Cranberry Orange Cinnamon Rolls
These delicious cranberry orange cinnamon rolls are easy to make, loaded with a homemade cranberry orange sauce, and topped with a brown sugar pecan topping.
Servings: 8 Servings
Calories: 333kcal
Ingredients
- 8 count Pillsbury orange 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
- 1 tablespoon orange zest
- 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 9 inch deep pie 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 pie dish.
- In a small bowl, add heavy cream, brown sugar and cinnamon. Stir, and pour into pie 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 10-15 minutes then add icing.
Nutrition
Calories: 333kcal | Carbohydrates: 47g | Protein: 2g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 65mg | Fiber: 3g | Sugar: 38g | Vitamin C: 11mg | Calcium: 48mg | Iron: 1mg