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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.