Y’all, there are some awesome recipes on the internet. ~grins~ And I want you to know that I greatly appreciate you coming to SouthernPlate time and again. My goal is to share recipes that I love and feed my own family in hopes of inspiring you and making it a little easier to gather around the table with your family. Today I’m sharing my version of a recipe that I found on Pillsbury’s website. As much as I love making homemade cinnamon rolls (especially my Harvest stuffed cinnamon rolls), I use these little canned doohickeys on a regular basis. I generally make them as a quick dessert in the evenings, after supper, with coffee. If you’ve been serving them as breakfast only, you’re missing out!
Anyway, today I’m sharing my version of this recipe. It’s quick, easy, and great as a low fuss holiday dish. This post is in no way sponsored by Pillsbury but I did request and receive permission from them to share this recipe on SouthernPlate.
To make these, you’ll need: can of cinnamon rolls, dried cranberries, dark (or light) brown sugar, chopped pecans, and melted butter.
You can use whatever type of cinnamon rolls you have on hand. I’ve made these with several varieties and I have to admit that I think the orange ones are my favorite but they’re all good.
Stir together butter and brown sugar. Spread this over the bottom of a nonstick 9 inch round cake pan. Sprinkle with dried cranberries and nuts.
You don’t have to grease it but it does need to be nonstick.
Open rolls and arrange them in the pan. Bake at 375 for 20-25 minutes or until just lightly browned on top.
Oh goodness, get ready for some prettiness!
Remove from oven and turn upside down onto large serving plate – do not remove pan. Let sit for five minutes before removing inverted pan.
If the icing is in a packet, snip the end off of it and drizzle over the warm cinnamon rolls. If it is in a little tub, spoon it into a ziplock bag, seal, and snip off the corner to drizzle over the rolls.
- 1 can (13.9 oz) Pillsbury cinnamon rolls in flavor of your choice, with icing
- ½ cup dried cranberries
- ¼ cup light or dark brown sugar
- ¼ cup chopped pecans
- 4 tablespoons butter, melted
- Stir together brown sugar and butter. Spread this into the bottom of an ungreased 9 inch cake pan. Sprinkle with cranberries and pecans.
- Open rolls and arrange them in the pan. Bake at 375 for 20-25 minutes or until lightly browned on top. Remove from oven and turn upside down onto large serving plate - do not remove pan. Let sit for five minutes before removing inverted pan.
- Place cinnamon roll icing in plastic bag and knead until warmed and pliable. Cut corner off and drizzle over cinnamon rolls. Enjoy!
The original recipe that inspired this one can be found here.
If everyone is thinking alike then someone isn’t thinking.
~General George PattonYum