Cranberry-Orange Crescent Rolls

Sponsored Content

cranberry-orange crescent rolls on parchment

Buttery and rich, these Cranberry-Orange Crescent Rolls are studded with dried sweetened cranberries, orange zest, and a touch of vanilla and baked to golden perfection. Whether you serve them alongside something sweet or savory, this recipe makes a batch big enough to share all the holiday cheer.

Cranberry-Orange Crescent Rolls
Makes 24 Rolls
  • 4¼ to 4½ cups (531 to 562 grams) all-purpose flour, divided
  • 2 (0.25-ounce) packages (14 grams) instant yeast*
  • 3½ teaspoons (10.5 grams) kosher salt
  • ¾ cup (180 grams) whole milk
  • ½ cup (113 grams) unsalted butter
  • ¼ cup (60 grams) water
  • 2 tablespoons (24 grams) granulated sugar
  • 3 tablespoons (63 grams) clover honey, divided
  • 2 teaspoons (5 grams) tightly packed orange zest
  • ¾ cup (112 grams) lightly packed dried sweetened cranberries, chopped
  • 1 large egg (50 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • 4 tablespoons (56 grams) unsalted butter, melted
  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together 1 cup (125 grams) fl our, yeast, and salt by hand.
  2. In a small saucepan, heat milk, butter, ¼ cup (60 grams) water, sugar, 2 tablespoons (42 grams) honey, and orange zest over medium-low heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium-low speed just until combined, 1 to 2 minutes, stopping to scrape sides of bowl. Add cranberries, egg, egg yolk, and vanilla; beat at low speed until combined. With mixer on low speed, gradually add 3¼ cups (406 grams) flour, beating until combined.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky, and elastic dough forms, 6 to 9 minutes; add up to remaining ¼ cup (31 grams) fl our, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough may still stick to sides and bottom of bowl but should pass the windowpane test; see Notes.) Turn out dough onto a lightly floured surface, and shape into a ball.
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  5. Line 2 baking sheets with parchment paper.
  6. Punch down dough; cover and let stand for 10 minutes or refrigerate overnight. (If refrigerating overnight, punch down dough an additional 1 to 2 times during first hour of refrigeration.) On a lightly floured surface, divide dough in half (about 580 grams each). Gently shape each half into a round; cover and let stand for 15 minutes. Roll half of dough into a 14-inch circle. (Keep remaining dough covered to prevent it from drying out.) Using a pastry wheel, cut dough into 12 equal triangles. Place dough triangles with smoothest side down; starting from the base of each triangle, roll up dough, pressing pointed ends into rolls to seal. Place rolls, pointed end securely tucked under, 1½ to 2 inches apart on prepared pans. Repeat procedure with remaining half of dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to 45 minutes.
  7. Preheat oven to 350°F (180°C).
  8. Reserve 2 tablespoons (28 grams) melted butter. Brush rolls with remaining 2 tablespoons (28 grams) melted butter.
  9. Bake, one batch at a time, until golden brown, 10 to 14 minutes, rotating pans halfway through baking.
  10. In a small bowl, whisk together reserved 2 tablespoons (28 grams) butter and remaining 1 tablespoon (21 grams) honey. Brush rolls with honey butter. Let cool on pans for at least 30 minutes before serving. Best enjoyed same day but can be stored in a somewhat airtight container at room temperature for up to 2 days.
*We used Platinum® Yeast from Red Star®.

Note: To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.

Be sure the pointed ends are significantly and securely tucked under your crescent rolls before the second rise and bake for best shape!


Previous articleJulekake
Next articleTop Five Red Velvet Showstoppers


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.