Cranberry Nutmeg Rolls with Orange Icing

Swirled with tart cranberries and fresh citrus, these light and airy yeast rolls are topped with sweet, zesty orange icing.

Recipe by: Britney Chamberlain of @britneybreaksbread

Product Featured: Nonstick Bakeware 10-Piece Set

INGREDIENTS

Dough:

• 1 cup milk, warm to 100 degrees F
• 2 1/4 tsp active yeast 
• 1 tbsp sugar
• 1 egg
• 2 egg yolks 
• 1/2 cup sugar 
• 1/3 cup salted butter, melted
• 2 tsp vanilla extract
• 1 orange, zest only
• 4 cups bread flour 
• 1/2 tsp nutmeg 
• 1/2 tsp kosher salt

Filling:

• 12 oz. fresh cranberries
• 1 cup sugar
• 1 orange, zested and juiced
• 1 lemon, juiced
• 1/2 cup pomegranate juice
• 1 tsp vanilla extract
• 3 tbsp salted butter

Icing:

• 3 cups confectioners' sugar
• 3 to 4 tbsp pulp-free orange juice
• 4 tbsp salted butter, melted
• 1 orange, zested

INSTRUCTIONS

Dough:

1. Combine warm milk, yeast, and sugar in a small bowl. Let sit until yeast becomes foamy. Add mixture to the bowl of a stand mixer. Add the egg, egg yolks, sugar, melted butter, vanilla extract, orange zest, bread flour, nutmeg, and kosher salt. Attach the dough hook and knead dough in the mixer for 10 minutes.
2. Add dough to a large well-oiled bowl. Cover with plastic wrap and allow the dough to rise for about 1 1/2 hours, until doubled in size. While the dough is rising, prepare the cranberry filling.

Filling:

1. Over medium-low heat, add cranberries and sugar to a small saucepan along with orange zest and the juice from the whole orange and lemon. Mix and add the pomegranate juice. 
2. Bring mixture to a boil, stirring occasionally. Boil for 3 minutes, then reduce to simmer for 15 to 20 minutes until cranberries are softened and sauce begins to thicken.
3. Remove from heat and stir in vanilla extract and butter. Allow to cool completely. 

Rolls:

1. Remove dough from the bowl onto a well-floured work surface and using a rolling pin, roll into a 12 x 18-inch rectangle, cutting off any excess dough. Spread the cranberry filling over the dough so that all the dough is covered. Roll up the dough lengthwise into a log.
2. Using a serrated knife, cut 1-inch pieces and place cut-side down in a 9-inch cake pan. Cover with a towel and allow the rolls to rise again for 20 to 30 minutes, until puffy.
3. Preheat oven to 350 degrees F. Bake for 25 to 30 minutes.

Icing:

1. Combine the confectioners' sugar, orange juice, melted butter, and orange zest. Whisk together until smooth and combined. Spread on top of fully cooked rolls, and enjoy!