Cranberry Cinnamon Rolls
This delicious recipe takes store-bought refrigerated cinnamon rolls to a whole new level with the addition of a few simple ingredients and a cranberry orange topping along with a brown sugar pecan crust topping. Baked until golden and then topped with icing.
Servings: 8 Cinnamon Rolls
Ingredients
- 8 count Pillsbury cinnamon rolls with icing
- ⅓ cup heavy cream
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
Cranberry Orange Sauce
- 12 ounce fresh cranberries
- ¼ cup sugar
- ¼ cup brown sugar
- Zest from 2 oranges
- ¼ cup orange juice
- 2 teaspoons cornstarch
Brown Sugar Pecan Crust
- ¾ cup brown sugar
- ¼ cup all purpose flour
- ¾ cup chopped pecans
- ¼ cup butter melted
Instructions
- Preheat oven to 375° and spray a 7 x 11 baking dish with non-stick cooking spray.
Cranberry Orange Sauce
- In a medium sauce pan, over medium heat, add cranberries, sugar, brown sugar, orange zest, orange juice and cornstarch. Stir. Bring to a boil and cook until cranberries burst and thicken up. Remove from heat and let cool a bit.
Brown Sugar Pecan Crust
- In a small bowl, stir brown sugar, flour, pecans and melted butter together until combined.
- Place cinnamon rolls into baking dish.
- In a small bowl, add heavy cream, brown sugar and cinnamon. Stir, and pour into baking dish around the cinnamon rolls.
- Top each cinnamon roll with cranberry mixture followed by brown sugar pecan crust topping.
- Bake uncovered for 20-25 minutes or until cinnamon rolls are golden.
- Remove from oven and let cool for 15-20 minutes then add icing.