Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- If using seamless dough sheets, gently unfold them on a lightly floured surface. If using regular crescent rolls, unroll them and pinch the perforations together to create one large sheet.
- Spread the cranberry sauce evenly over the dough, leaving a small border around the edges. Sprinkle with orange zest, if using.
- Starting from one long edge, gently roll the dough into a log. Try to keep it as tight as possible.
- Using a sharp knife, slice the log into 1-inch thick rounds.
- Place the rounds on the prepared baking sheet, leaving a little space between each one.
- Brush the tops of the roll ups with melted butter.
- Sprinkle with granulated or turbinado sugar.
- Bake for 12-15 minutes, or until the roll ups are golden brown and the dough is cooked through.
- Let the roll ups cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
For variations, add chopped pecans or walnuts over the cranberry sauce before rolling up the dough, or spread a mixture of softened cream cheese, sugar, and vanilla extract over the dough before adding the cranberry sauce. You can also swap orange zest for lemon zest, add a pinch of cinnamon, nutmeg, or cloves to the cranberry sauce, or drizzle with a simple glaze made from powdered sugar and milk or orange juice. Store leftovers in an airtight container at room temperature for up to 2 days. Assemble ahead of time and refrigerate for up to 24 hours before baking or freeze for up to 2 months.