Cranberry-Orange Cinnamon Roll Wreath

Makes: 1 wreath

Wreath

• 2 (8 ct) cans refrigerated cinnamon rolls
• Zest of 1 large orange, plus extra for garnish
• ½ cup fresh cranberries, roughly chopped and tossed in sugar
• ¼ cup heavy cream
• Nonstick spray or butter, for greasing bundt pan

Frosting

• 2 icing packets (from cinnamon roll cans)
• 2 tbsp cream cheese, softened
• 1 tbsp butter, softened
• 1–2 tbsp powdered sugar
• ½ tsp vanilla or maple extract
• Zest of ½ orange

Directions

1. Preheat the oven to 350ºF. Grease a 9.5-inch bundt pan.
2. Cut each cinnamon roll in half.
3. Layer half of the rolls in the pan. Sprinkle with half of the cranberries and orange zest, then drizzle with half of the cream.
4. Repeat with remaining rolls, cranberries, zest, and cream.
5. Bake for 25–30 minutes, until golden brown and the center feels set. Cover loosely with foil if needed.
6. Cool for 8–10 minutes, then invert onto a plate.

To Make Frosting

1. To make frosting: In a small bowl, mix icing packets, cream cheese, and butter until smooth.
2. Stir in powdered sugar, extract, and orange zest. Chill briefly to thicken. Spread over the warm wreath.
3. Sugared cranberries add sparkle and a sweet-tart bite.

Sugared cranberries add sparkle and a sweet-tart bite