SAN DIEGO (CBS 8) - This is a quick recipe for cinnamon rolls, perfect for brunch or after dinner. They are small, but very satisfying. Enjoy!
Ingredients: (Makes about 24 mini rolls)
2 packages Pillsbury crescent rolls
1 stick of butter, melted
1 1/4 cup dark brown sugar
2 1/2 tsp cinnamon
3 tbsp fresh orange zest
2 tbsp Grand Mariner*
1 1/4 cup dried cranberries
3/4 cup pecans, rough chopped
Dental floss non-waxed and unflavored.
8- or 9-inch tart or cake pan
Non-stick cooking spray
Preheat oven to 350 degrees.
Spray cake or tart pan with non-stick cooking spray. Add orange liqueur to cranberries toss to coat set aside.
In a small bowl combine cinnamon, brown sugar, 2 tablespoons of the orange zest and nuts, divide in half set aside. Unroll crescent dough onto a lightly floured surface (do not separate crescent dough). Gently push together seams if dough separates. Using a pastry brush, coat the interior with some of the melted butter. Sprinkle half of the brown sugar mixture over the dough; sprinkle half of the cranberries over the brown sugar.
Starting at the edge closest to you, begin to roll dough into a uniform log, rolling dough as tightly as possible. If dough separates, gently pinch it back together. Gently pinch the edge to seal the log. Repeat steps with the second package of crescent rolls.
If the logs have become too warm after you have finished rolling them, place in the fridge for 5 to 10 minutes to firm up. Using a long piece of unwaxed and unflavored dental floss, cut 1 1/2-inch tall rounds from the log and place in prepared pan. Rolls should be just touching but do not crowd the pan. Once the pan is full brush tops with remaining melted butter.
Place pan on rack in the middle position of your 350 degree preheated oven and bake for 20 to 25 minutes or until golden brown. Remove from oven and let cool.
*If you do not have orange liquor, use 1 tsp orange extract and 1 tablespoon of orange juice.
2 tbsp brown sugar
1 1/2 cups powdered sugar
Pinch of salt
2 tbsp melted butter
2 1/2 oz cream cheese, r/t
1/2 tsp vanilla
1 tbsp milk
Place all ingredients in bowl and beat with hand mixer until smooth. If too thick, add more milk; if too thin add more powdered sugar. Frost slightly warm cinnamon rolls with icing.