Lunch: Orange-Glazed Cranberry Crowns

Add something flaky to your bread basket with these rolls that are made using Pillsbury® Grands!® Biscuits, berries and walnuts - ready in 40 minutes.

This recipe includes fertility superfoods such as:

Cinnamon, Cranberries, Nuts, Walnuts

Health and fertility benefits of Orange-Glazed Cranberry Crowns

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

6 tablespoons frozen orange juice concentrate, thawed
1/4 cup sweetened dried cranberries
1/4 cup coarsely chopped walnuts
1/2 cup butter, melted (do not use margarine or spread)
1/2 cup sugar
1 teaspoon cinnamon
1 (16.3-oz.) can Pillsbury™ Grands!™ Refrigerated Original or Buttermilk Flaky Layers Biscuits

Instructions

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.
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.
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.
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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