Bejeweled Cranberry-Orange Rolls

Bejeweled Cranberry-Orange Rolls
4 from 26 ratings
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.
Prep Time
Cook Time
Total time: 45 minutes
  • 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 tablespoon 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
  1. Heat oven to 400 degrees F.
  2. Line large cookie sheet with cooking parchment paper.
  3. 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.
  4. Remove from heat; cool 20 minutes.
  5. Meanwhile, in 10-inch skillet, toast walnuts over medium heat 4 to 6 minutes, stirring frequently, until golden brown.
  6. Remove from heat.
  7. Open can of dough; do not separate rolls.
  8. Set icing aside.
  9. Carefully unroll dough onto cutting board, being careful not to separate.
  10. Spread cooled cranberry mixture evenly on dough; sprinkle with walnuts.
  11. Carefully reroll dough.
  12. With serrated knife, cut each roll at perforations, wiping blade of knife after each for clean cuts.
  13. Place rolls about 2 inches apart on cookie sheet, reshaping rolls if necessary.
  14. Bake 9 to 13 minutes or until golden brown.
  15. Spread icing evenly over warm rolls.