There’s something magical about those special treats that only appear during the holidays. Christmas Cranberry Roll Ups are exactly that kind of delightful surprise – they’re the kind of sweet little morsels that get snatched up within minutes at any holiday gathering. With their ruby-red cranberry filling peeking through golden, sugar-dusted pastry, they not only taste like Christmas but look the part too!
I discovered these gems at my aunt’s holiday party years ago and couldn’t believe how quickly the plate emptied. The combination of tart cranberries, warming cinnamon, and buttery pastry creates an irresistible flavor that somehow embodies the entire holiday season in a single bite.
Why This Recipe is Awesome
What makes Christmas Cranberry Roll Ups truly special is their perfect balance of simplicity and wow-factor.
Using store-bought crescent roll dough means you can whip these up in minutes, yet the homemade cranberry filling gives them that made-from-scratch taste everyone loves.
The tart cranberries provide a refreshing counterpoint to the typical sugar overload of holiday desserts. Each bite delivers a burst of bright flavor that cuts through the richness, making these treats dangerously easy to keep eating!
These roll ups also make for a stunning presentation with minimal effort – the crimson cranberry filling creates a beautiful visual contrast against the golden pastry. They’re the perfect addition to your holiday dessert table, cookie exchanges, or as a special breakfast treat on Christmas morning.
Equipment needed: Baking sheet, parchment paper, small saucepan, mixing bowl, measuring cups and spoons
Christmas Cranberry Roll Ups
Ingredients
- 2 cans 8 oz each refrigerated crescent roll dough
- 1½ cups fresh or frozen cranberries
- ½ cup granulated sugar plus ¼ cup for rolling
- ¼ cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening
- Optional: ½ cup chopped walnuts or pecans
Instructions
- Prepare the cranberry filling first by combining cranberries, ½ cup sugar, orange juice, and zest in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally.
- Cook the cranberries until they begin to burst, about 5-7 minutes. Gently mash some of the berries with a spoon while leaving others whole for texture.
- Add the cornstarch slurry to the simmering cranberry mixture, stirring continuously until the filling thickens, about 1-2 minutes.
- Remove from heat and stir in the butter, vanilla, nutmeg, and a pinch of salt. Allow the mixture to cool completely (you can speed this up in the refrigerator).
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix the remaining ¼ cup sugar with cinnamon in a shallow dish and set aside.
- Unroll the crescent dough and separate into triangles along the perforated lines. Gently flatten and stretch each triangle slightly.
- Spread about 1 tablespoon of cranberry filling over each triangle, leaving a small border around the edges. Sprinkle with nuts if using.
- Roll up each triangle starting from the wide end and moving toward the pointed tip. Curve into a crescent shape.
- Gently roll each crescent in the cinnamon-sugar mixture until lightly coated and place on the prepared baking sheet, leaving about 2 inches between each roll up.
- Bake for 12-15 minutes until golden brown and slightly puffy. The filling may bubble out slightly, which adds to their rustic charm.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- The cranberry filling can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
- For an extra special touch, drizzle cooled roll ups with a simple glaze made from powdered sugar and orange juice.
- If cranberries are too tart for your taste, increase the sugar in the filling to ⅔ cup.
- Be sure to cool the filling completely before assembling to prevent the dough from becoming soggy.
- These freeze beautifully! Freeze in a single layer, then transfer to a container and store for up to 1 month. Reheat in a 350°F oven for about 5 minutes.
Calories & Nutritional Info
- Calories: Approximately 165 per roll up
- Carbohydrates: 23g
- Fat: 8g
- Protein: 2g
- Fiber: 1g
- Sugar: 11g
- Contains gluten from the crescent roll dough
- Contains dairy from the butter and crescent roll dough
Common Mistakes to Avoid
- Using warm filling – This will make the dough soggy and difficult to work with. Always cool the cranberry mixture completely.
- Overfilling the crescents – Too much filling will leak out during baking. Stick to about 1 tablespoon per triangle.
- Not sealing the edges – Gently press the dough to seal after rolling to prevent the filling from escaping.
- Skipping the parchment paper – The sugar coating and any leaking filling can burn on an unlined pan.
- Rushing the cooling process – These need a few minutes to set up before being moved, or they may fall apart.
Alternatives & Substitutions
- Can’t find fresh cranberries? Use dried cranberries rehydrated in hot orange juice, then chopped.
- For a dairy-free version: Use dairy-free crescent roll dough and substitute coconut oil for butter.
- Add cream cheese: Mix 4 ounces of softened cream cheese with 2 tablespoons of sugar, and spread a thin layer on the dough before adding cranberry filling.
- Spice variations: Try adding ½ teaspoon of cardamom or ginger to the filling for a different flavor profile.
- Fruit substitutions: This recipe works beautifully with other fruits like cherries, blueberries, or apples (adjust sugar accordingly).
- For a quick version: Use high-quality cranberry sauce instead of making the filling from scratch.
FAQs
Can I make Christmas Cranberry Roll Ups ahead of time?
Absolutely! You can prepare the cranberry filling up to 3 days ahead and store it in the refrigerator. The assembled and baked roll ups can be made 1 day ahead and stored in an airtight container. Warm them in a 350°F oven for 5 minutes before serving for that fresh-baked taste.
Why did my filling leak out during baking?
This usually happens when there’s too much filling or the edges weren’t sealed properly. Use about 1 tablespoon of filling per triangle, leave a small border around the edges, and gently press the dough together after rolling. Some leakage is normal and adds to their rustic appeal!
Can I freeze these cranberry roll ups?
Yes! Freeze them in a single layer until solid, then transfer to a freezer container or bag. They’ll keep for up to 1 month. Reheat frozen roll ups in a 350°F oven for 7-8 minutes until warm and crisp.
My cranberries are very tart. How can I make these sweeter?
You can increase the sugar in the filling to ⅔ cup or even ¾ cup if you prefer a sweeter treat. Another option is to add 2 tablespoons of honey or maple syrup to the cranberry mixture while cooking.
Can I use puff pastry instead of crescent roll dough?
Definitely! Cut the puff pastry into triangles similar in size to crescent roll dough. The result will be even flakier and more buttery. Increase the baking time by about 5 minutes and watch carefully for that perfect golden color.
Final Thoughts
Christmas Cranberry Roll Ups bring together the best of holiday flavors in an approachable, crowd-pleasing package. Their festive appearance and bright, tangy-sweet taste make them perfect for sharing at gatherings or enjoying with a cup of tea during quiet December evenings. The way they blend convenience with homemade charm makes them a recipe you’ll reach for year after year.
