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Easy Christmas Cranberry Roll-Ups

These festive cranberry roll-ups are the perfect easy holiday treat. Made with flaky puff pastry, cranberry sauce, and a hint of cinnamon, they're sure to be a crowd-pleaser. Top with a simple cream cheese glaze for an extra touch of sweetness.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup melted butter
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 4 oz cream cheese, softened
  • 2 cups powdered sugar
  • 3-4 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • All-purpose flour for dusting

Equipment

  • Baking sheet
  • Parchment paper
  • Small bowl
  • Fork
  • Lightly floured surface
  • Pastry brush
  • Sharp, serrated knife
  • Wire rack
  • Medium bowl
  • Electric mixer
  • Dry skillet
  • Measuring cups and spoons

Method
 

  1. If using nuts, lightly toast them in a dry skillet over medium heat for 3-5 minutes, or until fragrant. Let them cool slightly before chopping.
  2. In a small bowl, combine the melted butter, granulated sugar, and cinnamon. Set aside.
  3. Gently mash the whole berry cranberry sauce with a fork. This makes it easier to spread evenly.
  4. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
  5. Unfold one sheet of puff pastry on a lightly floured surface.
  6. Brush the entire surface with half of the butter-sugar-cinnamon mixture.
  7. Spread half of the mashed cranberry sauce evenly over the buttered pastry.
  8. Sprinkle half of the chopped nuts (if using) over the cranberry sauce.
  9. Starting from one long side, tightly roll the pastry up into a log.
  10. Repeat steps 2-6 with the second sheet of puff pastry and the remaining ingredients.
  11. Using a sharp, serrated knife, slice each log into 1-inch thick rolls. You should get about 12 rolls from each log.
  12. Place the rolls cut-side up on the prepared baking sheet, leaving a little space between each one.
  13. Bake for 20-25 minutes, or until golden brown and the filling is bubbly.
  14. Let the roll ups cool slightly on the baking sheet before transferring them to a wire rack to cool completely (or almost completely – warm is good too!).
  15. While the roll ups are baking or cooling, prepare the cream cheese glaze.
  16. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  17. Gradually add the powdered sugar, beating on low speed until combined.
  18. Add the vanilla extract and milk, one tablespoon at a time, until the glaze reaches your desired consistency. You want it to be thick enough to drizzle but thin enough to spread slightly.
  19. Once the roll ups have cooled slightly, drizzle or spread the cream cheese glaze over the tops.
  20. If desired, sprinkle with extra chopped nuts or a dusting of powdered sugar for a festive touch.
  21. Serve warm or at room temperature. Enjoy!

Notes

For best results, keep the puff pastry cold while working with it. If it gets too soft, return it to the refrigerator for a few minutes. The cream cheese glaze can be adjusted to your liking – add more milk for a thinner glaze or more powdered sugar for a thicker glaze. Store baked roll-ups in an airtight container at room temperature for up to 2 days or freeze for up to 2 months. Thaw completely before reheating.