Orange Cranberry Rolls

 

When I say these are the next big dessert, they 100% deserve to be. 

I took our Jumbo Cinnamon Rolls recipe (HERE) and changed them into a different, equally delicious, ridiculously sized breakfast/dessert/treat. 

Instead of a cinnamon brown sugar filling I used cranberry sauce and orange rind AND THEN topped it with an orange buttercream. 

So. Freaking. Good.

Use your favorite dough recipe, buy store bought dough, or use our recipe (for best results we recommend our recipe). The filling  and frosting are super simple but WOW do they ever make a difference!

Orange Cranberry Rolls

Dough

Recipe HERE

(Jumbo Cinnamon Rolls)

**Important note - use the juice of the 2 oranges in the filling in the dough for even more orange flavor in the rolls - I add it the milk before I warm it. No, I don't lessen the amount of milk, it just means adding a bit more flour when forming the dough.**

Filling

1 can (348 ml) whole berry cranberry sauce

1 can (348 ml) jellied cranberry sauce

zest of 2 large oranges

Orange Buttercream

1 cup butter, softened

3 - 4 cups icing sugar

zest and juice of 1 large orange

Directions

Prepare dough to the point it has had it's first rise. Line a cookie sheet with parchment paper, set aside. 

Roll dough out to a 24 X 17 rectangle. Mix the 2 cranberry sauces together and spread evenly over the dough. Leave a good inch or so empty around the edge as the filling will spread out as you roll the dough. Sprinkle the grated orange zest over the sauce. 

Roll up, jelly roll style, starting with the widest edge. Pinch the roll to seal it. Some filling will leak out, it's okay, these are messy rolls. Your rolled up roll should be 24 inches across.

Slice the roll with a serrated knife into 2 inch slices. You will get 12 rolls. 

Place the rolls evenly spaced on the prepared cookie sheet. Flatten them slightly with your hand. Scoop up any of the filling that leaked out and put it on top of the rolls. 

Cover the rolls with a tea towel and set them somewhere warm to rise for an hour. 

After the hour is up, preheat the oven to 350. Bake until dough is a deep golden brown and cooked through, approximately 30 minutes. 

You can enjoy the buns as is OR you can make the orange buttercream and make them even better!

To prepare the buttercream: beat together butter and 3 cups icing sugar until smooth. Beat in the orange juice and zest. Beat in more icing sugar until spreadable consistency is reached. The icing can be refrigerated until ready to use - this helps it firm up as well. 

Spread on cooled buns. 

I usually have extra frosting leftover but you can spread it on as thick as you like!

Orange cranberry is such an amazing flavor combo. Perfect for the holidays, summer, even spring. It's very light and cheery. If you are going to freeze the buns, I recommend freezing them after baking and then frosting them when you are ready to serve them. 

This recipe makes 12 very large buns, you can slice them into 1 inch slices if you prefer and get 24 instead of 12. 

Orange Cranberry Pie

I initially made this pie for Christmas because the color and flavors seemed Christmas-y to me. Thing is, once we tried it, we fell in love with the flavor! It's tangy and refreshing and rich-yet-light, making it perfect for so many things. The color also works for Valentine's Day or Canada Day - if you're thinking about holiday desserts. Orange and cranberry may seem to be Christmas flavors but I'm thinking they also scream Springtime. 

You can make this pie the night before you plan to serve it, or the day of, you just want to let it sit for at least 4 hours or so to let it set completely. It will last for a couple of days in the fridge before your crust will start to be a little soggy. I topped it with fresh cranberries and orange slices but you may want to warn your guests NOT to eat the cranberries. Raw, fresh cranberries, while totally safe, are very bitter/sour. You could sugar them, if you wanted to, but I always just tell people not to eat them unless they want to give their taste buds a shock! 

Orange Cranberry Pie

Ingredients

1 baked, 9 inch pie shell

Filling

2 3/4 cup fresh cranberries

1 cup sugar

1/4 cup water

3 eggs

2 egg yolks

2 tsp grated orange rind

1/2 cup fresh orange juice

pinch salt

1/2 cup sugar

1/2 cup butter

Whipped cream

1 cup whipping cream (heavy cream)

2 Tbsp instant vanilla pudding powder

Optional Decorations

orange slices

fresh cranberries

Directions 

Prepare filling - In a medium saucepan over medium heat, cook, stirring often, the cranberries, sugar and water. Boil about 10 - 15 minutes, until moisture is gone and cranberries have broken down. 

