Tangy Orange Cranberry Delights

Indulge in the ultimate sweet breakfast treat with these incredibly soft and fluffy Cranberry Orange Rolls. Each roll is generously filled with a luscious, sweet, and slightly tart cinnamon cranberry puree that ensures every bite is wonderfully gooey and flavorful. Crowned with a luxurious, tangy orange cream cheese frosting, these rolls offer a delightful twist on the classic cinnamon roll, perfect for special brunches, holiday mornings, or simply elevating your everyday breakfast!
Posted: 12/6/2020; Republished 11/24/2021

Imagine waking up to the aroma of freshly baked sweet rolls, subtly perfumed with vibrant orange zest and brimming with a warm, spiced cranberry filling. These Cranberry Orange Rolls are exactly that dream come true! Crafted to achieve an unparalleled softness and lightness, the dough itself is kissed with orange, providing a perfect citrusy backdrop to the star of the show: a sweet, lightly tart cranberry puree.

This isn’t just any breakfast roll; it’s an experience. The filling isn’t merely fruit; it’s a carefully crafted puree that guarantees an exceptionally moist and “gooey” interior, preventing any dryness and ensuring a delightful texture with every bite. The crowning glory, our homemade cream cheese frosting, is elevated with fresh orange zest and a hint of orange juice, creating a bright, tangy contrast that perfectly complements the rich cranberry. It’s truly a unique and memorable take on a beloved classic, destined to become a new favorite in your baking repertoire.

Why These Cranberry Orange Rolls Are a Must-Try

What sets these Cranberry Orange Rolls apart from your everyday sweet treat? It’s the harmonious marriage of flavors and textures, meticulously balanced to deliver an unforgettable indulgence. Unlike traditional cinnamon rolls, which can sometimes be overly sweet, our recipe strikes a perfect chord with the natural tartness of cranberries. This creates a more complex and exciting flavor profile that’s both comforting and invigorating.

The dough itself is incredibly forgiving and yields a remarkably soft, pillowy texture that melts in your mouth. We’ve infused it with subtle orange zest right from the start, ensuring that bright citrus note is present in every layer. But the true magic lies in the cranberry filling. Made from fresh cranberries, it’s slow-cooked and pureed to a smooth, jam-like consistency, then spiced with cinnamon. This method not only intensifies the cranberry flavor but also locks in moisture, giving the rolls their signature gooey center. Paired with the luscious, tangy orange cream cheese frosting, these rolls are a symphony of sweet, tart, and zesty notes that will leave you craving more. They’re not just rolls; they’re a celebration of seasonal flavors, perfect for brightening any morning or holiday table.

Essential Ingredients & Tools for Perfect Rolls

Crafting these delectable cranberry orange rolls requires a few key ingredients and tools. Understanding the role of each component is crucial for achieving the perfect texture and flavor.

• Yeast: This recipe primarily uses active dry yeast, which requires activation in warm liquid and sugar. This initial step ensures your yeast is alive and ready to make your rolls wonderfully fluffy. If you only have instant (rapid-rise) yeast on hand, don’t worry! We’ve included a tip in our FAQ section on how to easily make the swap without compromising the outcome.
• Milk: Whole milk is recommended as it adds richness and helps create a tender crumb. It’s vital to heat the milk to precisely 110℉ (43℃) using a digital kitchen thermometer. This temperature is ideal for activating the yeast; too cold, and it won’t activate; too hot, and it will kill the yeast, preventing your dough from rising.
• All-Purpose Flour: Flour is the backbone of our dough. The recipe calls for 4.5-5 cups. Start with 4.5 cups during the initial mixing phase. You may need up to an additional ½ cup during the final kneading process to achieve the perfect non-sticky, supple dough. Proper flour measurement, ideally by weight or using the spoon-and-level method, is critical to avoid dense rolls.
• Sugars: We use three types of sugar for distinct purposes. Granulated sugar sweetens the dough, light brown sugar brings a deeper, molasses-rich sweetness to the cranberry filling, and powdered sugar creates a silky-smooth cream cheese frosting.
• Eggs: Two large eggs, whisked and added to the dough, contribute to its richness, color, and structure, making the rolls tender and moist. Ensure they are at room temperature for better incorporation into the dough.
• Butter: Unsalted butter is used in two forms: melted for the dough, adding richness and tenderizing the crumb, and softened for the frosting, ensuring a smooth, spreadable consistency. Using unsalted butter allows you to control the salt content in your recipe.
• Fresh Cranberries: For the filling, only fresh cranberries will do. Their natural tartness and ability to break down into a vibrant puree are essential. Avoid dried or canned cranberries, as they alter the sugar content and texture of the filling significantly.
• Ground Cinnamon: A touch of ground cinnamon in the cranberry filling adds a warm, inviting spice that perfectly complements the fruit and orange flavors, reminiscent of classic holiday baking.
• Oranges: You’ll need two large, fresh oranges. Both the zest and juice will be utilized. The zest provides a concentrated burst of orange flavor for both the dough and the frosting, while the juice is crucial for the cranberry filling and adjusting the frosting’s consistency.
• Cream Cheese: For the frosting, use full-fat cream cheese at room temperature. This ensures it creams smoothly with the butter, preventing lumps. Philadelphia brand is often preferred for its consistent texture and rich flavor.

