These cinnamon-cranberry dinner rolls combine the comforting warmth of cinnamon with the subtle sweetness of cranberries, making them a flavorful addition to any meal. They’re easy to prepare and bring a unique taste to your table.
Easy Cinnamon-Cranberry Dinner Rolls
Warm rolls on the table just make every meal better. I’m all about the soft and fluffy ones—the kind that are perfect for scooping up the last bit of sauce. These cinnamon-cranberry dinner rolls are my go-to for making sure there’s something extra special to pass around.
These rolls strike the perfect balance. They’re soft and pillowy, but still sturdy enough to handle a generous swipe of butter. The touch of sweetness from the cranberries works just as well with a savory holiday spread as it does with a cozy weekend meal.
Why I Love This Recipe
- These dinner rolls add a welcomed touch of sweetness to savory-heavy meals.
- Who doesn’t love a buttery, light, and airy roll to go with dinner?
- I can make these rolls from start to finish in the span of a few hours.
Ingredients
Here’s a quick rundown of the ingredients that make these cinnamon-cranberry dinner rolls soft, buttery, and perfect for any meal.
- All-Purpose Flour: The foundation of the dough, keeping it light and airy.
- Granulated Sugar: Adds a touch of sweetness and helps the yeast do its job.
- Active Dry Yeast: Makes the rolls rise and gives them their fluffy texture. You could also use rapid rise yeast to make things go faster.
- Table Salt
- Ground Cinnamon: Adds a subtle warmth that pairs with the cranberries.
- Butter: Keeps the rolls soft and adds richness.
- Warm Water: Activates the yeast and brings the dough together.
- Egg: Adds structure and softness to the rolls.
- Sweetened Dried Cranberries: Dried cranberries are scattered throughout for bites of sweetness. You could also use golden raisins or dried blueberries if you prefer those flavors.
- Coarse Sea Salt: A savory sprinkle on top to finish things off.
How To Make Cinnamon-Cranberry Dinner Rolls
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: Prepare the Dough – Combine 1 cup of flour, sugar, yeast, cinnamon, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed.
- Step Two: Add Butter and Mix – With the mixer still running, gradually add the softened butter. Continue mixing for 2–3 minutes, until the mixture resembles sand.
- Step Three: Add Warm Water and Egg – Slowly pour the warm water in a steady stream over the course of one minute. Scrape down the sides of the bowl. Beat in the egg and mix for an additional minute.
- Step Four: Switch to the Dough Hook – Remove the paddle attachment and attach the dough hook.
- Step Five: Add Remaining Flour – Gradually add the remaining 2 cups of flour on low speed. The dough will form a ball in about 2 minutes.
- Step Six: Add Cranberries and Knead – Add the cranberries and increase the mixer speed to medium. Knead the dough for about 5 minutes, until it is smooth, elastic, and slightly sticky.
- Step Seven: Let the Dough Rest – Cover the bowl and let the dough rest in a warm spot for 10 minutes.
- Step Eight: Preheat and Bake – Preheat the oven to 400°F. Bake the rolls for 12–15 minutes, or until golden brown.
- Step Nine: Finish with Butter and Salt – Brush the baked rolls with the remaining melted butter. Sprinkle with coarse salt.
Recipe Tips
Here are some tips I want to emphasize so your cinnamon-cranberry dinner rolls turn out just right:
- Use fresh yeast for the fluffiest rolls: Fresh, active yeast is necessary for your rolls to rise properly, giving them that light, airy texture.
- Warm water is key: Make sure your water is warm (around 110°F) to activate the yeast without harming it. To estimate 110°F water using your hand, let the water run over your wrist. It should feel very warm but not uncomfortably hot. If it’s too hot to keep your hand under, it’s likely above 110°F.
- Add orange zest for a citrus twist: Incorporate 1 to 2 teaspoons of finely grated orange zest into the dough during mixing to complement the cranberries and cinnamon with a subtle citrus note.
- Soften the butter: Softened butter blends more easily into the dough, resulting in a smoother texture.
- Don’t rush the rise: Let the dough rise in a warm spot until it doubles in size; this patience pays off with fluffier rolls.
- Mix in the cranberries evenly: Fold the sweetened dried cranberries into the dough thoroughly to ensure every roll gets a burst of flavor.
- Brush with butter after baking: A light brush of melted butter right out of the oven keeps the rolls soft and adds a delicious finish.
- Sprinkle coarse sea salt on top: A pinch of coarse sea salt enhances the sweetness and adds a pleasant crunch.
Storage and Freezing
These methods help maintain the rolls’ freshness and flavor.
- Room Temperature: Store cooled rolls in an airtight container for up to 2 days.
- Refrigeration: Place rolls in an airtight container in the fridge for up to a week.
