Orange-Cranberry Rolls

It's been one of those weeks where I just cant be bothered cooking. Most days I just end up getting take-away or rummaging through my pantry for nonsense. For instance, hypothetically speaking, I may or may not have had a giant bag of chips as a meal, and this may or may not have happened several times. Hypothetically speaking, of course.

Anywho, instead of cooking, I decided that needed something sweet to help me get through my statistic assignment. So I made orange-cranberry rolls with some left over marmalade. Very simple and easy, just the thing I need when I'm stressed.

The dough was from my favourite cinnamon buns recipe, and really, you can use whichever recipe you prefer.


Orange-Cranberry Rolls
Dough recipe from The Pioneer Woman

For the dough
1 cup whole milk
1/4 cup oil
1/4 cup sugar
2 teaspoon active dry yeast
2 1/4 cups flour
1/4 teaspoon baking powder, heaping
1/4 teaspoon baking soda, scant
1/4 tablespoon salt

For the filling
Orange-cranberry marmalade
115g butter, soften and slightly melted
Brown sugar
Dried cranberries
Nuts, optional

Mix the milk, vegetable oil, and sugar in a pan. Scald the mixture and leave to cool until lukewarm (around 45min).

Sprinkle in the yeast and let sit for a minute or so. 

Add in 2 cups of all-purpose flour and stir the mixture together. Cover and let rise for at least an hour. 

Add the remaining flour, the baking powder, baking soda and the salt. Stir mixture together.

Sprinkle surface generously with flour. Take the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape.

Spread marmalade over the dough. (I used about 4 heaping tablespoon cause that's all that I have left, but what you're aiming for is a nice layer) Spread/Drizzle butter over the dough and sprinkle the sugar over. (I used nearly 1 cup, but it really depends on how sweet or bitter your marmalade is). Finally add chopped nuts, cranberries, etc to taste.

Now, begin rolling the dough up, keep it relatively tight. Pinch the seam to the roll to seal it. Then, cut the rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans.

Let the rolls rise for 20 to 30 minutes, then bake at 190 degrees until light golden brown, about 15 to 18 minutes.