Cranberry Cheesecake Crescent Rolls are a tasty combination of cream, sweet, tart, and crunchy. They are made with dough, cream cheese, powdered sugar, and cranberry sauce. They are easy to make and perfect for breakfast or an appetizer at any holiday party.
Cranberry Cheesecake Crescent Rolls
This cranberry cream cheese crescent rolls recipe is deceptively easy to make. These cute little poppers make a beautiful display and will be snatched up before dinner even starts. The crescent roll dough can be tricky to make but don’t worry, you can buy it in the refrigerated section of the grocery store. It tastes great either way.
These cream cheese cranberry rolls are made into their adorable little shapes by rolling up the dough ending with the tip laying over the top of the roll. They’ll puff up and become golden brown on the baking sheet and the cranberry filling will be deliciously melty. These cranberry crescent rolls will be a hit with absolutely everyone.
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
In a medium bowl, stir together the cream cheese and powdered sugar until smooth and well combined.
Fold in the cranberry sauce.
Unroll the crescent roll dough and separate the triangles.
Spread a thin layer of the cranberry mixture over the top of each triangle.
Roll up the dough and place each crescent roll on the prepared baking sheet.
Brush the crescent rolls with butter and top with sugar.
Bake for 9 to 12 minutes, until the crescent rolls are golden brown.
Tips for success/variations:
Here are some tips and variations to make these stuffed crescent rolls even more delicious:
- – A butter wash is used instead of an egg wash on these rolls because of the rich flavor that it gives them.
- – You can use any kind of cranberry sauce, but the best is when you make it yourself. It’s very easy to do and so tasty.
- – If you can’t find crescent roll dough you can use puff pastry sheets instead. You’ll find them in the frozen section of the grocery store.
- – Make them spicy for a fun twist! Use a spicy cranberry sauce or add a little jalapeno to your own if you’ve made it at home.
How to serve:
How to store:
If you have any leftover cheesecake stuffed crescent bites you can store them in an airtight container in the refrigerator for up to three days. You can pop them in the microwave for 10 seconds to make them nice and melty again before eating them.
What kinds of cheese can I use for cranberry cheesecake crescent rolls?
This recipe uses cream cheese, but you can also use brie or goat cheese depending on your style.
What kind of dough is best?
Pillsbury crescent dough is best to use for these rolls.
What else can I add to cranberry crescent rolls?
You can add a little orange zest, cayenne pepper, or fresh cranberries into the cranberry sauce right before mixing it with the cream cheese for a little punch to your rolls.
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ cup cranberry sauce
- 1 8-count package crescent rolls
- 1 tablespoon butter, melted
- 2 tablespoons sugar
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a medium bowl, stir together the cream cheese and powdered sugar until smooth and well combined.
- Fold in the cranberry sauce.
- Unroll the crescent roll dough and separate the triangles.
- Spread a thin layer of the cranberry mixture over the top of each triangle.
- Roll up the dough and place each crescent roll on the prepared baking sheet. Brush the crescent rolls with butter and top with sugar.
- Bake for 9 to 12 minutes, until the crescent rolls are golden brown.