Yes, I KNOW that we JUST had pull-apart bread. But, you see, since my recipe make two loaves, and it’s delicious, and… you can never have too much of a good thing.
Or something. I think that’s how it goes, right?
I’ve been trying out this whole “orange-cranberry” thing that everyone’s been talking about… and apparently everyone in the whole world loves but I had never heard of… turns out they were onto something.
So, I give to you, the cranberry-orange pull-apart bread… also known ask “the longest-named-bread-in-all-the-land.” Also known as, “The only thing that saved my first loaf from being completely devoured.” Also known as, actually no, that’s all it’s known as.
When the fiance asked what I was making and I said “cranberry orange bread” he was super unexcited and responded much like any
small child normal adult would, with extreme prejudice and skepticism.
Apparently I wasn’t the only person on the planet who hadn’t combined oranges and cranberries into delicious.
So, if there are anymore of you out there, I’m here to let you know that I put oranges with cranberries. And it was delicious.
Even the fiance loved it.
I wasn’t sure if there would be enough moisture in the mix to rehydrate them, and there wasn’t. While the bread was still very good, I think it would have benefitted from the juicy berries. So, I would recommend re-hydrating them in some orange liqueur, orange juice, or even just some water, for about 30 minutes before throwing them into the bread.
Alternatively, you could probably use some orange marmalade instead of orange sugar for the filling, or fresh cranberries instead of dried, or leftover cranberry sauce even. I didn’t have orange marmalade, fresh cranberries, or leftover cranberry sauce, but I did have a bag of oranges and a bag of dried cranberries.
I mean, if cinnamon bread is filled with cinnamon-sugar then clearly orange sugar would be perfect for this, right? So, I zested the oranges into some sugar and VOILA! Orange sugar was born! Then I sprinkled the cranberries as best I could and shoved any stragglers into the pan after stacking the dough pieces.
And again with the glaze.
- 1 recipe of your favorite cinnamon roll dough (my favorite recipe below)
- 2 cups milk
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1 packet active dry yeast
- 4 cups + 1/2 cup all-purpose flour; divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 5 Tablespoons orange zest (about 3 to 4 large navel oranges)
- 1 cup dried cranberries* (see note below)
- 1 stick of butter; softened to room temperature
- 1/4 to 1/2 cup powdered sugar
- 1 teaspoon orange juice
- 2 teaspoons milk; plus extra if needed
- In a small bowl, mix together sugar and orange zest, set aside while you prepare the dough.
- In another bowl, reconstitute dried cranberries (optional, but recommended)
- In a large (8 cup) saucepan, mix the milk, sugar, and vegetable oil. Heat over medium heat until sugar is dissolved and the mixture is steaming. Remove from heat and cool to luke-warm (110-115F degrees), then add the yeast. Stir to combine; let sit 5 minutes to allow yeast to bloom.
- Stir 4 cups of flour into the milk mixture and put lid on the pot. Allow to sit for 1 hour, or until doubled in size. Once the dough has risen, add remaining dry ingredients and stir to combine. Pour dough out onto a large sheet of saran wrap and wrap dough tightly. Place in refrigerator for 1 hour or up to overnight. (You could also roll the dough out immediately by sprinkling the counter with flour and kneading until the dough is no longer sticky. Once the dough isn't sticky, cover with a kitchen towel for 5 minutes to allow the dough to rest)
- Pour dough onto lightly-floured surface and separate into two equal halves. Roll one half to a 12 x 20-inch rectangle and cover the other with a kitchen towel to prevent from drying out. Spread softened butter over the dough. Cut the rectangle lengthwise into 6 long 2-inch wide strips.
- Spoon generous amounts of orange sugar onto one strip of dough and sprinkle with cranberries, top with another strip and sprinkle sugar/cranberries onto that strip. Repeat until all of the strips are in a pile and covered with sugar/cranberries.
- Slice the strip of dough into 5 4-inch wide strips. Stack strips tall-wise into a loaf pan. It will be sloppy, they'll flop everywhere, it's OK. I actually propped my bread pan on its side to make the first few strips a little easier.
- Repeat with the other half of dough, sugar, cranberries, and butter.
- Cover and let rise 20 minutes while the oven preheats.
- Preheat oven to 350F. Once dough has risen and oven is preheated, cook bread 45 to 55 minutes until cooked through. If the top starts to get too brown, lightly tent with a piece of foil and continue cooking.
- Cool in pans 10 minutes, then turn out onto cooling rack to continue cooling.
- Mix ingredients together, adding more milk if the mixture is too thick or more powdered sugar if the mixture is too thin.
*Those of you who thermom your bread want the final temp to be between 190F and 200F.
*Glaze is entirely optional, if you do use a glaze be sure to pour it on while the bread is still nice and warm.
*You can rehydrate dried cranberries by covering with water, or another liquid. Pour liquid over dried cranberries and let stand 30 minutes.