I absolutely love how this Cranberry Cinnamon Roll Bake Recipe turns out—it’s like having a warm hug in dessert form, but perfect for breakfast or brunch. The combination of gooey cinnamon rolls with bursts of tart cranberries creates this incredible balance of sweet and tangy that’s hard to beat. Whenever I make it, my kitchen smells heavenly and my family goes crazy for it, especially during the holiday season or weekend gatherings.
What makes this recipe special is how simple it is to pull together, yet it feels fancy enough to impress guests without any fuss. You’ll find that layering the cinnamon roll pieces with fresh cranberries and then drenching everything in a luscious butter-brown sugar sauce gives this bake a perfect golden crust and loads of flavor. Plus, the optional orange juice drizzled over the icing adds a subtle citrus kick that really brightens things up.
Why You’ll Love This Recipe
- Effortless Prep: You only need a few simple ingredients and minimal assembly to get this bake in the oven, which saves you time without skimping on flavor.
- Festive Flavor Combo: The tart cranberries paired with warm cinnamon and buttery sweetness makes it a seasonal crowd-pleaser all year long.
- Versatile Occasion: Whether it’s a cozy weekend breakfast, a holiday brunch, or a sweet treat to share, this bake fits the bill perfectly.
- Family Favorite: I’ve made it countless times and my loved ones always ask for seconds—it’s reliable and irresistibly delicious every time.
Ingredients You’ll Need
The magic of this Cranberry Cinnamon Roll Bake Recipe comes down to a handful of classic ingredients that blend so well together. Using canned cinnamon rolls keeps things straightforward, fresh cranberries add zing, and the combo of melted butter with brown sugar creates the perfect gooey glaze.
- Grands! Cinnamon Rolls: These canned rolls save time and bring that perfect fluffy, cinnamon-swirled texture that’s hard to replicate from scratch.
- Fresh Cranberries: They give a burst of tartness that cuts through the sweetness—don’t substitute dried here, fresh really makes a difference.
- Unsalted Butter: Use unsalted to control the saltiness; melting it allows it to soak the rolls with richness.
- Brown Sugar: Packed brown sugar adds deep caramel notes in the glaze for that crave-worthy finish.
- Orange Juice (Optional): Just a tablespoon stirred into the icing brightens the whole dish and complements the cranberries beautifully.
Variations
I love making this Cranberry Cinnamon Roll Bake Recipe my own by tweaking a few ingredients depending on the season or occasion. Feel free to get creative—it’s a very forgiving recipe!
- Add Nuts: I sometimes sprinkle chopped pecans or walnuts on top before baking for a wonderful crunch—my kids love that texture contrast.
- Use Frozen Cranberries: If fresh aren’t available, frozen work well too; just make sure to thaw and drain them to avoid sogginess.
- Swap in Maple Syrup: Try using pure maple syrup instead of brown sugar for a richer, more complex sweetness that pairs beautifully with cinnamon.
- Dairy-Free Version: Use a vegan butter substitute and check cinnamon roll brands for dairy-free options to make this recipe friendly for everyone at your table.
How to Make Cranberry Cinnamon Roll Bake Recipe
Step 1: Prep and Slice Your Cinnamon Rolls
Start by preheating your oven to 350°F and spraying a 9-10 inch pie plate with nonstick cooking spray. Open your canned cinnamon rolls and gently slice each one into six pieces—don’t worry if they fall apart a bit; that just adds to the rustic charm of your bake.
Step 2: Layer Cinnamon Roll Pieces and Cranberries
Arrange the cinnamon roll pieces in the prepared dish, layering them evenly with the fresh cranberries. This alternating pattern ensures you get juicy bursts of cranberry with each bite, all nestled among the soft cinnamon dough pieces.
Step 3: Make the Butter and Brown Sugar Glaze
In a small bowl, stir together your melted unsalted butter and packed brown sugar until the mixture is smooth and glossy. Pour this evenly over the cinnamon roll and cranberry layers—this glaze is what transforms the bake into a sticky, caramelized delight.
Step 4: Bake to Golden Perfection
Pop your dish into the oven and bake for about 30-34 minutes. Keep an eye on it towards the end—you want a golden brown top and a fully set, not gooey, center. If you poke a piece with a toothpick, it should come out mostly clean with only a few moist crumbs.
Step 5: Add the Zesty Icing Drizzle and Serve Warm
While the bake cools just slightly, mix the optional tablespoon of orange juice into the reserved cinnamon roll icing. Drizzle this citrusy glaze evenly over the top—it adds freshness and that irresistible glaze shine. Serve warm and watch everyone dig in happily!
Pro Tips for Making Cranberry Cinnamon Roll Bake Recipe
- Don’t Overmix the Glaze: Stir the melted butter and brown sugar just until smooth; overmixing can cause graininess, and you want that silky texture.
- Distribute Cranberries Evenly: I learned the hard way that clumping cranberries in one spot leads to uneven tartness—spread them across the layers.
- Use a Glass or Ceramic Dish: These conduct heat evenly and help achieve a nice golden crust without burning the edges.
- Let It Cool Slightly: Waiting 5-10 minutes before drizzling the icing prevents it from melting into the bake, so you get a pretty, ribboned finish.
How to Serve Cranberry Cinnamon Roll Bake Recipe
Garnishes
I love topping this bake with a light sprinkle of powdered sugar or some chopped toasted pecans for a little texture and visual appeal. Sometimes fresh orange zest adds a pop of brightness that pairs perfectly with the cranberry and cinnamon flavors.
