Cranberry Orange Cinnamon Roll Cake
Serves 820 mins prep25 mins cook
A festive and easy-to-make cake featuring jumbo cinnamon rolls unwrapped and swirled with a homemade cranberry-orange sauce, topped with heavy cream and baked until golden.
0 servings
What you need
Instructions
To make the cranberry sauce, combine the cranberries, both sugars, orange zest, orange juice, vanilla, cinnamon, and salt in a saucepan. Cook over medium heat, 7–10 minutes, stirring occasionally, until the cranberries burst and it becomes jammy. If it’s still thin, stir in 1–2 tsp cornstarch and cook 1 more minute until thickened. Let it cool completely before adding to the dough (so it doesn’t make it soggy). Grease a round baking pan. Open 2 cans of giant cinnamon rolls. Take the first roll, unroll it gently, spread a thin line of cranberry-orange filling on it, and place it in the center. Take the next roll, spread a thin line of cranberry-orange filling on it, and wrap it around the center roll, starting at the edge of the last roll. Repeat with the remaining cinnamon rolls until they form one giant swirl. Spoon extra filling into little gaps on top but don’t overdo it. Pour heavy cream over the top of the cake. Bake according to the package instructions. Let cool for a couple minutes before drizzling the icing (from the package). Top with more orange zest, and enjoy!View original recipe