Cranberry Cheesecake Rolls Recipe
If you love the idea of combining something tart and sweet with creamy, dreamy cheesecake, then you’re in for a treat. This Cranberry Cheesecake Rolls Recipe is one of those snacks that’s deceptively simple but totally addictive—perfect for a cozy brunch, holiday gathering, or even an everyday indulgence. I’ve made these rolls so many times that I’ve learned a few tricks to make sure your first batch turns out as delicious and impressive as mine. Trust me, these rolls are fan-freaking-tastic and will quickly become a favorite in your kitchen too.
Why This Recipe Works
- Quick & Easy Prep: Using refrigerated crescent rolls means no dough-making stress, and you get fresh-baked goodness in under 20 minutes.
- Perfect Flavor Balance: The tart cranberry sauce pairs beautifully with the creamy, sweetened cream cheese filling, making every bite irresistible.
- Versatile & Crowd-Pleasing: Whether for breakfast, dessert, or a party snack, these rolls always disappear fast.
- Simple Ingredients, Big Impact: You likely already have everything in your fridge or pantry, no fancy items required.
Ingredients & Why They Work
Every ingredient here plays a part in building texture and flavor harmony. The crescent roll dough provides flaky, buttery layers while the cream cheese mixture brings that rich, sweet tang we all crave. Adding whole berry cranberry sauce adds bursts of fruity brightness and a lovely texture contrast. Here’s a quick rundown on why each one rocks:
- Refrigerated crescent rolls: The ultimate timesaver, these make it easy to shape your rolls and get that classic flakiness without fussing with yeast dough.
- Cream cheese: Softened is key—it blends smoothly for a luscious filling.
- Powdered sugar: It sweetens the cream cheese gently without graininess, keeping that silky texture.
- Salt: Just a pinch enhances all the flavors and balances sweetness.
- Vanilla extract: Adds subtle warmth that lifts the whole cheesecake flavor.
- Whole berry cranberry sauce: I love the texture of whole berries here, which add that satisfying pop and natural tartness.
- Granulated sugar (optional): A sprinkle on top before baking gives a pretty sparkle and slight crunch.
Make It Your Way
I love how this Cranberry Cheesecake Rolls Recipe is super flexible—you can easily adjust the filling to your taste or dietary needs. Over time, I’ve swapped in different jams, added nuts, or even made a dairy-free version, and each time these rolls hold their charm. Feel free to experiment and make it your signature go-to snack.
- Variation: One time, I swapped cranberry sauce for raspberry jam and added toasted almonds on top—total winner for a change of pace.
- Dietary tweaks: Using vegan cream cheese and a dairy-free crescent roll dough made this a hit with my plant-based friends.
- Seasonal substitutions: During the fall, I sometimes swap cranberry sauce for spiced apple butter for a warm, cozy vibe.
Step-by-Step: How I Make Cranberry Cheesecake Rolls Recipe
Step 1: Prep Your Filling with Care
Start by softening your cream cheese so it mixes smoothly—trust me, no one wants lumpy filling. I usually leave mine out about 30 minutes before baking or zap it in the microwave for 10 seconds if I’m in a hurry. Whip together the cream cheese, powdered sugar, vanilla, and salt until it’s silky and well combined. This makes spreading a breeze and ensures every roll gets that dreamy cheesecake layer.
Step 2: Handle the Crescent Roll Dough Like a Pro
Open your crescent roll package carefully and gently separate each triangle along the perforations. Place the triangle on a clean surface with the wide part facing you. I’ve learned that if the dough feels a bit cold or stiff, letting it sit for a few minutes can make rolling easier without tearing.
Step 3: Fill and Roll Up the Magic
Spoon about a heaping tablespoon of the cream cheese mixture onto the wider end of the triangle—don’t skimp here! Then add a line of whole berry cranberry sauce on top. Roll the dough starting from the wide end, spiraling all the way to the point. This is where you want to tuck it snugly so the filling stays put while baking.
Step 4: Bake to Golden Perfection
Place your rolled crescents on a baking sheet lined with parchment paper or a silicone mat. If you like, sprinkle each roll with a little granulated sugar for that gorgeous sparkle and a tiny crunch. Bake at 375°F for 10-12 minutes until they puff up, turn golden brown, and fill your kitchen with that irresistible aroma.
Tips from My Kitchen
- Softening Cream Cheese: Always let the cream cheese come to room temperature—it blends smoother and spreads easier.
- Rolling the Dough: If your dough tears, don’t panic—press it gently back together; it’ll bake just fine.
- Watch the Bake Time: Oven temps vary, so start checking at 10 minutes to avoid overbaking, which can dry them out.
