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In my family, only my husband likes cranberry sauce and let’s be real here; he alone can’t fulfill the cranberry to turkey ratio when it comes to leftovers. So with that being said, there is usually a lot of cranberry sauce that goes to waste. This year I was determined to not let that happen and came up with these Cranberry Cream Cheese Rolls, along with a savory dinner that I have on The Bewitchin’ Kitchen.


These cranberry cream cheese rolls are super easy to make. I used Grands Crescent Rolls, they make amazing cinnamon rolls and other desserts. I first tried out the crescents rolls with my recipe for Pumpkin Pie Cinnamon Rolls and they were a huge hit. A tasty dessert that requires minimal effort is a huge win in my books.

To make these crescent rolls into a cinnamon roll style dessert is easy: simply unroll the dough and pinch the seams together so it’s one big piece of carby-deliciousness.

Spread the cream cheese over the dough, layer on the cranberry sauce and sprinkle with a little sugar.


Roll it up, slice it into 14 1 inch pieces and bake. I made an eggnog glaze to pour over top of the rolls to keep with the holiday theme, but a regular glaze would be great too. Another option would be to whip cream cheese and any further cranberry sauce with a glaze base for a creamy berry frosting.


Looking for a savory way to use up even more cranberry sauce? Check out this cranberry balsamic chicken recipe.


Cranberry Cream Cheese Rolls with Eggnog Glaze

Cranberry Cream Cheese Rolls with Eggnog Glaze
Course Dessert
Cuisine American


  • 1 package Pillsbury Grands Crescent Rolls
  • 1/2 c spreadable cream cheese
  • 1/2 c cranberry sauce (I use the jelly variety)
  • 2 TBSP sugar

Eggnog Glaze

  • 1/2 c powdered sugar
  • 1 tbsp eggnog
  • 1/2 tsp rum extract


  • Preheat oven to 375F
  • Open the package of crescents rolls, gently unroll, and pinch the seams together.
  • Spread the cream cheese over the dough and top with a layer of cranberry sauce. Sprinkle sugar over top.
  • Roll the crescent rolls towards you (so it’s long and skinny) and cut into 1-inch pieces. You should have 14.
  • Transfer to a greased pie plate and bake for 20-25 minutes.
  • While the cranberry cream cheese rolls are baking, prepare the eggnog glaze.
  • Pour the glaze over the rolls when they’re fresh out of the oven.


Note: mind how much you pour, if you pour too much the dough does soak up the glaze and the rolls get soft.


I hope you like this recipe and if you want to find out more about myself, check out my blog – The Bewitchin’ Kitchen. A big thank you to Simply Real Moms for allowing this guest post. Have a great Holiday season.

Randa is a millennial mom sharing how to cook, travel, & enjoy life over at her blog, The Bewitchin’ Kitchen, where she believes that lives are brought together at the kitchen table.