Bake-Off® Contest 46, 2013
Montgomery, Alabama

Cinnamon Roll Cranberry Orange Pull Apart

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  • prep time 20 min
  • total time 55 min
  • ingredients 7
  • servings 12
 

Ingredients

1/4
cup sweetened dried cranberries
4
oz (half of 8-oz package) cream cheese, softened
5
tablespoons sweet orange marmalade
6
tablespoons unsalted butter, melted
1/2
cup pecans, coarsely chopped
1
can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing (8 ct)
1
can (7.3 oz) Pillsbury® refrigerated cinnamon rolls with icing (5 ct)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray.
  • 2 In food processor, place cranberries. Cover; process until coarsely chopped. Add cream cheese and 4 tablespoons of the marmalade; process until well blended. Set aside.
  • 3 Pour 3 tablespoons of the butter in bottom of cake pan; sprinkle with pecans.
  • 4 Separate dough into 13 rolls; reserve icing. Place rolls on work surface, cinnamon side up. Flatten each roll to 3 1/2-inch round. Spoon about 1 tablespoonful of the cream cheese mixture on center of each round. Fold dough over filling; pinch edges to seal. Repeat with remaining rounds and filling.
  • 5 Dip filled rolls in remaining 3 tablespoons butter. Place rolls in pan, seam side up, overlapping slightly. Drizzle with any remaining butter.
  • 6 Bake 23 to 28 minutes or until golden brown. Cool in pan 2 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan. Cool 5 minutes.
  • 7 In small bowl, mix both cans of icing and remaining 1 tablespoon marmalade until blended; drizzle over cinnamon rolls.
  • 1 Heat oven to 375°F. Spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray.
  • 2 In food processor, place cranberries. Cover; process until coarsely chopped. Add cream cheese and 4 tablespoons of the marmalade; process until well blended. Set aside.
  • 3 Pour 3 tablespoons of the butter in bottom of cake pan; sprinkle with pecans.
  • 4 Separate dough into 13 rolls; reserve icing. Place rolls on work surface, cinnamon side up. Flatten each roll to 3 1/2-inch round. Spoon about 1 tablespoonful of the cream cheese mixture on center of each round. Fold dough over filling; pinch edges to seal. Repeat with remaining rounds and filling.
  • 5 Dip filled rolls in remaining 3 tablespoons butter. Place rolls in pan, seam side up, overlapping slightly. Drizzle with any remaining butter.
  • 6 Bake 23 to 28 minutes or until golden brown. Cool in pan 2 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan. Cool 5 minutes.
  • 7 In small bowl, mix both cans of icing and remaining 1 tablespoon marmalade until blended; drizzle over cinnamon rolls.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
7g,
7%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
25mg
25%;
Sodium
400mg
400%;
Total Carbohydrate
33g
33%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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