27 ratings

Bejeweled Cranberry-Orange Rolls

This recipe won the Pillsbury Bake-Off Contest in 2018

Say hello to our new favorite way to make Pillsbury Cinnabon Orange Rolls—with jeweled-toned cranberries, sweet pineapple, ginger and walnuts for crunch. Just try not to love them!

This recipe won the Pillsbury Bake-Off Contest in 2018.

Recipe courtesy of Pillsbury.

Every single winning dish from the Pillsbury Bake-Off.


  • 1 Cup fresh or frozen (thawed) cranberries
  • 1/2 Cup crushed pineapple, undrained (from 8 ounce can)
  • 1/2 Cup strong ginger beer or ginger ale
  • 2 Tablespoons frozen orange juice concentrate
  • 1/4 Teaspoon ground ginger
  • 1/3 Cup coarsely chopped walnuts
  • 1 can (13.9 ounce) Pillsbury Cinnabon refrigerated orange rolls with orange icing


Heat oven to 400 degrees F.

Line large cookie sheet with cooking parchment paper.

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.

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

Remove from heat.

Open can of dough; do not separate rolls.

Set icing aside.

Carefully unroll dough onto cutting board, being careful not to separate.

Spread cooled cranberry mixture evenly on dough; sprinkle with walnuts.

Carefully reroll 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.

Bake 9 to 13 minutes or until golden brown.

Spread icing evenly over warm rolls.