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-ounce) can Pillsbury® Grands!® Refrigerated Original or Buttermilk Flaky Layers Biscuits
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.