Say hello to our new favorite way to make Pillsbury Cinnabon Orange Rolls—with jeweled-toned cranberries, sweet pineapple, ginger and walnuts for crunch. Just try not to love them!
Recipe courtesy of Pillsbury.
Every single winning dish from the Pillsbury Bake-Off.Ready in45 m35 m(prepare time)10 m(cook time)8Servings199Calories Per ServingRelated RecipesCranberry Sauce, Cranberry Bread and the Best Cranberry Recipes for the Holiday SeasonCranberry Recipes for Healthy Teeth6 Simple Recipes to Roll in a Tortilla
- 1 cup fresh or frozen (thawed) cranberries
- 1/2 cup crushed pineapple, undrained (from 8 ounce can)
- 1/2 cup strong ginger beer or ginger ale
- 2 tablespoons frozen orange juice concentrate
- 1/4 teaspoon ground ginger
- 1/3 cup coarsely chopped walnuts
- 1 can (13.9 ounce) Pillsbury Cinnabon refrigerated orange rolls with orange icing
Heat oven to 400 degrees F.
Line large cookie sheet with cooking parchment paper.
In 2-quart saucepan, cook cranberries, pineapple, ginger beer, orange juice concentrate and ginger over medium-high heat 10 to 14 minutes, stirring frequently, until liquid is absorbed and mixture is very thick.
Remove from heat; cool 20 minutes.
Meanwhile, in 10-inch skillet, toast walnuts over medium heat 4 to 6 minutes, stirring frequently, until golden brown.
Remove from heat.
Open can of dough; do not separate rolls.
Set icing aside.
Carefully unroll dough onto cutting board, being careful not to separate.
Spread cooled cranberry mixture evenly on dough; sprinkle with walnuts.
Carefully reroll dough.
With serrated knife, cut each roll at perforations, wiping blade of knife after each for clean cuts.
Place rolls about 2 inches apart on cookie sheet, reshaping rolls if necessary.
Bake 9 to 13 minutes or until golden brown.
Spread icing evenly over warm rolls.