Easy Cranberry & Cream Cheese Croissants

Here's a simple and last-minute dessert idea that everyone will love! Fewer headaches and more tasty flavour for the holiday season! 🙏 Oh, and did I mention the filling is done in a food processor? 😉 This recipe makes 24 croissants.
15 minutes
12 minutes
Show nutritional information
This is our estimate based on online research.
Fat:2 g
Carbohydrates:8 g
Protein:1 g
Cholesterol:0 g
Sodium:2 mg
Fiber:0 g
Sugars:6 g
Calculated per serving.

Serves: 24

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Line a baking sheet with parchment paper enough to cover the surface
  2. Preheat your oven according to the crescent roll dough package
  3. Unwrap and unroll crescent sheets into their triangles, set aside
  4. In your food processor, add your full block of cream cheese, softened to room temp along with half the can of your cranberry sauce
  5. Reserve the remaining sauce for dipping or garnish if you would like
  6. Combine until it's fully incorporated and a thick consistency
  7. Spoon in about 1 tsp or enough filling to fill the crescent
  8. Roll your crescents up and place them in the oven to bake for 10-12 minutes, depending on the strength of your oven
  9. Once baked, place on a wire rack to cool completely
  10. Garnish with icing sugar, cranberry sauce, caramel, or anything else you like!
  11. Serve cold & enjoy!


The best part about this recipe is that it's made with delicious and fluffy Pillsbury dough that you know will be amazing in the oven every time. Store in the fridge and they're good for about 1 week!

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