- Using Whole Berry Cranberry Sauce: I avoid smoother sauces here because I love the texture that whole berries add.
How to Serve Cranberry Cheesecake Rolls Recipe
Garnishes
My favorite way to finish these rolls is with a light dusting of powdered sugar or a quick drizzle of white chocolate glaze when they’re cool enough. Sometimes, I also add a few whole fresh cranberries on the side for a festive touch that looks beautiful and adds a lovely pop of color.
Side Dishes
I love pairing these with hot coffee or a creamy chai latte for a breakfast treat. They also go surprisingly well with a simple green salad or roasted nuts if you want to add a little savory contrast during brunch or an afternoon tea.
Creative Ways to Present
For parties, I like to arrange the cranberry cheesecake rolls on a wooden board layered with fresh rosemary sprigs and sliced citrus—it’s an easy way to make them look special. Another fun idea is serving each roll warm in a small dessert bowl topped with a dollop of whipped cream or a scoop of vanilla ice cream.
Make Ahead and Storage
Storing Leftovers
After the rolls cool, I store leftovers in an airtight container in the refrigerator for up to 3 days. They keep well chilled and still taste fantastic. Make sure to separate layers with parchment paper if stacking to avoid sticking.
Freezing
I’ve frozen these rolls a couple of times by wrapping them individually in plastic wrap and placing them in a freezer bag. Thaw overnight in the fridge, then warm in the oven for a few minutes before serving—it’s almost as good as fresh!
Reheating
My go-to reheating method is the oven at 325°F for about 8 minutes until they’re warmed through and the edges are slightly crisp again. Avoid microwaving if you can, since it tends to make the dough soggy.
FAQs
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Can I use homemade crescent roll dough instead of refrigerated dough?
Absolutely! Homemade dough works beautifully, just keep in mind that rolling and shaping might take a bit more time, and you’ll want to make sure your dough is rolled into triangles similar in size to store-bought crescents for consistent baking.
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Can I substitute the cranberry sauce with fresh cranberries?
You can, but fresh cranberries alone will be very tart and hard. I recommend cooking them with sugar and a little water to make a quick cranberry compote first, which will give you the right texture and balance of sweetness.
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How can I prevent the rolls from leaking during baking?
Don’t overload the filling—use about a tablespoon for each roll—and roll tightly but gently. Also, avoid placing too much liquid like jam or sauce at the edges to prevent spills.
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Can these rolls be made ahead of time?
Yes! You can assemble the rolls, place them on a baking sheet, cover tightly with plastic wrap, and refrigerate for a few hours before baking. Just add a couple extra minutes to baking since the dough will be chilled.
Final Thoughts
This Cranberry Cheesecake Rolls Recipe holds a special place in my heart because it’s one of those effortless treats that never fails to impress and delight. It’s perfect when you want something comforting but still a little fancy, and the best part is how quick it is to pull together. Give it a try—you’ll be sending me thank-you texts, I promise!
Print
Cranberry Cheesecake Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cranberry Cheesecake Rolls are a delightful and easy-to-make treat featuring flaky crescent roll dough filled with a sweet cream cheese mixture and tangy whole berry cranberry sauce. Perfect for breakfast, brunch, or a festive snack, these golden rolls are baked until puffed and golden brown, offering a perfect balance of creamy and fruity flavors.
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°F to ensure it reaches the right temperature for baking the rolls evenly.
- Prepare the cream cheese mixture: In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Use an electric mixer or a whisk to mix until the mixture is smooth and well combined. Set aside.
- Separate crescent rolls: Open the refrigerated crescent roll package and carefully separate the dough along the pre-scored seams into individual triangles.
- Assemble the rolls: Place a triangle of dough on a clean surface with the wider end facing you. Spread a heaping tablespoon of the cream cheese mixture across the top third of the triangle, closest to you. Then, add a line of whole berry cranberry sauce on top of the cream cheese spread.
- Roll the dough: Starting with the wide end closest to you, roll the dough forward into a spiral, encasing the filling inside. Place the rolled dough seam-side down on a baking sheet. Repeat this process with the remaining dough and fillings.
- Optional topping: If desired, gently sprinkle granulated sugar over the tops of the rolls for added sweetness and texture.
- Bake the rolls: Place the baking sheet in the preheated oven and bake for 12 minutes, or until the rolls are puffed up and golden brown on top.
- Cool and serve: Remove the rolls from the oven and allow them to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- Use whole berry cranberry sauce for texture; however, homemade cranberry sauce can be substituted if preferred.
- If you don’t have granulated sugar for dusting, you can use coarse sugar or omit it entirely.
- For a twist, you can drizzle the baked rolls with a simple glaze made from powdered sugar and milk or lemon juice.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 roll
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
