Perfect for Christmas morning, these easy cranberry orange rolls are made decadent and flaky with puff pastry, fresh cranberries, and orange zest.
Prep Time 20minutes
Cook Time 30minutes
1sheetfrozen puff pastry, defrosted(I used Pepperidge Farm)
1/2cupfresh cranberries(mine were frozen)
1orange, zested and juiced
1 1/2cupsconfectioner's sugar
Preheat oven to 400 degrees F. Prepare a muffin tin with 6 cupcake liners (highly recommended) or grease VERY well (be prepared for a mess).
Unfold puff pastry on a piece of parchment paper or counter dusted with flour. Spread melted butter over it evenly.
Take half the orange zest, place in a bowl with the granulated sugar, and rub it together with the sugar with your fingers until sugar is fragrant with orange. Sprinkle sugar mixture over the melted butter evenly.
Pulse the cranberries in a food processor (or very finely chop) until they resemble coarse crumbs (do not fully purée). Sprinkle cranberries over the sugar.
Roll up the puff pastry tightly, starting with the side closest to you. Keep the seam side down at the end. Cut into 6 even slices. Place the rolls, spiral side up, in each cup. Bake for 30 minutes, or until golden brown and bubbly.
Meanwhile, whisk together the confectioner's sugar, remaining orange zest, and the juice of 1/2 the orange (about 1/4 cup juice). The glaze should be thick, but still able to pour.
When the rolls are done, carefully remove them from the muffin tin as quickly as possible to a plate (so they don't get stuck in the muffin tin with hardened sugar like concrete - not that I speak from experience or anything...). Drizzle with as much glaze as you like. Serve warm!
Adapted from Ina Garten's Easy Sticky BunsRecipe can easily be doubled! Just follow the same instructions with a second sheet of puff pastry.
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