Cranberry Cheesecake Rolls Recipe
If you’re looking for a sweet, tangy, and totally irresistible treat, you’re going to flip for this Cranberry Cheesecake Rolls Recipe. Imagine fluffy, golden crescent rolls filled with creamy cheesecake and a burst of vibrant cranberry—like a little party for your taste buds. Trust me, once you make these rolls, they’ll become a go-to anytime you want something simple but special. Stick around because I’m sharing all my best tips to help you get these perfect every time.
Why This Recipe Works
- Simple Ingredients: You don’t need a pantry full of specialized items—just a few staples that come together beautifully.
- Creamy and Tangy Balance: The sweet cream cheese filling pairs perfectly with the tart, whole berry cranberry sauce for a delightful contrast.
- Quick and Easy Prep: Using refrigerated crescent roll dough means in under 20 minutes your kitchen smells amazing and your rolls are baking.
- Perfectly Portionable: These rolls are individually sized, so they’re great for grabbing a snack, serving guests, or packing in lunches.
Ingredients & Why They Work
The ingredient mix here is beautifully straightforward but powerful. Each element plays a role, from the buttery, flaky crescent dough to the luscious cream cheese blend and that irresistible cranberry sauce you probably already have on hand.
- Refrigerated crescent rolls: These give you that lovely flaky exterior without the fuss of making dough from scratch, which makes the recipe so accessible and fast.
- Cream cheese: Softened cream cheese creates a smooth, rich filling that balances sweetness with a subtle tang.
- Powdered sugar: It sweetens and smooths the cream cheese without any graininess.
- Salt: Just a pinch highlights the flavors and keeps everything from tasting flat.
- Vanilla extract: Adds warmth and depth to the cheesecake filling—don’t skip this!
- Whole berry cranberry sauce: I love using whole berries for texture and bursts of tartness; it’s the star flavor slam dunk.
- Granulated sugar (optional): Sprinkled on top before baking, it gives a light, sweet crunch and a pretty finish.
Tweak to Your Taste
One thing I love about this Cranberry Cheesecake Rolls Recipe is how easy it is to make it your own. Personally, I sometimes add a sprinkle of orange zest in the cream cheese filling for a citrus twist, but find what your taste buds want and experiment!
- Chocolate drizzle: I once drizzled some melted white chocolate on top after baking, and it made these rolls extra decadent and eye-catching.
- Dairy-free version: Swap cream cheese for a cashew-based spread and see how this recipe still shines.
- Spices: Adding a bit of cinnamon or nutmeg to the filling can bring a comforting warmth that’s perfect in fall and winter.
- Jam swap: Love raspberries? I swapped the cranberry sauce with raspberry jam and it was deliciously fresh and vibrant.
Step-by-Step: How I Make Cranberry Cheesecake Rolls Recipe
Step 1: Get Everything Ready and Preheat
Start by preheating your oven to 375°F. This is key so when your rolls are ready to bake, you can pop them right in and get that perfect rise and golden crust without waiting. Next, soften your cream cheese in advance—room temp is best so it mixes smoothly with the powdered sugar, vanilla, and salt.
Step 2: Mix the Cream Cheese Filling
Use an electric mixer or whisk to combine softened cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth and creamy. It’s okay if it’s a little fluffy—that’s going to add a light texture inside the rolls.
Step 3: Prepare the Crescent Dough
Open the refrigerated crescent roll package and gently separate the dough triangles along the perforated seams. Place a triangle on a clean surface with the wide end facing you—that’s critical because we’ll be rolling from the wide end to the tip.
Step 4: Fill and Roll
Spoon a heaping tablespoon of the cream cheese mixture over the top third (closest to you) of each dough triangle. Then add a line of cranberry sauce on top of that. Roll the triangle forward from the wide end to the point, making a tight spiral. Place the finished rolls seam-side down on a baking sheet and repeat with the rest.
Step 5: Optional Sugar Sprinkle and Bake
For a little sparkle and subtle crunch, sprinkle granulated sugar over the tops of your rolls before baking. Then bake for 10-12 minutes, or until the rolls are puffed, golden, and deliciously inviting.
Pro Tips for Making Cranberry Cheesecake Rolls Recipe
- Don’t Overfill: Use just enough filling so the rolls seal properly; too much can leak and make a mess while baking.
- Chill the Dough If Needed: If your kitchen is warm, chill the dough for 5 minutes before rolling to prevent it from getting sticky or tearing.
- Use Whole Berry Sauce: It adds great texture and a nice natural tartness that smooth cranberry jellies don’t provide.
