creamy cranberry sweet rolls
easy to make sweet rolls using crescent roll dough. these delicious rolls are filled with a creamy citrus cream cheese spread and citrus cranberry jam. top everything with an orange maple vanilla glaze for a truly special and irresistible finish!
Equipment
- medium sauce pan
- parchment paper
- offset spatula or spoon
- medium and small mixing bowls
- 9-10" baking pan (square or round)
Ingredients
creamy cranberry sweet rolls
- 1 c fresh or frozen cranberries
- ⅓ (67g) brown sugar
- ¼ c (59ml) orange juice
- 1 tbsp (14g) unsalted butter
- 1 tsp (2.6g) ground cinnamon
- 4 oz. cream cheese, softened to room temperature
- ¼ c (50g) granulated sugar
- zest of one medium orange, divided
- 2 8oz. cans of cresent roll dough
maple orange vanilla glaze
- 1 c (120g) powdered sugar, sifted
- 2 tbsp (28g) unsalted butter, melted
- 1 tsp (5ml) vanilla extract
- 1 tsp (5ml) orange extract
- 2 tbsp maple syrup
- 1-2 tbsp (15-30ml) milk as needed to achieve desired consistency
Instructions
- In a medium sauce pan, combine the orange juice, brown sugar and cranberries. Over medium heat, cook down the mixture for about 10-15 minutes until it thickens. Stir as needed. Remove from the heat. Stir in the butter, 1 teaspoon of orange zest (about ½ large orange) and cinnamon. Cool to room temperature.
- In a small mixing bowl, cream together the cream, sugar and remaining orange zest until smooth and well combined. Set aside.
- On a piece of parchment paper, roll out the two sections of crescent dough from one 8 oz. can. Gently tear the dough along the perfoated lines. Overlap the triangles of dough by about ¼" along each seam. Press the seams together to make one large 11X7 rectangle of dough. Place a second piece of parchment paper on top of the 11X7 rectangle. Using a rolling pin, gently roll across the rectangle to fully smooth and join the seems. Remove the top parchment paper. Set aside.
- Using a spoon or offset spatula, spread ½ of the sweetened cream cheese across the dough starting on the short side, working up to the top of the long side. Leave about ½" border around the sides unfilled. Spread ½ of the cooled cranberry jam on top of the cream cheese.
- Starting at the bottom (short side), begin to roll up the dough into a log. If at any point the dough sticks or tears, repair the tear (pinch the dough back together) and chill in the fridge for 10-15 minutes. Using the parchment paper to lift and transfer, place the log (rolled up dough) onto a small baking sheet or large plate. Chill in the fridge while you prepare the remaining can of dough, cream cheese and cranberry jam.Repeat steps 3-5.Chill both logs of prepared dough for 30 minutes.
- Preheat the oven to 350F. Lightly grease your chosen baking dish with non stick spray or with a light coating of butter. Set aside. Remove the chilled logs of dough from the fridge. Using a sharp serrated knife or piece of unflavored floss, cut each log into 6 equal pieces. Some of the filling may oozde out. Just do your best to keep most of it inside the roll. Arrange the 12 slices of dough into the baking dish. Bake at 350 F for 28-35 minutes or until the sweet rolls have puffed and turned golden brown. Remove the baking dish from the oven to cool slighlty on a heat proof surface while you preapare the glaze.
- In a microwave safe bowl, melt the butter in the microwave. Sift in the powdered sugar into the melted butter. Pour the extracts and maple syrup on top. Stir well to compine. If needed, add 1-2 tablespoon milk to thin out the glaze.
- While the sweet rolls are still warm, spread the glaze on top. Serve the sweet rolls warm or at room temperature. Enjoy!
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