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 Rounds™.

cranberry orange breakfast rounds split on cooling rack
  • 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

  1. Place dried cranberries in a bowl of hot water and let stand while making the dough.
  2. Add all the dough ingredients to the bowl and mix to combine.
  3. Add additional flour, if needed, until you have a moist dough that cleans the bowl.
  4. Drain and dry the cranberries, then mix them into the dough.
  5. Cover the bowl with plastic wrap and let rise until doubled.
  6. Remove dough to a floured work surface.
  7. Divide dough into 6 equal pieces and form into a ball.
  8. Roll each ball into a 5-6 inch circle.
  9. Place onto a baking sheet and brush the tops with water, to keep them soft. Bake.
cranberry orange breakfast rounds on cooling rack

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.
cranberry orange breakfast round split on cooling rack

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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Get the Recipe: Cranberry Orange Breakfast Rounds

A delicious way to start the day! These cranberry orange breakfast rounds are great plain or warmed. Top with butter or jam, if you like.
5 stars from 2 ratings
Prep Time: 20 minutes
Cook Time: 15 minutes
Rising Time:: 1 hour
Total Time: 1 hour 35 minutes
Yield: 6 rounds


  • 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)


  • 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.


Note 1: If you don’t have whole wheat flour, replace it with additional all-purpose flour. 
Rounds can be stored in an air-tight container at room temperature or in the refrigerator, for longer shelf life. They will also freeze well for about 2-3 months.
You’ll find step-by-step photos above this recipe card, that you might find useful.
Cuisine: American, Canadian
Course: Bread
Serving: 1round, Calories: 213kcal, Carbohydrates: 47g, Protein: 6g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.3g, Sodium: 201mg, Potassium: 160mg, Fiber: 4g, Sugar: 17g, Vitamin A: 26IU, Vitamin C: 7mg, Calcium: 22mg, Iron: 2mg
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