Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the cranberry sauce, powdered sugar, vanilla extract, and cinnamon to the cream cheese.
- Mix until well combined and smooth. Taste and adjust sweetness or spice as needed.
- Cover the bowl and refrigerate the filling for at least 30 minutes.
- Unroll one can of crescent roll dough onto a clean surface. Gently separate the dough into 8 triangles.
- Spread a generous spoonful (about 1-2 tablespoons) of the chilled cranberry filling onto each triangle, near the wide end.
- Starting at the wide end, roll up each triangle towards the point. Pinch the edges to seal them slightly.
- Repeat steps with the second can of crescent roll dough.
- Place the assembled roll ups onto the prepared baking sheet, spacing them slightly apart.
- In a small bowl, combine the granulated sugar and cinnamon.
- Brush the tops of the roll ups with the melted butter, then sprinkle them evenly with the cinnamon-sugar mixture.
- Bake for 12-15 minutes, or until the roll ups are golden brown and the filling is heated through.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar, garnish with fresh cranberries and orange zest (optional).
- Serve immediately.
Notes
Make sure the cream cheese is fully softened to avoid a lumpy filling. If the filling is too runny, refrigerate for a longer period or add a tablespoon of cornstarch. Assemble roll ups up to 24 hours in advance and refrigerate. The filling can be made up to 3 days in advance. Experiment with adding nuts, citrus zest, different spices, or mini chocolate chips to the filling. Drizzle the finished roll ups with a simple maple glaze instead of powdered sugar. Store leftovers in an airtight container in the refrigerator for up to 3 days.