Cranberry Orange Rolls

5 from 1 vote

These cranberry orange rolls are filled with a cranberry pineapple ginger filling. They're studded with chopped walnuts and baked until golden brown. They're finished with a drizzle of orange icing.

Prep Time20

Cook Time10

Total Time55

Servings: rolls

Author: Miranda Couse

Ingredients

1 cup fresh cranberries
1/2 cup crushed pineapple undrained
1/2 cup ginger ale or strong ginger beer
2 tablespoons frozen orange juice concentrate thawed
1/4 teaspoon ground ginger
1/3 cup walnuts chopped
1 can 13.9 ounce refrigerated orange rolls with orange icing

Instructions

Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.
In a large saucepan, add in the 1 cup fresh cranberries, 1/2 cup crushed pineapple, 1/2 cup ginger ale or strong ginger beer, 2 tablespoons frozen orange juice concentrate, and 1/4 teaspoon ground ginger. Place over medium high heat for 9 - 14 minutes stirring constantly until the liquid is absorbed. The mixture will be very thick. Remove from the heat and let cool for 20 minutes.
In a small skillet, toast 1/3 cup walnuts for 4 to 6 minutes over medium heat. Continuously stir to avoid the walnuts burning. Remove from the heat.
Open the 1 can 13.9 ounce refrigerated orange rolls with orange icing without separating the rolls. Set the icing aside. Lay the dough on parchment paper or cutting board. Carefully unroll the dough.
Add dollops of the cranberry pineapple mixture on the dough. Spread it out to cover all of the dough. Sprinkle the toasted walnuts on top of the cranberry pineapple mixture.
Carefully roll the dough back up as tight as possible.
Using a serrated knife, cut along the perforated lines. Clean the knife with a paper towel after each cut.
Place the rolls 2 inches apart on the prepared cookie sheet. Place into the oven and bake for 9 to 13 minutes until golden brown. Spread icing on the warm rolls.

Notes

Storage: Store in an airtight container at room temperature for up to 5 days.

Nutrition