Thanksgiving is just around the corner. Actually you have already rounded the corner and it is in sight down the street.
Thanksgiving always makes me think of the combination of cranberry and orange. That is when I got the idea to wrap cranberry jam in soft dough and cover it in ooey gooey orange icing. I whipped up a batch of Pioneer Woman’s cinnamon dough and got to experimenting.
First I tried to make a cranberry relish, but I was not happy with it. The recipe I used said to include the pith and against my better judgement I did. Needless to say I was not happy with the relish. Round two, I decided to go a more traditional route and make a simple jam. This jam was delicious, so delicious I had to keep myself from eating it all straight out of the pan.
In a pot combine cranberries, spices and toss.
Add the remaining ingredients into the pot and bring to a boil.
Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).
Don’t like the spoon right away, it will burn.
Take half of the dough and roll it out into a large rectangle.
Spread 1/2 a cup of cranberry jam and spread it all over the dough.
Let’s amp up it up and sprinkle with brown sugar, drizzle with melted butter and sprinkle with a pinch of salt.
Because I felt like it and it’s my kitchen and I can do what I want too, I decided to add some chopped pecans.
Starting from the end furtherest from you, roll the dough towards you.
Slice into 1 to 1 1/2 inch rolls and place in buttered pans. Let rise for 20 minutes.
Bake in the oven at 375 degrees for 15 – 18 minutes, until golden brown.
In a bowl combine all the ingredients for the icing. Add more milk or orange juice to get your desired consistency.
Pull delicious, fragrant, plump rolls out of the oven.
Now the pièce de résistance! Ooey gooey orange icing.
Let the icing settle in and squeeze into all the nooks and crannies.
Icing is good for you. Keep telling yourself that anyway.
Come to mama gooey sticky roll!
This roll delivered everything I wanted it too. It was the perfect combination of sweet, tart, sticky and delicious. I have to warn you that you will need a pretty big napkin to eat one of these. Let me just say….sticky fingers.
I was nervous to feed these to the husband because he prefers the more traditional cinnamon roll. However, four rolls later I was no longer nervous. Obed thought they were good enough to take to the office. I encouraged this because it was dangerous to keep these rolls around the house.
Hurry and get your ooey, gooey on!
Cranberry Rolls with Orange Icing (about 14 rolls)
- 1 (12-oz) bag fresh or frozen cranberries (not thawed; 3 1/2 cups)
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/2 tsp nutmeg
- 1 cup sugar
- 1/2 cup fresh orange juice
- 1 cup water
- ½ whole Recipe Of “Pioneer Woman’s Cinnamon Roll Dough“
- 1/2 cup cranberry jam
- ½ cups Melted Butter
- 1 cup Brown Sugar
- ½ teaspoons Kosher Salt
- 1 pounds Powdered Sugar
- 6 Tablespoons Melted Butter
- ½ cups Milk
- 3 Tbs orange concentrate
- ½ cup water
- zest of 1 orange
- 1 dash Salt
Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).
Roll out dough into a long rectangle. Spread cranberry jam over the top. Pour on butter, and then sprinkle on the brown sugar evenly. Sprinkle with salt.
Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly. Pinch edge to seal.
Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes.
Bake at 375 degrees for 15 to 18 minutes, or until golden brown.
While baking, mix together the ingredients for the orange glaze, thinning with more milk or orange juice to make mixture thin enough to be pourable. Immediately drizzle orange glaze over the top. Serve warm or at room temperature.
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