Bake-Off® Contest 39, 2000
Loudonville, New York

Orange-Glazed Cranberry Crowns

Add something flaky to your bread basket with these rolls that are made using Pillsbury® Grands!® Biscuits, berries and walnuts - ready in 40 minutes.

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  • prep time 15 min
  • total time 40 min
  • ingredients 7
  • servings 6
 

Ingredients

6
tablespoons frozen orange juice concentrate, thawed
1/4
cup sweetened dried cranberries
1/4
cup coarsely chopped walnuts
1/2
cup butter, melted (do not use margarine or spread)
1/2
cup sugar
1
teaspoon cinnamon
1
(16.3-oz.) can Pillsbury™ Grands!™ Refrigerated Original or Buttermilk Flaky Layers Biscuits

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 6 miniature Bundt® cups generously with nonstick cooking spray. Place 1 tablespoon orange juice concentrate in each sprayed cup. Sprinkle evenly with cranberries and walnuts.
  • 2 Place melted butter in shallow bowl. In another shallow bowl, combine sugar and cinnamon. Separate dough into 8 biscuits. Cut each biscuit into 3 wedge-shaped pieces.
  • 3 Dip each biscuit piece in butter; lightly coat with sugar mixture. Place 4 biscuit pieces, point side down, over mixture in each cup; press lightly. Drizzle any remaining butter evenly over rolls.
  • 4 Bake at 350°F. for 18 to 23 minutes or until golden brown. Invert pan onto serving platter or cookie sheet; leave pan over rolls for 1 minute. Carefully remove pan. If any topping remains in pan, spoon over rolls. Serve warm.
  • 1 Heat oven to 350°F. Spray 6 miniature Bundt® cups generously with nonstick cooking spray. Place 1 tablespoon orange juice concentrate in each sprayed cup. Sprinkle evenly with cranberries and walnuts.
  • 2 Place melted butter in shallow bowl. In another shallow bowl, combine sugar and cinnamon. Separate dough into 8 biscuits. Cut each biscuit into 3 wedge-shaped pieces.
  • 3 Dip each biscuit piece in butter; lightly coat with sugar mixture. Place 4 biscuit pieces, point side down, over mixture in each cup; press lightly. Drizzle any remaining butter evenly over rolls.
  • 4 Bake at 350°F. for 18 to 23 minutes or until golden brown. Invert pan onto serving platter or cookie sheet; leave pan over rolls for 1 minute. Carefully remove pan. If any topping remains in pan, spoon over rolls. Serve warm.

EXPERT TIPS

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Expert Tips

To prepare in 12x8-inch (2-quart) glass baking dish, generously spray with nonstick cooking spray. Place orange juice concentrate in bottom of dish. Sprinkle with cranberries and walnuts. Prepare biscuit pieces as directed above. Place biscuit pieces, flat side down, over mixture in pan. Bake at 350°F. for 20 to 23 minutes or until golden brown. To prepare in 12-cup Bundt® pan, generously spray with nonstick cooking spray. Place orange juice concentrate in bottom of pan. Sprinkle with cranberries and walnuts. Prepare biscuit pieces as directed above. Place biscuit pieces, rounded side down, over mixture in pan. Bake at 350°F. for 23 to 33 minutes or until golden brown.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll
Calories
560
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
13g,
13%
),
Cholesterol
40mg
40%;
Sodium
1030mg
1030%;
Total Carbohydrate
65g
65%
(Dietary Fiber
2g
2%
  Sugars
38g
38%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
20%;
Calcium
4%;
Iron
12%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 6 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
®Bundt is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, MN.