Orange Cranberry Cinnamon Roll Bake
I'll be the first to admit that I'm not an elaborate chef by any means. The name of my game is short cuts, and using premade ingredients to make a recipe that much easier to throw together, and I have no problem admitting that!
That said, I am not the girl to come to for a homemade cinnamon roll recipe, as you can imagine. However if you're looking for a "how I do I make this look homemade" recipe, you've come to the right place.
This recipe started out as one my mom and I used to make together around the holidays. The original recipe is linked here! It's a very well loved recipe and one we've enjoyed for years! This is one of Taylor's most requested lake breakfasts, and it's a favorite amongst our friends, too! I consider it a lake favorite not only because of how delicious it is, but also because of how easy it is to prep ahead of time. I can make it beforehand, get up, pop it in the oven and it's ready to go! Which also makes it perfect for the holidays, or if you're hosting friends and family/a large group!
Note, if regular cinnamon rolls are more your jam, stick to the original! However, orange cinnamon rolls are my favorite thing ever, so I knew this recipe needed another version! I realized the original needed just a few tweaks and it could be orangey and decadent, while still being super easy! And that's how this recipe came to be!
Recipe Note
This recipe can be made the morning of, or the night before! I recommend the night before, that way all you have to do is wake up and pop it in the oven! But it does not have to chill or be refrigerated in order for it to turn out!
What You'll Need
orange cinnamon rolls
milk (almond will work too!)
eggs
cinnamon
vanilla
dried cranberries
oranges
orange zest
powdered sugar
cream cheese
Storing this Dish
This recipe is good for about a week if stored in tupperware or an air tight container in the fridge!
Other breakfast recipes you may also love
Recipe(s)
Orange Cranberry Cinnamon Roll Bake
If you need the most delicious, decadent, quick, and easy holiday breakfast, you've come to the right place! The original cinnamon roll bake recipe has been a family favorite of ours for years, but this has a fresh, fruity, citrusy spin that everyone loves! And the cream cheese frosting is to die for. Throw it together the night before you want to eat it, wake up, and pop it in the oven! Your family will be begging you to make this every single holiday, I promise!
2 tubes (16 rolls) Pillsbury orange cinnamon rolls
6 eggs
4 Tbsp melted butter
1/2 cup milk (almond milk works too!)
1 Tbsp vanilla
1 cup reduced sugar dried cranberries
Preheat oven to 375 degrees.
Pour melted butter into a 9×13 baking dish and spread evenly.
Use a knife or kitchen shears to cut your cinnamon rolls into small pieces, then layer evenly on top of melted butter.
Sprinkle half of the cranberries on top of the cinnamon rolls, and gently press them into the dough so they bake into the cinnamon rolls.
Whisk together milk, eggs, vanilla, and cinnamon.
Pour egg mixture over the cinnamon rolls.
Refrigerate overnight, (optional)
Bake at 375 for 25 minutes or until cinnamon rolls are golden brown.
Orange Cream Cheese Frosting
The real reason this recipe is next level delicious. This is not optional, IMO.
1 block (8 oz) cream cheese
orange icing from cinnamon role tubes
1/2 cup powdered sugar
1 tsp vanilla
juice from 1 orange
zest from 1 orange
Warm your cream cheese in the microwave for 30 seconds - 1 minute, or until softened.
Using a stand or handheld mixer, combine softened cream cheese with the premade orange icing, vanilla, orange zest, and orange juice.
Once thoroughly combined, slowly add in the powdered sugar. Note: depending on how much juice you get out of your orange, you may need a little more or a little less powdered sugar, start slow and you be the judge!
Drizzle over the orange cinnamon roll bake, sprinkle your remaining dried cranberries, and enjoy!