Cranberry Swirl Buns with Tangy Goat Cheese and Brown Butter Glaze

The first time I ever had a cranberry roll, it was at my sister-in-law’s house for a Christmas morning brunch. It was perfectly fine, a sweet and festive little thing, but my mind immediately started tinkering. You know how it is. You taste something good, and you think, “How can I make this absolutely unforgettable?” That little voice in my head is the reason my pantry is always overflowing with spices and strange new ingredients.

For weeks, I couldn’t get the idea out of my head. The classic cranberry and orange combination is a holiday staple for a reason, but it needed something more. It needed a little bit of an edge, a surprise that would make you stop and say, “Oh, what is that?”

That’s when it hit me. Goat cheese. The tangy, creamy, slightly savory flavor would be the perfect counterpoint to the tart cranberries and sweet dough. It was the missing piece of the puzzle. The result is these glorious Cranberry Swirl Buns, a recipe that has become a legend in my house. The dough is impossibly soft, the filling is a perfect balance of tart and sweet, and the brown butter glaze adds a nutty richness that ties it all together. They are simply divine.

These aren’t just breakfast rolls. They are an experience, and I am so excited to share my special recipe with y’all.

Skip to My Special Recipe!

Why This Cranberry Swirl Buns Recipe Works

Sweet rolls are a cornerstone of holiday mornings and cozy weekend brunches. From classic cinnamon rolls to sticky buns, there’s something so comforting about a warm, spiraled pastry fresh from the oven. The combination of cranberry and orange is a winter classic, appearing in everything from muffins to cocktails. It’s festive, bright, and familiar, which makes it the perfect base for a truly spectacular sweet roll.

But we’re not just making a standard sweet roll here. We’re elevating it with a few key techniques and one show-stopping ingredient. First, this recipe uses the tangzhong method. It’s a simple paste made from flour and milk that gets cooked before being added to the dough. This Asian baking technique pre-gelatinizes the starches in the flour, allowing the dough to hold more moisture. The result is a roll that is unbelievably soft, fluffy, and stays fresh for days longer than a typical enriched dough. It’s a little extra step that makes a world of difference.

The real secret, however, is the filling. The tart cranberry jam is studded with toasted pecans for crunch and warmth, but the unexpected star is crumbled goat cheese. The tangy, slightly earthy flavor of the goat cheese cuts right through the sweetness of the filling and the rich brown butter glaze. It creates a complex, sophisticated flavor profile that is utterly addicting. It transforms a simple sweet roll into something elegant enough for a special occasion but easy enough for a lazy Sunday. The combination of textures and flavors, from the pillowy dough to the tangy cheese and nutty glaze, is what makes these Cranberry Swirl Buns a recipe you’ll come back to year after year.

Ingredients for Cranberry Swirl Buns

The magic of these rolls comes from combining a few high-quality, thoughtfully chosen ingredients. Each component plays a specific role, from creating the softest dough to building a complex, layered filling. Let’s walk through what you’ll need.

The dough gets its incredible texture from a few key players. The tangzhong method, a simple cooked paste of flour and milk, is non-negotiable for that signature pillowy softness. Whole milk and real butter provide the richness, while a touch of cardamom and orange zest add a warm, fragrant aroma that fills the whole house as these buns bake. It’s a subtle but important layer of flavor.

Now for the main event, the filling. Of course, we have our tart cranberries and sweet brown sugar, but the true twist is the chilled plain goat cheese. Using a good quality, tangy goat cheese log is key. You want it chilled so it crumbles easily over the filling instead of smearing. This ingredient provides a creamy, savory counterpoint that balances the entire roll. It’s what makes people’s eyes go wide when they take their first bite.

Finally, we finish it all with a luxurious brown butter glaze. Browning the butter before whisking it with powdered sugar adds an incredible depth of flavor, a nutty toastiness that you just don’t get from melted butter. A splash of orange juice and vanilla rounds it out perfectly.

