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 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. Also great with a variety of toppings.
- Freeze beautifully, so stock up to always have on hand.
Ingredients and Substitutions
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.
Step-by-Step Photos
- 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 Rounds 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!
Hello Jennifer,
I have never encountered a breakfast round, these look like a wonderful addition to breakfast, brunch and lunch! How are they typically eaten, they don’t appear pancake like, ie butter syrup. Would they typically be enjoyed at room temp or reheated, maybe like a scone or muffin?
Hi Den, I kind of think of them as a flat bagel. They are nice plain, warmed or toasted. I like to top these ones with a bit of cream cheese. I make banana ones too, that are great with peanut butter.
Jennifer, thank you. Living in Florida by way of NY I surely know what a flat bagel is! These versatile treats will be a welcome addition to our breakfasts and snacks. Thank you.
Tout simplement délicieux et facile a faire.
Merci Pierette!
Thanks for the recipe! I made them twice and while the flavour is there, they came out very dense. Let the dough rise to almost double. Any tips/insight on what may be going on?
Hi Britt and yes, I do have a couple of thoughts. First, I assume you have had store-bought morning rounds before so you are familiar with the texture. While I wouldn’t call them dense, I would call them sturdy, so definitely not a light and fluffy bake. Secondly, assuming you know what texture to expect, if you are finding them more dense than that, too much flour is almost always the culprit. Try to keep the dough more moist by holding back some of the flour and only adding as much as is necessary to bring the dough to a kneadable state. Hope that helps.
Have been looking for this recipe, the Ozeri rounds are no longer available in our area.
Can’t wait to try it!Â
Thanks so much!
Enjoy, Marrill :)
Can you do a copycat recipe of the blueberry snack rounds?
Hi Heather and I’ll pick up a package and give it a go :)
I have frozen cranberries in my freezer. Do you think there is someway I could substitute them? I could cook them down a bit… has anyone tried frozen cranberries?Â
Hi Jill, I feel like you would need to chop them up first, as they would need to be a bit smaller. I also don’t think they’d cook enough in the short 12 minutes bake, so I might just give them a quick shot in the microwave to cook them a bit first, until they are softened, but still hold their shape. Should work, though the resulting rounds will be a little less sweet using the more tart cranberries. If you try it, let me know how it works out.
These are fantastic! Made 12 small rounds (about 45 grams each). Baked for 8 mins, turned over, and then another 4 mins. MUCH better than the store bought ones.
I’m so glad you enjoyed them, Niki! Thanks so much :)
This is just the recipe I was looking for! Simple to make and delicious. I look forward to checking out the other breakfast roubd recipe referenced by a commenter. I feel like this will be a new staple in my house. Thanks!
I’m so glad to hear, Naomi :) Thanks so much!
This bread is excellent. It is quick and easy. I love it toasted with butter and honey or with marmalade. Thank you!
Thanks Betty :)
I will be trying these this weekend. I’ve previously made the other breakfast round recipe you posted as the purchased version of these is my daughter’s go-to breakfast. She didn’t like them quite as much as the purchased ones, but given that these are a few cents each to make vs nearly a dollar each to buy I think they are great!
We really enjoyed the cranberry orange version here over the holidays. I’m the same in that it is hard for me to buy things when I know I can make a reasonable facsimile :) Hope you enjoy these, too!
Is there any way I could substitute cranberry sauce for plumped cranberries in this recipe?
Hi Lorie and yes, I think you could make it work. If the sauce is the whole berry type, I would use more of the berry and less of the sauce part. You also might need to add a bit more flour to make up for the extra moisture from the sauce.