If you’re looking for a bread recipe that combines the perfect balance of tart and nutty flavors with a tender, fluffy texture, you simply must try this Cranberry-Walnut Rolls Recipe. These rolls deliver a charming burst of sweet dried cranberries paired with crunchy walnuts woven into soft, slightly sweet dough. Whether for breakfast, a cozy snack, or alongside a special meal, these rolls bring warmth and irresistible flavor that will brighten any table.

Ingredients You’ll Need

A round basket lined with a white cloth holds nine shiny brown bread rolls, each with a smooth, glossy surface and a slight golden tint. The bread rolls are slightly uneven but round, with some showing small dark spots from added ingredients like dried fruit. The basket rests on a white marbled surface with a purple cloth partially visible underneath. The texture of the bread looks soft and fresh, and the arrangement fills the basket evenly. photo taken with an iphone --ar 4:5 --v 7

This Cranberry-Walnut Rolls Recipe relies on simple ingredients that work together beautifully to create an inviting loaf full of texture, depth, and subtle sweetness. Each component plays a crucial role in the final taste and character of the rolls.

Coarsely chopped walnuts: Adds crunch and a rich, earthy contrast that complements the cranberries perfectly.
Bread flour: Creates the perfect structure for a soft yet hearty roll, with enough gluten development.
Light brown sugar: Provides gentle sweetness and a slight molasses note that enhances the crust color.
Quick-rising dry yeast: Powers the dough’s rise quickly for a light and airy texture.
Salt: Balances sweetness and strengthens the dough’s flavor depth.
Whole milk: Keeps the dough rich and moist, contributing to a tender crumb.
Vegetable oil: Adds softness and prevents the dough from drying out during rising.
Large eggs: Bind the ingredients and enrich the dough for a delicate structure.
Dried cranberries: Bursts of tartness that perfectly mingle with the walnuts for a festive flavor.
Nonstick cooking spray: Ensures your dough doesn’t stick during resting and rising.
Beaten egg for glaze: Gives the finished rolls a shiny, golden-brown crust.
Raw turbinado or demerara sugar: Adds sparkle and a delightful crunchy sweetness on top.

How to Make Cranberry-Walnut Rolls Recipe

Step 1: Prepare the Yeast Mixture

Start by warming the whole milk slightly to activate the yeast but avoid overheating – aim for a cozy 100 to 110 degrees Fahrenheit. Stir the quick-rising yeast and brown sugar into the milk, letting it sit for about 5 to 10 minutes until it bubbles and becomes frothy. This is your sign that the yeast is alive and ready to work its magic in the dough.

Step 2: Mix the Dough

In a large bowl, combine the bread flour and salt. In a separate bowl, whisk the egg with vegetable oil and then add the frothy yeast mixture. Gradually mix the wet ingredients into the dry, stirring until a shaggy dough forms. Then fold in the dried cranberries and walnuts, distributing them evenly throughout the mixture.

Step 3: Knead the Dough

Transfer the dough onto a lightly floured surface and knead vigorously for about 8 to 10 minutes. You want a smooth, elastic dough that springs back when pressed. Kneading develops the gluten so your rolls rise beautifully and hold their shape well.

Step 4: First Rise

Lightly oil a large bowl with vegetable oil or spray with nonstick spray. Place your dough inside, turning to coat all sides with a thin oil layer. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm spot until doubled in size—usually about 1 to 1.5 hours. Patience here is key for those fluffy rolls!

Step 5: Shape the Rolls

Punch down the risen dough and turn it out onto a floured surface. Divide the dough into equal portions—about 12 to 15 rolls depending on your preferred size. Shape each piece gently into a round ball, trying not to squeeze out too much air. Place the rolls on a parchment-lined baking tray, leaving enough space for them to expand.

Step 6: Second Rise and Glazing

Cover the rolls loosely and allow them to rise again until nearly doubled, about 30 to 45 minutes. Just before baking, brush the tops with the beaten egg to get that gorgeous golden sheen. Sprinkle raw turbinado or demerara sugar on top to add a delightfully crunchy texture after baking.

Step 7: Bake and Cool

Preheat your oven to 375°F (190°C). Bake the rolls for 18 to 22 minutes, or until golden brown and cooked through. Once out of the oven, let your cranberry-walnut rolls cool slightly on a wire rack before digging in.

How to Serve Cranberry-Walnut Rolls Recipe

A close-up view of a piece of bread slice with a soft, fluffy inside texture and a light brown crust, showing bits of dark red dried fruit embedded in the dough. The bread sits on a white plate placed over a dark purple cloth, with the background featuring two blurred small colored cups, one red and one orange, on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While these rolls are delicious on their own, adding a light spread of softened butter complements the nutty and tart flavors beautifully. For extra flair, a drizzle of honey or a sprinkle of cinnamon sugar can make them feel even more special.

Side Dishes

Cranberry-Walnut Rolls make fantastic companions to hearty soups, creamy cheeses, or even alongside your brunch favorites like scrambled eggs and smoked salmon. Their subtle sweetness pairs wonderfully with roasted vegetables or a fresh, crisp salad for a balanced lunch or dinner.

Creative Ways to Present

Serve these rolls warm in a basket lined with a cozy kitchen towel for a rustic touch. You can also slice them horizontally and use as sandwich buns for a unique twist—imagine cranberry-walnut rolls filled with turkey and cream cheese for an irresistibly festive snack!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store leftover rolls in an airtight container at room temperature for up to three days. This keeps them soft and fresh, ready to enjoy without losing their delightful texture.

Freezing

For longer storage, these rolls freeze beautifully. Wrap each roll tightly in plastic wrap and then place in a freezer bag. They’ll keep well for up to three months. When you’re ready to enjoy, thaw them overnight in the fridge or at room temperature.

Reheating

Reheat rolls gently in a warm oven at 300°F (150°C) for 10 to 15 minutes, or microwave briefly with a damp paper towel to restore moisture. This refreshes their soft texture like they’re freshly baked all over again.

FAQs

Can I substitute walnuts with another nut?

Absolutely! Pecans or almonds work wonderfully and add their own unique crunch and flavor. Just make sure to chop them coarsely for the best texture.

Is it necessary to use whole milk?

Whole milk gives the dough a richer texture, but you can use reduced-fat milk in a pinch. Just know the rolls might be slightly less tender.

Can I use fresh cranberries instead of dried?

Fresh cranberries have a lot of moisture and tartness that might affect the dough’s hydration and texture. Dried cranberries are preferred for balanced sweetness and consistent results.

How long do these rolls keep fresh?

Stored properly at room temperature in an airtight container, they stay fresh for about three days, perfect for enjoying over a few cozy mornings.

Can I make the dough in a stand mixer?

Yes! Using a stand mixer with a dough hook speeds up kneading and helps develop gluten evenly. Just mix on medium speed for 7 to 8 minutes until the dough is smooth and elastic.

Final Thoughts

This Cranberry-Walnut Rolls Recipe is one of those comforting treats that just feels like home in every bite. Perfect for sharing with family and friends, it brings together simple ingredients in a way that’s truly special. I can’t wait for you to try it and see how these charming little rolls brighten your table and your day!