For the Tangzhong (Water Roux):

• 3 tablespoons (25g) all-purpose flour
• 1/2 cup (120ml) whole milk

For the Dough:

• 3 1/2 cups (420g) all-purpose flour, plus more for dusting
• 1/2 cup (100g) granulated sugar
• 2 1/4 teaspoons (1 packet) instant yeast
• 1 teaspoon salt
• 1 teaspoon ground cardamom
• 1/2 cup (120ml) lukewarm whole milk
• 1 large egg, room temperature
• 6 tablespoons (85g) unsalted butter, softened and cut into pieces
• Zest of 1 large orange

For the Cranberry-Goat Cheese Filling:

• 2 cups (200g) fresh or frozen cranberries
• 3/4 cup (150g) packed light brown sugar
• 1/4 cup (60ml) orange juice
• 1/2 teaspoon ground cinnamon
• 4 ounces (113g) chilled plain goat cheese, crumbled
• 1/2 cup (60g) toasted pecans, roughly chopped

For the Brown Butter Glaze:

• 4 tablespoons (57g) unsalted butter
• 1 1/2 cups (180g) powdered sugar, sifted
• 2-3 tablespoons orange juice
• 1/2 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions For Making Cranberry Swirl Buns

Making yeasted dough can feel intimidating, but I promise this recipe is straightforward and so rewarding. We’ll break it down into manageable parts, from making the super-soft dough to rolling the perfect swirl. Just follow along, and you’ll have a pan of beautiful buns in no time.

1. Make the Tangzhong

This is the secret to the softest dough. In a small saucepan, whisk your flour and milk together until it’s completely smooth. Heat it over medium-low, whisking the entire time. It will thicken up quickly, in about two to three minutes, to the consistency of a thick pudding. Don’t walk away from it! Once it’s thick, immediately transfer it to a small bowl to stop the cooking. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming and let it cool until it’s just warm to the touch.

2. Prepare the Dough

In your stand mixer bowl, combine the flour, sugar, instant yeast, salt, and cardamom. Giving these dry ingredients a quick whisk helps distribute everything evenly. In a separate medium bowl, whisk together the lukewarm milk, room temperature egg, orange zest, and your cooled tangzhong. Having your wet ingredients at the right temperature is key for happy yeast.

3. Mix and Knead

Pour the wet mixture into the dry ingredients in the mixer bowl. Using the dough hook, mix on low until you have a shaggy, combined dough. Then, increase the speed to medium-low and start adding your softened butter, one piece at a time. Wait for each piece to be mostly incorporated before adding the next. Now, let the mixer do the work. Knead for 8 to 10 minutes. The dough should become smooth, shiny, and very elastic. You’ll know it’s ready when you can do the “windowpane test,” gently stretching a small piece of dough until it’s thin enough to see light through without tearing.

4. First Rise

Shape the dough into a smooth ball and place it in a lightly oiled bowl. Turn it over once to coat the top with oil, which prevents it from drying out. Cover the bowl with plastic wrap and set it in a warm, draft-free place to rise for about 60 to 90 minutes, or until it has doubled in size.

5. Make the Filling

While your dough is rising, you can make the delicious filling. In a saucepan, combine the cranberries, brown sugar, and orange juice. Cook this over medium heat, stirring now and then, until the cranberries pop and the mixture thickens into a beautiful, jammy consistency. This usually takes 10 to 12 minutes. Stir in the cinnamon, then transfer the filling to a bowl to cool completely. It must be cool before you spread it on the dough.

6. Assemble the Buns

Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured countertop and roll it into a large rectangle, about 12 inches by 18 inches. Spread the cooled cranberry filling all over the dough, leaving a small half-inch border along one of the long edges. Sprinkle the crumbled goat cheese and toasted pecans evenly over the top.

