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!
Spray a 9x13 baking dish with cooking spray and set aside.
In a food processor, blitz the cranberries, the juice from the orange, and the 2 Tablespoons of sugar until mostly chopped. It doesn't need to be perfectly smooth, some chunks are good, you just don't want tons of big pieces..
Line your counter with parchment paper.
Unroll the cinnamon rolls from both packages, triying to keep the individual rolls together as much as possible, 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 dough into individual rolls and place them in the baking sheet.
Bake according to the package directions (350F for about 18 minutes) or until the rolls are golden brown. Do not over bake.
Allow the rolls to cool on a wire rack until almost room temperature - you don't want them too warm or the frosting will melt off.
Open the packages of frosting that came with the refrigerated cinnamon rolls and squeeze the frosting into 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 (highly recommend because its a good choice) or milk.
Drizzle and spread the orange frosting over the warm cinnamon rolls.