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Cranberry Swirl Sweet Rolls

Cranberry Swirl Sweet Rolls

November 24, 2015
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Thanksgiving is almost upon us, and I’m getting ready. There are so many things to do – plan the meal, buy the turkey, make sure to thaw the turkey (pretty important detail, not that I’m speaking from experience or anything…). Despite all of the pre-planning, - we rarely think about what to do with leftovers, other than to put them all on a plate and reheat them for a few days after Thanksgiving.


One of my favorite parts of the Thanksgiving meal is my husband’s homemade cranberry sauce. It’s a tart and sweet sauce, with hints of orange zest and brown sugar. I always have him make twice the amount needed because I love having leftovers. This year, I decided that rather than serving it alongside leftover turkey and mashed potatoes, I was going to try something new. We still have guests lingering the day after Thanksgiving, so what better way to ease the turkey “hangover” than with homemade sweet rolls for breakfast? Cranberry Swirl Sweet Rolls combine a classic sweet roll with a swirl of tangy cranberry sauce. Of course, if you don’t make homemade cranberry sauce, you can always substitute pre-made sauce. Either way, -they’ll go faster than you can say “leftovers.”


First, make the dough. Knead the dough on a lightly floured surface until it’s smooth and elastic. Put the dough in a greased bowl, flip the ball of dough greased-side up (so it doesn’t stick to anything), and let it rise for 60-90 minutes until it’s doubled in size.

Kneading Dough

If you press your finger into the dough and the indentation sticks, you’re ready to roll. No pun intended.


Punch down the dough to get the excess air out.

Punching Down Dough

Roll the dough into an 18 by 14-inch rectangle, and spread the cranberry sauce over the dough to within about ½-inch of edge (so it doesn’t ooze out when you roll it up).

Adding Cranberry Sauce

Beginning with the long edge, roll the dough up and seal the seam by pinching together. Cut into 12 rolls (every 1 ½ inch). Using a serrated knife helps so they don’t get squished down.

Rolling Dough

Place the rolls into a greased 13x9-inch baking pan and let rise for another 30 minutes or until they double in size. Bake at 375°F for 30-35 minutes or until golden brown.

Baking Cranberry Swirl Rolls in Pan

Stir together the glaze and drizzle over the warm rolls.


I can’t even begin to describe how amazing these rolls are. Warm out of the oven and served with a hot cup of coffee, they’re the perfect, comforting, just-like-your-grandma’s rolls. I know I’ll be serving these the morning after Thanksgiving…maybe you will, too?

Sweet Roll with Coffee

If you decide to give these Cranberry Swirl Sweet Rolls a try, share a snapshot with us on Instagram by tagging @landolakesktchn.



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