While a stand mixer is not strictly mandatory, it significantly simplifies the dough-making process. The dough hook attachment is indispensable for kneading, and the paddle attachment makes quick work of the cream cheese frosting. You’ll also need an immersion blender (or a food processor or regular blender) to achieve a smooth cranberry puree, and a rolling pin for shaping the dough. Finally, a 13×9-inch casserole dish is ideal for baking all 12 rolls, allowing them enough room to expand during their second rise. Alternatively, you can divide them into smaller dishes like a cast iron skillet and a 9-inch cake pan.

Crafting Your Cranberry Orange Rolls: Step-by-Step

Achieving perfectly soft and tender rolls begins with precise measurements and careful execution. Paying attention to details, especially when it comes to flour, will make all the difference. If you don’t own a digital kitchen scale, which offers the most accurate way to measure flour, please refer to this guide on how to measure flour with cups correctly to avoid a dense, heavy dough.

Preparing the Enriched Dough

STEP 1: Activate the Yeast. Begin by gently heating 1 cup of whole milk to exactly 110℉ (43℃). Pour the warm milk into the bowl of your stand mixer, along with 1 tablespoon of granulated sugar and the active dry yeast. Give it a gentle stir to combine, then let it sit undisturbed for about 5 minutes. During this time, the yeast should become visibly foamy and bubbly on the surface, indicating it’s active and healthy. If no foam appears, your yeast may be expired, or your milk temperature was incorrect; you’ll need to start over with fresh yeast and ensure the milk is at the right temperature.

STEP 2: Mix the Dough. Once your yeast is active, add the whisked eggs, melted butter, the remaining granulated sugar, vanilla extract or paste, and orange zest to the mixer bowl. With the dough hook attachment in place, mix on low speed until all the wet ingredients are just combined. Next, add 4.5 cups (540g) of all-purpose flour and the kosher salt. Start mixing on low speed until the ingredients come together and a shaggy dough forms. Increase the mixer speed to medium and let the dough continue to work for about 5 to 7 minutes. Initially, the dough will be quite sticky and loose, but as the gluten develops, it will gradually pull away from the sides of the bowl and become smoother. It’s acceptable for a small amount of dough to stick to the bottom, but it should not cling to the sides. If, after 5-7 minutes, the dough is still excessively sticky and adhering to the sides, add flour one tablespoon at a time, allowing it to mix fully after each addition, until the dough releases from the sides of the bowl.

Kneading by Hand & The First Rise

STEP 3: Knead and First Rise. Turn the dough out onto a lightly floured clean surface. Knead the dough by hand for an additional 3-5 minutes. This hand-kneading helps develop the gluten further, resulting in an even more tender and elastic dough. If the dough starts to stick to your counter, dust it with a very light sprinkle of flour. You might use up to an additional ½ cup (30g) of flour during this process, but be careful not to add too much, as this can make your rolls tough. The dough is perfectly kneaded when it feels smooth, supple, and springs back slowly when gently poked with your finger.

Lightly grease a large bowl with olive oil or cooking spray. Place the kneaded dough into the bowl, turning it once to coat all sides with grease. Cover the bowl tightly with plastic wrap to prevent a skin from forming. Move the covered bowl to a warm, draft-free spot to rise. This first rise, or bulk fermentation, can take anywhere from 30 minutes to 1.5 hours, depending on the warmth of your kitchen. The dough is ready when it has visibly doubled in size. A helpful Pro tip: Take a picture of the dough right after covering it. This gives you a clear visual reference to gauge how much it has truly risen.

