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Orange Cranberry Pull Apart Bread
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Orange Cranberry Pull Apart Rolls

These Orange Cranberry Pull Apart Rolls would be perfect for any brunch get together. The rolls are coated in a orange sugar coating with dried cranberries throughout, topped with a delicious orange glaze.
Author: Lisa Kerhin


For the Rolls:

  • 12 frozen Rhodes dinner rolls
  • 1/2 cup sugar
  • Orange zest from one large orange or 2 med. oranges reserve about 1 tsp for glaze
  • 1/4 cup butter melted
  • 1/4 cup dried cranberries

For the Glaze:

  • 1 cup powdered sugar
  • 2 tbsp orange juice freshly squeezed
  • 1 tsp orange zest


Prepare the rolls:

  • Thaw Rhodes Bread dough balls on a greased pan, cover with greased plastic wrap, just until soft enough to cut in pieces. Non-stick spray works well.
  • Spray a 9x13 pan with non-stick spray.
  • Once the dough is soft enough, cut rolls in quarters. Kitchen scissors work well for this but a knife can easily be used. Put quartered rolls in prepared pan.
  • In a small bowl, combine sugar and orange zest (reserve a teaspoon for the glaze.)
  • Sprinkle half of the sugar mixture over rolls in pan, reserve the other half of the sugar mixture for later. Gently toss the rolls around to coat them with the sugar and orange mixture.
  • Pour the melted butter over the rolls.
  • Cover pan with plastic wrap and let rise in a warm spot until doubled in size.
  • Preheat oven to 350 degrees.
  • While oven is heating sprinkle remaining sugar mixture and cranberries over rolls.
  • Bake for 20-25 minutes. If you find that the rolls are getting too brown before they are finished baking, cover with a piece of aluminum foil.
  • Remove from oven when done, and let cool about 15 minutes.

Prepare the glaze:

  • While rolls are cooling prepare the glaze by mixing the owdered sugar, orange juice, and orange zest, together until smooth.
  • Drizzle glaze over rolls and serve.