Okay, friends, let’s talk about a little slice of heaven. Remember those cinnamon rolls we all adore, especially around the holidays? Well, imagine that, but with a tangy, sweet-tart burst of cranberry deliciousness tucked inside. These Cranberry Stuffed Crescent Rolls are seriously addictive. I always make them when I need a little pick-me-up, or when I’m craving something that feels both comforting and festive. They’re surprisingly easy to throw together, which is a huge win in my book, especially during those hectic holiday weeks. Plus, the aroma while they’re baking? Pure magic! It’s just… *chef’s kiss*

What is Cranberry Stuffed Crescent Rolls?

Think of Cranberry Stuffed Crescent Rolls as the best parts of Thanksgiving and Christmas rolled into one delicious pastry. It’s essentially soft, flaky crescent roll dough wrapped around a sweet and tart cranberry filling. The name pretty much spells it out, right? I’ve seen similar recipes called cranberry pinwheels or cranberry swirls, but whatever you call them, they’re a total crowd-pleaser. They’re a beautiful twist on the classic crescent roll, offering a vibrant flavor contrast that’s perfect for breakfast, brunch, or even a late-night sweet treat. Honestly, sometimes I’ll have one (or two!) with a cup of tea in the afternoon. Don’t judge!

Why you’ll love this recipe?

Oh, where do I even begin? There are so many reasons to adore these Cranberry Stuffed Crescent Rolls.
• Flavor explosion: WhatWhat is the best combination of cranberry tartness and buttery crescent roll dough? What is a flavor combination that works?So easy, it’s almost embarrassing.This recipe is seriously beginner-friendly. If you roll dough and spread filling, you can make these. I’ve even had my kids help me, and it’s a fun little project to do together.What is a budgetWhat are some basic ingredients to make cranberries? When they’re in season and freeze them.Is there a winner in Versatility? You can enjoy these for breakfast with a warm cup of coffee, as a brunch centerpiece, or as a delightful dessert. They’re even great for potlucks!

What I love most about this recipe is that it manages to be both elegant and incredibly simple at the same time. It’s a total showstopper without requiring hours in the kitchen. And honestly, who doesn’t love a good shortcut? It’s right up there with my easy apple Crisp Recipe in terms of satisfying both my sweet tooth and my desire for something quick and effortless.

How do I make Cranberry Stuffed Crescent Rolls?

Quick Overview

Making these Cranberry Stuffed Crescent Rolls is easier than you might think! You’ll start by preparing a simple cranberry filling, then unroll your crescent roll dough, spread the filling, and roll it back up. Slice the roll into individual swirls, bake until golden brown, and drizzle with a simple glaze. The whole process takes less than an hour, and the results are absolutely worth it. The best part? It’s mostly hands-off time while they’re baking, so you can get other things done!

Ingredients

For the Rolls:
• 2 (8 ounce) cans refrigerated crescent roll dough: I usually go for the Pillsbury brand, but any store brand will work just fine. Make sure they’re nice and cold for easier handling!
• 2 tablespoons melted butter: Unsalted is my preference, but salted will work in a pinch. Just be mindful of the overall salt level in the recipe.

For the Cranberry Filling:
• 1 (12 ounce) package fresh or frozen cranberries: If using frozen, no need to thaw them first!
• ½ cup granulated sugar: Feel free to adjust this to your liking, depending on how tart you like your cranberries.
• 14 cup orange juice: Freshly squeezed is always best, but store bought works too. It adds a lovely citrusy note that complements the cranberries perfectly.
• 1 teaspoon orange zest: This really amps up the orange flavor! Don’t skip it.
• 14 teaspoon ground cinnamon: Just a touch of warmth and spice.
• Pinch of salt: To balance out the sweetness.

For the Glaze:
• 1 cup powdered sugar: Sift it for a smoother glaze.
• 2-3 tablespoons milk: Start with 2 and add more until you reach your desired consistency.
• 12 teaspoon Vanilla Extract: Adds a touch of sweetness and warmth.

How do I follow

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). While the oven is heating up, lightly grease a baking sheet or line it with parchment paper. I usually use parchment paper because it makes cleanup a breeze! This prevents the rolls from sticking and makes them easier to remove once they’re baked.

Step 2: Make the Cranberry Filling

In a medium saucepan, combine the cranberries, granulated sugar, orange juice, orange zest, cinnamon, and salt. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 10-15 minutes. Let the filling cool slightly before using. I always do this step first so the filling has time to cool down a bit – otherwise, it can melt the crescent roll dough.

Step 3: Assemble the Rolls

Unroll one can of crescent roll dough onto a lightly floured surface. Gently stretch it out a bit to form a rectangle. Brush the dough with melted butter. This will give the rolls a nice, golden-brown color and add a touch of richness.

