Cranberry Cheesecake Rolls Recipe
If you’re looking for a sweet, tangy, and utterly delicious treat that’s perfect for breakfast, brunch, or even a festive party snack, you’re in the right place. This Cranberry Cheesecake Rolls Recipe is one of those gems I keep coming back to, especially when I want something that feels a bit fancy but is incredibly easy to pull together. Soft, flaky crescent roll dough wrapped around a creamy cheesecake filling with bursts of tart cranberry—does it get any better than that? Stick with me, and I’ll walk you through how to nail this recipe every single time.
Why This Recipe Works
- Simple Ingredients: Uses common pantry staples that come together in minutes.
- Balance of Flavors: Creamy, sweet cheesecake meets tart cranberry for perfect harmony.
- Easy Technique: No complicated dough to make—just fill and roll store-bought crescents.
- Versatile & Crowd-Pleasing: Great for holidays, brunches, or anytime you want a quick showstopper.
Ingredients & Why They Work
Every ingredient in this Cranberry Cheesecake Rolls Recipe plays its part to create a fantastic balance between flaky, creamy, sweet, and tangy. Using refrigerated crescent rolls saves tons of time and yields a flaky, golden crust that’s just heavenly. The cream cheese base adds richness and smoothness, while the cranberry sauce adds a pop of brightness that keeps these rolls from feeling too heavy.
- Crescent rolls: Store-bought is your best friend here—flaky and quick, no fuss dough.
- Cream cheese: Make sure it’s softened for easy mixing and a creamy texture inside the roll.
- Powdered sugar: Sweetens and blends smoothly into the cream cheese without any graininess.
- Salt: Just a pinch to balance the sweetness and deepen flavor.
- Vanilla extract: Adds warmth and enhances the richness of the cream cheese mixture.
- Whole berry cranberry sauce: I love the texture and tartness that whole berries bring—it’s much more interesting than plain jam.
- Granulated sugar (optional): For a slightly crunchy, sweet dusting on top—totally optional but so good.
Tweak to Your Taste
One thing I love about this Cranberry Cheesecake Rolls Recipe is how easy it is to adapt. I often switch up the filling to match whatever I have on hand or cater to different preferences. Don’t hesitate to get creative—you can easily make this your own little masterpiece.
- Add nuts: I sometimes sprinkle chopped pecans on the cream cheese before rolling for a little crunch and warmth.
- Swap berries: If cranberries aren’t your thing, raspberry jam or blueberry preserves work beautifully.
- Make it vegan: Use dairy-free cream cheese and crescent rolls that omit butter, plus a plant-based sweetener for a vegan-friendly version.
- Extra zest: Adding a bit of orange zest to the cream cheese mixture amps up the citrus notes, giving it a fresh twist that’s amazing with cranberry.
Step-by-Step: How I Make Cranberry Cheesecake Rolls Recipe
Step 1: Mix the Cream Cheese Filling
Start by softening your cream cheese—this is key to smooth filling. I usually leave it out on the counter for about 30 minutes. Then, whisk together cream cheese, powdered sugar, vanilla, and a pinch of salt until velvety smooth. You can use an electric mixer or just a whisk; electric makes it quicker, but I don’t mind a bit of arm work!
Step 2: Prepare the Crescent Roll Dough
Unroll the refrigerated crescent dough and separate it into triangles along the seams. Lay a triangle in front of you with the wide side closest to you—this helps when filling and rolling tightly.
Step 3: Fill and Roll
Spoon about a heaping tablespoon of the cream cheese mixture over the wide end of each triangle, then top that with a generous line of whole berry cranberry sauce. Roll the dough forward, starting from the wide end, into a neat spiral. Place the rolls on a baking sheet with some space in between for puffing.
Step 4: Bake to Golden Perfection
If you like, sprinkle a little granulated sugar over the tops of the rolls for added sparkle and a bit of sweet crunch. Bake at 375°F for 10-12 minutes or until they’re puffed up and beautifully golden. It’s the perfect time for a quick tidy-up or to prepare your coffee while your kitchen starts smelling like heaven.
Pro Tips for Making Cranberry Cheesecake Rolls Recipe
- Softened Cream Cheese: Don’t rush softening—it makes the filling silky and easy to spread without tearing the dough.
- Don’t Overfill: Too much filling can make rolling tricky and cause leaking; stick to about a tablespoon for neat rolls.
- Use Whole Berry Cranberry Sauce: The texture adds bursts of juicy flavor that smooth jelly can’t match.
- Watch Your Bake Time: Keep an eye after 10 minutes so they’re perfectly golden and not overbaked, which can dry out the rolls.
How to Serve Cranberry Cheesecake Rolls Recipe
Garnishes
I often dust these rolls with a little powdered sugar right when they come out of the oven—it adds a snowy, magical touch. For special occasions, a drizzle of white chocolate or a quick glaze made from powdered sugar mixed with a splash of orange juice really amps up the treat vibes.
Side Dishes
These rolls shine on their own but pair beautifully with a hot cup of coffee or tea. For a big brunch, I love serving them alongside scrambled eggs or crispy bacon to balance the sweet and savory flavors. Fresh fruit or a mixed greens salad can round out the meal, making it feel both indulgent and fresh.
