Cranberry orange pull apart muffins are a fast, delicious, decadent treat!
Got a lot of love (and clicks!) when I posted my cranberry orange buns last week. And with good reason – they’re delicious! A Christmas morning tradition around here, and a labor of love for sure.
But it did get me thinking. Like, what if you’re not comfortable making a yeast-risen dough? Or what if you don’t consider yourself a “real baker” – and just scrolled on by? Or what if you can’t start your baking the day before, but still want a special breakfast with minimal fuss?
And then these happened.
Big, big fan of canned biscuits as you know, and I wanted to see what would happen if I took the filling from a traditional overnight roll recipe (the cranberry orange rolls in this case), and used the biscuits instead of from-scratch dough. I had leftover ingredients from the rolls on-hand, so all I had to do was grab the biscuits and get started!
Turns out you get a scrumptious breakfast or brunch in a fraction of the time.
And while making my own dough is very satisfying – and could never compare with dough from a can – we all deserve options, don’t we? Especially on New Year’s Day.
I used the same amounts of filling ingredients from the buns recipe, so I’d imagine any comparable filling would work too.
Wishing you a wonderful, happy, fun, healthy New Year’s – I love love love sharing this space with you, and look forward to doing so again in 2020! xo
SHOP THE POST!
1 can (16 ounces) refrigerated biscuits, separated
1 1/2 tablespoons unsalted butter, melted
1 cup packed light brown sugar
1 cup fresh cranberries, pulsed in a food processor till coarse
juice and finely grated zest from one orange, separated
1 cup confectioner’s sugar
Pre-heat the oven to 350 degrees. Spray 2 standard muffin tins with non-stick cooking spray, or line with paper liners (you will need 8 liners).
Quarter each biscuit, roll each quarter into a ball and flatten the ball with your hand; transfer to a large sheet of parchment or waxed paper (you should have 32 pieces). Use a rolling pin to flatten the discs.
Brush each disc with some of the melted butter. Top with the brown sugar, followed by the cranberries. Sprinkle with half the orange zest (reserve the remaining half). Make 8 stacks of 4 discs each, pressing down lightly to seal. Cut each stack in half and place both halves, cut sides down, into your prepared muffin tins. Place the tins on a foil-lined cookie sheet and bake for 20 – 25 minutes, or till golden brown. Cool in the pans for 10 minutes while you prepare the glaze.
Whisk the confectioner’s sugar with 2 tablespoons of orange juice, adding more juice if needed till a thick yet pourable glaze is achieved. Drizzle over the muffins and top with the reserved orange zest. Serve immediately.
This delicious recipe brought to you by Sheri Silver
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