Cranberry-Orange Breakfast Rolls

Look for chunky cranberry-orange sauce in plastic containers near the frozen fruit in the freezer case. A shelf-stable product, which may be substituted, can be found with cans of cranberry sauce.

Cranberry-Orange Breakfast Rolls

PillsburyRecipe by Pillsbury

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35 minutes

35 minutes

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    Ingredients

    • ROLLS
    • 1/4  cup frozen cranberry-orange sauce, thawed
    • 1/8  teaspoon cinnamon
    • 1  (8-oz.) can Pillsbury® Refrigerated Reduced Fat Crescent Dinner Rolls
    • GLAZE
    • 1/4  cup powdered sugar
    • 1  to 2 teaspoons orange juice

    Directions

    1. 1Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. (Do not use dark cookie sheet.) In small bowl, combine cranberry-orange sauce and cinnamon; mix well. Set aside.
    2. 2Separate dough into four 6-inch-long rectangles. Press perforations in each to seal. Spread sauce mixture evenly over 2 rectangles. Top each with 1 remaining rectangle; press lightly.
    3. 3Cut each stacked rectangle lengthwise into 4 strips. Twist each strip 4 times; loosely coil each twisted strip to form a round roll, tucking outside end under roll. Place shaped rolls 1 inch apart on sprayed cookie sheet.
    4. 4Bake at 375°F. for 10 to 14 minutes or until light golden brown. Remove from cookie sheet; place on wire rack. Cool 10 minutes.
    5. 5Meanwhile, in small bowl, combine powdered sugar and enough orange juice for desired drizzling consistency. Drizzle glaze over cooled rolls.

    Categories: Course, Breads, Ingredient, Fruit

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