7. Roll and Cut

Starting from the long edge with the filling, roll the dough up into a tight log. When you get to the clean border, pinch the seam firmly to seal it shut. Now for my favorite trick: use a piece of unflavored dental floss to cut the rolls. Slide it under the log, cross the ends over the top, and pull. It makes a perfect, clean cut without squishing your beautiful swirl. You can also use a very sharp serrated knife. Cut the log into 12 even buns.

8. Second Rise

Place the cut buns into a greased 9×13-inch baking pan. They’ll be cozy but should have a little space. Cover them loosely with plastic wrap and let them rise again for 30 to 45 minutes, until they look puffy and are touching each other. During the last 15 minutes of this rise, preheat your oven to 375°F.

9. Bake

Bake the buns for 25 to 30 minutes. They should be a lovely golden brown on top, and the centers should be fully cooked. If you find they are browning too quickly, you can loosely tent the pan with a piece of aluminum foil for the last 5 to 10 minutes of baking. Let them cool in the pan for at least 15 minutes before you even think about glazing them.

10. Make the Brown Butter Glaze

This glaze is heavenly. Melt the butter in a small, light-colored saucepan over medium heat. A light color helps you see the browning process. The butter will melt, then foam, and then you’ll see little brown bits forming at the bottom. It will smell incredibly nutty. As soon as you see this, pour it into a heatproof bowl to stop the cooking. Whisk in the sifted powdered sugar, orange juice, vanilla, and salt until it’s smooth. Add a little more juice if needed to get the perfect drizzling consistency.

11. Glaze and Serve

While the buns are still warm, drizzle that glorious brown butter glaze all over the top. Serve them immediately and watch them disappear.

How To Serve Cranberry Swirl Buns

These buns are a showstopper all on their own, but thinking about how to serve them can make the experience even more special. The best way, without a doubt, is to serve them warm, fresh from the oven, with the brown butter glaze melting into every nook and cranny. The aroma alone is enough to gather everyone in the kitchen.

For a perfect holiday breakfast or a cozy weekend brunch, these Cranberry Swirl Buns are the undeniable star of the table. They pair wonderfully with a hot cup of coffee, a spiced chai latte, or even a celebratory mimosa. The bright, tangy flavors of the buns cut through the richness of other breakfast favorites beautifully.

While they are perfect for breakfast, don’t hesitate to think outside the box. Here are a few more ideas for serving them:

• Dessert Feature: Serve a warm bun with a scoop of high-quality vanilla bean ice cream or a dollop of sweetened mascarpone cheese. The contrast of the warm, soft bun and the cool, creamy topping is absolutely divine.
• Holiday Dessert Board: Arrange the buns on a large platter surrounded by other festive treats like gingerbread cookies, candied pecans, and fresh orange segments for a stunning and delicious dessert display at a party.
• A Thoughtful Gift: Bake a batch, arrange them in a nice gift box or on a festive plate, and deliver them to friends, neighbors, or coworkers. There’s no better way to spread a little holiday cheer than with a homemade treat.

No matter how you choose to serve them, these buns are meant to be shared. They bring a sense of warmth, comfort, and simple elegance to any occasion, making everyday moments feel a little more special.

How To Store & Reuse Cranberry Swirl Buns Leftovers

While these Cranberry Swirl Buns are at their absolute best the day they’re baked, the tangzhong in the dough helps them stay remarkably fresh and soft for a few days. If you’re lucky enough to have leftovers, storing them properly will ensure they stay delicious. It’s best to wait until the buns have cooled completely before storing them.

For short-term storage, you can keep them right in the baking pan. Just cover the pan tightly with plastic wrap or aluminum foil. They will stay fresh at room temperature for up to two days. If you need to store them for a bit longer, the refrigerator is your best bet. In an airtight container or a zip-top bag, they will last for up to five days.

When you’re ready to enjoy a leftover bun, a little reheating will bring it right back to its warm, gooey glory. The best way is to pop one in the microwave for about 20-30 seconds. This will make the dough soft and the glaze melty again. If you have a few to reheat, you can place them back in the baking pan, cover with foil, and warm them in a 350°F oven for about 10 minutes.

