Bejeweled Cranberry-Orange Rolls

Bejeweled Cranberry-Orange Rolls are the perfect breakfast! Cranberry, pineapple, walnuts and ginger perfectly complement the orange cinnamon rolls!

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 rolls
Calories 220 kcal


  • 1 cup fresh cranberries
  • 1/2 cup crushed pineapple, undrained (from 8-oz can)
  • 1/2 cup strong ginger beer or ginger ale
  • 2 TBS frozen orange juice concentrate
  • 1/4 tsp ground ginger
  • 1/3 cup coarsely chopped walnuts
  • 1 can 13.9 oz PillsburyTM CinnabonTM refrigerated orange rolls with orange icing


  1. Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
  2. In 2-quart saucepan, cook cranberries, pineapple, ginger beer, orange juice concentrate and ginger over medium-high heat 10 to 14 minutes, stirring frequently, until liquid is absorbed and mixture is very thick. Remove from heat; cool 20 minutes.

  3. Meanwhile, in 10-inch skillet, toast walnuts over medium heat 4 to 6 minutes, stirring frequently, until golden brown. Remove from heat.

  4. Open can of dough; do not separate rolls. Set icing aside.
  5. Carefully unroll dough onto cutting board, being careful not to separate. Spread cooled cranberry mixture evenly on dough; sprinkle with walnuts. Carefully re-roll dough. With serrated knife, cut each roll at perforations, wiping blade of knife after each for clean cuts. Place rolls about 2 inches apart on cookie sheet, reshaping rolls if necessary.

  6. Bake 9 to 13 minutes or until golden brown. Spread icing evenly over warm rolls.

Recipe Notes

1 Roll: Calories 220 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 350mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 15g); Protein 3g % Daily Value: Vitamin A 0%; Vitamin C 8%; Calcium 0%; Iron 6%