Side Dishes
This bake pairs beautifully with a simple side of fresh fruit, like sliced apples or a berry medley, and a hot cup of coffee or spiced chai. When I want to make brunch extra festive, I serve it alongside scrambled eggs or a light green salad with a citrus vinaigrette.
Creative Ways to Present
For holiday brunches, I like to bake this recipe in individual ramekins so everyone gets their own portion—plus they look adorable with holiday-themed napkins. Another fun idea is to serve it as a buffet-style bake where guests can drizzle their own sauces or add toppings like whipped cream or chopped nuts.
Make Ahead and Storage
Storing Leftovers
I usually cover leftover cranberry cinnamon roll bake tightly with plastic wrap or foil and store it in the fridge. It stays fresh and delicious for up to 3 days—just make sure it’s well sealed so it doesn’t dry out.
Freezing
Freezing works well if you want to prep ahead; I freeze the baked casserole before adding the icing drizzle, tightly wrapped in foil and plastic wrap to prevent freezer burn. When you’re ready, thaw overnight in the fridge and add the icing fresh.
Reheating
To reheat, I pop individual servings in the microwave for about 30-45 seconds or the whole dish in a 325°F oven covered with foil for 15-20 minutes. This helps preserve moisture without drying it out, making it feel freshly baked again.
FAQs
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Can I use frozen cranberries in the Cranberry Cinnamon Roll Bake Recipe?
Yes! Frozen cranberries work well if fresh aren’t available. Just make sure to thaw and drain them first to avoid excess moisture making the bake soggy. You might also want to slightly increase the baking time if your oven temp drops with a cold dish.
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Is it possible to make this recipe vegan?
Definitely—with a few swaps. Use dairy-free butter or coconut oil and seek out vegan cinnamon roll dough, which you can find at specialty stores or make yourself. Also, check that your brown sugar is vegan-friendly, as some sugars use bone char.
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Can I prepare the bake the night before?
You can assemble the layers and glaze the night before, then cover tightly and refrigerate. Bake in the morning, adding about 5 extra minutes to the baking time since the dish will be cold when it goes in.
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What’s the best way to serve leftovers?
Leftovers are delicious warmed up slightly with a fresh drizzle of icing or a little extra butter. Reheating gently in the oven or microwave works great and helps revive that fresh-baked tasting texture.
Final Thoughts
This Cranberry Cinnamon Roll Bake Recipe has become one of those go-to dishes in my kitchen whenever I want something comforting yet impressive with minimal effort. It’s perfect for treating yourself or sharing with loved ones on cozy mornings. I truly hope you enjoy making and eating it as much as I do—once you try it, I bet it’ll become a favorite in your recipe collection too. Grab your cinnamon rolls and give it a whirl, you’re going to love the warm, festive vibes it brings to your table!
Print
Cranberry Cinnamon Roll Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8-10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Cranberry Cinnamon Roll Bake is a delightful twist on traditional cinnamon rolls, combining sweet and tangy cranberries with soft, buttery cinnamon rolls baked to golden perfection. The dish is topped with a luscious orange-infused icing that adds a refreshing citrus note, making it a perfect warm breakfast treat for the holiday season or any cozy morning.
Ingredients
Main Ingredients
- 1 can Grands! Cinnamon Rolls
- 1 cup fresh cranberries
- ½ cup (113g) unsalted butter, melted
- ⅓ cup (67g) packed brown sugar
- 1 tablespoon orange juice (optional)
Instructions
- Prepare the Oven and Dish: Preheat your oven to 350°F (175°C) and spray a 9-10 inch pie plate with nonstick cooking spray to prevent sticking.
- Prepare the Cinnamon Rolls: Open the can of cinnamon rolls and carefully reserve the icing for later. Slice each cinnamon roll into 6 pieces; they might fall apart, which is expected and fine for this recipe.
- Layer the Bake: Arrange the sliced cinnamon roll pieces evenly in the prepared pie plate, layering with the fresh cranberries to distribute the flavors throughout the bake.
- Make the Topping: In a small bowl, mix together the melted unsalted butter and packed brown sugar until smooth and well combined. Pour this mixture evenly over the cinnamon roll and cranberry layers to ensure a rich, caramelized topping.
- Bake the Dish: Place the pie plate in the preheated oven and bake for 30 to 34 minutes, or until the cinnamon roll pieces are golden brown and cooked through, signaling a perfect soft and fluffy texture inside.
- Prepare the Icing: While the bake is still warm, stir the optional orange juice into the reserved icing to add a citrusy twist and then drizzle it generously over the top of the bake for added sweetness and flavor.
- Serve and Store: Serve the Cranberry Cinnamon Roll Bake warm for the best experience. Store any leftovers covered tightly at room temperature for up to 3 days to maintain freshness.
Notes
- You can substitute fresh cranberries with frozen ones if fresh are not available; just thaw before use.
- If you prefer a stronger citrus flavor, add more orange juice to the icing gradually.
- For a nutty twist, sprinkle chopped pecans or walnuts on top before baking.
- The bake is best enjoyed warm but can be reheated in the oven or microwave.
- Ensure not to overbake to keep the cinnamon rolls soft and moist.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: 310 kcal
- Sugar: 20 g
- Sodium: 280 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
