Cranberry Orange Bubble Pull-Apart Bread

Sugar-coated, delicious pieces of bread dough with juicy craisins and a sweet orange glaze, from Reynolds Wrap Ambassador Oh Sweet Basil.

  • Prep Time

    1 hour 30 minutes

  • Servings


  • Cook Time

    40 minutes

  • Course


You’ll Need...

Non-Stick Foil


  • For the Glaze


Line a 9-by-13-inch dish with Reynolds Wrap Non-Stick Foil. For taller bread, use an 8-by-11-inch dish.

Allow for the dough to thaw in a foil-lined pan covered with greased plastic wrap. If you are going to cut the bread into halves or quarters, this is the point to do that. Quarters are better when feeding a crowd.

In a small dish, melt butter.

In another small dish, combine the sugar and zest of the 3 oranges.

Drizzle a little butter in the bottom of the pan and sprinkle with a little sugar. Add the bread balls in one layer. Drizzle a little butter and sugar again. Finish with your final bread, butter and sugar.

Sprinkle the craisins over the dough. Cover with plastic wrap and refrigerate overnight, or let rise in a warm spot for about an hour, or until doubled in size. If you truly let it rise, they will get big like rolls, but if you’re in a hurry it’s OK to move on to the next step even if they haven’t doubled. I use the proof setting on my oven to go even faster.

Heat the oven to 350 F. If you started the rolls overnight, remove them from the fridge to sit on the counter while the oven preheats.

Bake at 350 F for 25 to 30 minutes or until cooked through. I like to tent mine with more Reynolds Wrap Non-Stick Foil for the last 10 minutes.

Meanwhile, prepare the glaze.

Remove the bread from the oven and allow to sit for 5 minutes. Drizzle with glaze and enjoy!



Mix powdered sugar, orange juice, zest of 1 large orange and almond and vanilla extracts together until smooth. Drizzle all over the hot rolls to allow glaze to melt into them.