Bejeweled Cranberry-Orange Rolls
Bejeweled Cranberry-Orange Rolls are the perfect breakfast! Cranberry, pineapple, walnuts and ginger perfectly complement the orange cinnamon rolls!
Ingredients
- 1 cup fresh cranberries
- ½ cup crushed pineapple, undrained (from 8-oz can)
- ½ cup strong ginger beer or ginger ale
- 2 TBS frozen orange juice concentrate
- ¼ teaspoon ground ginger
- ⅓ cup coarsely chopped walnuts
- 1 can 13.9 oz PillsburyTM CinnabonTM refrigerated orange rolls with orange icing
Instructions
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Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
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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.
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Meanwhile, in 10-inch skillet, toast walnuts over medium heat 4 to 6 minutes, stirring frequently, until golden brown. Remove from heat.
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Open can of dough; do not separate rolls. Set icing aside.
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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.
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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%