Cranberry Stuffed Crescent Rolls
Flaky crescent rolls filled with tangy cranberry sauce and a creamy orange–vanilla swirl. A festive, no-fuss treat perfect for brunch or dessert.
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Servings:
Ingredients
Main Ingredients
- 8 oz refrigerated crescent roll dough one 8-count can
- 4 oz cream cheese, softened
- 0.75 cup whole-berry cranberry sauce
- 1 tbsp granulated sugar
- 1 tsp fresh orange zest
- 0.5 tsp pure vanilla extract
- 1 tbsp milk for brushing
- 1 tbsp coarse sugar turbinado, for sprinkling
Instructions
Preparation Steps
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Beat cream cheese, sugar, orange zest, and vanilla until smooth and fluffy.
- Unroll the dough and separate into 8 triangles on the prepared sheet.
- Spread a thin layer of the cream cheese mixture on each triangle, leaving a small border.
- Spoon a heaping teaspoon of cranberry sauce at the wide end of each triangle.
- Roll from the wide end toward the tip, tucking in any exposed filling. Curve into crescents.
- Brush tops with milk and sprinkle with coarse sugar.
- Bake 11–13 minutes, until puffed and golden. Cool 5 minutes before serving.
Notes
Variation: Swap half of the cream cheese with sliced brie for a richer, gooey center. Finish with a light dusting of powdered sugar or a quick orange glaze (powdered sugar + a splash of orange juice).
Storage: Keep leftovers covered at room temperature for 1 day or refrigerate up to 3 days. Rewarm in a 325°F oven for 6–8 minutes to crisp.
This recipe is an original creation inspired by classic Cranberry Stuffed Crescent Rolls flavors. All ingredient ratios and instructions are independently developed.