Serves: 12
Total Calories: 244
Yield: 12

12 Rhodes White Dinner Rolls or 8 Rhodes Texas Rolls, thawed and risen
1/4 cup sugar
1/4 cup brown sugar
1/2 cup dried cranberries
zest from one orange
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 tablespoons butter, melted
mint leaves for garnish
ICING
1 1/2 cups powdered sugar
1 tablespoon butter, melted
2 to 3 tablespoons orange juice

Spray counter lightly with non-stick cooking spray. Combine rolls into a ball and roll into a 12x12-inch square. Cover with plastic wrap and let rest. In a bowl combine sugars, cranberries, orange zest, cinnamon and nutmeg. Remove plastic wrap from dough and brush with half of the melted butter. Sprinkle one half of the dough with the sugar mixture. Press the mixture gently into the dough with your hands or the back of a spoon. Fold plain side of dough over the side with the sugar mixture. Dough will now measure 6x12-inches. Pinch edges to seal. Divide dough into 12 one inch strips and cut using a pizza cutter. Gently twist each strip 2 or 3 times. Place on a sprayed baking sheet and join ends together to make a wreath (if some filling falls out while twisting, sprinkle over wreaths before baking). Brush wreaths with remaining butter and cover with sprayed plastic wrap. Let rise 45-60 minutes. Remove wrap and bake at 350°F 15-20 minutes. Combine icing ingredients and drizzle or brush over rolls while still warm.

Nutritional Facts:

Serves: 12
Total Calories: 244
Calories from Fat: 48

More Recipes from the Rhodes Bake-N-Serv Cookbook Cookbook:
Baked Egg Nog French Toast
Christmas Morning Braid
Christmas Pizza Minis
Christmas Tree
Cinnamon Roll Christmas Tree
Cranberry Cream Cheese Pull-Aparts
Cranberry Orange Sweet Rolls
Cranberry Orange Wreath Rolls
Egg Nog Bread Pudding Loaves
Frosty Friends
Frosty the Doughman
Gift Giving Ideas
Green Chili Canes
Pecan Orange Pull Apart Rolls
Peppermint Twists
Peppermint Wreath
Savory Wreath Rolls
Trimmed Christmas Trees