• Bread Pudding: If the buns are a few days old and a little dry, they are perfect for making an incredible bread pudding. Cube the leftover buns, soak them in a simple custard of eggs, milk, sugar, and vanilla, and bake until set. The cranberry, goat cheese, and pecan flavors will create the most amazing bread pudding you’ve ever had.
• French Toast Casserole: Similarly, you can tear the buns into pieces and use them as the base for an overnight French toast casserole. The buns will soak up the egg mixture beautifully, creating a decadent and effortless breakfast bake for the next morning.

With these tips, not a single crumb of these delicious buns will go to waste. You can enjoy them for days, either as they are or transformed into a completely new and equally delightful treat.

Substitutions & Variations For Cranberry Swirl Buns

One of the things I love about baking is how a few simple swaps can create a whole new experience. This recipe for Cranberry Swirl Buns is fantastic as is, but it’s also a wonderful template for your own creativity. Whether you have dietary needs or just want to experiment with different flavors, here are some ideas to get you started.

The filling is the easiest place to play. If you’re not a fan of goat cheese or don’t have it on hand, you can easily substitute it. For a more classic, sweeter roll, use four ounces of softened cream cheese instead. You can also try crumbled feta for a saltier kick, or even small dollops of mascarpone for extra richness. The pecans can be swapped for walnuts, pistachios, or sliced almonds. For a nut-free version, simply omit them or substitute with pumpkin seeds for a little crunch.

You can also change up the spices and citrus. If you don’t have cardamom, a pinch of nutmeg or allspice in the dough would be lovely. Instead of orange zest and juice, try lemon or even lime for a different kind of bright, zesty flavor. These small changes can really personalize the recipe to your taste.

Here are a few more specific ideas for variations:

• Different Fruit: While cranberries are perfect for the holidays, this recipe would be delicious with other fruit fillings. Try a finely chopped apple and cinnamon filling in the fall, or a raspberry or blueberry jam in the summer. Just be sure your filling isn’t too wet, as it can make the dough soggy.
• Chocolate Addition: For a truly decadent treat, sprinkle a half cup of mini white chocolate chips or dark chocolate chunks over the cranberry filling along with the goat cheese and pecans. Cranberry and white chocolate is a heavenly combination.
• Savory Twist: Lean into the savory side of the goat cheese. Reduce the sugar in the cranberry filling slightly, and add some fresh thyme or rosemary. This version makes a fantastic accompaniment to a holiday ham or roast turkey instead of just a breakfast item.

Don’t be afraid to make this recipe your own. Baking should be fun and delicious, so use what you love and enjoy the process of creating something special for your family and friends.

5 FAQs About Cranberry Swirl Buns

Here are some straightforward answers to the most common questions I receive about this Cranberry Swirl Buns recipe.

Can I Make These Cranberry Swirl Buns Ahead of Time?

Absolutely! This is one of the best parts about this recipe, especially when you’re planning for a holiday morning or a special brunch. You have two excellent options for making them ahead. The first is to prepare the buns all the way through step 7, placing the cut rolls into the baking pan. At this point, instead of letting them rise a second time at room temperature, you can cover the pan tightly with plastic wrap and place them in the refrigerator for their second rise overnight, for up to 18 hours.

The next morning, take the pan out of the refrigerator and let it sit at room temperature for about 45 to 60 minutes to take the chill off and finish rising while your oven preheats. Then, you can bake them as directed. The slow, cold fermentation in the fridge actually develops a deeper, more complex flavor in the dough. Your second option is to bake the buns completely, let them cool, and store them un-glazed in an airtight container for up to 24 hours. When you’re ready to serve, warm them in a 350°F oven for about 10 minutes, then prepare and add the fresh glaze.

Why is My Dough for the Cranberry Swirl Buns Not Rising?

