Fluffy and tart-sweet, these swirly cranberry rolls get topped with a tangy cream cheese frosting after they come out of the oven. A tray of 12 makes a cozy breakfast or brunch on cold mornings.
The dough recipe is based on brioche, so it’s enriched with eggs, but instead of butter, a generous amount of cream cheese gets kneaded into it. Silky and soft, it rises into a supremely fluffy dough.
Mix the dough the night before, and while you let it rise, make the cranberry filling. It couldn’t be easier: Puree 3 cups of cranberries in a blender with confectioners’ sugar and orange zest until it’s smooth. Want to add a touch of warmth? Mix in a teaspoon of ground cinnamon and/or ginger.
Get the recipe: Cranberry Swiss Rolls With Cream Cheese Frosting
The dough gets rolled out into a large rectangle, and then the ruby-red filling is spread across it before it’s rolled into a long log. Cut the log into 12 equal pieces and place them, evenly spaced, into a buttered casserole dish or 9-by-13-inch pan. Cover the rolls, and let them rise overnight in your refrigerator.
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By the next morning, they’ll be puffed and ready to bake. While they’re in the oven, whip up a simple cream cheese frosting. A small splash of orange blossom water adds a lovely floral note, but it’s optional.
Let the rolls cool for a little while before covering them with the rich frosting. Some of it will seep down in between the crevices, making the buns extra gooey and just the right amount of sweet.
NOTES: Due to the cream cheese shortage this December, this recipe has been updated to offer alternatives.
In the dough, you can use 4 ounces of unsalted butter in place of the cream cheese.
For the frosting, you can use ricotta cheese. To make the frosting with ricotta cheese, follow the instructions above, but replace the cream cheese with 4 ounces of fresh whole-milk ricotta cheese. If the cheese is wet and milky, drain it first by putting it in a colander and gently pressing out any excess liquid. Increase the amount of confectioners’ sugar by 1/4 cup if the frosting still is too soft.
Get the recipe: Cranberry Swiss Rolls With Cream Cheese Frosting
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