Cranberry Orange Breakfast Rolls

Cranberry Orange Breakfast Rolls

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You’ll love this twist on a favorite breakfast treat. These cranberry orange breakfast rolls are gooey and filled with a tart orange and cranberry filling.

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Chicago

Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

4 servings

Ingredients

  • Orange and Cranberry Filling:
  • 1 stick of butter
  • 1/2 cup granulated sugar
  • 2 tablespoons fresh orange zest
  • 1 can cranberry sauce
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 can pastry dough
  • Orange Glaze:
  • 1 1/2 cups powdered sugar
  • 1 tablespoon butter, melted
  • 2 tablespoons orange juice
  • 1/2 teaspoon orange zest
  • 1/3 cup dried cranberries

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Directions

Preheat the oven to 350 degrees.
Prepare the orange filling by mixing butter, sugar, and orange zest then set aside. Prepare cranberry layer by blending cranberry sauce, cinnamon, and cloves in food processor until well mixed, then set aside.
Meanwhile, turn dough out onto a floured surface and roll into a rectangle, about 12x14 inches. Spread orange filling evenly over dough and then dollop cranberry filling on top.
Roll up from the longer side of the rectangle and pinch edges closed. Use thread or dental floss to cut rolls into 8 large rolls.
Bake for 15-20 minutes or until light golden brown. While they're cooking, prepare icing by mixing both fillings together and spread on while rolls are hot.
Spread the icing on the rolls and top with dried cranberries.


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