Cranberry Orange Sourdough Cinnamon Rolls, THM XO, Sugar free

Cranberry Orange Cinnamon Rolls are a new favorite at our house. These two flavors combined together bring a seasonal twist to the traditional cinnamon roll. The perfect blend of tart and sweet come together to make these rolls perfect for Christmas breakfast or brunch.

Cranberries offer a range of health benefits. They are considered to be a superfood due to their high nutrient and antioxidant. Cranberries are native to North America and are grown on over 58,000 acres of farmland on the Western Hemisphere.

Cranberries freeze very well. I buy a number of bags to freeze so I can enjoy cranberries over the next year until the next harvest comes in again.

The sourdough can be made a few days in advance and fermented in the fridge. I vary the fermenting time by using room temperature and fridge ferment. 1 hour room temperature ferment is equal to 10 hours fridge ferment.

Cranberry Orange Sourdough Rolls, THM XO, Sugar-free

  • 2 cups active sourdough starter
  • 1 1/4 cups water
  • 2 eggs
  • 1/2 cup butter, melted
  • 1/4 cup honey
  • 1 teaspoon THM Vanilla Extract
  • 1 teaspoon orange extract
  • 1 tablespoon dough enhancer or 1 tablespoon vital wheat gluten
  • 4 1/2 cups White Whole Wheat Flour
  • 2 teaspoons salt
  • 1 tablespoon Instant yeast—this helps them taste like the “normal” ones and assist in the rise when baking
  • sprouted flour for rolling out dough
  • 3 tablespoons butter, melted
  • Cranberry Mixture:
  • 1 1/2 cups coarsely chopped cranberries
  • 1 tablespoon orange zest
  • 3 tablespoons THM Gentle Sweet
  • Icing:
  • 4 tablespoons butter, softened
  • 8 ounces cream cheese
  • 1/4 cup Gentle Sweet
  • 2 tiny spoons THM Stevia
  • 3/4 cup heavy cream
  • 1/2 teaspoon orange extract
  • Mix starter, water, eggs, butter, and honey together in mixer bowl. Add  dough enhancer or vital wheat gluten, vanilla, and orange extract. Mix well. Add 4 cups White Whole Wheat Flour. Mix. Add remaining flour in 1/4 cup increments mixing until you have a soft dough. You want a slack dough–which is softer and stickier than bread dough. You will not be able to knead this by hand. Let rest 20 minutes. Add salt and yeast. Mix for 6 minutes. Place in a greased bowl and cover with a lid. Let rise 6 hours and then refrigerate overnight**. Remove from fridge. Dust a surface with sprouted wheat flour. Press dough into a large rectangle with floured hands. Brush dough with butter. COmbine cranberries, orange zest, and Gentle Sweet together. Spread over dough. Roll into a long jelly roll. Cut the rolls using a piece of heavy sewing thread or dental floss—slide the thread under the roll and pull the ends across each other.  Place in well greased baking pans or pans lined with parchment paper, cover and allow rise until doubled and very puffy. Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Cool completely. In a mixer bowl combine softened butter, cream cheese, Gentle Sweet, and Stevia. Whip until smooth. Add cream. Whip until fluffy. Frost rolls. Store in the refrigerator, These do freeze very well. 24 large rolls.

The cranberry/orange zest is spread over the rolled out dough. The dough is then rolled up. I cut the cinnamon rolls using dental floss or heavy thread.

These rolls are just about ready to be baked. Don’t they look delicious!

I like to refrigerate the dough overnight as it makes it much easier to handle. If the dough is cold you can press it out on your counter without using any extra flour. That will keep the cinnamon rolls more moist as adding more flour will make them drier. If you prefer you can make them the same day you mix them. Just be sure to allow them to ferment at room temperature for seven hours to be THM approved.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. I love the spatulas to mix my sourdough starter and no-knead bread dough..

I love my Princess House Fantasia Bowls with lids that I use when making sourdough bread. Also, after using many kinds of knives, I am sold on the Princess House serrated bread knife. It is awesome!! My friend Kirsten is a great person to contact for Princess House. www.princesshouse.com/Kbrubaker

Amazon 

White Whole Wheat Flour
Vital Wheat Gluten
This is my preferred flour to feed my starter.
I have my KitchenAid Mixer for 28 years. It is still working great!

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change.

Cranberry Orange Sourdough Cinnamon Rolls THM XO, Sugar-free

Course Dessert
Cuisine American
Servings 24
Author Glenda Groff

Ingredients

  • 2 cups active sourdough starter
  • 1 1/4 cups water
  • 2 eggs
  • 1/2 cup butter melted
  • 1/4 cup honey
  • 1 teaspoon THM Vanilla Extract
  • 1 teaspoon orange extract
  • 1 tablespoon dough enhancer or 1 tablespoon vital wheat gluten
  • 4 1/2 cups White Whole Wheat Flour
  • 2 teaspoons salt
  • 1 tablespoon Instant yeast—this helps them taste like the “normal” ones and assist in the rise when baking
  • sprouted flour for rolling out dough
  • 3 tablespoons butter melted
  • Cranberry Mixture:
  • 1 1/2 cups coarsely chopped cranberries
  • 1 tablespoon orange zest
  • 3 tablespoons THM Gentle Sweet
  • Icing:
  • 4 tablespoons butter softened
  • 8 ounces cream cheese
  • 1/4 cup Gentle Sweet
  • 2 tiny spoons THM Stevia
  • 3/4 cup heavy cream
  • 1/2 teaspoon orange extract

Instructions

  1. Mix starter, water, eggs, butter, and honey together in mixer bowl. Add dough enhancer or vital wheat gluten, vanilla, and orange extract. Mix well. Add 4 cups White Whole Wheat Flour. Mix. Add remaining flour in 1/4 cup increments mixing until you have a soft dough. You want a slack dough–which is softer and stickier than bread dough. You will not be able to knead this by hand. Let rest 20 minutes. Add salt and yeast. Mix for 6 minutes. Place in a greased bowl and cover with a lid. Let rise 6 hours and then refrigerate overnight**. Remove from fridge. Dust a surface with sprouted wheat flour. Press dough into a large rectangle with floured hands. Brush dough with butter. COmbine cranberries, orange zest, and Gentle Sweet together. Spread over dough. Roll into a long jelly roll. Cut the rolls using a piece of heavy sewing thread or dental floss—slide the thread under the roll and pull the ends across each other. Place in well greased baking pans or pans lined with parchment paper, cover and allow rise until doubled and very puffy. Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Cool completely. In a mixer bowl combine softened butter, cream cheese, Gentle Sweet, and Stevia. Whip until smooth. Add cream. Whip until fluffy. Frost rolls. Store in the refrigerator, These do freeze very well. 24 large rolls.

You will find many more SOURDOUGH recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now

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