Rolls like these must definitely make the world a better place.

Not sharing your typical cinnamon roll today, but instead these soft brioche rolls filled with a zesty and buttery sweet orange filling, spread with a luscious homemade cranberry sauce and swirled with the fluffiest, creamiest frosting.
and GOOD GRIEF these are perfection. They're for sure some of the best rolls I've ever made. And we have an overnight option, so these are perfect for your next cozy winter weekend brunch.

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Soft Brioche Cranberry Orange Rolls with Cream Cheese Frosting

Servings 15 rolls (approx)

Ingredients

Brioche Dough

1 cup milk
2 1/2 tsp active dry yeast
1 Tbsp brown sugar
1/4 cup butter
3 large eggs
3 1/2-4 cups all purpose flour
1/2 tsp salt

Cranberry Sauce

1 cup fresh or frozen cranberries
1/2 cup granulated sugar
Peel from 1 orange keep the same if doubling
3/4 cup orange juice plus 1/3 cup or so to add afterward

Sweet Orange Butter

1/2 cup butter very soft
Zest of 3 oranges
1 cup granulated sugar

Frosting

8 oz cream cheese room temp
Splash vanilla + pinch of salt
3/4 cup heavy cream
3/4 cup powdered sugar

Instructions

Start by making the cranberry sauce. In a food processor chop cranberries, sugar, and orange zest. Add to saucepan with orange juice and simmer for 20 min until reduced and saucy. Refrigerate to cool. If sauce becomes too thick, add some extra juice to thin it out.
Warm the milk and add to stand mixer fitted with dough hook. Add yeast and brown sugar. Stir, cover with plastic wrap and proof 7 min until foamy.
Add soft butter and beaten eggs and mix. Add 3 1/2 cups flour and salt and mix until a sticky dough forms. If the dough is too sticky and doesn't clear the sides of the bowl, add another 1/2 cup flour until it comes together. Knead dough for 7 min. Be careful to not overflour dough, especially since you are giving it time to knead.* It should be very soft, supple, and tacky.
Cover and let rise 1-1/2 hours until doubled.
For orange butter combine soft butter, sugar, and zest.
Butter a 9x13 and a 9'' baking pan. Add dough to oiled countertop. Roll into 20''x13'' rectangle 3/4'' thick. Spread orange butter on top. Spread cooled cranberry sauce on top, leaving room at the sides.
Start rolling from the long end, carefully and tightly tucking dough underneath as you roll. It can be tricky because of the messy filling but do your best to roll tightly. Pinch seams together.
Seam side down, slice rolls into 1 1/4'' thick and place into buttered pans, seams together.
Rise for 30-60 min until puffy but not doubled. OR cover and refrigerate overnight*
Preheat oven to 350 F. Bake rolls 25-35 min until lightly golden. I always check doneness by inserting a knife in between the rolls to make sure there's no raw dough. Let cool. Frost rolls while still slightly warm so frosting can melt into the rolls and make them gooey.

Frosting

Beat softened cream cheese, powdered sugar, vanilla, and salt with whisk attachment until smooth, scraping down the bowl well. Add heavy cream and continue beating until thick. It does not get very fluffy.

Notes

*if you accidentally overflour dough, you can add water and mix until dough is loosened again.

*the rolls will get puffy in refrigerater. The next morning, let rolls rise in warm place for about an hour until they have visibly risen but not doubled.