1-Getting started with these cranberry orange sweet rolls is straightforward and fun, beginning with activating the yeast for that perfect rise. First, combine the warm milk, 1/2 cup granulated sugar (100g), and 2 1/4 tsp instant dry yeast in a bowl, letting it sit until it’s frothy this step ensures your dough will be light and fluffy. In a separate bowl, mix 4 1/4 cups all-purpose flour (530g), 1/2 cup cornstarch (120g), and 3/4 tsp salt to build a strong base for your rolls.

2-Next, add 3 large eggs to the yeast mixture and whisk them together before slowly incorporating the dry ingredients on low speed until a dough forms. Then, add the 3/4 cup unsalted butter (180g) pieces one at a time, along with 2 tsp orange zest, and mix for about 10 minutes until smooth. If the dough feels sticky, add a bit more flour as needed. Once ready, knead it on a floured surface, shape it into a ball, and let it rise in a warm spot for 1.5 to 2 hours until it doubles in size.

3-While the dough rises, prepare the cranberry orange jam by combining 4 cups cranberries (400g), 1 cup granulated sugar (200g), 1/4 cup fresh orange juice (60ml), and 2 tsp orange zest in a saucepan. Bring it to a boil and simmer for 15 minutes until the berries burst, then cool it completely. Roll out the risen dough into an 18×18-inch square, spread the jam over it, roll it up, and cut into 12 pieces to place in a greased pan. Let them rise again for about an hour, then bake at 350°F (180°C) for 35-40 minutes. Finish by mixing 1 cup powdered sugar (120g), 3 Tbsp orange juice, and 2 tsp orange zest for the glaze and drizzling it over the warm rolls.