Thanksgiving is coming up so fast, I can’t even believe it!!! I’m starting to get my house ready and making list after list after list. Do you do that? I make lists of food and drinks, lists of groceries, lists of things to do and lists of when to do everything! If I don’t write out all the lists they stay in my head and I go over them and over them and over them until sleep is a thing of the past. Things are moving along here. I have to remember to stay flexible though. I’ve learned that I can’t stress out too much if doing the floors and making the rolls has to get pushed to the next day because the kids need some mommy time. Soon they’ll be teenagers and I’ll be begging them for mommy time. 🙂
Last weekend I was watching Food Network and watched the awesome Pioneer Woman make some Orange Sweet Rolls. They looked so tasty and I just kept thinking they would be perfect on Thanksgiving morning with a cranberry glaze. I may have also been dreaming that Ree would show up and make them for me but I’ll settle for baking them myself since I get to share them with you all this way. In Ree’s recipe she uses half of her cinnamon roll dough but I made a full batch of dough and half baked some, then froze them. I’m going to pull them out on Thanksgiving morning and finish baking. I’ll let them sit on counter to defrost and then bake for 1- to 15 min. That way I can have fresh sweet rolls on Thanksgiving morning without all the extra work. 🙂
They were super yummy with the cranberry glaze. They are the perfect sweet roll for the holiday season. I just can’t get enough cranberry during the holidays, how about you?
Ingredients
- dough for Pioneer Woman Cinnamon Rolls her tutorial is fantastic because of all the steps and photos
- flour for the board
- 1 c orange marmalade divided
- 1 c butter melted, divided
- 1 ⅓ c brown sugar divided
Cranberry Glaze
- ¼ c cranberry sauce
- ¼ c cranberry juice
- 1 lb. powdered sugar
- 3 T butter melted
Instructions
- grease a round tin pan
- sprinkle a lot of flour on the counter
- pat out half of the dough into a long skinny rectangle
- roll the dough out to be a thin rectangle
- spread 1/2 c. of the marmalade on the dough evenly and to all the edges
- pour 1/2 c melted butter evenly over marmalade
- sprinkle 2/3 c of brown sugar evenly over top of butter
- starting on one edge of the dough, start to roll towards you so that you end up with a long log shape
- pinch the edge into the dough to seal in the filling
- using a sharp knife slice 1 inch pieces and put them into the pan
- place them close in the pan and let them rise for 20 min
- Heat oven to 375 degrees
- bake for 18-20 min until golden brown
Cranberry Glaze
- heat cranberry sauce in microwave for 30 seconds to thin out
- mix cranberry sauce with rest of glaze ingredients in a med bowl
- whisk until smooth
- pour over sweet rolls when they come out of the oven
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