Remove from heat and let cool 10 minutes. Puree until smooth, about 3 - 4 minutes. 

Add the puree to a double boiler. Add in the eggs, egg yolks, orange rind and juice, salt, and sugar. Cook in a double boiler (or in a bowl over gently simmering water - see pic below), stirring often, until thickened, about 10 minutes.

Strain the thickened curd through a strainer into a bowl. Beat the warm curd, adding a little of the butter at a time. Beat until lighter in color, about 5 minutes.

Pour into the baked pie shell. 

Let cool completely. 

Prepare the whipped cream - whip the cream with the vanilla pudding powder until stiff peaks form. Pipe onto the top of the pie as desired. (Can also just be spread on top.)

Top with oranges slices and cranberries to decorate, if desired. 

Chill until ready to serve - at least 4 hours. 

The lighting is Sue's house is a little odd so the color does not appear as bright in these photos as it really is! 

The texture is a little like a lemon meringue..... but thicker and not quite as smooth. 

A refreshing option after a heavy meal. 

If you don't have a double boiler then you can use a bowl over a pot - as I did in the photo up above. It works just as well - just make sure you use precautions when lifting the bowl out; it will get fairly warm over the simmering water. 

Also, the vanilla pudding powder in the whipping cream helps to stabilize it. If you want to leave it out and just use plain, sweetened whipping cream, that will work too. 

Rhubarb Roll Up Cobbler

Once again I am terrible at coming up with a name for a recipe. This dish is what would result if rhubarb crisp and scones had a baby. Crazy good! But what to call it?

I went between rhubarb cranberry roll ups, rhubarb crisp with biscuits, and a bunch of other terrible names that you don't even want to know about. 

Rhubarb Roll Up Cobbler seemed to be the most favorable name.

It is the perfect combination of tart and sweet and, with ice cream, will make your brain explode. Not even lying. Serve it hot, warm, or chilled. Whatever you prefer. All three ways are amazing (if I do say so myself). 

I first created this dish back in 2008, before we started the blog, and had forgotten about it in my old recipe book. When I came across it the other day I thought it would be a brilliant way to use up some of the massive amount of rhubarb in Sue's garden. #BrilliantIndeed

Rhubarb Roll Up Cobbler

Ingredients

Syrup

1 cup white sugar

1/2 cup cranberry juice

1/4 cup water

Rhubarb Base

4 cups rhubarb, cut into about 1/2 inch pieces

2 tsp cornstarch

Scone Topping

2 1/2 cups flour

1 1/2 Tbsp baking powder

pinch salt

1/2 cup butter, cold

2 Tbsp brown sugar

1/2 tsp nutmeg

1/4 tsp cinnamon

1 Tbsp oil

1/2 cup milk

Scone filling

1/4 cup butter, softened

4 Tbsp brown sugar

2 Tbsp white sugar

2 cups rhubarb, finely diced

Directions

Preheat oven to 425. Spray a 9 X 9 pan with cooking spray, set aside.

Prepare syrup - stir together sugar, cranberry juice, and water in a medium saucepan.

Place over high heat and bring to a boil, stirring constantly. Boil for 2 minutes, stirring the whole time. Remove from heat and set aside while you continue the cobbler. 

Prepare rhubarb base - Toss the 4 cups of rhubarb with the cornstarch and spread in prepared 9 X 9 pan. (You should also prepare the 2 cups of finely diced rhubarb so it is ready when you make the scone topping.) 

Prepare scone topping and filling - In a mixing bowl, stir together the flour, baking powder, and salt. Cut in the cold butter until mixture resembles course crumbs. Stir in the brown sugar, nutmeg, and cinnamon. Lastly, stir in the oil and milk until a soft dough forms. (If it is too dry, add in a few spoonfuls of milk. If it is too wet, add in a few spoonfuls of flour.)

On a floured work surface, roll out dough to a 10 inch square. 

Spread the softened butter over the dough, sprinkle with the brown and white sugars. Lastly, sprinkle with the finely diced rhubarb.

Roll up, jelly roll style and press gently to seal.

Cut into 9 equal rolls. Place on top of the rhubarb in the pan. Drizzle the rolls evenly with the cranberry syrup.

Bake at 425 for approx 25 - 30 minutes, until scones are golden brown. (If tops appear to be browning to quickly then place tinfoil on top and continue to cook until the scones are done.) 

