Thanksgiving weekend was wonderful for me for many reasons. Of course, there was the fabulous feast of turkey, mashed potatoes and stuffing, all smothered with gravy. I spent time with family, and also did a lot of staying in with my husband. Per tradition we also got a Christmas tree and put up the decorations.
Our weekend was fueled by a lot of treats that I couldn’t seem to stop baking. Pies, cookies, rolls, toffee, and cranberry orange cinnamon rolls. Obviously my sweet tooth enjoyed all of it, but I think the cinnamon rolls were my favorite.
Growing up I despised cinnamon rolls and other sweet bready breakfast items like pancakes, waffles, and doughnuts. It seems ridiculous to me now, as I can’t get enough of them. And I’m sad that I wasted so many years not enjoying the goodness that is cinnamon, butter, and sugar rolled into baked bread.
So now I’m making up for lost time.
These particular rolls are a holiday twist on the classic recipe thanks to the addition of cranberries and orange. They’re wonderful any time of year, but would be perfect for Christmas morning. Prepare the rolls the day before, cover them with plastic wrap, and place in the fridge overnight. Then all you have to do the next day is bake and ice them.
Not only will your family love you because you made them cinnamon rolls, but your house will smell amazing. The aroma of cranberries, orange zest, brown sugar, and butter baking along with bread is intoxicating. And even a little torturous as you wait for them to be done so you can pounce and devour.
And pounce and devour, you will. These breakfast rolls are certain to disappear quickly.
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