Preparing the Luscious Cranberry Filling

STEP 4: Make the Cranberry Filling. While your dough is happily rising, it’s the perfect time to prepare the vibrant cranberry filling. In a medium saucepan, combine the fresh cranberries, light brown sugar, ground cinnamon, and the juice from one orange. Place the saucepan over medium heat. As the mixture begins to bubble and the cranberries soften, use the back of a wooden spoon or a rubber spatula to gently mash them, helping them break down and release their juices. Continue cooking and mashing until most of the cranberries have burst and the mixture has thickened slightly, typically about 10 minutes.

For an ultra-smooth, jam-like consistency that ensures a delightfully gooey roll, use an immersion blender directly in the saucepan to puree the cranberries completely. Alternatively, carefully transfer the hot mixture to a regular blender or food processor and process until smooth. Once pureed, stir in the ¼ cup of water and allow the filling to simmer for another one to two minutes, stirring constantly, to fully incorporate the water and reach the desired thickness. Immediately transfer the hot cranberry puree to a heatproof bowl and place it in the fridge to cool completely. Stirring the mixture every 5-10 minutes will help it cool down more quickly, which is crucial before spreading it onto the dough.

Assembling Your Cranberry Orange Sweet Rolls

STEP 5: Shape the Dough. Once your dough has majestically doubled in size, it’s time for the fun part! Gently “punch down” the dough to release the accumulated air. Turn the deflated dough out onto a very lightly floured counter. Use your hands to gently press and stretch the dough into a rough rectangular shape. Then, with a floured rolling pin, carefully roll the dough into a precise 12-inch by 20-inch rectangle. Aim for a uniform thickness of about ¼ inch. Position the dough so that the 20-inch long side is facing your body.

STEP 6: Spread Filling and Roll. Take your completely cooled cranberry puree – it must be cool to prevent melting the butter in the dough – and evenly spread it across the entire surface of the rolled-out dough. An offset spatula or the back of a spoon works wonderfully for this. Ensure you leave a 1-inch border on the long side farthest from your body completely bare. This bare strip will help you effectively seal the roll later, preventing any delicious filling from escaping during baking. Spread the filling almost to the edges on the other three sides. Now, starting from the long end closest to your body, begin rolling the dough tightly and evenly. Start in the middle, then work your way out to the right side, and then to the left. The key is to keep the roll as tight and consistent as possible to create beautiful spirals. Sometimes, using your forearms to gently guide and maintain pressure across the entire length of the roll can help achieve an even cylinder.

Once you reach the bare edge, firmly pinch the seam shut against the dough to seal it securely. Then, carefully roll the entire log over so that the seam side is facing down. At this point, gently massage the log from the center outwards with your hands, and gently push in both ends to ensure an even thickness and shape along the entire log.

Cutting and Second Rise for Fluffy Perfection

STEP 7: Cut the Rolls. For the cleanest cuts that preserve the beautiful spirals of your rolls, unflavored dental floss is your secret weapon. Slide a piece of dental floss under one end of the rolled dough log. Bring the ends of the string up, cross them over each other, and pull down firmly to slice through the dough. Start by trimming off and discarding a skinny, uneven piece from each end of the log to ensure all your rolls are uniform. If you don’t have dental floss, a sharp serrated knife can be used, but saw back and forth very gently to avoid squishing the dough and squeezing out the delicious filling.

To ensure even sizing for all 12 rolls, here’s a simple method: first, cut the entire log in half. Then, cut each of those halves in half. Finally, cut each of the four resulting sections into three equal pieces. This technique will yield 12 consistently sized rolls. As you slice, keep a paper towel handy to wipe your floss or knife clean between cuts, especially if the filling starts to stick. Once cut, use a sturdy spatula to carefully transfer each delicate slice to your prepared baking dish. The dough and filling will be soft, so a spatula helps maintain their shape.

