The Bake-Off is Coming: Cinnamon Roll Cranberry Orange Pull Apart

Cinnamon Roll Cranberry Orange Pull Apart

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

What's for breakfast tomorrow? Um, here's an idea: Cinnamon Roll Cranberry Orange Pull Apart. It comes together in less than an hour (including baking and cooling!), making it an ideal treat for a lazy morning. This stellar recipe comes at you from Leah Stacey of Montgomery, Alabama, who is bound to make delicious waves at the Bake-Off!

Cinnamon Roll Cranberry Orange Pull Apart

Prep Time: 20 Min Total Time: 55 Min Makes: 12 servings


  • 1/4 cup sweetened dried cranberries
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 5 tablespoons Smucker's® Sweet Orange Marmalade
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup pecans, coarsely chopped
  • 1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing (8 ct)
  • 1 can (7.3 oz) Pillsbury® refrigerated cinnamon rolls with icing (5 ct)


  1. Heat oven to 375°F. Spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray.
  2. In food processor, place cranberries. Cover; process until coarsely chopped. Add cream cheese and 4 tablespoons of the marmalade; process until well blended. Set aside.
  3. Pour 3 tablespoons of the butter in bottom of cake pan; sprinkle with pecans.
  4. Separate dough into 13 rolls; reserve icing. Place rolls on work surface, cinnamon side up. Flatten each roll to 3 1/2-inch round. Spoon about 1 tablespoonful of the cream cheese mixture on center of each round. Fold dough over filling; pinch edges to seal. Repeat with remaining rounds and filling.
  5. Dip filled rolls in remaining 3 tablespoons butter. Place rolls in pan, seam side up, overlapping slightly. Drizzle with any remaining butter.
  6. Bake 23 to 28 minutes or until golden brown. Cool in pan 2 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan. Cool 5 minutes.
  7. In small bowl, mix both cans of icing and remaining 1 tablespoon marmalade until blended; drizzle over cinnamon rolls.