My daughter and I are at it again, using pizza dough for sweet rolls. We figured since the pumpkin spice cinnamon rolls came together so nicely, we would try it again with a bit of fresh cranberries and orange marmalade.
I have to admit, these were quite the ooey gooey mess to prepare. The orange marmalade was oozing out all over the board as we began to roll up the dough. We decided to cut each roll about 2 inches thick. We thought they would hold together better when we transferred them to the pan. We baked the rolls up in a cast iron pan. I was concerned about them sticking but it worked out really well and they fit in the pan perfectly.
We only let them rise for about 10 minutes before placing them in the oven. We didn't want to lose all of that yummy filling! They rose really well while baking. I just love the flecks of color the cranberry adds!
We topped the rolls off with a sweet orange icing. The flavor was just amazing! We did lose a little filling but we just dipped our rolls into the pan and soaked up all of that cranberry orange goodness! Yum! We would love to make these again but would like to figure out a way to make the filling less runny. Any suggestions?
cranberry orange marmalade sweet rolls
by theUngourmet (and daughter)
18 oz package of refrigerated pizza dough (This time we used Winco dough. It rises really well!)
2 tbsp softened butter
3/4 cup orange marmalade
1 cup fresh cranberries, chopped
1/2 cup brown sugar
2 tbsp butter, softened
1 tbsp frozen orange juice concentrate
3/4 cup confectioner's sugar
2 tsp milk
Preheat oven to 375 degrees. Spray oil a 10 inch cast iron or 9x9 baking pan.
On a well floured board, roll out the pizza dough into a 10x12 inch rectangle. Spread the softened butter evenly over dough. Spread the orange marmalade evenly over dough. Evenly sprinkle the chopped cranberry over the marmalade. Roll the long side of the rectangle up jelly-roll style and pinch to seal. Using a sharp serrated knife, cut into 2 inch slices. Carefully place the slices into the pan. Bake for 25-30 minutes until golden brown.
In a medium bowl, whisk the icing ingredients until smooth. Spread over rolls while still hot.
I think these would be another great one for a Thanksgiving or Christmas breakfast/brunch.
May you have a week filled with thanksgiving!