight, then bring to room temperature and bake the next morning.
Nutrition
Calories: 330kcal | Protein: 6g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 230mg