These Cranberry Orange Sweet Rolls are a perfect and easy breakfast – whether you are celebrating a holiday or just looking for a special breakfast, these cinnamon rolls are delicious!
2 packages Immaculate Baking Co refrigerated cinnamon rolls
2 cups fresh cranberries
1 orange – the zest and the juice
2 TBSP sugar
Preheat oven to 350.
Spray a 9×13 baking dish with cooking spray and set aside.
In a food processor, blitz the cranberries, the juice from the orange, and the sugar until mostly chopped. It doesn’t need to be perfectly smooth, some chunks are ok.
Line your counter with parchment paper.
Unroll the cinnamon rolls in one sheet, and spread the cranberry mixture evenly over the dough.
Carefully re-roll the cinnamon rolls. If big chunks of the cinnamon roll mixture are left behind on the parchment paper, just smear them back onto the dough.
Separate the rolls and place in the baking sheet.
Bake according to package directions (350F for about 18 minutes) or until the rolls are golden brown.
Allow to cool on a wire rack.
Open the packages of frosting that came with the refrigerated cinnamon rolls and place the frosting in a small bowl.
Stir in the orange zest. If you want the frosting to be a little thinner for spreading, you can add 1 TBSP of orange juice or milk. Drizzle and spread over the warm cinnamon rolls.