Tired of toast? Shake up your mornings with these delicious and easy-to-make breakfast rounds! These cranberry orange breakfast rounds are studded with dried cranberries and flavoured with orange zest and juice. Inspired by the popular Ozery Morning Roundsâ„¢.
These cranberry orange breakfast rounds have added whole wheat flour for a bit of nutty flavour and extra fibre.
Enjoy plain or pop warm by popping into the toaster.
Ingredients and Substitutions
A few notes about the key ingredients …
Orange – as these use both zest and juice, you’ll need to start with one or two fresh oranges (depending on the size of the oranges). You can use any type of orange you like or have on hand.
Dried Cranberries – you can use sweetened or unsweetened dried cranberries. No dried cranberries? Replace with an equal amount of raisins.
Whole Wheat Flour – if you don’t have whole wheat flour on hand, simply replace it with additional all-purpose flour. You may need to adjust the overall flour amount needed to achieve the desired dough consistency.
How to make cranberry orange breakfast rounds
- Place dried cranberries in a bowl of hot water and let stand while making the dough.
- Add all the dough ingredients to the bowl and mix to combine.
- Add additional flour, if needed, until you have a moist dough that cleans the bowl.
- Drain and dry the cranberries, then mix them into the dough.
- Cover the bowl with plastic wrap and let rise until doubled.
- Remove dough to a floured work surface.
- Divide dough into 6 equal pieces and form into a ball.
- Roll each ball into a 5-6 inch circle.
- Place onto a baking sheet and brush the tops with water, to keep them soft. Bake.
How to enjoy these breakfast rounds
- Warmed in the toaster and cut into quarters.
- Warmed and buttered.
- Toasted with honey.
- Plain or warmed with cream cheese.
- Plain or warmed with marmalade.
- Try for a lunch or snack box with some nuts and cheese.
Storing and freezing
Store baked and cooled rounds in an airtight container at room temperature or the refrigerator, for longer shelf life.
These baked rounds will also freeze beautifully for 2-3 months.
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Ingredients
- 1/2 cup (113 ml) water, lukewarm (about 105F)
- 2 1/4 teaspoons Instant or Active Dry yeast
- 3/4 cup (110 g) whole wheat flour, *or see Note 1 below
- 1/4 cup (40 g) light brown sugar
- 2 teaspoons vegetable oil, or similar neutral tasting oil
- 1 Tablespoon orange zest
- 1/4 cup (57 ml) orange juice, freshly squeezed
- 1/2 tsp salt
- 1 cup (130 g) all purpose flour, plus more, as needed
- 1/2 cup (55 g) dried sweetened cranberries, plumped (see Instructions)
Instructions
- Place dried cranberries into a small bowl and cover with very hot water. Let stand until needed. (This is called "plumping".)
- In large bowl or the bowl of a stand mixer fitted with the kneading hook, stir together the warm water and yeast. Let stand 5 minutes.
- Add the whole wheat flour, brown sugar, oil, orange zest, orange juice and salt to the bowl and mix together. Add the all purpose flour and knead together until you have a moist (but not sticky) dough that cleans the bowl of the mixer. Drain the dried cranberries and dry with a paper towel. Add to the bowl with the dough, together with a bit of additional flour and knead in the cranberries until well distributed in the dough. If dough is too sticky, you can add a bit of additional flour, if needed. Dough should be moist, but clean the bowl.
- Cover the bowl with plastic warp and let rise until doubled, about 1 hour.
- Preheat oven to 400F. (not fan assisted). Spray a large baking sheet with cooking spray and have ready.
- Remove the dough to a floured work surface. Divide dough into 6 equal sized pieces (mine were about 85g each) and form into a ball.
- Using a rolling pin, roll each ball into a 5-inch diameter round, about 1/4-inch thick. Place onto the prepared baking sheet. Repeat with remaining balls of dough.
- Brush top of rounds lightly with water (to keep them soft while baking).
- Place in oven for 8 minutes, then flip over and bake for another 4-6 minutes, or until light golden brown.
- Remove from oven and then remove to a cooling rack to cool completely.
Notes
More breakfast round recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Hi!  I’m wondering how to make a pumpkin one with canned pumpkin. I’m assuming you’d have to change up the flour ratio?
Hi Katie, and yes, you would. I would add the pumpkin to the mixture with the whole wheat flour and then add as much all-purpose flour as needed (a bit at a time)to bring the dough together.