Cranberry Orange Twists

Two email recipes in one day??? Am I going crazy??? Maybe… many of you on instagram have been messaging me about the recipe for these so I’m finally giving it up! Also, today is the last day you can enter the giveaway I’m doing with Calphalon. It’s a set of their countertop safe bakeware!!! I made these holiday babies on them and all I can say is I’m in love… the pans can go straight from your oven to your countertops which is a HUGE plus for me. No more digging around for my trivets or laying a bunch of towels down to absorb the heat. Anyways, the giveaway will end at 12am so you have a couple more hours to enter it if you’d like to take a chance at winning. All the info is on my IG! I can’t wait to see what you make with them.

Back to the twists. Cranberry and orange is a combo that I adore during the holidays. Not only do I enjoy the tartness of cranberries, but their natural color is simply beautiful. Mix it with a hint of orange and I’m in holiday heaven. It’s so amazing what a little bit of zest can do. Making these can get a little messy, but that’s where all the fun is at! Make them with your loved ones and you won’t forget the memories you made in the kitchen, I’ll promise you that! OH and of course you’ll be reaping the rewards when you take that first bite into those soft, pillowy, jam-y buns. Don’t be shy and shoot me a message if you have any questions or concerns, pregnant ol’ me is just lounging around now!!!


makes 1 dozen


for the filling 

  • 1 1/4 cup fresh cranberries
  • 1/4 cup granulated sugar
  • 3/4 cup water
  • 1 tbsp. unsalted butter (room temp)
  • 1/2 tsp. vanilla extract

for the dough

  • 3/4 cup of whole milk (lukewarm)
  • 1 tbsp. granulated sugar
  • 1 envelope of active dry yeast
  • 6 tbsp. unsalted butter (melted & cooled)
  • 1/4 cup buttermilk
  • 1 egg
  • 1 tsp. vanilla extract
  • Zest of 2 oranges
  • 1 tsp. salt
  • 4 cups of AP flour

for the glaze

  • 1 cup powdered sugar
  • 1/4 tsp. vanilla extract
  • Juice of one orange


for the filling 

  • In a medium saucepan, bring the cranberries, sugar & water to a boil.
  • Let simmer for 10 mins or until the mixture thickens and the cranberries are soft.
  • Transfer to a food processor & add the butter and vanilla extract.
  • Puree the mixture till it is smooth then transfer to a bowl and set aside to cool or cover and chill in the fridge till ready to use.

for the dough

  • In a stand mixer, add the milk, yeast & sugar.
  • Let the mixture sit for 5 mins till you see the yeast activate by forming bubbles or getting foamy.
  • Add the butter, buttermilk, egg, vanilla extract, orange zest & salt and whisk to combine.
  • Switch to a dough hook and add the flour gradually till the dough comes together.
  • Knead the dough on medium low for 5 mins till the dough is soft and does not stick to the bowl.
  • Lightly oil a bowl and place the dough ball inside, cover with a damp towel and let it proof for 1 hour or till doubled in size  in a draft free place. I like to preheat my oven to the lowest temperature, turn it off and place my dough inside to rise.
  • Once the dough has doubled in size, punch it down & transfer it to a lightly floured work surface. You may also punch the dough down and leave it in the bowl & refrigerate overnight before moving onto the next step if you’d like to split the work into two days.
  • Roll the dough out into a large rectangle ~21″x13″.
  • Spread the chilled cranberry filling evenly over the dough.
  • Fold the dough into thirds like a letter & cut out 12 equal strips.
  • Taking one strip at a time, gently stretch the strip lengthwise and twist.
  • Now roll each twisted strip like a snail, tucking the ends into the bottom.
  • Place each bun 3 inches apart on a cookie sheet lined with parchment paper & set in a draft free place to rise for 30 mins or until doubled in size.
  • Preheat oven to 350°F and bake the buns for 20 mins or until the tops are golden brown.

for the glaze 

  • In a small bowl, whisk together the vanilla extract and 1/2 the orange juice till no lumps are present.
  • If you want a thinner glaze, add more orange juice 1 tbsp. at a time.
  • Drizzle the glaze over the buns while they’re still warm.

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