Cranberry-Orange Breakfast Rolls

Breakfast ready in 35 minutes! Cranberry-orange sauce and cinnamon baked together forms a savory bread roll. MORE+ LESS-

Rolls

1/4

cup frozen cranberry-orange sauce, thawed

1/8

teaspoon cinnamon

(8-oz.) can Pillsbury™ 90 calorie crescents

1/4

cup powdered sugar

to 2 teaspoons orange juice

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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

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

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

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

Meanwhile, in small bowl, combine powdered sugar and enough orange juice for desired drizzling consistency. Drizzle glaze over cooled rolls.

Look for chunky cranberry-orange sauce in plastic containers near the frozen fruit in the freezer case. A shelf-stable product, which may be substituted, can be found with cans of cranberry sauce.