Orange-Glazed Cranberry Crowns

READY IN: 40mins
Recipe by Shelby Jo

From Sounds so good! I think I would try using pecans in place of the walnuts though, just for personal preference.

Top Review by mary winecoff

I did not have any miniature Bundt cups so I had to use my large muffin pan. These worked out well but the Bundt cake pan would make them look even better. As for the taste---outstanding. Very quick and easy to do. I will make these again soon. I also used pecans. Made for Photo Tag.

Ingredients Nutrition

  • 6 tablespoons frozen orange juice concentrate, thawed
  • 14 cup dried sweetened cranberries
  • 14 cup coarsely chopped walnuts
  • 12 cup butter, melted (do not use margarine or spread)
  • 12 cup sugar
  • 1 teaspoon cinnamon
  • 1 (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits


  1. Heat oven to 350°F Spray 6 miniature Bundt® cups generously with nonstick cooking spray. Place 1 tablespoon orange juice concentrate in each sprayed cup. Sprinkle evenly with cranberries and walnuts.
  2. Place melted butter in shallow bowl. In another shallow bowl, combine sugar and cinnamon. Separate dough into 8 biscuits. Cut each biscuit into 3 wedge-shaped pieces.
  3. Dip each biscuit piece in butter; lightly coat with sugar mixture. Place 4 biscuit pieces, point side down, over mixture in each cup; press lightly. Drizzle any remaining butter evenly over rolls.
  4. Bake at 350°F for 18 to 23 minutes or until golden brown. Invert pan onto serving platter or cookie sheet; leave pan over rolls for 1 minute. Carefully remove pan. If any topping remains in pan, spoon over rolls. Serve warm.

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