Cranberry Orange Cinnamon Roll Wreath

Make your holiday season extra special with this delicious Cranberry Orange Cinnamon Roll Wreath. It’s sure to be a hit at any holiday party!

Cranberries, oranges and cinnamon are a match made in culinary heaven, especially during this holiday season. Today we’re taking these three classic flavours up to the next level with an eye-catching Cranberry Orange Cinnamon Roll Wreath!

Soft layers of pastry filled with tart cranberries awash in sweet orange zest and fragrant cinnamon, topped off with a sprinkle of sugared cranberries and candied citrus slices – this wreath is truly a showstopper for your festive table.

So preheat your ovens, grab your mixing bowls, and let’s get baking!

Why You Will LOVE This Cinnamon Roll Wreath

• Gorgeous presentation: The Cranberry Orange Cinnamon Roll Wreath is not only delicious, but it also looks stunning on any holiday table. Its unique wreath shape makes it a perfect centerpiece for your Christmas brunch or dinner.
• Festive flavours: The combination of cranberries and orange adds a festive touch to the traditional cinnamon roll flavor. It’s the perfect balance of sweet and tangy.
• Easy to make: Don’t let its intricate shape fool you, this wreath is surprisingly easy to make. In just a few simple steps, you’ll have a beautiful and delicious treat ready for your holiday gathering.
• Perfect for sharing: This recipe yields 20 servings, making it ideal for larger gatherings or for brunch with friends and family.
• Versatile: While this recipe is perfect for the holiday season, you can easily switch up the flavours and fillings to make it suitable for any occasion. Try using different fruits or adding in nuts or chocolate for a tasty twist.

Tips for Making the BEST Cranberry Cinnamon Rolls

• Use fresh yeast for the fluffiest rolls.
• Cut the rolls only 3/4ths of the way through. The edge of the rolls need to stay joined.
• Make the candied oranges a few days in advance so they are dried and ready to go.  Store in a dry place.
• Don’t overwork the dough – this can result in tough and dense rolls.
• You must allow the dough rise in a warm place to ensure you get the best rise possible.
• Layer on a generous amount of butter before adding the filling for extra flavor and moisture.

How to Store Cranberry Orange Cinnamon Rolls

Store the cooled off rolls in an airtight container, or wrap them tightly in plastic wrap. Keep them at room temperature for up to 5 days.

For longer storage, freeze the rolls, without the decorations, for up to 3 months. Let the rolls thaw at room temperature, then decorate before serving.

About the Ingredients for this Cinnamon Roll Wreath

Milk – Use whole milk for the best results.

Sugar – Just plain white granulated sugar for the dough. You will need quite a bit more for making candied cranberries and candied orange slices.

Yeast – We are using instant yeast in this recipe which helps to cut down on the proofing time.

Butter – We tested this recipe using unsalted butter. You can use salted butter if you prefer, but you will want to decrease the amount of salt used to compensate.

Eggs – For best results, your eggs should be room temperature.

Flour – Be sure to spoon and level your flour carefully to avoid a dense texture. Start with 4 cups and only add more if needed. Do NOT use all 4 and a half cups immediately.

Salt – Enhances the flavour.

Baking soda – The baking soda helps to boost the action of the yeast and provide more consistent results.

Brown sugar – For the filling we are using packed brown sugar. I prefer dark brown sugar but light brown sugar is fine too.

Seasoning – Ground cinnamon and nutmeg are an important part of the filling.

Cranberries – You may use fresh or frozen cranberries for the filling. If using frozen, there is no need to thaw. Use only fresh cranberries when making sugared cranberries.

Orange zest – Gives the filling a bit of a citrus zing.

Powdered sugar – You will need powdered sugar (icing sugar) for making a smooth icing.

Vanilla extract – Use pure vanilla extract for the best flavour, but you can use artificial vanilla extract if that is all you have on hand.

Oranges – The smaller the oranges, the better the candied oranges will turn out.

Looking for More Cranberry Recipes?

Check out more of my favourite holiday recipes made with cranberries!

Looking for easy Christmas meatballs? Look no further than these Cranberry Cocktail Meatballs, a perfect appetizer for any holiday parties!

This Cranberry Roasted Chicken recipe is easy to make plus it’s a one pan dinner that is oh so deliciously festive and seasonal.

Nobody will believe this Cranberry White Chocolate Cake with Frosted Cranberries is dairy and egg-free and will be wowed by not only its rustic beauty but also by its decadent flavour.

