Country Crock Cranberry Orange Rolls

Ideal for breakfast, a mid-day snack, or whenever cravings strike, these homemade cranberry orange rolls harmonize tart and zesty flavors within soft, buttery buns, topped by a finger-licking-good sweet glaze. The outcome can only be described as the perfect bite, one that will leave you daydreaming of that irresistible orange glaze.

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Prep time5 hr
Ready in5 hr 45 min
PortionsPortions 8
DifficultyMedium

Ingredients

Homemade Orange Roll Dough

1 cup Country Crock® Plant Cream
2 teaspoons vanilla extract
1/2 cup granulated sugar
2 1/2 tablespoons dry yeast
4 1/4 cups all purpose flour
1/2 cup cornstarch
1 1/2 teaspoons salt
2 eggs room temperature
1 cup (2 Sticks) Country Crock® Plant Butter Sticks with Olive Oil melted and cooled
2 1/2 teaspoons orange zest
1 1/2 tablespoons coconut oil
1 tablespoon Country Crock® Plant Butter Sticks with Olive Oil for greasing the pan

Cranberry Orange Filling

1 cup (2 sticks) Country Crock® Plant Butter Sticks with Olive Oil
1 cup golden sugar
1/2 cup seedless raspberry jam
1 1/14 cup dried
1 1/2 tablespoons orange zest

Orange Glaze

3 tablespoons Country Crock® Plant Cream
1 1/2 cups powdered sugar
2 tablespoons orange juice
1 1/2 teaspoons orange zest

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Pour the Country Crock® Plant Cream into a small saucepan and heat to 95°F/35°C.
In the bowl of a stand mixer, combine the warmed Country Crock® Plant Cream, vanilla, sugar and yeast. Whisk together and then let sit for about 5-10 minutes until foamy.
In a separate bowl combine the flour, cornstarch, and salt. Whisk to combine and set aside.
In a small bowl whisk the eggs and the Country Crock® Avocado Oil Plant butter, that's been melted and cooled until combined. Set aside.
With the stand mixer running on low and fitted with the hook attachment, slowly add the flour mixture to the yeast mixture. Add the egg and Country Crock® Avocado Oil Plant Butter mixture and increase the speed to medium high. Mix until the dough comes together, about 2 minutes. Add the orange zest. Continue to mix for 10 minutes until the dough is smooth and comes away from the sides of the bowl. If the dough is still wet after 10 minutes, add one or two tablesp
Add the dough to a large bowl, well-oiled with coconut oil. Cover the bowl with plastic wrap and store it in a warm place. Let the dough rise for about 2-3 hours until it’s doubled in size.
Meanwhile, make the filling: using a stand mixer or a hand mixer, cream together the Country Crock® Avocado Oil Plant Butter and golden sugar. Set aside
Line a 9x13 pan with parchment paper and lightly grease it with Country Crock® Avocado Oil Plant Butter.
Once the dough has doubled in size, turn it out onto a well-floured surface. Use a rolling pin to roll the dough into a ½ inch thick rectangle. Use a spatula to spread the Country Crock® Avocado Oil Plant Butter and sugar mixture evenly over the dough, leaving a ¼ inch border around the outside of the dough.
Spread the raspberry jam evenly over the dough, staying within the ¼ inch border. Sprinkle evenly with the cranberries and orange zest.
Starting from the longer end of the dough, roll the dough into a log. Make sure to tuck the filling and cranberries as you go so no filling escapes. Seal the dough ends together by pinching the dough together.
Cut off the ends of the dough and discard. Use a very sharp knife to cut the dough log into 8 evenly sized slices.
Add the slices to the greased pan. Loosely cover the buns with a damp towel and place the pan somewhere warm for an additional hour or two until they've doubled in size.
Preheat the oven to 350°F. Once preheated, place the buns in the oven and bake for 40-45 minutes until just slightly browned on top and cooked all the way through. To test if the cranberry orange rolls are done, stick a toothpick into the middle roll. If no raw dough comes off the toothpick, the rolls should be cooked!
Remove the cooked cranberry orange rolls from the oven and set aside to cool.
Make the Orange Glaze: While the rolls cool , make the orange icing by adding the Country Crock® Plant Cream, confectioners sugar, orange juice and orange zest to a medium bowl and whisk until you have a thick, smooth glaze. If you want a thinner glaze for your homemade cranberry orange rolls, add more Country Crock® Plant Cream until you reach the desired consistency. For a thicker glaze, add more confectioners sugar.
Pour the glaze over the slightly warm orange cranberry rolls and serve immediately. Enjoy!

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