These Cranberry Orange Sweet Rolls are an exceptional pairing of tart cranberries with bright orange zest, brown sugar, and pizza dough to create a decadent treat!
Open the pizza dough and gently roll it out into a rectangle.
Brush half of the melted butter onto the pizza dough rectangle.
Add the cranberries, brown sugar, and orange zest to a food processor or blender. Pulse until the cranberries are coarsely chopped.
Spread the cranberry mixture evenly onto the pizza dough rectangle, covering all the way to the edge.
Roll the dough into a log starting on a long edge.
Cut the log into 9 even pieces using a sharp knife. Place the rolls into the prepared 9x9-inch baking pan. Brush rolls with the remaining butter.
Bake 25-30 minutes or until the rolls are golden brown. Allow to cool slightly before topping with glaze.
To make the glaze, whisk together powdered sugar and milk in a small bowl. Glaze rolls just before serving.
Notes
Ingredients:
I recommend Pillsbury brand, regular (not thin) pizza crust.
Fresh cranberries are best, but frozen, thawed cranberries can also be used.
Storage and Make Ahead Information:
This recipe can be made the day before and stored covered in the fridge until you're ready to bake. Let the rolls come to room temperature before popping them in the oven.
Store at room temperature in a sealed container for 2 to 3 days or refrigerated for up to 5 days. To reheat, preheat the oven to 350 degrees F and bake them for about 10 minutes, or until warm.
To freeze, store the completely cooled sweet rolls in an airtight container for two months. To reheat, allow the rolls to thaw overnight in the refrigerator and then reheat the same as above.
Tips:
Any brand of pizza dough will work for this recipe. However, the thin crusts are more difficult to roll, so choose a regular crust.
Start making the glaze while the sweet rolls are in the oven to save some time. For a thicker glaze, add an additional ¼ cup powdered sugar (for a total of ¾ cup powdered sugar).
Got Thanksgiving or Christmas leftovers? Try using whole cranberry sauce instead of the fresh cranberries. Skip the processor step when using cranberry sauce.
The glaze can be served on the side for those who like more or less sweetness.
You can use many kinds of yeast dough to make sweet rolls. White or wheat bread dough works great. Or, if you want a lighter, flakier roll, try using crescent roll dough.
For a gluten-free version, use a gluten-free pizza dough. I recommend Bob’s Red Mill Gluten Free Pizza Crust Mix.
Sweet rolls are done when the internal temperature in the center is 190 degrees. To check without a thermometer, use a fork to gently pull up on the center roll. If it's still sticky, they need more time. Check every few minutes until they're baked through.