Ingredients
Equipment
Method
- In a medium saucepan, combine the cranberries, sugar, water, orange zest, and cinnamon.
- Bring the mixture to a boil over medium heat, then reduce heat and simmer for about 10-15 minutes, or until the cranberries have burst and the mixture has thickened slightly.
- Remove from heat and let the filling cool completely.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll one can of crescent roll dough and separate the triangles.
- Spoon a generous tablespoon of the cooled cranberry filling onto the wide end of each triangle.
- Roll up each triangle from the wide end to the point.
- Place the roll ups on the prepared baking sheet.
- Repeat with the second can of crescent roll dough.
- Brush the roll ups with melted butter and sprinkle with sugar.
- Bake for 12-15 minutes, or until golden brown.
- While the roll ups are baking, prepare the glaze (if using). In a small bowl, whisk together the powdered sugar, milk or orange juice, and vanilla extract until smooth.
- Once the roll ups are out of the oven, let them cool slightly before drizzling with the glaze.
Notes
If the cranberry filling is too runny, simmer it for a few more minutes until thickened. If the crescent roll dough is sticky, place it in the freezer for a few minutes before unrolling. Be careful not to overfill the roll ups. Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, bake for a few minutes or microwave briefly. Add chopped nuts to the filling for extra crunch. Mix cream cheese with the cranberry filling for a richer flavor. Add a pinch of nutmeg or cloves to the filling. Soak the cranberries in orange liqueur for a boozy twist.