Cranberry Orange Scrolls

Winter is here, and it’s here in full effect. Although I can do without the snow and freezing temperatures, there is something awe-inspiring about watching the seasons transition and the changes they bring. I enjoy buying produce seasonally, and this was the first time I bought fresh cranberries. I stumbled upon this recipe from Smitten Kitchen, and I’ve been on a roll (pun intended) making these scrolls!

The marriage between cranberries and oranges is a match made in heaven, and the cranberries, when baked, dot the dough like gorgeous little rubies!

 

CranberryOrangeScrolls

 

Cranberry Orange Scrolls

(Overnight)

Yield: 12 Scrolls

Ingredients:

For Dough:

  • ¾ cup buttermilk
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 4 large egg yolks
  • 1 large whole egg
  • Zest of 1 orange, divided
  • 3 ¾ cups all-purpose flour
  • 2 ¼ teaspoons instant or active dry yeast
  • 1 ¼ teaspoons salt

For Filling:

  • 2 tablespoons unsalted butter, melted
  • 1 cup packed brown sugar
  • 1 cup fresh cranberries, pulsed into a course crumb in the food processor (not fully pureed)
  • Orange zest from above

For Icing:

  • 1 cup powdered sugar
  • 1 ½ tablespoons orange juice or milk

Directions:

Make Dough:

In the bowl of a mixer, combine buttermilk, butter, sugar, egg yolks, whole egg, and ¾ of the orange zest together. Add 2 cups of the all-purpose flour, yeast, and salt, and mix until evenly moistened. Add remaining 1 ¾ cups all-purpose flour and mix on low speed until soft and not overly sticky, about 5 to 7 minutes. Transfer to a lightly greased bowl, cover, and allow the dough to double in size, about 2 to 3 hours.

Assemble Buns:

Lightly grease two 9-inch pans or a 9”x13” pan. Set aside.

After the dough has doubled, punch it down. Transfer it to a lightly floured surface. Roll the dough out into a large rectangle about 12”x18”. Spread the melted butter evenly over the surface, followed by the brown sugar, pulsed cranberries, and remaining orange zest.

Starting with the longer side, gently roll into a log. Lightly pinch the seams together to seal. Using a knife, gently cut the log into 12 sections. Place the scrolls cut-side up in the prepared pans. Cover, refrigerate, and allow them to rise overnight, up to 16 hours.

Remove scrolls from the refrigerator 30 minutes before baking.

Preheat oven to 350°F.

Bake until puffed and golden, about 25 to 30 minutes.

Make Icing:

In a small bowl, whisk powdered sugar and orange juice or milk together until smooth and no lumps remain. Drizzle over warm scrolls.

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Pumpkin Cinnamon Rolls (with Maple Cream Cheese Frosting)

You guys, pumpkin season is here and I’m all about it! I’ve made these rolls 5 times in the past month (not all for myself! I’ve been making them and handing them out like halloween candy)!  I’ve been going through cans of pumpkin like no one is watching, and I’ve got no intention of slowing down. There’s something just so irresistible about the combination of cinnamon and warm spices like nutmeg, cardamom, and ginger.  Oh Fall, how I love thee ❤

(Recipe adapted from Smitten Kitchen <<< you know you can’t go wrong with that!)

 

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Pumpkin Cinnamon Rolls

With Maple Cream Cheese Frosting

Yield: 12 – 18 Rolls

Ingredients:

For Rolls:

  • ¼ cup unsalted butter
  • ½ cup whole milk, slightly warmed
  • 2 ¼ teaspoons yeast
  • 3 ½ cups all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg, optional
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • 2/3 cup pumpkin puree, canned or homemade
  • 1 egg

For Filling:

  • 2 tablespoons unsalted butter
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 2 teaspoons ground cinnamon
  • Pinch of salt

For Frosting:

  • 2 tablespoons unsalted butter, melted
  • 4 ounces cream cheese, at room temperature
  • 2 cups powdered sugar
  • 3 tablespoons maple syrup
  • 2 tablespoons milk

Directions:

Make Dough:

Brown the butter by cooking it over medium heat in a stainless-steel saucepan. Whisk so that the butter melts evenly. As it cooks, the butter will begin to foam, so be sure to whisk frequently to check underneath the bubbly surface. Soon little browned bits will form at the bottom. As soon as they begin to form, remove from heat and pour the melted butter (with the bits) into a glass or metal container and allow it to cool slightly.

Combine milk and yeast in a small bowl and set aside for 5 minutes.

In the bowl of a mixer, combine all-purpose flour, brown sugar, sugar, salt, cinnamon, nutmeg, cardamom, and ginger. Mix on low speed until combined. Add browned butter, milk and yeast mixture, pumpkin puree, and egg. Mix on medium-low speed until combined. Reduce speed to low and mix for 5 minutes. Transfer dough to a large oiled bowl, cover, and set aside until doubled, approximately 1 to 2 hours.

