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Cranberry Orange Cream Cheese Crescent Rolls

Cranberry orange cream cheese crescent rolls pair a smooth, lightly orange-scented filling with whole-berry cranberry sauce in flaky baked crescent dough. They bake until golden brown and are easy to serve warm or cooled.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling 5 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 4 oz cream cheese softened
  • 2 tbsp granulated sugar
  • 1 tsp orange zest finely grated
  • 0.5 tsp vanilla extract
For the rolls
  • 1 can (8 oz) refrigerated crescent roll dough
  • 0.33 cup cranberry sauce whole-berry

Equipment

  • 1 18x13-inch baking sheet

Method
 

Make the filling
  1. In a medium bowl, stir the cream cheese, sugar, orange zest, and vanilla until smooth.
Assemble and bake
  1. Heat the oven to 375°F.
  2. Line an 18x13-inch baking sheet with parchment paper.
  3. Unroll the crescent dough and separate it into 8 triangles.
  4. Arrange the triangles on the baking sheet.
  5. Spread about 1 tablespoon of the cream cheese mixture over the wide end of each triangle.
  6. Top each triangle with 1 teaspoon cranberry sauce.
  7. Roll each triangle toward its point.
  8. Bake for 12–15 minutes, until the rolls are golden brown and the dough is baked through.
  9. Let the rolls cool on the baking sheet for 5 minutes before serving.

Notes

For the smoothest filling, soften the cream cheese before stirring. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the baked crescent dough may lose its texture. For a dairy-free version, use dairy-free cream cheese and confirm the crescent dough is dairy-free.