How to Make a Cranberry Orange Cinnamon Roll Wreath

Yields: 20 Servings | Prep Time: 3 hours | Bake Time: 25 minutes

Ingredients:

• 1 cup whole milk
• 1/2 cup granulated sugar
• 2 packets instant yeast
• 6 tablespoons unsalted butter, softened
• 3 large eggs, room temperature, lightly beaten
• 4 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

For the Filling:

• 3/4 cup brown sugar, packed
• 2 tablespoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup cranberries (fresh or frozen)
• 2 tablespoons orange zest
• ½ cup butter, softened, plus more for brushing

For the Icing:

• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons milk

Sugared Cranberries

• 1/2 cup water
• 3/4 cup granulated sugar
• 1 cup fresh cranberries

Candied Oranges:

• 4 cups water
• 2 cups granulated sugar
• 4 small oranges

Directions:

Heat the milk to 110° Fahrenheit, and pour into the bowl of a stand mixer. Stir in the sugar and yeast and let sit for 5 minutes until frothy. (Image 1)

Stir in the butter and eggs.

Add 4 cups of the flour, salt, and baking soda to the wet ingredients. (Image 2)

Using the dough hook attachment, combine together. If it is too sticky, add a little more flour until it forms a slightly sticky ball, scraping down the sides as needed. (Image 3)

Beat until dough is smooth and elastic about 10-15 minutes.  (Image 4)

Heat the oven to 200° Fahrenheit, then turn OFF the oven. Cover the dough with a clean towel and place in the warm oven. Let it rise until doubled, about an hour up to 2 hours.

For the Filling:

Combine the brown sugar, cinnamon, nutmeg, cranberries, and orange zest together in a food processor or blender and pulse a few times until the cranberries are chopped into small pieces. (Images 5 & 6) Chill until the dough is ready.

Once the dough has risen (Image 7), remove the dough and punch down. Roll dough into a rectangular shape about 12 inches wide by 20 inches long. (Image 8)

Spread the butter over the dough. (Image 9) Pour the cranberry filling over the dough and smooth over the entire dough, leaving a small edge with no filling. (Image 10)

Tightly roll the dough up into a 20 inch long log. (Image 11) Carefully place the roll on a large baking pan and form it into a large circle. (Image 12) 

Cut the log into fourths, only cutting 3/4ths of the way through the dough. (Image 13) Then cut each fourth into 4 even pieces. (Image 14)

Carefully turn each roll sideways to form the wreath. (Image 15) Brush with some melted butter, then cover and allow the rolls to rise for another 45 to 60 minutes in the warm oven.

Remove the rolls and heat the oven to 350° Fahrenheit. Bake the rolls for 25 minutes, or until the rolls are golden brown. (Image 16)

Allow to cool completely.

For Icing and Garnish:

Combine the icing ingredients together and drizzle over the rolls. (Image 17)

Decorate with cranberries or candied oranges and greenery such as rosemary, sage leaves, pine boughs. (Image 18)

For the Sugared Cranberries:

Line a large baking sheet with parchment paper and add a wire rack over the top of the parchment paper, set aside.

Add ½ cup of granulated sugar and 1/2 cup water to a medium sized saucepan over medium high heat. (Image 1) Bring mixture to a boil, then reduce heat and simmer for 3-5 minutes, stirring occasionally until sugar is fully dissolved. Remove from heat.

Add the cranberries. (Image 2)

Toss in the mixture for about one minute to evenly coat. (Image 3)

Transfer coated cranberries to your prepared wire rack. Allow to cool at room temperature for 1 hour. (Image 4)

Toss the cooled cranberries into the remaining granulated sugar. (Image 5 & 6)

For the Candied Oranges:

Scrub the oranges well and dry.

Slice the oranges as thin as possible.  Using a mandolin will give even, thin, slices. (Image 1)

Heat 2 cups of water to boiling, then add the orange slices and boil for 2 minutes. Pour out the water. (Image 2)

Place the oranges in an ice bath to stop the cooking.  This will help reduce any bitterness in the peel. (Image 3)

Bring 2 cups of water and sugar to a boil then turn down to medium low and add the orange slices.  Simmer for 1 to 2 hours until they turn translucent. Add more sugar and water in even amounts as needed. Don’t allow the water to get too low or the oranges can burn and turn bitter.

Gently lift the orange slices from the sugar water and lay on a wire rack to dry overnight (Image 4), or heat the oven to 200°, then turn off the oven and place the orange slices in the oven for an hour to speed the drying process. Continue drying as necessary. 

Sprinkle dried oranges with sugar. The orange slices will remain pliable.