STEP 8: Second Rise and Bake. Arrange the 12 cut rolls evenly in your prepared 13×9-inch baking pan, leaving a little space between each to allow for expansion. Lightly cover the pan with plastic wrap (you can often reuse the wrap from the first rise!). Place the covered pan in a warm, draft-free area for the second rise, which typically takes about 30 minutes. During this time, the rolls will visibly expand, becoming puffy and nestled closely together. As they rise, preheat your oven to 350℉ (177℃).

Once the rolls are beautifully puffy and ready, remove the plastic wrap and place the pan in the preheated oven. Bake for 20-25 minutes, or until the tops of the cranberry orange rolls are gorgeously golden brown and they smell irresistible. The internal temperature should register around 200-205°F (93-96°C) for perfect doneness. Carefully remove the baked rolls from the oven and allow them to cool in the pan on a wire rack for about 15-20 minutes. This cooling period is important before frosting, as it allows the rolls to set slightly and prevents the frosting from completely melting.

The Perfect Finish: Orange Cream Cheese Frosting

STEP 9: Prepare and Frost. While the rolls are cooling slightly, whip up the irresistible orange cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld electric mixer), cream together the softened butter and room-temperature cream cheese on medium speed until the mixture is completely smooth and free of any lumps. This step is crucial for a silky frosting. Gradually add the powdered sugar, ½ cup at a time, mixing on low speed until each addition is fully incorporated and the frosting is smooth and creamy.

Finally, add the fresh orange zest and 1 tablespoon of freshly squeezed orange juice. Mix until these vibrant flavors are well incorporated and the frosting reaches a beautifully soft, spreadable consistency. If you find the frosting too thick for your liking, you can add an additional tablespoon of orange juice, a little at a time, until you achieve your desired spreadability. Once the rolls have cooled for about 15-20 minutes (they should still be warm, but not piping hot), generously spread the tangy orange cream cheese frosting evenly over the tops. Serve immediately to enjoy them at their absolute best!

A helpful tip: Only frost the rolls you plan to serve and eat immediately. If you have leftovers or are preparing them ahead of time, it’s best to store the unfrosted rolls and the frosting separately. This way, you can easily reheat the rolls to warm perfection and then spread on the fresh frosting just before serving. Frosting already hot rolls can cause the frosting to melt too quickly, losing its beautiful texture.

Make Ahead, Storage, and Reheating Tips

These Cranberry Orange Rolls are fantastic fresh from the oven, but with a little planning, you can easily enjoy them later. Here’s how to manage them for convenience:

Making Ahead

If you’re preparing these delicious rolls for a special occasion or simply want to get a head start, you have two excellent options:

1. Overnight Rise (Unbaked): After you have cut the rolls and placed them into their baking dish, cover the pan tightly with plastic wrap. Place the pan in the refrigerator overnight (up to 12-18 hours). The cold temperature will significantly slow down the yeast activity. The next morning, remove the pan from the fridge and let the rolls sit at room temperature in a warm area for about 30-60 minutes, or until they have visibly puffed up again. Remove the plastic wrap and bake according to the recipe instructions.
2. Partial Bake (Par-Baked): Go through the entire recipe up to the baking stage. Instead of baking for the full 20-25 minutes, reduce the bake time to approximately 15 minutes. The rolls should be set but not fully golden brown. Allow the par-baked rolls to cool completely, then cover them tightly with aluminum foil and store at room temperature for up to 2 days, or freeze them. Before serving, bake the rolls, uncovered, in a preheated oven (350℉/177℃) until they are golden brown, completely warmed through, and thoroughly cooked, usually another 10-15 minutes.

Storing and Freezing

Proper storage ensures your rolls remain delicious:

• Frosted Rolls: If the rolls are already frosted, they should be stored in an airtight container in the refrigerator for up to 2 days due to the cream cheese frosting.
• Unfrosted Rolls: Unfrosted baked rolls can be stored at room temperature in an airtight container for up to 2 days. The orange cream cheese frosting can be stored separately in an airtight container in the refrigerator for up to a week. This method allows for maximum freshness upon serving.
• Freezing Unbaked Rolls: The best way to freeze these rolls is right after they have been cut and placed into the baking pan. Wrap the entire pan tightly with multiple layers of plastic wrap and then a layer of aluminum foil to prevent freezer burn. They can be frozen for up to 1 month. To bake from frozen, transfer the pan to the refrigerator overnight to thaw completely. Then, remove from the fridge and allow them to rise in a warm spot for about 30 minutes before baking according to the recipe.
• Freezing Baked Rolls: Cooled, unfrosted baked rolls can also be frozen. Wrap them individually in plastic wrap, then place them in an airtight freezer bag or container. They can be frozen for up to 2-3 months.