Creative Ways to Present
For holiday parties, I’ve arranged these rolls in a circular pattern on the baking sheet to create a “wreath” shape, then topped it with a little extra cranberry sauce and sprigs of fresh rosemary for a stunning centerpiece. Trust me, guests love how festive and inviting this looks—and it tastes even better.
Make Ahead and Storage
Storing Leftovers
After these rolls cool, I pop leftovers into an airtight container and keep them in the fridge. They’ll stay fresh for about 3 days, and honestly, I find the flavors even meld better after a day!
Freezing
If you want to save some for later, freeze baked rolls on a parchment-lined tray first, then transfer them to a freezer-safe bag or container. They freeze beautifully for up to 2 months. When you’re ready to enjoy, just thaw overnight in the fridge.
Reheating
I reheat leftover or thawed rolls in a 350°F oven for about 8-10 minutes, just enough to warm through and crisp up the crust. Avoid microwaving if possible—it tends to make them a bit soggy. A quick heat in the toaster oven works wonders too!
FAQs
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Can I make these rolls ahead of time and bake later?
Absolutely! You can assemble the rolls and place them on a baking sheet, then cover tightly and refrigerate for up to 24 hours before baking. Just be sure to let them sit out for about 10 minutes before baking to take the chill off for even cooking.
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What if I don’t have whole berry cranberry sauce?
If whole berry cranberry sauce isn’t available, you can use cranberry jelly or even fresh cranberries cooked with sugar until saucy. Just keep in mind that the texture will be slightly different, but it will still taste delicious!
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Can I make these gluten-free?
Yes, by using a gluten-free crescent roll dough or puff pastry, you can enjoy these rolls gluten-free. Just ensure the dough is sturdy enough to hold the filling during rolling and baking.
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Do these rolls taste better warm or cold?
Warm is definitely my favorite—soft, melty, and aromatic. But if you’re busy or on the go, these rolls are also quite tasty at room temperature or lightly chilled.
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Can I use light cream cheese or sugar substitutes?
You can use light cream cheese to cut some calories, but expect a slightly less rich filling. For sugar substitutes, opt for powdered versions to maintain smooth texture. Just be mindful some substitutes can affect sweetness and texture slightly.
Final Thoughts
This Cranberry Cheesecake Rolls Recipe has become one of my go-to desserts and brunch treats because it’s both impressive and simple. The perfect balance of creamy cheesecake and tart cranberry wrapped in pillowy crescent dough is something that never fails to put a smile on faces, including mine. I hope you give it a try soon—it’s a total joy to make and even more delicious to eat. Trust me, your kitchen is going to smell amazing, and you’ll definitely be asked for seconds!
Print
Cranberry Cheesecake Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious cranberry cheesecake rolls featuring a creamy sweetened cream cheese filling wrapped in flaky crescent roll dough, topped with tangy whole berry cranberry sauce and lightly dusted with sugar. A perfect festive treat or dessert that’s easy to make and quick to bake.
Ingredients
Crescent Rolls
- 1 (8 oz) package refrigerated crescent rolls
Cheesecake Filling
- 4 oz cream cheese, softened
- 3 tablespoons powdered sugar
- Pinch of salt
- 1/2 teaspoon vanilla extract
Topping
- 1/2 cup whole berry cranberry sauce
- Granulated sugar, for dusting, optional
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it’s ready for baking the rolls.
- Prepare Filling: In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Use an electric mixer or whisk and mix until the mixture is smooth and thoroughly combined. Set aside.
- Prepare Dough: Open the refrigerated crescent roll package and separate the dough along the seams into individual triangles. Place one triangle on a clean surface with the wider end facing you.
- Assemble Rolls: Spread about a heaping tablespoon of the cream cheese mixture evenly across the top third of the triangle (the part closest to you). Spoon a line of whole berry cranberry sauce on top of the cream cheese layer.
- Roll Dough: Starting at the wide end closest to you, roll the dough forward into a spiral shape, enclosing the filling inside. Place the rolled crescent seam-side down on a baking sheet. Repeat with remaining crescents and filling.
- Optional Sugar Topping: If desired, sprinkle the assembled rolls lightly with granulated sugar to add extra sweetness and a slight crunch.
- Bake Rolls: Bake the rolls in the preheated oven for 12 minutes or until they are puffed up and golden brown on top.
- Serve: Remove from the oven and let cool slightly before serving warm for the best flavor and texture.
Notes
- For a tangier flavor, swap whole berry cranberry sauce with fresh cranberries cooked down with sugar.
- Use light or reduced-fat cream cheese to lower the fat content without compromising much on taste.
- If you prefer a smoother texture, use a food processor to blend the cream cheese mixture before spreading.
- These rolls are best served warm but can be stored in an airtight container and gently reheated.
- For added texture, sprinkle chopped nuts like pecans or walnuts inside before rolling.
Nutrition
- Serving Size: 1 roll
- Calories: 230 kcal
- Sugar: 12 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