A dough that won’t rise can be so frustrating, but it’s usually due to one of two things: your yeast or the temperature. First, check the expiration date on your yeast. Yeast is a living organism, and if it’s old, it may no longer be active. If you’re using instant yeast as the recipe calls for, it’s very reliable, but it can still expire. If you’re ever unsure, you can proof it by dissolving it in the lukewarm milk with a pinch of sugar. If it doesn’t get foamy after 5 to 10 minutes, your yeast is no good.

The second culprit is temperature. Yeast is happiest in a warm, but not hot, environment. If the milk you used was too hot (over 120°F), it could have killed the yeast. Conversely, if your kitchen is too cold, the yeast will work much more slowly. Find a warm, draft-free spot for your dough to rise. Good options include inside an oven that’s turned off with the light on, or on top of your refrigerator where it’s slightly warm.

What if I Don’t Like Goat Cheese in My Cranberry Swirl Buns?

That is perfectly okay! The goat cheese is my special twist, but if it’s not for you, there are plenty of delicious alternatives that will still make these buns spectacular. The most straightforward swap is for cream cheese. It will give you that same creamy texture but with a more familiar, tangy-sweet flavor profile that’s closer to a traditional sweet roll. Simply use four ounces of softened cream cheese and dot it over the cranberry filling before you roll it up.

For another tangy option, you could try crumbled feta cheese, which offers a saltier bite that also pairs well with the sweet filling. If you want to enhance the richness without the tang, dollops of mascarpone cheese would be incredibly luxurious. And of course, you can simply omit the cheese altogether. The buns will still be wonderful with just the tart cranberry filling, toasted pecans, and that nutty brown butter glaze.

Can I Use Dried Cranberries Instead of Fresh or Frozen?

Yes, you can definitely use dried cranberries if that’s what you have on hand, but you will need to make a few adjustments to the filling. Dried cranberries are much sweeter and more concentrated than fresh or frozen ones, and they don’t have the same moisture content. To use them, you’ll need to rehydrate them first. A simple way to do this is to place the dried cranberries in a heatproof bowl and cover them with the hot orange juice from the recipe. Let them soak for about 20 to 30 minutes until they are plump and have absorbed most of the liquid.

Because dried cranberries are already sweetened, you’ll also want to reduce the amount of brown sugar in the filling. I would recommend starting with about half the amount of sugar called for, so a little less than half a cup. You can taste the mixture after rehydrating and add more if you think it needs it. The texture of the filling will be less jammy and more of a distinct fruit swirl, but it will still be absolutely delicious.

How Do I Know When My Cranberry Swirl Buns Are Perfectly Baked?

Knowing when yeasted breads and rolls are done is key to avoiding a dreaded doughy center. The most obvious sign is the color. The tops of the buns should be a deep, even golden brown. If the edges are getting dark but the center buns still look pale, you can tent the pan with aluminum foil to prevent the edges from burning while the center finishes baking. The buns should also look puffy and feel set when you gently press on the top of a center bun.

For a truly foolproof method, I recommend using an instant-read thermometer. This is the most accurate way to check for doneness in any baked good. Insert the thermometer into the center of the middle bun, being careful not to touch the bottom of the pan. An enriched dough like this one is fully cooked when the internal temperature reaches 190°F to 200°F. If you don’t have a thermometer, you can also gently lift a center bun with a spatula to peek at the sides. The swirl should look cooked and not wet or doughy.

Try These Recipes Next

If you loved the festive flavors in these Cranberry Swirl Buns, I have a few more recipes I know you’ll enjoy.

• Cranberry Breakfast Recipes: A wonderful roundup of my favorite ways to start the day with this beautiful, tart berry.
• The Best Cranberry Streusel Coffee Cake: This cake is unbelievably moist and packed with the same orange and cardamom notes you love, all topped with a buttery streusel.
• Festive Cranberry Pecan Quick Bread: A simple, no-yeast bread that introduces a hint of savory rosemary for a truly unique and delicious holiday treat.

Happy baking, y’all!