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Cranberry Cinnamon Roll Loaf

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A warm and festive cranberry cinnamon roll loaf made with refrigerated cinnamon rolls and tart cranberry sauce. Sweet glaze finishes this easy holiday breakfast or brunch treat.

Ingredients

1 can Pillsbury™ Grands! Cinnabon Cinnamon Rolls

6 tbsp cranberry sauce

Instructions

  1. Preheat the oven to 350°F.
  2. Line a loaf pan with parchment paper.
  3. Remove the cinnamon rolls from the can and arrange them in the lined loaf pan.
  4. Add 1 tablespoon of cranberry sauce between each cinnamon roll.
  5. Bake for 20 minutes, then loosely tent the loaf with foil to prevent excessive browning.
  6. Continue baking for 15-25 minutes, or until the cinnamon rolls are fully cooked through, including the center and bottom.
  7. Remove the loaf from the oven and drizzle the included glaze over the warm cinnamon rolls.
  8. Serve warm.

Notes

Use smooth, whole-berry, or jellied cranberry sauce depending on your preferred texture.

For extra holiday flavor, add a little finely grated orange zest with the cranberry sauce.

Chopped pecans or walnuts can be sprinkled between the rolls for added crunch.

Baking time may vary depending on the oven and loaf pan, so check that the center and bottom are fully baked before removing the loaf.

For a thicker glaze, allow the loaf to cool for a few minutes before drizzling.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheat individual portions briefly in the microwave, or loosely cover several portions with foil and warm in a low oven.

The baked and cooled loaf can be frozen in a well-sealed freezer-safe container, thawed in the refrigerator, and gently reheated before serving.

Nutrition

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