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Cranberry Orange Spice Rolls with Mascarpone Icing Recipe

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4.3 from 48 reviews

  • Author: Amina
  • Total Time: 2 hours 30 minutes
  • Yield: 12 rolls
  • Diet: Vegetarian

Description

These Cranberry Orange Spice Rolls are a delightful blend of tangy cranberries and warm spices rolled into a soft, yeasted dough. Topped with a luscious mascarpone icing infused with cranberry juice, these sweet rolls make for a perfect festive breakfast or cozy treat.

Ingredients

For the Dough

  • 1/2 cup unsalted butter (divided)
  • 1 cup whole milk
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1/4 cup mascarpone (softened)
  • 2 large eggs (at room temperature)
  • 4 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon fine sea salt
  • 1 tablespoon neutral oil (for bowl)

For the Filling

  • 12 ounces fresh or frozen cranberries (about 3 cups)
  • 3/4 cup brown sugar
  • 1 medium-large orange (zested and juiced)
  • 1/4 cup water
  • 2 teaspoons ground cardamom
  • 2 sticks cinnamon (or 1 1/2 teaspoons ground cinnamon)

For the Mascarpone Icing

  • 1/2 cup mascarpone
  • 1 tablespoon whole milk
  • 1/2 cup powdered sugar
  • 2 tablespoons cranberry juice (reserved from filling)

Instructions

  1. Prepare the Dough Mixture: In a small saucepan, melt 1/2 cup butter over low heat. Remove 2 tablespoons and keep it aside for greasing the baking pan. Whisk the remaining melted butter with milk and honey, warming the mixture to 100°-110°F.
  2. Bloom the Yeast: In the stand mixer’s bowl, add yeast and pour the warm butter-milk-honey mixture over it. Let it sit until it becomes foamy and activates, about 10 minutes.
  3. Knead the Dough: Add softened mascarpone, eggs, flour, sugar, and salt to the yeast mixture. Attach the dough hook and knead on medium speed for 5-8 minutes until the dough pulls away from the bowl sides and sticks to the hook, resulting in a soft, sticky dough.
  4. Shape and Proof Dough: Transfer dough to a lightly floured surface and shape into a ball. Lightly oil a large bowl with neutral oil, place the dough ball inside, cover loosely with towel or plastic wrap, and allow to rise in a warm place for 1 1/2 to 2 hours until doubled in size.
  5. Prepare Baking Dish: Generously grease a 9″ x 13″ casserole dish or metal cake pan with the reserved melted butter and set aside.
  6. Make Cranberry Filling: Combine cranberries, brown sugar, water, 1/4 cup fresh orange juice, cardamom, and cinnamon sticks in a small pot. Bring to an aggressive simmer over medium-high heat for 6-8 minutes, stirring frequently until cranberries burst.
  7. Simmer and Thicken Filling: Reduce heat to low and simmer until sauce thickens. Remove from heat, discard cinnamon sticks, and stir in orange zest.
  8. Strain Juice: Pour cranberry sauce through a strainer into a bowl, pressing gently to extract about 2 tablespoons of juice. Set sauce and juice aside to cool separately.
  9. Roll Out Dough: Turn risen dough onto a floured surface. Shape into a rectangle and roll to an 18″ x 12″ size, about 1/4″ thick, rolling evenly.
  10. Apply Filling and Roll: Spread cooled cranberry filling evenly over dough, leaving a 1/2″ border at the top and a 1/4″ border on other sides. Roll dough tightly from the long side nearest you toward the top edge, forming a log.
  11. Seal and Slice: Pinch the seam along the log length to seal and place seam side down. Cut the log in half, then each half in half again, resulting in 4 logs. Slice each into 3 equal rolls for a total of 12 rolls.
  12. Arrange for Second Rise: Place rolls cut-side up in the prepared baking dish in a 4×3 grid, close but not touching, with seams inward. Cover loosely and let rise in a warm spot for 30-45 minutes until nearly doubled.
  13. Bake Rolls: Preheat oven to 350°F (175°C). Bake the rolls for 25-30 minutes until puffed and lightly golden. Remove from oven and allow to cool slightly.
  14. Prepare Mascarpone Icing: Whisk together mascarpone, milk, reserved cranberry juice, and sifted powdered sugar until smooth but spoonable in texture. Add more powdered sugar if too runny.
  15. Glaze Rolls: While rolls are still warm, spread the mascarpone icing evenly over the rolls using an offset spatula. Serve warm and enjoy with coffee.

Notes

  • Ensure milk and butter mixture is warm but not hot to avoid killing the yeast.
  • Use fresh or frozen cranberries; frozen can be used straight from the freezer.
  • The dough is naturally sticky; avoid adding too much extra flour to keep rolls soft.
  • The cinnamon sticks provide deep flavor but can be substituted with ground cinnamon if preferred.
  • Allow rolls to cool slightly before adding the icing to prevent it from melting completely off.
  • The reserved cranberry juice in the icing adds a subtle tartness balancing the sweetness.
  • Store leftover rolls in an airtight container and reheat gently before serving.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/cranberry-orange-spice-rolls-with-mascarpone-icing-recipe/