Cranberry Orange Sourdough Cinnamon Rolls
Deliciously soft and gooey cinnamon rolls packed with your favorite holiday flavors.
Ingredients
For The Dough
- 1 cup bubbly sourdough starter active and fed
- 2 cups all-purpose flour
- 1 cup milk
- 2 tablespoons sugar
- 1 egg
- ¼ cup softened coconut oil or melted butter
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- Extra flour as needed about 1 cup
For the Filling
- 2 ½ cups finely chopped fresh cranberries
- 1 cup packed brown sugar
- 4 tablespoons orange juice
- 1 tablespoon grated orange zest
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- ½ teaspoon vanilla extract
Instructions
Prepare the Dough Mixture
- In a large mixing bowl, combine the sourdough starter, flour, and milk. Cover the bowl and allow the mixture to rest at room temperature for 10-12 hours or overnight. This extended fermentation process enhances the flavor and texture of the dough.1 cup bubbly sourdough starter,2 cups all-purpose flour,1 cup milk
Incorporate Remaining Dough Ingredients
- After the initial fermentation, add the sugar, egg, coconut oil, salt, baking soda, and baking powder to the dough mixture. Use a stand mixer with a dough hook or mix by hand until all ingredients are fully combined and the dough begins to come together.2 tablespoons sugar,1 egg,¼ cup softened coconut oil,,1 teaspoon salt,½ teaspoon baking soda,1 teaspoon baking powder
Knead the Dough to the Right Consistency
- Transfer the dough onto a floured work surface. Knead the dough until it becomes smooth and no longer sticky. Add additional flour in small amounts (up to 1 cup) as needed during this step. The dough should be soft, elastic, and easy to work with.Extra flour as needed
Roll Out the Dough
- Shape the dough into a large rectangle, approximately ¼-inch thick. Ensure the edges are even to create uniform rolls later.
Prepare the Filling
- In a separate bowl, combine the chopped cranberries, brown sugar, orange juice, orange zest, cornstarch, vanilla extract, cinnamon, cloves, nutmeg, and salt. Mix thoroughly until the ingredients are evenly distributed.2 ½ cups finely chopped fresh cranberries,1 cup packed brown sugar,4 tablespoons orange juice,1 tablespoon grated orange zest,1 tablespoon cornstarch,1 teaspoon vanilla extract,1 tablespoon cinnamon,¼ teaspoon ground cloves,¼ teaspoon ground nutmeg,¼ teaspoon salt,
Assemble the Rolls
- Evenly distribute the cranberry filling over the buttered surface.
- Starting from one long edge, roll the dough tightly into a log.
- Use a pastry wheel or a sharp knife to cut the log into evenly sized rolls. For the most uniform shape, roll each strip individually after slicing.
Arrange and Let Rise
- Place the rolls into a greased baking dish, leaving a small gap between them. Cover the dish and allow the rolls to rise until puffy. (Alternatively, freeze at this stage for baking later.)
- Cover the dish and allow the rolls to rise until puffy. (Alternatively, freeze at this stage for baking later.)
Bake and Glaze
- Preheat the oven to 375°F (190°C). Bake the rolls for 25-30 minutes, or until they turn golden brown.
- While the rolls bake, whisk together powdered sugar, orange juice, and vanilla extract to create the glaze.1 cup powdered sugar,2 tablespoons fresh orange juice,½ teaspoon vanilla extract
- Drizzle the glaze over the warm rolls immediately after baking.
