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Cranberry-Walnut Cinnamon Roll Breakfast Bake

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Cranberry-Walnut Cinnamon Roll Breakfast Bake
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  • Prep 20 min
  • Total 1 hr 5 min
  • Ingredients 8
  • Servings 12
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This sweet-tart breakfast bake is the perfect thing to wake up to on Christmas morning (besides presents, of course). Fresh (or frozen!) cranberries, warm cinnamon spice, sweet Pillsbury™ Grands!™ Cinnamon Rolls with Original Icing, and crunchy toasted walnuts combine in a casserole dish for a festive treat that preps in just 15 minutes, making this breakfast both easy and delicious.
By Pillsbury Kitchens
Updated Apr 27, 2021

Ingredients

  • 2 cups fresh or frozen (thawed) cranberries
  • 1 1/2 cups sugar
  • 2 teaspoons grated lemon zest
  • 1 1/2 teaspoons ground cinnamon
  • 2 cans (17.5 oz) refrigerated Pillsbury™ Grands!™ Cinnamon Rolls with Original Icing (5 Count)
  • 3 tablespoons butter, melted
  • 1 teaspoon fresh lemon juice
  • 1/2 cup toasted chopped walnuts

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2
    In medium bowl, toss cranberries, 1/4 cup of the sugar and the lemon zest until well mixed; set aside.
  • 3
    In large resealable food-storage plastic bag, mix remaining 1 1/4 cups sugar and the cinnamon. Separate 2 cans of dough into 5 rolls each; reserve icing containers. Cut each roll into 6 pieces. Add half of the dough pieces to bag with cinnamon-sugar mixture; seal and shake to coat pieces, breaking up any large clumps. Arrange dough pieces in baking dish. Spoon cranberries evenly onto rolls. Shake remaining dough pieces in remaining cinnamon-sugar mixture in bag; arrange on top of berry mixture. Sprinkle any remaining cinnamon-sugar mixture over rolls. Drizzle melted butter over rolls.
  • 4
    Bake 30 to 35 minutes or until dough is baked through in center and deep golden brown. Cool 10 minutes.
  • 5
    Meanwhile, in small bowl, stir icing and lemon juice until well blended. Drizzle over breakfast bake; sprinkle with walnuts. Serve warm. Refrigerate leftovers.

Tips from the Pillsbury Kitchens

  • tip 1
    Cutting the cinnamon roll dough into six pieces helps the dough bake completely in the baking dish.
  • tip 2
    To toast walnuts: Preheat oven to 350°F. Spread walnuts in a single layer in an ungreased shallow pan. Bake uncovered 6 to 8 minutes, stirring occasionally, until light golden brown.
  • tip 3
    This breakfast bake is best served the same day it's made.
  • tip 4
    Once baked, pack this 13x9 breakfast bake with a cover, and bring it to a holiday potluck brunch.

Nutrition Information

420 Calories, 12g Total Fat, 5g Protein, 74g Total Carbohydrate, 46g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
480mg
20%
Potassium
250mg
7%
Total Carbohydrate
74g
25%
Dietary Fiber
2g
8%
Sugars
46g
Protein
5g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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