Ingredients
Dough
- 1 3/4 cups warm water
- 1 teaspoon active dry yeast
- 2 tablespoons sugar
- 3 teaspoons salt
- 4 3/4 cups all-purpose flour, divided
- 1/2 cup The Tasteful Olive Blood Orange or Orange olive oil
Orange filling
- 1 cup Light Brown Sugar
- zest of 2 oranges
- 3 tablespoons fresh orange juice
- 1 tablespoon The Tasteful Olive Blood Orange or Orange olive oil
- 6-8 oz Fresh Cranberries
Icing
- 1 cup confectioners’ sugar
- 2 tbs Milk of choice (nut milk if dairy free)
- 1/2 tsp vanilla extract
Instructions:
- In an electric mixer bowl combine warm water, yeast, and sugar, let sit for about 5 minutes until yeast starts foaming.
- Add the flour and salt and olive oil. Using a bread hook, turn the mixer on low and continue adding the flour a little at the time. Mix until the dough comes together into a sticky dough, add more flour if needed.
- Let the dough knead for about 5 minutes on medium-low speed until dough is smooth and uniform.
- Cover the bowl with plastic wrap or a damp, clean kitchen towel, and put somewhere warm to rise until doubled in volume (1-2 hours).
- Make the filling: Combine the sugar with the orange zest, the orange juice, and olive oil until you have a thick mixture.
- Butter or oil a 9x13-inch baking pan.
- When the dough had risen, punch it down and turn it out onto a lightly floured surface. Roll it out into a large rectangle that is a bit under 1/2-inch thick
- Spread the filling mixture onto the dough, and add the cranberries. Gently roll the dough up tightly starting at the long end.
- Slice into 12 slices. Set them inside the baking dish, cover them up, and allow to rest 30-45 minutes. Meanwhile, heat your oven to 350° F.
- Bake the rolls for 35 to 40 minutes, until the rolls are nicely browned on top and baked through.
- While the rolls are baking, make the icing by whisking together icing sugar, milk and vanilla extract.
- Drizzle over the buns while they are still warm and serve immediately.
