Cranberry Lemon Cinnamon Croll

I know what you’re thinking.

This is bad for you and yes, you’re right, however sometimes bad is really, really good. But really? This is sheer unadulterated sugary bliss in a skillet and it’s just fine to have once in a while when you’re not trying to fit into anything you have in your closet.

Sweet, sweet sinfully delicious H.E.A.V.E.N.

Bonus information:  It takes less than 5 minutes to throw this sucker together.



Well, the trick is to use READY made cinnamon roll dough. Ya, the stuff in the fat tube that I can never figure out how to open. Frankly, that can scares me. Every single time I have tried to bust open one of those I end up with a mangled looking tube with puncture marks because I have stabbed it with a knife a thousand times. I’m also tempted to wear a helmet to protect myself from possible exploding rolls. Who else has had this experience? I can’t be the only one on earth.

The other day, my future daughter-in-law came over to help me with this shoot and she proceeded to open a can flawlessly. Yes, she peeled back the label, popped open the container and out came the cinnamon rolls INTACT. It’s exactly the same feeling as having someone come into the room and fix your television by just re-plugging it into the wall.

The only way to eat this thing is straight out of the pan, dripping with the warm glaze and allowing the powdered sugar to encase your upper lip while looking like Pablo Escobar’s twin from Narcos.

In other words, eating your first portion as fast as you can so you can justify having another piece. YES.

When I was growing up, my sister and I used to look forward to trips my parents took out of town, so that we could make cinnamon rolls (yes, from the can that didn’t open back then too). She would eat one full can and I would would eat the other. How did we manage to keep our weight in check after eating loads and loads of rolls…..we didn’t. Our “two cans” transposed onto our two tushies. I think that’s when I started climbing the stairs in our home like I was training for the “Why Did I Just Eat That” Olympics.

We had so much fun when we had the house to ourselves. My sister was such a wonderful influence. She let me drive her car to the corner store when I was 14 to get her a box of tissues. And no, I didn’t have a driver’s licence yet and yes I managed to not end up in jail under her care. She also left me alone when I was only 5 years old when she was supposed to be babysitting me. I woke up, saw that I was alone and proceeded to try on all of my mother’s evening gowns until I fell asleep in the closet.

What was I saying? Oh ya. I was telling you about this “croll”.

What you need to do here is this:

  1. open the can
  2. take out the rolls
  3. unravel all the rolls but the centre one
  4. roll the dough around the centre one in a spiral (like ring around the rosie except you’re using doughzie)
  5. place your fresh cranberries on top
  6. bake, sprinkle and drizzle.

This can’t be any easier. It just can’t.

5.0 from 1 reviews
Cranberry Lemon Cinnamon Croll
  • 1 can of refrigerated cinnamon rolls + ready made icing that comes inside the can
  • ¼ cup fresh cranberries
  • 2 tablespoons powdered sugar
  • zest from 1 lemon
  • 1 tablespoon fresh lemon juice
  1. Preheat oven to 350F.
  2. Prepare an 8 inch cast iron skillet by greasing it with butter.
  3. Place one cinnamon roll in the centre of the skillet. Unroll the balance of the rolls and spiral them around the centre one.
  4. Place on the fresh cranberries, pressing them into the dough with your fingers.
  5. Bake for 25 minutes or until golden brown.
  6. Meanwhile, prepare your icing by taking the ready made one into a bowl. Mix well with icing sugar, zest and lemon juice.
  7. Once the Croll is baked, remove from oven, dust with powdered sugar and drizzle with lemon icing.
  8. Serve warm.

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