Let sit for at least 15 - 20 minutes. Serve hot, warm, or chilled. (Personally I like warm so when you top it with ice cream or whipping cream it starts to melt!) 

Of course, whipping cream or ice cream is a necessity. 

That color tho. 

Tart and sweet, flaky and squishy, there are all sorts of things going on in there. 

This is best eaten the day it is made but will survive until the following day without getting too soggy. 

A great recipe to use up rhubarb if you have it filling up your fridge. I put 4 cups for the base but I may have added closer to 5. I measured 4 cups in the pan but it seemed a little low so I cut up 2 more stalks (just an FYI). 

Be sure to pop over to Carole's Chatter for some foodie links. 

Orange Cranberry Cake

This lovely cake is perfect for Christmas dinner!

The orange and cranberry flavors are light and refreshing after a heavy meal. And those sugared cranberries on top..... so cute for the holiday! It looks fancy schmancy but is super easy to whip up AND to decorate. Plus, the cake can be made ahead of time and frozen until needed. 

What are you waiting for?

Orange Cranberry Cake

(ever so slightly adapted from Baker By Nature)

Ingredients

Cake

1 cup butter, room temp

1 3/4 cup sugar

zest of 1 large orange (about 1 Tbsp)

2 tsp vanilla

4 eggs

2 1/4 cups flour

1/4 cup cornstarch

1 1/2 tsp baking powder

1/2 tsp baking soda

pinch salt

1 cup sour cream

1/2 cup fresh orange juice

2 1/2 cups cranberries (fresh or frozen)

2 Tbsp flour

Orange Frosting

1 brick cream cheese (8 oz), room temp

1/2 cup butter, room temp

4 cups icing sugar

zest of 1 large orange (about 1 Tbsp)

1 Tbsp fresh orange juice

pinch salt

2 Tbsp milk

Decorations

1/4 cup sugar + 1/2 cup sugar

1/4 cup water

1 cup cranberries (fresh or frozen)

Directions

Preheat oven to 350. Line 3, 8 inch pans with parchment paper and spray with cooking spray. Set aside. 

Prepare cake - In a large mixing bowl, beat the butter and sugar until light and creamy, about 5 minutes. Beat in the orange zest and vanilla until well combined, scraping sides of bowl as necessary. Beat in the eggs, one at a time, beating after each addition. Set aside.

In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. 

Beat the dry ingredients into the wet ingredients until just combined. There should still be some floury streaks throughout. (Don't over mix!)

Gently stir in the sour cream and orange juice.

Toss the 2 1/2 cups cranberries in 2 Tbsp of flour to coat (this helps prevent them sinking down in the cake). 

Fold them into the batter.

Spread the batter evenly into the prepared pans.

Bake at 350 until cake is done - about 35 to 40 minutes. Tops will be golden brown.

Let cool in pans for about 8 minutes, then run a knife around the edge of the pan to loosen, invert onto wire rack to cool completely. 

Prepare frosting - Beat together the cream cheese and butter until smooth, scraping sides of bowl as needed. Gradually beat in icing sugar, orange zest & juice, salt, and cream until frosting reaches a spreadable consistency. (You may need to add a bit more icing sugar or cream.)

Assemble cake - Place one layer of cake on a serving platter. Top with about a third of the frosting. 

Repeat with 2nd, and 3rd layers.

Place cake in fridge to set up a bit while you prepare the sugared cranberries.

Prepare cranberries - Combine 1/4 cup sugar and 1/4 cup water in a medium saucepan. Bring to a simmer over medium heat, stirring frequently. Simmer for 3 minutes then remove from heat. 

Stir in the 1 cup of cranberries (if using frozen then do not allow them to thaw first). Using a slotted spoon, remove the cranberries to a wire rack and allow to dry for 20 or so minutes (cranberries should be tacky but not wet). 

After 20 minutes, roll the cranberries in the remaining 1/2 cup sugar.

Let the cranberries dry for another 30 minutes. Decorate cake as desired with the cranberries.

FYI - The sugared cranberries are safe to eat but taste quite sour if you do eat them. 

Chill until ready to serve!

You can make this cake the day before and will last very nicely, covered, in the fridge. Just take it out about an hour before you want to serve it so it can come up to room temp. 

Impress your family and friends with this beautiful and delicious dessert perfect for any family gathering! 

If you would like to see the original recipe, pop over to Baker By Nature - HERE. 

