Description
Flaky crescent rolls stuffed with a sweet cranberry and cream cheese filling, topped with a simple orange glaze. Perfect for holiday breakfasts, brunches, or festive snacks!
Ingredients
- 2 packages refrigerated crescent roll dough (8 oz / 225 g each)
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (30 g) powdered sugar
- 1 tsp vanilla extract
- 1/3 cup (40 g) dried cranberries, chopped if large
- 2 tbsp orange zest (from 1 large orange)
- 2 tbsp fresh orange juice (30 ml)
- 1/4 tsp salt
- 2 tbsp butter, melted (30 g)
- 2 tbsp coarse sugar or granulated sugar (30 g)
- 1 tsp cinnamon
- Extra dried cranberries for garnish
- 1 cup (120 g) powdered sugar (for glaze)
- 2–3 tbsp (30–45 ml) orange juice (for glaze)
- 1 tbsp melted butter (15 g, for glaze)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent dough and separate into triangles. Set aside.
- In a bowl, mix the cream cheese, powdered sugar, vanilla extract, dried cranberries, orange zest, orange juice, and salt until smooth.
- Spoon about 1–2 teaspoons of the filling onto the wide end of each crescent triangle. Roll up toward the point and place on the prepared baking sheet.
- Brush each crescent with melted butter and sprinkle with sugar and cinnamon mixture.
- Bake for 12–15 minutes or until golden brown and puffed. Remove from oven and let cool slightly.
- For the glaze, whisk together powdered sugar, orange juice, and melted butter until smooth. Drizzle over the warm crescents.
- Garnish with extra dried cranberries. Serve warm or at room temperature.
Notes
- Use fresh orange zest for the best flavor punch.
- The crescents can be assembled a few hours ahead and baked just before serving.
- For an extra festive touch, sprinkle some finely chopped pistachios on the glaze.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American, Holiday