Cranberry Orange Rolls are a flavor bomb, combining tropical pineapple and orange with fragrant ginger in a flaky roll.
Easy brunch recipes are one of my favorites, as they are a great excuse to eat sweets for breakfast. You have to try my very famous Coffee Cake with a cheesecake layer, and don’t forget about the Lemon Cheery Cheese Danish. These are great recipes that you can make ahead of time and take with you to a brunch party.
Cranberry Orange Rolls
Cranberry Orange Rolls are the perfect brunch or breakfast for those who love baking, but don’t feel like spending too much time in the kitchen. I love easy brunch ideas, and I am grateful for any shortcuts I can take.
These Cranberry-Orange Rolls are the perfect brunch or breakfast item. All the cinnamon roll dough is perfectly flaky. Also, it is filled with crunchy walnuts, sweet pineapple and all embedded in a flavorful orange aroma! I like to make them on a weekend, when we are all home so we can enjoy a relaxed morning in the kitchen. This is a great recipe to make with your little ones. The instructions are easy and you only need a handful of ingredients.
Can you refrigerate Cranberry Orange Rolls
- Yes, Cranberry roll dough can be refrigerated, either after it is kneaded and before the first rise or after the dough has risen and has been shaped.
- To refrigerate after kneading: place the dough in a tightly covered bowl or a resealable plastic bag and refrigerate.
- To refrigerate the shaped dough: wrap dough tightly with plastic wrap and refrigerate for up to 24 hours.
- When ready to bake, remove dough from the refrigerator, partially unwrap and let it rise until doubled.
HOW TO FREEZE UNBAKED CINNAMON ROLLS:
- You can freeze the rolls, unrisen, in the pan.
- Cover the pan tightly with both plastic wrap and aluminum foil.
- Freeze for up to 3 months.
- To bake, allow them to thaw and rise, then bake.
HOW TO FREEZE BAKED CINNAMON ROLLS:
- You can freeze the rolls, baked but unfrosted.
- When ready to enjoy, allow them to thaw.
- Place in the oven for a few minutes to warm up and top with icing.
Prep time: 20 minutes Cook time: 35 minutes Total time: 55 mins
- 1 cup fresh cranberries
- 1/2 cup crushed pineapple (undrained (from 8-oz 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 Pillsbury Cinnabon (refrigerated orange rolls with orange icing)
- Heat oven to 400°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.