We're sharing over at Carole's Chatter. Be sure to pop by and say hi!

Cranberry Pecan Sprinkle Cookies

Over the holidays we make a bazillion cookies. Each year we make a few of our old favorites and then go on the look out for new and exciting recipes. 

This year, our mom found a recipe for cookies in the Vancouver Sun newspaper. I didn't have the exact ingredients called for so I did a little experimenting and came up with this version. 

They turned out very tasty and they look soooo cute. I mean, who doesn't like sprinkles?

You can cut them thinner if you prefer crispier cookies but leave them a bit thicker for more tender cookies.

Cranberry Pecan Sprinkle Cookies

Ingredients

1 cup butter, room temp

1/2 cup sugar

1 egg

2 tsp vanilla

2 1/2 cups flour

pinch salt

1/2 cup dried craisins

1/2 cup pecans, finely chopped

1/2 to 1 cup sprinkles

Directions

In a large mixing bowl, cream the butter and sugar until fluffy, scraping sides as necessary. Add in the egg and vanilla and beat again. 

Slowly beat in the flour and salt until fully combined. Dough will be very stiff. Stir in the craisins and pecans.

Place a piece of plastic wrap on your work surface. Pour about 1/2 cup of sprinkles onto the plastic wrap. 

Take the dough and form it into 2 logs. Roll each log in the sprinkles to coat the outside thoroughly - you will probably need to add more sprinkles.

Wrap both logs in plastic wrap and refrigerate for at least 2 hours - up to overnight.

When ready to bake - preheat oven to 350. Line a cookie sheet with parchment paper, set aside.

Slice the cookie logs into about 3/4 inch slices. (Thinner for crispier cookies, a bit thicker for softer cookies.) and place on prepared cookie sheet.

Bake at 350 for 12 - 15 minutes, until bottoms are lightly browned and edges are just slightly brown.

Remove from oven and let cool on cookie sheet for about 5 minutes, then remove to cooling racks to cool completely. 

These also freeze very well. 

How many cookies you get will be determined by how thin you slice them. I believe I got between 3 and 4 dozen. 

Cranberry Vanilla Bean Scones

Scones have to be one of my all time favorite things to make. 

They are so quick and easy and there are sooooo many options to choose from. (Want to see our other scone recipes? Just type "scone" in the search bar located in the top corner of your screen!)

These ones are a little tart because of the cranberries, lemon zest, and buttermilk but still nicely balanced with the vanilla bean seed and sprinkle of sugar on top.

Perfect for tea time, brunch, ladies night (okay, you can let the guys have some too... I guess....), snack time, and after school treats. 

From start to finish in about 30 to 40 minutes. Heaven when served fresh out of the oven with a little butter but still delightful at room temp. P.S. - These freeze very well. 

Cranberry Vanilla Bean Scones

Ingredients

2 1/2 cups flour

1/2 cup sugar

1 Tbsp baking powder

pinch salt

zest of 1 lemon

1/3 cup butter, cold

1 cup fresh or frozen cranberries

1 egg

1 cup buttermilk

1 vanilla bean pod

Directions

Preheat oven to 400. Line a cookie sheet with parchment paper, set aside. 

In a mixing bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. Using a pastry blender (or 2 butter knives), cut in the cold butter until mixture resembles course crumbs, Gently stir in the cranberries.

In a separate bowl, whisk together the egg and buttermilk. Cut the vanilla bean in half lengthwise and scrape the seeds into your liquid ingredients. Whisk to combine well. (Discard the bean pod or reserve it for another use.)

Stir the wet ingredients into the dry ingredients until just mixed. Do not over mix or your scones will be tough!

Pat or roll out your dough to a 1 inch thick rectangle.

Use a biscuit cutter or sharp edges cookie cutter to cut out your scones.

Place cut scones on the prepared cookie sheet. about 2 inches apart.

Bake at 400 until tops of scones are risen and light golden brown - about 15 - 20 minutes.

Let's take a closer look at the deliciousness, shall we?

Let cool for a few minutes on the cookie sheet before removing to wire rack to cool completely. 

Of course, my favorite is to serve them warm ....

How easy was that, am I right?

Probably not the healthiest choice out there but, I tell you, close to the top for most delicious. 

What is your favorite combination of flavors for a scone?

We're sharing at these fun linky parties! Be sure to check them out - The Chicken Chick, Joy Love Food, Carole's Chatter