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Cinnamon Roll Cranberry Orange Pull Apart

(8)
  8 reviews
  • 20 min prep time
  • 55 min total time
  • 7 ingredients
  • 12 servings
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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
Protein
3g
% 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
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