I am almost positive this is my best batch of stuffed cinnamon rolls. The cranberry is PERFECT with the cinnamon and icing. Make this for Thanksgiving morning or any chilly morning and serve with some hot coffee for the ultimate cozy breakfast!
Let’s get started!
I am almost positive this is my best batch of stuffed cinnamon rolls. The cranberry is PERFECT with the cinnamon and icing. Make this for Thanksgiving morning or any chilly morning and serve with some hot coffee for the ultimate cozy breakfast!
Let’s get started!
Ingredients:
- 1 can cinnamon rolls
- 1 jar of cranberry sauce
- 1/2 cup water
- 1/4 cup sugar
- 1/2 cup fresh cranberries
- 1/2 cup half & half
- Icing
Instructions:
- Preheat the oven to 350°. In a pot, add your water, sugar and cranberries. Let simmer and cook down and then take off heat. Take your cinnamon rolls and place in a greased pie dish or muffin tin. Spread the cinnamon rolls out so you have a cavity to fill them up. Fill each cinnamon roll with cranberry sauce.
- Once filled, take a slotted spoon and place the cooked cranberries on top. Pour half & half all around the cinnamon rolls. Place in the oven and bake for 20 to 25 minutes. You want to make sure the half and half has baked into the rolls and they’re nice and golden.
- Take out of oven, top with icing and serve hot! Enjoy!
Ingredients
Method
- Preheat the oven to 350°. In a pot, add your water, sugar and cranberries. Let simmer and cook down and then take off heat. Take your cinnamon rolls and place in a greased pie dish or muffin tin. Spread the cinnamon rolls out so you have a cavity to fill them up. Fill each cinnamon roll with cranberry sauce.
- Once filled, take a slotted spoon and place the cooked cranberries on top. Pour half & half all around the cinnamon rolls. Place in the oven and bake for 20 to 25 minutes. You want to make sure the half and half has baked into the rolls and they’re nice and golden.
- Take out of oven, top with icing and serve hot!