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Crescent Rolls With Cranberry Orange Butter

Bree, Baked Bree

Warm, homemade crescent rolls are complimented by Cranberry Orange Butter. It truly makes everything just a little more special. Serve the butter on warm dinner rolls, or on pancakes, waffles, biscuits, and toast. The tart cranberry is sweetened up with honey and the cinnamon and orange warm up the flavors.
1 hr 25 min Prep Time
15 min Cook Time
  • Prep Time: 1 hr 25 min
  • Cook Time: 15 min
  • Servings: 16

Servings: 16

Ingredients

  • For the crescent rolls:

  • 3 1/2 to 3 3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup butter, room temperature
  • 1 teaspoon salt
  • 2 1/4 teaspoons instant yeast
  • 1/2 cup warm water (120° to 130°F)
  • 1/2 cup warm milk (120° to 130°F)
  • 1 egg
  • 1/2 cup butter, room temperature
  • melted butter (optional)
  • sea salt flakes (optional)

  • For the Cranberry Orange Butter:

  • 1 cup unsalted butter, room temperature
  • 4 Tablespoons honey
  • 1/2 cup cranberries, finely chopped
  • 1/2 teaspoons salt
  • 1/4 teaspoon cinnamon
  • zest of one orange

Instructions

For the crescent rolls:

Step 1

Mix 2 cups flour, sugar, butter, salt, and yeast until well mixed with the paddle in the bowl of an electric mixer. Add warm water, milk, and egg. Mix on low speed for one minute, scraping the bowl. Increase the speed to medium and mix for one more minute. Scrape the bowl. Add flour 1/4 cup at a time until the dough is pulling away from the sides of the mixer. Switch to the dough hook and knead on low speed for 5 minutes, or until the dough is smooth and springs back when touched. You can also do this step by hand.

Step 2

Spray a large bowl with cooking spray. Place the dough in the bowl and cover with plastic wrap. Let rise in a warm place for one hour, or until the dough has doubled in size. You will know that it is ready when you insert your finger into the dough and the indentation stays in place.

Step 3

Turn the dough out onto a floured surface. Punch the dough down and cut in half. Roll into a 12-inch circle. Spread with softened butter. Cut into 16 wedges. Starting on the long edge, roll the dough up into a crescent shape.

Step 4

Preheat oven to 375°. Place dough on a baking sheet that has been sprayed with cooking spray. If desired, brush with melted butter and sprinkle with salt flakes. Cover loosely with plastic wrap and let rise for 30 minutes.

Step 5

Bake for 12 to 15 minutes, or until golden brown.

For the Cranberry Orange Butter:

Step 6

Whip butter and honey using an electric mixer until light and fluffy. Add remaining ingredients and fold until combined. Transfer to a bowl and cover with plastic wrap. Keeps in the fridge for one week. Let come to room temperature before serving.

To make the rolls ahead, prepare recipe as instructed. Let the rolls cool completely. Wrap rolls tightly in plastic wrap and place in a plastic freezer bag. To reheat, wrap in foil and bake at 350° for 10 to 15 minutes.