- Bake Immediately: Once assembled, get the rolls into the oven quickly to avoid the dough becoming tough or dry.
How to Serve Cranberry Cheesecake Rolls Recipe
Garnishes
I love dusting a little powdered sugar over the rolls right before serving for a snowy, elegant look. Sometimes, I also add a quick drizzle of melted white chocolate or a few fresh cranberries on top when I want to impress guests.
Side Dishes
These rolls shine on their own but pair beautifully with a cup of hot coffee or tea. For brunch, I like serving them alongside scrambled eggs and fresh fruit to balance sweet and savory.
Creative Ways to Present
For holiday gatherings, I arrange the rolls on a festive platter lined with sprigs of rosemary and cranberries. You can also stack them in a tiered stand for a charming presentation that invites guests to dig in.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!), store them in an airtight container at room temperature for up to 2 days. Refrigeration can dry them out, so I only refrigerate if my kitchen is hot and humid.
Freezing
These cranberry cheesecake rolls freeze beautifully. I usually freeze them unbaked on a baking sheet, then transfer to a freezer bag. When ready, I bake them straight from frozen, adding a few extra minutes to the baking time.
Reheating
To reheat, warm the rolls in a 325°F oven for about 5-8 minutes. This keeps the flaky texture and soft, melty filling without turning soggy like a microwave can.
FAQs
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Can I use homemade crescent roll dough for this recipe?
Absolutely! Homemade dough can give you even more flavor and flakiness. Just roll it out into triangles about the same size as store-bought dough, and proceed with the filling and rolling as usual.
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Can I make these rolls ahead of time?
You can assemble the rolls and refrigerate them covered for up to 4 hours before baking. Just let them sit at room temp for 10 minutes before baking so the dough warms slightly for better rising.
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What if I don’t have whole berry cranberry sauce?
No worries! You can use smooth cranberry jelly or even a fruit preserves of your choice. Just avoid overly runny fillings to keep the rolls from leaking during baking.
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How do I prevent the rolls from leaking?
Don’t overfill the rolls and make sure to roll them tight, sealing the tip firmly under the roll. Also, placing them seam-side down on the baking sheet helps keep everything sealed during baking.
Final Thoughts
I have to admit: making these cranberry cheesecake rolls always feels like a little kitchen celebration. The combo of sweet, tangy, flaky, and creamy just hits all the right notes every time. Whether you whip these up for a holiday brunch or a simple treat, it’s a recipe I keep coming back to—and I hope you will, too. Seriously, make this Cranberry Cheesecake Rolls Recipe and watch it become a family fave in no time. You’ve got this!
Print
Cranberry Cheesecake Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cranberry Cheesecake Rolls are a delightful treat featuring flaky crescent roll dough filled with a creamy sweetened cream cheese blend and tangy whole berry cranberry sauce. These rolls are baked until golden and lightly puffed, perfect for breakfast, dessert, or a festive snack.
Ingredients
Dough
- 1 (8 oz) package refrigerated crescent rolls
Filling
- 4 oz cream cheese, softened
- 3 tablespoons powdered sugar
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 1/2 cup whole berry cranberry sauce
Topping
- Granulated sugar, for dusting, optional
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it is ready for baking the rolls.
- Make Cream Cheese 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 to blend until the mixture is smooth and creamy.
- Prepare Crescent Dough: Open the package of refrigerated crescent rolls and separate the dough along the seams into individual triangles.
- Assemble Rolls: Place each dough triangle on a flat surface with the wide end facing you. Spread about a heaping tablespoon of the cream cheese mixture across the wide end of the dough.
- Add Cranberry Sauce: Place a line of whole berry cranberry sauce on top of the cream cheese layer.
- Roll Up Dough: Starting at the wide end closest to you, carefully roll the dough forward into a spiral, enclosing the filling inside.
- Prepare for Baking: Place each rolled dough onto a baking sheet with the seam side down. Optionally, sprinkle granulated sugar over the tops for a bit of sweetness and sparkle.
- Bake the Rolls: Bake in the preheated oven for 12 minutes or until the rolls are puffed and golden brown.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a creamy filling.
- Use whole berry cranberry sauce for texture and flavor contrast.
- You can substitute the cranberry sauce with other fruit preserves like raspberry or apricot for variety.
- Sprinkling granulated sugar on top adds a light sweetness and a nice crunchy texture.
- Serve warm for the best flavor and soft texture; leftovers can be reheated in the oven briefly.
Nutrition
- Serving Size: 1 roll
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
