Cranberry Stuffed Crescent Rolls

Crescent rolls, cranberry sauce, and egg—just three ingredients to make a cozy, golden, sweet-tart treat for breakfast or brunch.

this Recipe

You ever have one of those mornings when you wake up craving something homemade—but not “dirty every dish in the house” homemade? That was me last Thanksgiving weekend. The fridge had some leftover cranberry sauce giving me the look (you know the one), and next to it? A lonely can of crescent rolls. That’s how these Cranberry Stuffed Crescent Rolls were born.

I remember my kid tugging at my sweater asking, “Is that dessert or breakfast?” I just shrugged and said, “Yes.” And honestly, that’s the magic of these. They straddle that sweet-savory line perfectly. Plus, they smell like the holidays met a bakery and had beautiful pastry babies. We’ve made them on quiet Sundays, rushed Mondays, even tossed some powdered sugar on top and called them dessert. I’ve never had leftovers last more than a day—not kidding.

Why You’ll Love This Cranberry Stuffed Crescent Rolls Recipe?

Besides being ridiculously easy? They hit all the right notes—flaky, buttery, a little tart, and just the right amount of sweet. They take barely 15 minutes of hands-on time, so they’re perfect for brunches, potlucks, or when you just want to feel like you put in effort (without, you know, actually putting in much effort).

And the best part? They look like you picked them up from a boutique bakery, especially when you get fancy with a drizzle or a sprinkle.

Ingredient Notes:

You only need three things. Yep, three. And you probably already have them hanging around.

• Pillsbury Crescent Rolls: The kind in the pop-can that always makes me jump when it opens. You’ll unroll them and separate into triangles. Super simple.

• Cranberry Sauce: Homemade or canned—both totally work. I personally love using leftover homemade sauce (bonus points for orange zest or cinnamon in it), but the jellied stuff? Still a win.

• Egg (beaten): Just for brushing on top to give the rolls that shiny, golden “I totally know what I’m doing” finish.

How To Make Cranberry Stuffed Crescent Rolls?

Alright, let’s break this down like you’re making it right alongside me.

1. First, preheat your oven—just follow the temp on the crescent roll package. (Usually around 375°F, but check to be safe.)
2. Now, crack open that can of crescent rolls (brace yourself, it always pops when you least expect it) and gently pull them apart into triangles.
3. Spoon about a half tablespoon of cranberry sauce onto the wide end of each triangle. Don’t overdo it—unless you want it oozing like a lava flow, which, okay, still tastes great, just messier.
4. Roll ’em up gently, starting from the wide end and working your way to the tip. They’ll naturally take that classic crescent shape. Place them on a lined baking sheet.
5. Next, beat an egg in a small bowl and lightly brush the tops of your rolls. This is what gives them that golden brown glow when they bake.
6. Pop them into the oven and bake according to the time on the crescent roll tube (usually about 10–12 minutes). You’re looking for that perfect golden color.
7. Let them cool just slightly—and then dig in.

Storage Options:

If by some miracle there are extras, let the rolls cool completely, then pop them in an airtight container. They’ll last about 2–3 days at room temp or up to a week in the fridge. Reheat in the oven or toaster oven for that fresh-out-of-the-oven feel. (Microwave in a pinch, but they’ll lose a little crisp.)

Variations and Substitutions:

Feeling adventurous? Here are a few ways to mix things up:

• Cream Cheese Swirl: Add a smear of softened cream cheese with the cranberry sauce before rolling.

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• Orange Zest Upgrade: Stir in some orange zest with the cranberry for that bright citrus kick.

• Apple or Peach Preserves: No cranberry sauce? Use jam or preserves instead. Fig jam is fancy.

• Puff Pastry Instead: Wanna go gourmet? Try puff pastry sheets instead of crescent rolls.

What to Serve with Cranberry Stuffed Crescent Rolls?

These babies play well with others. Try pairing them with:

• Scrambled eggs or quiche for a full brunch spread.

• Coffee or spiced tea—especially anything with cinnamon or chai notes.

• A cheese board if you’re feeling extra (brie + cranberry = yes please).

• Thanksgiving leftovers—use these as a sweet-salty bread course.

Frequently Asked Questions:

Can I make these ahead of time?
Yep! Prep them fully and refrigerate, unbaked, for up to 12 hours. Just brush with egg right before baking.

What kind of cranberry sauce works best?
Honestly, anything goes. I prefer homemade with orange zest, but canned is totally fine and has that nostalgic vibe.

Can I freeze them?
Absolutely. Bake and cool them first, then freeze in a zip-top bag. Reheat in the oven until warm and crisp.

There you go, friend—your new favorite holiday-inspired treat that takes almost no effort but delivers major cozy vibes. These Cranberry Stuffed Crescent Rolls are a little nostalgic, a little classy, and very delicious.

Try them out and let me know what twist you added! Can’t wait to hear what you think.

Keep the Flavor Coming – Try These:

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Homemade Cinnamon Rolls Recipe

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Cranberry Stuffed Crescent Rolls

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Picture yourself taking a bite of a Cranberry Stuffed Crescent Roll. As you sink your teeth into the layers of pastry you're greeted with a burst of tangy cranberry sauce creating an incredible combination of textures and flavors, in your mouth. These rolls aren't just a recipe; they are like a hug in every bite. They bring together the buttery goodness of crescent dough with the refreshing taste of cranberries. It's like a dance between simplicity and sophistication showing us how humble ingredients can be transformed into something comforting. Whether it's a Sunday brunch or a festive gathering these rolls add that homemade touch, to your table reminding us all about the pleasure that comes from simple yet heartwarming treats.

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8 Servings

Ingredients

1x2x3x

• 1 can of Pillsbury Crescent Rolls
• Homemade or canned cranberry sauce
• 1 egg beaten

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Instructions

 

1. Let's begin by preheating your oven according to the instructions mentioned on the package of crescent rolls.
2. Next open the can of Pillsbury Crescent Rolls. Separate them into pieces.
3. Take 1/2 tablespoon of sauce and spoon it onto the wider end of each crescent roll.
4. Carefully roll up each piece into the classic crescent shape starting from the end, with the cranberry sauce.
5. Using a brush lightly coat the top of each roll, with whipped egg.
6. Follow the baking instructions provided on the crescent roll package. Place your rolls in the oven. Bake them until they turn golden brown.
7. Once baked remove them from the oven. Allow them to cool for a few minutes before serving. Enjoy these delicious rolls!

Notes

If you're a fan of Cranberry Stuffed Crescent Rolls but need an option you're, in luck! You can easily adapt this recipe by using gluten-free crescent roll dough of the regular Pillsbury Crescent Rolls. You can find this gluten-free dough at health food stores and supermarkets. These alternatives provide a buttery and flaky texture so you won't miss out on the wonderful experience of the original recipe.

Just make sure to choose a cranberry sauce when selecting your ingredients. Most cranberry sauces are gluten-free. It's always a good idea, to double-check. And don't worry about your egg wash – eggs are naturally free of gluten so you can continue preparing it as usual.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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