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Cranberry-Walnut Cinnamon Roll Breakfast Bake

Name: Cranberry-Walnut Cinnamon Roll Breakfast Bake
Prep time: 20 min
Total time: 1 h 5 min
Yield: 12
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

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Cranberry-Walnut Cinnamon Roll Breakfast Bake

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

Make With

Pillsbury Cinnamon Rolls

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

*Percent Daily Values are based on a 2,000 calorie diet.