Cranberry Sweet Rolls Recipe
Cranberry Sweet Rolls Recipe photo by Taste of Home
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Cranberry Sweet Rolls Recipe

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Christmas morning will be sweeter than ever when you serve these festive rolls topped with a rich and creamy frosting. They rise nice and high and hold their shape. Plus, the tart cranberry filling is a nice change of pace from cinnamon rolls.—Mrs. Otto (Germaine) Stank, Pound, Wisconsin
TOTAL TIME: Prep: 55 min. + rising Bake: 25 min.
MAKES:15 servings
TOTAL TIME: Prep: 55 min. + rising Bake: 25 min.
MAKES: 15 servings


  • 1-1/4 cups sugar, divided
  • 1/2 cup water
  • 2 cups cranberries
  • 1 teaspoon grated orange peel
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup butter, softened
  • 1/2 cup milk
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4-1/2 to 5 cups all-purpose flour
  • Melted butter
  • 1 cup confectioners' sugar
  • 3 tablespoons cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon milk

Nutritional Facts

1 each: 356 calories, 12g fat (7g saturated fat), 60mg cholesterol, 281mg sodium, 56g carbohydrate (26g sugars, 2g fiber), 6g protein.


  1. In a large saucepan, bring 3/4 cup sugar and water to a boil. Add cranberries; return to a boil. Cook, uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; simmer 15 minutes longer or until thickened, stirring occasionally. Stir in orange peel; cover and chill.
  2. In a large bowl, dissolve yeast in warm water. Add the next six ingredients, the remaining sugar and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Roll into a 15-in. x 10-in. rectangle; brush with butter. Spread cranberry filling over dough to within 1 in. of edges. Roll up, jelly roll style, starting at a long side.
  4. Cut into 15 slices; place, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
  5. Bake at 375° for 25-30 minutes or until golden brown. Cool in pan 5 minutes; remove to a wire rack to cool.
  6. In a small bowl, beat cream cheese frosting ingredients until smooth; spread the frosting over the warm rolls. Yield: 15 servings.
Originally published as Cranberry Sweet Rolls in Country December/January 1997, p49

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2124arizona User ID: 845443 265745
Reviewed May. 8, 2017

"I had left cranberries and made these. They had a nice fresh cranberry taste that I really enjoyed!"

Amy in MN User ID: 4739083 40251
Reviewed Dec. 28, 2009

"The flavor of the rolls was really good, but I struggled a bit with the recipe--they turned out really dry--partly my fault, but partly the recipe. First, I think 20 minutes is way too long to boil the cranberries--the recipe should say "simmer", or cut the cooking time drastically. 20 minutes boiled was a dry paste, and I think it needed a little more moisture to help the rolls. The rest of my issues were mine on the baking techiques, I think the recipe was fine. I will definitely try this again as I think the recipe has great potential."

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