Reheating Baked Rolls

To bring your baked rolls back to their warm, tender glory:

• For Unfrosted Rolls: Lightly tent the rolls with aluminum foil and bake them in a preheated oven at 300℉ (150℃) for 10-15 minutes, or until warmed through. Once hot or warm, spread on the room-temperature cream cheese frosting.
• For Frosted Rolls (if necessary): If you must reheat frosted rolls, do so very gently. Place them in a warm oven (around 250℉/120℃) for just a few minutes, or microwave individual rolls for 10-20 seconds. Be aware that the frosting will likely melt.

FAQs & Baking Tips for Success

Here are answers to some common questions and additional tips to ensure your Cranberry Orange Rolls turn out perfect every time.

Additional Tips for Success:

• Room Temperature Ingredients: Ensure eggs, butter (for frosting), and cream cheese are at room temperature. This allows them to incorporate smoothly and create a homogenous mixture, especially for the dough and frosting.
• Don’t Over-Flour: While it’s tempting to add more flour to sticky dough, resist the urge. Too much flour results in dry, dense rolls. A slightly tacky dough is desirable.
• Warm Environment for Rising: If your kitchen is cool, find a warm spot for your dough to rise. This could be near a sunny window, in a slightly warm (but turned off) oven, or even on top of a warm appliance.
• Cool the Filling Completely: This cannot be stressed enough. Warm filling will melt the butter in the dough, leading to a messy and less structured roll.
• Sharp Tools for Cutting: Whether using dental floss or a serrated knife, ensure your cutting tool is clean and effective for neat, even slices.

Other recipes to try

• Coffee Toffee Baked Donuts
• Banana Nut Muffins
• Fruit and Cream Cheese Puff Pastry Danish
• Chocolate Espresso Babka

We absolutely love seeing your culinary creations! Be sure to tag us on Instagram @thecozyplum and use #TheCozyPlum when you share your delicious Cranberry Orange Rolls. For even more baking inspiration and tasty ideas, follow us on Pinterest.

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📖Recipe: Cranberry Orange Rolls

Cranberry Orange Rolls

By Callan Wenner

Soft and fluffy Cranberry Orange Rolls filled with a sweet, gooey cranberry puree and topped with a tangy orange cream cheese icing.

5 from 3 votes

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Prep Time 1 hr

Cook Time 30 mins

Rest Time 1 hr 30 mins

Total Time 3 hrs

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12

Calories 545 kcal

Equipment

• Stand mixer with dough hook and paddle attachment
• Digital thermometer
• Microplane/grater
• Rolling Pin
• Immersion blender, blender, or food processor
• 13×9 inch pan or two smaller pans
• Dental floss or serrated knife

U.S. Cups vs Metric: Refer to ingredient weights for precise metric conversions.

Ingredients

Dough

• 1 cup whole milk (at 110℉ / 8oz)
• ½ cup granulated sugar (100g)
• 1 tablespoon active dry yeast (10g)
• 2 large eggs (room temperature, whisked)
• ½ cup unsalted butter (melted)
• 1 teaspoon vanilla paste or extract
• 4 ½-5 cups all-purpose flour (540-600g, measured accurately)
• 1 teaspoon kosher salt
• 1 tablespoon orange zest

Cranberry Filling

• 12 oz fresh cranberries
• 1 medium orange (juiced)
• ½ cup light brown sugar (100g)
• 1 teaspoon ground cinnamon
• ¼ cup water (2oz)

Orange Cream Cheese Frosting

• 8 oz cream cheese (room temperature)
• ¼ cup unsalted butter (room temperature, 57g)
• 2 ½ cups powdered sugar (300g)
• 2 tablespoons orange zest
• 1-2 tablespoons freshly squeezed orange juice