- Freezing: Wrap cooled rolls tightly in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months.
- Reheating: Warm rolls in a 350°F oven for 10–15 minutes or microwave with a damp paper towel for about 20 seconds.
Frequently Asked Questions
- Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for all-purpose flour. However, whole wheat flour absorbs more liquid and can make the rolls denser. To maintain a light texture, I would use a mix of half whole wheat and half all-purpose flour.
- What if I don’t have a stand mixer? You can mix and knead the dough by hand, it’s just a lot more work. Combine the ingredients in a large bowl and mix until a shaggy dough forms. Then, turn it out onto a floured surface and knead for about 10 minutes until the dough is smooth and elastic.
- Can I prepare the dough in advance? Yes. After kneading, cover the dough and refrigerate it overnight. This slow rise enhances the flavor. Before baking, let the dough come to room temperature and rise until doubled in size.
- How should I adjust the recipe for high-altitude baking? Baking at high altitudes can affect the texture and rise of your cinnamon-cranberry dinner rolls due to lower air pressure and faster evaporation. To achieve the best results follow these high-altitude baking tips.
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Cinnamon-Cranberry Dinner Rolls
Ingredients
- 3 cups all-purpose flour divided
- 1/4 cup granulated sugar
- 1 envelope (0.25 oz.) active dry yeast
- 1-1/4 tsps. ground cinnamon
- 1/2 tsp. table salt
- 9 tbsps. butter (6 softened, 3 melted)
- 2/3 cup warm water (no hotter than 110 degrees F)
- 1 large egg room temperature
- 1/2 cup sweetened dried cranberries
- coarse sea salt for sprinkling on top
Instructions
- Combine 1 cup of flour, sugar, yeast, cinnamon, and salt in the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed. With the mixer still running, gradually add the 6 tablespoons of softened butter. Continue mixing for 2–3 minutes, until the mixture resembles sand. Slowly pour the warm water in a steady stream over the course of one minute, then scrape down the sides of the bowl. Beat in the egg and mix for an additional minute.3 cups all-purpose flour, 1/4 cup granulated sugar, 1 envelope (0.25 oz.) active dry yeast, 1-1/4 tsps. ground cinnamon, 1/2 tsp. table salt, 9 tbsps. butter, 2/3 cup warm water, 1 large egg
- Remove the paddle attachment and attach the dough hook. Gradually add the remaining 2 cups of flour on low speed. The dough will form a ball in about 2 minutes. Add the cranberries and increase the mixer speed to medium, kneading for about 5 minutes. The dough should be smooth, elastic, and slightly sticky. Cover the bowl and let it rest in a warm spot for 10 minutes.1/2 cup sweetened dried cranberries
- On a lightly floured surface, divide dough into thirds. Then cut each third into 12 equal pieces and roll into balls. Brush an 11 x 17 rimmed baking sheet with 1 Tablespoon of melted butter. Arrange dough balls about 1" apart on the prepared pan. Cover with a kitchen towel and let rise until doubled in size, about 1-1/2 hours.
- Preheat the oven to 400°F. Bake the rolls for 12–15 minutes, or until golden brown. Brush with the remaining melted butter and sprinkle with coarse salt.coarse sea salt
Video
Notes
Nutrition
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Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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Jeremy Norton says
Just baked these cranberry rolls—so soft and fluffy! I added a sprinkle of orange zest to the dough, and it gave them a nice citrusy kick.
Jeannette A says
Made these rolls for brunch today. I took your suggestion and swapped out half the all-purpose flour for whole wheat, and they turned out great with a bit more texture. It might not be for everyone but I’m a health nut…so.
Yankee Kitchen Ninja (Julianne) says
I love your spin on the traditional roll — just a hint of sweetness, sounds perfect! And I can turn them into black friday breakfast, too. 🙂
Georgia says
Tried your recipe last night. I soaked the dried cranberries in warm orange juice before adding them to the dough—made them plump and juicy!
Ashley says
Baked these rolls for a family dinner. I brushed the tops with melted butter and sprinkled a mix of cinnamon and sugar before baking—added a sweet crust.
Kelly says
I don’t have a stand-up mixer, think I can do this in a food processor?
Love, love this website!
Cathy says
The food processor will bring the dough together but it does not have a dough hook to knead the dough. You will have to do that by hand.
Kate says
Made a batch this weekend. I threw in some chopped pecans with the cranberries for a little crunch—everyone loved them.
susan says
I think I am going to have to make these for breakfast. I could eat my screen right now!
Laura @ Laura's Culinary Adventures says
I could eat a healthy amount of these rolls. Perhaps I should say an unhealhy amount 🙂
Betty Rose says
Whipped up these cranberry rolls today. I drizzled a simple glaze made of powdered sugar and orange juice over the top after they cooled—added a nice sweetness.