Cranberry-Orange Breakfast Rolls

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  • 35 min prep time
  • 35 min total time
  • 5 ingredients
  • 8 servings

Ingredients

Rolls

1/4
cup frozen cranberry-orange sauce, thawed
1/8
teaspoon cinnamon
1
(8-oz.) can Pillsbury™ Refrigerated Reduced-Fat Crescent Dinner Rolls

Glaze

1/4
cup powdered sugar
1
to 2 teaspoons orange juice

Directions

  1. 1 Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. (Do not use dark cookie sheet.) In small bowl, combine cranberry-orange sauce and cinnamon; mix well. Set aside.
  2. 2 Separate dough into four 6-inch-long rectangles. Press perforations in each to seal. Spread sauce mixture evenly over 2 rectangles. Top each with 1 remaining rectangle; press lightly.
  3. 3 Cut each stacked rectangle lengthwise into 4 strips. Twist each strip 4 times; loosely coil each twisted strip to form a round roll, tucking outside end under roll. Place shaped rolls 1 inch apart on sprayed cookie sheet.
  4. 4 Bake at 375°F. for 10 to 14 minutes or until light golden brown. Remove from cookie sheet; place on wire rack. Cool 10 minutes.
  5. 5 Meanwhile, in small bowl, combine powdered sugar and enough orange juice for desired drizzling consistency. Drizzle glaze over cooled rolls.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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