Citrus and Cranberry Cinnamon Rolls

It’s the season for citrus and cranberry, so like many of you, I’ve paired them together in one sweet dessert. The two flavors provide a nice balance to the sweetness of the cinnamon rolls.

Cranberry and Citrus Cinnamon Rolls with Bakers Royale


Speaking of cinnamon rolls, these are made with Fleischmann’s® Rapid Rise Yeast. Yes, its a bit more work than a non-yeast cinnamon roll variety, but it’s worth it—​the texture is unbeatable—soft and chewy, the way a cinnamon roll is meant to be.

For those of you who haven’t worked with yeast, or haven’t had a great experience in the past – Fleischmann’s Rapid Rise Yeast is easy to work with and it reacts in half the time traditional yeast takes to expand. Cooking with yeast isn’t as difficult and complicated as you may think. It’s a simple process that delivers amazing results​. The key is to make sure your water is the correct temperature. For this recipe and most yeast recipe you’ll want it between 120° to 130°F.

Cranberry and Citrus Cinnamon Rolls via Bakers Royale

Now that I’ve gotten you past any yeast fears, let’s do this. To start, the base recipe is from here. Next up, I added orange zest to the dough for a punch in flavor and then rolled in some cranberry while forming these cinnamon rolls and finished them with a simple glaze. And if you have any questions on how to knead the dough, make sure you check out this link. It will show you the proper way to knead dough. And on that note the Fleischmann’s Yeast website is an amazing resource for tips and tricks to help you get started and to ensure that your baking turns out great.

Cranberry and Citrus Cinnamon Rolls Ingredients via Bakers Royale

With Fleischmann’s Yeast, you won’t be afraid to find your creativity in the kitchen or even get your apron dirty. Baking with yeast this holiday season can be as easy as pre-heating the oven. To find out more, visit

Now with that out of the way. Get busy baking, because these make a killer breakfast, lunch or dessert – let’s not limit ourselves. It is the holidays after all, so eat up!

Cranberry Citrus Cinnamon Rolls

Cranberry and Citrus Cinnamon Rolls with Bakers Royale 210x260

this recipe

Citrus and Cranberry Cinnamon Rolls

Yield: 12 rolls


  • 4-1/2 to 5 cups all-purpose flour
  • 3 tablespoons orange zest
  • 1/3 cup sugar
  • 2 packets Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 1-1/2 cups water
  • 6 tablespoons butter
  • 1 egg
  • 3/4 cups fresh cranberries
  • 1/3 cup sugar
  • 2 teaspoons Spice Islands® Ground Saigon Cinnamon
  • 3 tablespoons butter OR margarine, very soft
  • 2-1/2 cups powdered sugar
  • 2 to 4 tablespoons milk
  • 1 teaspoon Spice Islands® Pure Vanilla Extract


  1. Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl.  Microwave on HIGH in 15 second increments until very warm but not hot to the touch  (120° to 130°F.  Butter won’t melt completely). Add to flour mixture with egg.
  2. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour and citrus zest; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
  3. Knead  on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
  4. For filling, combine sugar and cinnamon in a small bowl.  Set aside.
  5. Roll dough into a 15 x 10-inch rectangle using a rolling pin.  Sprinkle cranberries on top and press into dough. Spread 3 tablespoons  butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture. Beginning at long end of each rectangle, roll up tightly.  Pinch seams to seal.  Cut into 12 equal pieces.  TIP:  Use unflavored dental floss instead of a knife to cut rolls.  To do, cut a piece of floss about 12 inches long.  Slide floss under the roll; bring the ends up and cross over to cut each slice.  Place, cut sides down, in greased  13 x 9 inch baking pan . Cover with towel; let rise in warm place  until doubled in size, about 1 hour .
  6. Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.
  7. Combine all frosting ingredients (start with 2 tablespoons milk and add more if needed) in a large bowl and beat until creamy.  Spread over rolls.

This is a sponsored conversation written by me on behalf of ACH. The opinions and text are all mine.

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  1. Avatar for Naomi RobinsonBaby June says

    Ah, what a perfect use for cranberries! I love using cranberries even after Thanksgiving, so I’ll have to try this recipe sometime :)

  2. Avatar for Naomi Robinson says

    Agree. Working with yeast is really not that bad and you get to make great desserts! I’ve had citrus in my dough before but I love the idea of cranberries in cinnamon rolls too. I will have to try it next time. These look so yummy!

  3. Avatar for Naomi RobinsonKelly says

    These rolls are just gorgeous! I love the citrus and cranberry combination and the photos are stunning as always!