Step 4: Spread the Filling

Spread half of the cooled cranberry filling evenly over the dough. Make sure to leave a small border along the edges so the filling doesn’t ooze out too much during baking.

Step 5: Roll ‘Em Up

Starting from one of the long edges, tightly roll up the dough into a log. What is the recipe for the remaining crescent roll dough and filling?

Step 6: Slice and Bake

Using a sharp knife, slice each log into about 1-inch thick rolls. Place the rolls cut-side up on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown. Keep an eye on them – oven temperatures can vary!

Step 7: Make the Glaze

While the rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency. I like my glaze to be thick enough to cling to the rolls, but thin enough to drizzle easily.

Step 8: Glaze and Enjoy

Once the rolls are out of the oven, let them cool slightly on the baking sheet before transferring them to a wire rack. Is it possible to mount them on a wire rack? How do you glaze a roll?

What should I serve it with?

What are some good ideas for Cranberry Stuffed Crescent Rolls? Elevate them even further:

For Breakfast:Pair them with a strong cup of coffee or latte. The sweetness of the rolls complements the bitterness of coffee perfectly. I sometimes sprinkle chopped pecans or walnuts on top for extra crunch.

For Brunch:Arrange them on a pretty platter with other brunch favorites like scrambled eggs, bacon, and fresh fruit. What are some great ways to serve a bellini or mimosa?

As Dessert:Serve warm with vanilla Ice Cream or whipped cream. What is the best way to serve caramel sauce?

For Cozy Snacks: Enjoy them with a cup of hot tea or cocoa on a chilly evening. They’re the Perfect Comfort Food!

My family also loves them with a side of yogurt or a dollop of Cream Cheese. It adds a nice tangy contrast to the sweetness of the rolls. Honestly, the possibilities are endless!

Top Tips for Perfecting Your Cranberry Stuffed Crescent Rolls

Want to make sure your Cranberry Stuffed Crescent Rolls turn out perfectly every time? Here are some of my tried-and-true tips:

Cranberry Prep: Don’t overcook the cranberry filling! You want the cranberries to burst and the mixture to thicken slightly, but you don’t want it to become too thick or sticky. I usually aim for a consistency similar to jam.

Dough Handling: Work with cold crescent roll dough. It’s much easier to handle when it’s cold. If it gets too warm, it can become sticky and difficult to work with. If this happens, pop it in the fridge for a few minutes to firm up.

Rolling Technique: Roll the dough tightly to create a nice, even spiral. This will also help prevent the filling from leaking out during baking.

Slicing Skills: Use a sharp knife to slice the rolls. This will help you create clean, even slices. A serrated knife works especially well.

Baking Basics: Keep an eye on the rolls while they’re baking. Oven temperatures can vary, so it’s important to check them frequently. You want them to be golden brown and cooked through.

Glaze Consistency: Adjust the amount of milk in the glaze to achieve your desired consistency. I like mine to be thick enough to cling to the rolls, but thin enough to drizzle easily.

Ingredient Swaps: If you don’t have orange juice, you can use apple juice or even water in the cranberry filling. If you don’t have vanilla extract, you can use almond extract in the glaze. I’ve even experimented with adding a pinch of cardamom to the filling for a more exotic flavor.

I also find that using high-quality butter makes a huge difference in the overall flavor of the rolls. It’s worth splurging on a good brand!

Storing and Reheating Tips

Want to make these Cranberry Stuffed Crescent Rolls ahead of time or store leftovers?

Room Temperature: Store them in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but they’ll still be delicious the next day.

Refrigerator Storage: Store them in an airtight container in the refrigerator for up to 4 days. The glaze may soften a bit, but they’ll still taste great.

Freezer Instructions: Wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before reheating.

Reheating Instructions: Reheat them in the oven at 350°F (175°C) for about 5-10 minutes, or until warmed through. You can also microwave them for a few seconds, but they may become a bit soggy. Toaster ovens work wonders too.

I always recommend adding the glaze right before serving for the best results. This will prevent it from becoming too sticky or dissolving during storage.

Frequently Asked Questions

Final Thoughts

These Cranberry Stuffed Crescent Rolls are a delightful treat that’s perfect for any occasion. They’re easy to make, incredibly delicious, and sure to impress your family and friends. The combination of sweet, buttery dough and tangy cranberry filling is simply irresistible. They’re a beautiful, tasty and simple way to elevate your everyday breakfast or dessert.

If you enjoyed this recipe, you might also like my apple cinnamon rolls or my pumpkin spice muffins. And honestly, I can’t wait to hear how yours turn out! Please leave a comment below and let me know what you think. And don’t forget to rate the recipe! Happy baking!