Instructions

Making the dough

1. Heat the milk until it reaches 110℉ (43℃) on a digital thermometer. Add the milk, 1 tablespoon of granulated sugar, and the yeast to the bowl of a stand mixer and gently mix. Allow to sit for 5 minutes until the yeast becomes foamy on the surface.
2. Add the eggs, melted butter, remaining granulated sugar, vanilla, and orange zest. Mix with the dough hook attachment on low speed until combined.
3. Add 4 ½ cups (540g) flour and salt, and mix over medium speed for 5-7 minutes until a ball forms. The dough should be mostly smooth but still slightly tacky, pulling off the sides of the bowl but possibly sticking slightly to the bottom. If too wet, add an additional tablespoon of flour at a time until it releases from the sides.
4. Turn the dough out onto a lightly floured surface and knead by hand for about five minutes until it’s smooth, supple, and springs back when you touch it. Dust the counter with more flour if it sticks, using up to ½ cup more flour in total.
5. Grease a large bowl with olive oil, place the dough inside, and cover with plastic wrap. Let it rise in a warm place for about an hour or until doubled in size.

Cranberry Filling

6. While the dough is rising, make the cranberry filling. Add the cranberries, orange juice, brown sugar, and cinnamon to a medium saucepan over medium heat.
7. Use a wooden spoon to mash down the cranberries as they start to break down and bubble (about 10 minutes). At this point, add the water, then use an immersion blender (or transfer to a blender/food processor) to puree the cranberries completely. (You can omit pureeing for a chunkier filling.)
8. After pureeing, return the cranberries to medium heat for about 1-2 minutes while stirring. Remove from heat and let cool completely, stirring occasionally to help it cool faster.

Assembly

9. Once the dough has doubled in size, prepare a 13×9″ baking pan by lining it with parchment paper or spraying/buttering the bottom.
10. Punch down the dough, then turn it out onto a lightly floured surface and press it into a rectangle with your hands. Use a rolling pin to roll the dough into roughly a 12”x20” rectangle, about ¼” thick. Position the long end facing your body.
11. Spread the cooled cranberry puree evenly over the dough using an offset spatula or butter knife. Leave the last inch on the long side (farthest from your body) bare for sealing, but spread almost to the edges on the other 3 sides.
12. Starting from the long end closest to your body, roll the dough tightly and evenly. Begin in the middle, then move to the right side, then the left side, ensuring an even roll.
13. Once rolled, pinch the edges of the dough to seal the seam, and roll the entire log over so the seam side is down. Using unflavored dental floss (or a serrated knife), slide it under one end of the roll, bring the string up, cross them over, and pull down to slice. Slice off and discard skinny pieces from each edge.
14. Cut the middle of the roll in half. Cut each of those halves in half, then cut those halves into thirds. This will yield 12 even rolls. Wipe your floss/knife clean with a paper towel as needed.
15. Transfer the rolls to the prepared 13×9 pan, then cover lightly with plastic wrap and place in a warm area to rise again for 30 minutes. Meanwhile, preheat the oven to 350℉ (177℃).
16. After 30 minutes, bake the rolls, uncovered, for 20-25 minutes until lightly browned on top. Remove from the oven to cool for about 20 minutes on a wire rack.

Orange Cream Cheese Icing

17. In a stand mixer fitted with the paddle attachment (or with a handheld mixer), cream the butter and cream cheese until smooth. Add the powdered sugar ½ cup at a time until combined.
18. Add the orange zest and 1 tablespoon of freshly squeezed orange juice and mix until incorporated and soft. If the icing is too thick, add an additional tablespoon of orange juice until it’s a spreadable consistency.
19. Spread the icing evenly over the warm rolls and serve.

Notes

If frosted, store covered in the fridge for 2 days. If unfrosted, store the rolls at room temperature for 2 days and frosting in the fridge for up to a week.

If the yeast does not become foamy during the first activation stage, it may be dead, and you should try again with new yeast. Also, ensure the temperature of the milk was correct.

Nutritional Information (per serving)

Calories: 545 kcal

Carbohydrates: 85 g

Protein: 8 g

Fat: 20 g

Saturated Fat: 12 g

Polyunsaturated Fat: 1 g

Monounsaturated Fat: 5 g

Trans Fat: 1 g

Cholesterol: 81 mg

Sodium: 280 mg

Potassium: 180 mg

Fiber: 3 g

Sugar: 46 g

Vitamin A: 729 IU

Vitamin C: 12 mg

Calcium: 75 mg

Iron: 3 mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Tried this recipe? Let us know how it was!