Orange Sweet Rolls with Cranberries and Walnuts
Makes one dozen
1 cup walnuts, coarsely choppes
1/3 cup dried creanberries
1 1/2 cups granulated sugar
1/2 tbsp ground cinnamon
12 biscuites from 2 cans Pillsbury Homestyle biscuites
3/4 cup melted butter
1 tsp finely grated orange zest
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Genrously coat a 13x9-inch pan with cooking spray.
Sprinkle walnuts and dried cranberries evenly over pan bottom. Mix sugar and cinnamon in bowl. Working one at a time, dip each biscuit into melted butter and then into cinnamon-sugar mixture. With long edge of pan facing you, arrange bisuits in three rows of four. Mix leftover butter and cinnamon-sugar mix, along with the orange zest; spread evenly over biscuits.
Bake until golden brown, 40 to 45minutes. Remove from oven; let cool in pan for 5 minutes. Invert onto serving platter, removing any of the remaining nut mixtures that may have stuck to the pan with a spatula to spread onto biscuits. Serve warm.