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Cranberry Orange Rolls

Cranberry Orange Rolls

Bejeweled Cranberry Orange Rolls are a flavor bomb, combining tropical pineapple and orange with fragrant ginger in a flaky roll.
Course Breakfast, Dessert
Cuisine American
Keyword Cranberry Orange Rolls
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 servings
Calories 50kcal
Author Catalina Castravet


  • 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.


Calories: 50kcal | Carbohydrates: 7g | Protein: 0g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 67mg | Fiber: 0g | Sugar: 6g | Vitamin A: 25IU | Vitamin C: 6.7mg | Calcium: 7mg | Iron: 0.2mg