Orange Cranberry Caramel Rolls Quick & Easy!

 

What to do when the man of the house is craving cinnamon rolls and you don't want the thick gooey frosting? Compromise and create a yummy caramel roll infused with orange, and slathered with cranberry sauce in the center. 

 

 We bought a bag of oranges that are hit and miss. Some are flavorful and juicy, others are rather dry. Thus the reason I usually don't by bagged anything in the way of fruit. All is not a loss though, because I juiced a couple of the oranges and grated the peel on one to make the most amazingly flavorful rolls, if I do say so myself, and I just did!

These rolls are soft, with a nice caramel topping, buttery and sweet, with a touch of sunshine and Autumn all rolled into one. Yes, I know it's officially winter, but I had leftover cranberry sauce that was crying to be used, and I associate cranberries with Autumn mostly. The plus side is that these are relatively quick and easy. Enough of this chatter though, lets get cooking!


ORANGE CRANBERRY CARAMEL ROLLS

TOPPING

1/2 c. firmly packed brown sugar
1/2 c. butter, melted in a 9" x 12" baking pan
2 T honey
1 T. grated orange rind

ROLLS

3-3 1/2 c.  flour
1/4 c. oats
2 T. flaxseed meal
1/4 c. sugar
1 T. yeast
1 t. salt
1/2 c. each orange juice, and water
1 T. each butter and oil
1 egg
1 T. grated orange rind

FILLING

2 T.  cinnamon sugar + 1/4 cup brown sugar
 brush rolled out dough with some of the melted butter in the baking pan
1/4 - 1/2 cup cranberry sauce
1 T. grated orange rind

Grease 13 x 9 inch pan. melt one cube of butter in the pan by placing in the oven heated to 250. Check after five minutes. Combine all dry ingredients listed under ROLLS, except for 1 1/2 c. flour in your mixer bowl. Heat to very warm the orange juice and water. Add the liquid, orange rind and egg to the dry ingredients and mix on low using the dough hook,  until combined, turn up to medium and continue to mix about 3 minutes, then gradually add 1- 2 cups of additional flour until a nice soft dough forms and pulls away from the side of the bowl.

On a  clean, floured, dishcloth roll out the dough to a 15x7 inch rectangle  Brush the dough with some of the melted butter in the baking pan. Using a wide spatula spread a very thin layer of the cranberry sauce on the buttered dough. Sprinkle the combined sugar over the cranberry sauce, the orange rind, and then roll the dough up starting on a long side.

Add the orange rind, 1/2 cup brown sugar and two tablespoons of honey to the baking pan and mix with the melted butter. Cut the dough into twelve slices. Place them in the baking pan and cover the pan loosely with plastic wrap or a dishtowel. Let rise until doubled in size, in a warm place for 30 to 45 minutes.

Taking off the plastic wrap or towel, place the rolls in the oven on an upper rack, and turn the oven on to 375 degrees. Bake for 25 to 30 minutes, or until the tops are golden. Remove from the oven and let sit for 1 minute, then turn out onto tinfoil. Whaalaa! Pure heaven for breakfast! Enjoy!