The winning recipe for the 48th Pillsbury Bake-Off was announced this week, and Amy Nelson from Zionville, NC, took the grand prize for her “Bejeweled Cranberry-Orange Rolls” creation. Amy’s recipe uses cranberry, walnut, pineapple, ginger and orange flavors to add to the refrigerated Pillsbury Cinnabon orange rolls with orange icing. This is definitely on the list for our next potluck party. Here’s the full recipe:
Bejeweled Cranberry-Orange Rolls
1 cup fresh or frozen (thawed) cranberries
1/2 cup crushed pineapple, undrained (from 8-oz can)
1/2 cup strong ginger beer or ginger ale
2 tablespoons frozen orange juice concentrate
1/4 teaspoon ground ginger
1/3 cup coarsely chopped walnuts
1 can (13.9 oz) Pillsbury™ Cinnabon™ refrigerated orange rolls with orange icing
Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
In 2-quart saucepan, cook cranberries, pineapple, ginger beer, orange juice concentrate and ginger over medium-high heat 10 to 14 minutes, stirring frequently, until liquid is absorbed and mixture is very thick. Remove from heat; cool 20 minutes.
Meanwhile, in 10-inch skillet, toast walnuts over medium heat 4 to 6 minutes, stirring frequently, until golden brown. Remove from heat.
Open can of dough; do not separate rolls. Set icing aside.
Carefully unroll dough onto cutting board, being careful not to separate. Spread cooled cranberry mixture evenly on dough; sprinkle with walnuts. Carefully reroll dough. With serrated knife, cut each roll at perforations, wiping blade of knife after each for clean cuts. Place rolls about 2 inches apart on cookie sheet, reshaping rolls if necessary.
Bake 9 to 13 minutes or until golden brown. Spread icing evenly over warm rolls.
TIP: To make rolls easier to cut, refrigerate filled dough about 20 minutes before cutting into individual rolls.