A woman I work with asked me for a quick and easy sweet roll recipe. She said she didn’t want to make dough from scratch, but she did want to serve something warm and sweet and gooey to her family on Christmas morning. So I researched a few recipes online and found this very delicious one that starts with frozen dinner rolls. But I went to a few stores and none carried frozen dinner rolls.
Anticipating that others might have the same problem, I decided to develop one myself using Pillsbury Homestyle Biscuits. Sharon will remember all the summer mornings in Panama City, Florida when Granny and Papa would make a tube of biscuits with grits, eggs, and sausage for their hungry little granddaughters. Happy memories of Southern breakfasts with my grandparent’s and now happy hopes for Christmas morning around a warm pan of sweet rolls.
Makes 1 dozen
You’ll only need 12 of the16 biscuits in the two cans. Simply bake the remaining 4 biscuits and reserve for another use.
1 cup walnuts, coarsely chopped
1/3 cup dried cranberries
1 1/2 cups granulated sugar
1/2 tablespoons ground cinnamon
12 biscuits from 2 cans (1 pound each) Pillsbury Homestyle biscuits
3/4 cup melted butter
1 teaspoon finely grated orange zest
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Generously coat a 13- by 9-inch pan with vegetable cooking spray.
Sprinkle walnuts and dried cranberries evenly over pan bottom. Mix sugar and cinnamon in bowl. Working one at a time, dip each biscuit into melted butter and then into cinnamon-sugar mixture. With long edge of pan facing you, arrange biscuits in 3 rows of 4. Mix leftover butter and cinnamon-sugar mix, along with the orange zest; spread evenly over biscuits.
Bake until golden brown, 40 to 45 minutes. Remove from oven; let cool in pan for 5 minutes. Invert onto serving platter, removing any of the remaining nut mixture that may have stuck to the pan with a spatula to spread onto biscuits. Serve warm.