We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Cinnamon Roll Cranberry Orange Pull Apart

(8)
  8 reviews
  • 20 min prep time
  • 55 min total time
  • 7 ingredients
  • 12 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Try a delicious new pull-apart coffee cake made from cinnamon rolls, cranberries and orange marmalade.

Bake-Off® Contest 46, 2013
Leah Stacey
Montgomery, Alabama

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)

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
Calories from Fat
160
% Daily Value
Total Fat
18g
27%
Saturated Fat
7g
37%
Trans Fat
2 1/2g
Cholesterol
25mg
9%
Sodium
400mg
17%
Total Carbohydrate
33g
11%
Dietary Fiber
0g
0%
Sugars
2g
2%
Protein
3g
3%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2013
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved