Ingredients
1/4
cup sweetened dried cranberries
4
oz (half of 8-oz package) cream cheese, softened
5
tablespoons sweet orange marmalade
6
tablespoons unsalted butter, melted
1/2
cup pecans, coarsely chopped
1
can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)
1
can (7.3 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (5 Count)
Preparation
Heat oven to 375°F. Spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray.
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.
Pour 3 tablespoons of the butter in bottom of cake pan; sprinkle with pecans.
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.
Dip filled rolls in remaining 3 tablespoons butter. Place rolls in pan, seam side up, overlapping slightly. Drizzle with any remaining butter.
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.
In small bowl, mix both cans of icing and remaining 1 tablespoon marmalade until blended; drizzle over cinnamon rolls.
