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Cut the rolls in half horizontally, then cut each piece into thirds and then again in thirds to cut each piece into medium cubes. Leave the cut up rolls lightly covered with parchment paper to dry and harden overnight.
In a small saucepan, lightly toast pine nuts for 3-4 mins to until lightly golden and fragrant on med-low heat. Set aside.
In the same pan, add orange juice and dried cranberries and sauté consistently until the liquid is completely absorbed. Set aside.
Preheat oven to 350F.
In a large pan, on medium high heat, sauté chorizo until cooked through, about 5-6 mins.
Add garlic, onions, carrots and celery to the pan with the chorizo. Sauté until onions are translucent and the chorizo oil is absorbed. About 2-3 mins.
Add rehydrated cranberries, rosemary and thyme and sauté for 1-2 mins.
Turn the heat down to low then add in all dried sweet rolls, season with seasoning salt, smoked paprika, black pepper, salt and add pine nuts. Pour in chicken broth, sprinkle in parmesan cheese and toss until everything is evenly coated.
Transfer to a baking dish of choice. Bake at 350F for 15 mins or until golden crust forms. Enjoy!