These easy old-fashioned harvest stuffed cinnamon rolls are filled with brown sugar, cranberries, toasted pecans, and orange zest.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Dessert, Snack
Cuisine: American
Keyword: cinnamon, rolls
Servings: 1pan
Calories: 330kcal
Ingredients
1loaffrozen white bread doughsuch as Rhode's
1/4cupsoftened butter
1cuppacked brown sugar
3tablespoonsground cinnamonor to taste
1/2cupdried cranberriescan use raisins or dried cherries
1/2cuptoasted pecans
1tablespoonorange zestor more to taste
Icing
3ouncessoftened cream cheese
1/4cupsoftened butter or margarine
1 1/2cupsconfectioner's sugar
1/2tspvanilla extractoptional
Instructions
Place the loaf of dough on a plate and let it sit at room temperature until thawed. Once thawed, roll out onto a floured surface to a size of about nine inches by sixteen inches.
1 loaf frozen white bread dough
Spread 1/4 cup of butter over the dough.
1/4 cup softened butter
Place the cranberries in a bowl and cover them with hot water. Let them sit for five minutes to plump and then drain well.
1/2 cup dried cranberries
In a small bowl, mix together the brown sugar and cinnamon. Sprinkle over the top of the cinnamon roll, stopping about 1/2 an inch away from the sides so it will seal (see photos). Sprinkle pecans, cranberries, and orange zest over the brown sugar mixture.
1 cup packed brown sugar, 3 tablespoons ground cinnamon, 1/2 cup dried cranberries, 1/2 cup toasted pecans, 1 tablespoon orange zest
Carefully roll up the cinnamon roll into a log, squeezing lightly as you do to seal it. Slice it into one-inch slices with a serrated knife.
Place in a greased 9x13-inch pan and cover with cling wrap. Place in a warm spot and allow to rise until double in size. Then remove the cling wrap and bake at 400 for about 15 minutes, or until done.
To make the icing, mix all of the ingredients together and beat with an electric mixer until creamy. Spread over the cinnamon rolls.
3 ounces softened cream cheese, 1 1/2 cups confectioner's sugar, 1/2 tsp vanilla extract, 1/4 cup softened butter or margarine
To Freeze: prepare cinnamon rolls up through step six (through the baking process). Once baked, allow to cool, and then wrap well with foil. Freeze. Best if used within a month or two. To reheat frozen rolls, allow to thaw and then cover loosely with foil and place in a 200-degree oven. Bake for 15-20 minutes or until heated through. Remove from oven and top with cream cheese icing.