There’s something magical about the smell of warm crescent rolls baking in the oven, especially when they’re filled with a creamy cheesecake center and sweet-tart cranberries. It instantly reminds me of slow holiday mornings, when everyone wandered into the kitchen one by one, drawn in by the irresistible aroma of fresh pastries. Those moments always felt unhurried, cozy, and full of anticipation for the day ahead.
Ingredients
- 1 8-ounce/226 g tube refrigerated crescent roll dough
- 4 ounces 113 g cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ½ cup whole berry cranberry sauce
- 1 tablespoon melted butter
- 1 tablespoon coarse sugar or granulated sugar optional, for topping
Optional Glaze
- ½ cup powdered sugar
- 1 –2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.https://35f46efe51a2b6b2e187b03a9b54279f.safeframe.googlesyndication.com/safeframe/1-0-45/html/container.html
- In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Unroll the crescent dough and separate it into 8 individual triangles.
- Spread about 1 tablespoon of the cream cheese mixture onto the wide end of each triangle.
- Spoon 1 to 2 teaspoons of cranberry sauce over the cream cheese.
- Starting at the wide end, gently roll each triangle toward the pointed tip, enclosing the filling as much as possible. Place the rolls seam-side down on the prepared baking sheet.
- Brush the tops with melted butter and sprinkle with coarse sugar, if using.
- Bake for 12 to 15 minutes, or until the crescent rolls are puffed and golden brown.
- Allow the rolls to cool for 5 minutes before serving.
- If desired, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the warm rolls before serving.
