Orange Cranberry Sweet Rolls

Icing dripping from whick onto fresh baked cinnamon rolls

We know, we know… when rolls come out of a can they’re so easy and they’re delicious. We’re not arguing with you, but sometimes life calls for an extra special homemade fluffy, warm, sweet-as-can-be, doughy roll. And when it’s made from scratch it tastes like nothing else on earth. Just the smell of the yeast and the orange emanating from the oven and wafting through your house is enough reason for you to go start making a batch of these right now. What are you waiting for?

We’ll admit there are a few steps involved in making sweet rolls from scratch, but not a single one of them is hard. And if you’re flinching because this recipe uses yeast, you can take a deep breath. Yeast is nothing to be afraid of. You mix it in some warm water, let it bloom, stir it into the dough, and then you just let it sit around while it does the rest of the work on its own. Easy as pie and so, so worth it.

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We love working with dough; there’s a certain tranquility to kneading it and rolling it out. It’s the perfect task for a lazy Sunday morning. But, if you’re pressed for time and still looking for a special treat, you can even make these delicious rolls overnight. Simply prepare them up until the point that you place the rolls in the pan, then cover with plastic wrap and place in the fridge the night before. When you’re ready to bake them the next day, remove and let rise for about an hour before baking.

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