Make Filling:

Brown the butter by cooking it over medium heat in a stainless-steel saucepan. Whisk so that the butter melts evenly. As it cooks, the butter will begin to foam, so be sure to whisk frequently to check underneath the bubbly surface. Soon little browned bits will form at the bottom. As soon as they begin to form, remove from heat and pour the melted butter (with the bits) into a glass or metal container.

In a medium bowl, combine brown sugar, sugar, cinnamon, and salt.

Assemble Rolls:

Lightly grease 2 9-inch pans, or one 9”x13” pan. Set aside.

After the dough has doubled, punch it down. Transfer it to a lightly floured surface and divide into 2 portions. Working with 1 portion at a time, roll the dough out into a large rectangle, about 9”x13”. Spread the browned butter evenly over the surface, followed by the sugar mixture.

Starting with the longer side, gently roll into a log. Lightly pinch the seams together. Using a knife, gently cut the rolls into 6 to 9 even sections. Place them cut-side up in prepared pans. Cover and allow them to rise for an additional 45 to 60 minutes.

Preheat oven to 350°F.

Bake until puffed and golden, about 25 minutes.

Make Frosting:

In a large bowl, combine butter and cream cheese. Mix on medium speed until light and fluffy. Add powdered sugar, and mix on low speed until completely combined. Add maple syrup and milk, and mix on medium speed until smooth and combined. Add additional milk if the consistency isn’t thin enough.

Pour or spread on rolls once they are done baking.

 

Note: Unbaked rolls can be prepared in advance. After being cut and placed in baking pans, cover and refrigerate. Remove a few hours before baking to allow them to finish rising.

Apple Cinnamon Rolls

We went apple picking with a group of friends a few weeks ago, and we came home with a 15-pound bag of apples. I had so many ideas of what I wanted to do with all of the apples (crisps, cobblers, pies, loaf cakes, bundt cakes, fritters, etc.), but alas we ate most of the apples as is, in all of their juicy, crisp, and sweet glory 🙂

While I’ve set aside a few apples for a pie (a must in Autumn!), I decided to make a batch of cinnamon rolls studded with diced apples. The combination of apples and cinnamon is one that I cannot resist, and it’s one of the reasons I look forward to the harvest of the fall season.

(Recipe adapted from Mel’s Kitchen Cafe.)

 

AppleCinnamonRollsPic

 

Apple Cinnamon Rolls

Yield: 16 Rolls

Ingredients:

For Filling:

  • 3 tablespoons unsalted butter
  • 4 apples, peeled, cored, and diced into ½-inch chunks
  • Pinch of salt
  • 1 cup lightly packed brown sugar
  • ¼ cup all-purpose flour
  • 1 tablespoon ground cinnamon

For Dough:

  • 2 cups milk
  • ½ cup unsalted butter
  • ½ cup sugar
  • 1 ¼ teaspoons salt
  • 1 tablespoon yeast
  • 2 eggs
  • 5 ½ – 6 ½ cups all-purpose flour

For Glaze:

  • ¾ cup powdered sugar
  • 2 tablespoons milk or heavy whipping cream
  • ¼ teaspoon vanilla

Directions:

Make Filling:

In a large nonstick skillet over medium heat, melt butter. Add apples and salt and cook until slightly softened, 3 to 5 minutes. Add brown sugar, all-purpose flour, and cinnamon, and stir to thoroughly combine. Continue cooking, stirring often, until the apples are cooked through and the mixture is thick, about 5 minutes. Remove apple mixture from the heat and transfer to a bowl. Set aside and cool completely before using.

(Note: Filling can be made beforehand and kept in the refrigerator.)

Make Dough:

Scald milk in a saucepan over medium heat (when milk is warm and small bubbles appear around the edges of the pan. Do not boil.). Pour milk into a large bowl, and add butter, sugar, and salt. Mix until thoroughly combined. Allow milk mixture to cool until lukewarm.

Add eggs and yeast, and mix until combined.

Add 5 ½ cups all-purpose flour, and knead on low speed for several minutes. Add additional flour, up to 1 cup, in increments, until the dough begins to clear the sides of the bowl. The dough should be soft and slightly sticky. Knead for an addition 2 minutes.

Transfer dough to a large oiled bowl, cover, and set aside until doubled, 1 to 2 hours.

Line two 9-inch baking pans with parchment paper and set aside.

Punch dough down and divide into two portions. Roll each portion out, on a lightly floured surface, into a large rectangle, about 12” x 15”. Spread apple filling evenly over each rectangle, leaving a 1-inch border along the edges. Begin rolling at the long end, trying to keep as much of the filling inside the roll. Once rolled, the edges can be pinched together to form a seal.

Using a sharp knife, cut off and dispose of the ends of the roll. Divide each log into 8 portions, and slice.   Place the rolls in the pans, spaced no more than 1-inch apart, cut side up. Any leaked filling can be spooned over the tops of the rolls. Cover lightly, and set aside to rise until doubled, about 45 to 60 minutes.

Preheat oven to 350°F.

Once rolls have risen, uncover and bake until golden around the edges, 20 to 25 minutes.

Make Glaze:

In a small bowl, whisk together powdered sugar, milk or cream, and vanilla, until smooth. Drizzle over slightly cooled rolls.