Get ready to transform your ordinary baking routine into an extraordinary culinary adventure with this mouthwatering Cranberry Cinnamon Roll Cake! Imagine the warm, gooey goodness of classic cinnamon rolls combined with the tart burst of fresh cranberries, creating a dessert that's both comforting and exciting. This recipe is about to become your new obsession - a perfect blend of sweet, tangy, and nutty flavors that will have everyone begging for seconds. Whether you're hosting a brunch, looking for a show-stopping dessert, or simply craving something deliciously indulgent, this cake is your ultimate solution!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cans refrigerated cinnamon rolls
- 1 cup fresh cranberries
- 1/2 cup sugar
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/2 cup icing from cinnamon rolls
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or non-stick cooking spray.
- In a small bowl, combine fresh cranberries with 1/4 cup of sugar. Let the cranberries macerate for 10 minutes to release their juices and soften slightly.
- Open the refrigerated cinnamon roll cans and carefully separate each roll. Cut each roll into quarters to create bite-sized pieces.
- Arrange the quartered cinnamon roll pieces in an even layer across the bottom of the prepared baking pan.
- Sprinkle the macerated cranberries evenly over the cinnamon roll pieces.
- In a separate small bowl, mix the remaining 1/4 cup of sugar with chopped pecans and vanilla extract.
- Distribute the pecan and sugar mixture uniformly over the cranberries and cinnamon roll pieces.
- Place the baking pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cinnamon rolls are cooked through.
- Remove from the oven and let the cake cool for 10-15 minutes.
- Drizzle the included icing from the cinnamon roll package over the warm cake, ensuring even coverage.
- Allow the cake to cool completely before cutting into squares and serving.
Tips
- Fresh is Best: Use fresh cranberries for the most vibrant flavor and texture. Frozen cranberries can work in a pinch, but thaw and drain them first.
- Maceration Magic: Don't skip the cranberry maceration step - letting them sit with sugar helps release their juices and softens their tartness.
- Even Distribution: When arranging cinnamon roll pieces and cranberries, aim for an even layer to ensure consistent baking and flavor in every bite.
- Oven Watch: Keep an eye on the cake during the last 5-10 minutes of baking to prevent over-browning. Every oven is slightly different!
- Cooling is Crucial: Let the cake cool slightly before adding icing to prevent it from completely melting away.
- Make-Ahead Friendly: This cake can be prepared in advance and reheated gently, making it perfect for meal prep or entertaining.
- Serve Warm: While delicious at room temperature, this cake is absolutely divine when served slightly warm with a scoop of vanilla ice cream.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
