Cinnamon Roll Cranberry Orange Pull Apart

• Produce

  • 1/4 cup Cranberries, sweetened dried

• Condiments

  • 5 tbsp Sweet orange marmalade

• Baking & Spices

  • 2 can Cinnamon roll with frosting, refrigerated

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 6 tbsp Butter, unsalted

• Other

  • 4 oz (half of 8-oz package cream cheese, softened

Found on pillsbury.com

Description

Ingredients

• 1/4 cup sweetened dried cranberries
• 4 oz (half of 8-oz package) cream cheese, softened
• 5 tablespoons sweet orange marmalade
• 6 tablespoons unsalted butter, melted
• 1/2 cup pecans, coarsely chopped
• 1 can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing (8 ct)
• 1 can (7.3 oz) Pillsbury™ refrigerated cinnamon rolls with icing (5 ct)

Directions

• 1 Heat oven to 375°F. Spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray.
• 2 In food processor, place cranberries. Cover; process until coarsely chopped. Add cream cheese and 4 tablespoons of the marmalade; process until well blended. Set aside.
• 3 Pour 3 tablespoons of the butter in bottom of cake pan; sprinkle with pecans.
• 4 Separate dough into 13 rolls; reserve icing. Place rolls on work surface, cinnamon side up. Flatten each roll to 3 1/2-inch round. Spoon about 1 tablespoonful of the cream cheese mixture on center of each round. Fold dough over filling; pinch edges to seal. Repeat with remaining rounds and filling.
• 5 Dip filled rolls in remaining 3 tablespoons butter. Place rolls in pan, seam side up, overlapping slightly. Drizzle with any remaining butter.
• 6 Bake 23 to 28 minutes or until golden brown. Cool in pan 2 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan. Cool 5 minutes.
• 7 In small bowl, mix both cans of icing and remaining 1 tablespoon marmalade until blended; drizzle over cinnamon rolls.

Nutrition