Orange Cranberry Rolls
Soft Orange Cranberry Rolls are made with dried cranberries, fresh orange, and a sweet citrus glaze.
Servings: 24 mini rolls
Equipment
Ingredients
For the Rolls:
- 12 frozen dinner rolls
- ½ cup sugar
- Orange zest from one large orange or 2 med. oranges (reserve about 1 teaspoon for glaze)
- ¼ cup butter, melted
- ¼ cup dried cranberries
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons orange juice freshly squeezed
- 1 teaspoon orange zest
Instructions
Prepare the rolls:
- Thaw Rhodes Bread dough balls on a greased pan, cover with greased plastic wrap, just until soft enough to cut in pieces. Non-stick spray works well.
- Spray a 9x13 pan with non-stick spray.
- Once the dough is soft enough, cut rolls in quarters. Kitchen scissors work well for this but a knife can easily be used. Put quartered rolls in prepared pan.
- In a small bowl, combine sugar and orange zest (reserve a teaspoon for the glaze.)
- Sprinkle half of the sugar mixture over rolls in pan, reserve the other half of the sugar mixture for later. Gently toss the rolls around to coat them with the sugar and orange mixture.
- Pour the melted butter over the rolls.
- Cover pan with plastic wrap and let rise in a warm spot until doubled in size.
- Preheat oven to 350 degrees.
- While oven is heating sprinkle remaining sugar mixture and cranberries over rolls.
- Bake for 20-25 minutes. If you find that the rolls are getting too brown before they are finished baking, cover with a piece of aluminum foil.
- Remove from oven when done, and let cool about 15 minutes.
Prepare the glaze:
- While rolls are cooling prepare the glaze by mixing the owdered sugar, orange juice, and orange zest, together until smooth.
- Drizzle glaze over rolls and serve.