5cupswhole wheat or sprouted wheat flour, may need more if the dough is sticky
2eggs
For the cranberry-sugar filling:
2cupsfresh or frozen cranberries, thawed
½cupevaporated cane sugar
For the orange-sugar filling & topping:
zest of 3 large oranges
¾cupevaporated cane sugar, optional
Other filling ingredients:
6tablespoonsunsalted butter, melted
1tablespooncinnamon
2handfuls dried cranberries, optional
Instructions
Proof the yeast. In a small bowl, sprinkle the yeast over the lukewarm water. Let stand until foamy, 5-10 minutes.
Create the sponge. In the bowl of a stand mixer using the paddle attachment, add butter, sugar, and salt to the hot water and beat until sugar is dissolved and butter is melted, approximately 1 minute. Let cool to room temperature if necessary. Add yeast mixture and stir on low until well combined.
Add orange juice, flour, and eggs. Stir in the orange juice and 2 cups of flour and mix until smooth. Increase speed to medium and mix in the eggs one at a time until fully incorporated. Add 1 more cup of flour and continue mixing on medium for two more minutes.
Knead the dough. Using the dough hook, gradually stir in the remaining flour and mix for 3-5 minutes, adding more flour if needed. Knead until the dough is smooth and pulls away from the side of the bowl but is still slightly sticky to the touch.
Rise the dough. Place the dough in a greased bowl and cover with a damp tea towel. Let rise until dough doubles in size, 30-45 minutes.
Prepare the fillings. While the dough is rising, prepare the fillings. For the cranberry filling, place the fresh cranberries and 1/2 cup sugar in a food processor. Pulse until finely chopped but do not puree. Transfer to a sieve and let drain. For the orange filling and topping, rub the zest and 1/2 cup of sugar together in a small bowl until blended; set aside. Set butter in a warm place to melt.
Roll out the dough. Remove dough from the bowl and place on a lightly floured surface. With a rolling pin, roll into a long rectangular shape that's about 1/2″ thick. Pour melted butter onto the surface and brush all over the dough, leaving a 1″ border on one of the long sides to allow the dough to stay coiled once rolled. Sprinkle on the cranberry mixture, two-thirds of the orange-sugar mixture, the cinnamon, and the dried cranberries.
Prepare your pans. Line a baking sheet with parchment paper or generously butter a 9" x 13" pan. Set aside at the ready.
Create the rolls. Gently roll up the dough into one long roll as tightly as you can, pulling slightly on the dough as you roll. Cut the rolls about 1 1/2 – 2″ thick. Dip and twist the rolls into the remaining orange-sugar mixture, then place the rolls sugar side up onto the prepared pan.
Rise the rolls. Place the rolls in a warm spot and cover with a towel. Let rolls rise until doubled in bulk, about 1 hour. Bake rolls at 350°F for 18-22 minutes or until golden brown. Watch carefully so they don't burn on the bottom. Remove from oven, let cool 1 minute in the pan, then transfer the rolls to wire racks.
Serve the rolls. The rolls are best served warm, so either eat immediately or reheat for 5-7 minutes in a 300°F oven.
Notes
You may substitute all-purpose flour for the whole wheat flour, if desired. Start with 4 1/2 cups rather than 5 cups.