This batch of Cranberry Cream Cheese Rolls has been my go-to for holiday gatherings and last-minute brunches ever since I first tucked a spoonful of cranberry sauce into a sheet of puff pastry one chilly November. I remember testing the idea on a sleepy Saturday afternoon, with the oven warming the kitchen and holiday music softly playing. The combination of tangy cranberries, silky cream cheese, and the savory pop of feta felt unexpected at first, but it quickly became the sort of snack that disappears in minutes. The golden, flaky spirals are easy to hold and even easier to love.

What I appreciate most about this recipe is how forgiving and adaptable it is. A single sheet of store-bought puff pastry transforms pantry staples into something that looks and tastes like a professional baking project. The texture is a harmony of flaky pastry, smooth cream cheese, and bursts of fruity or dried cranberry sweetness, rounded by the briny tang of feta and fresh herbs. Over the years I have served these warm from the oven at birthday brunches and to surprise guests on weeknight evenings; the reaction is always the same—wide smiles and requests for the recipe.

Ingredients

• Puff pastry: One sheet (store-bought, thawed) — look for a high-butter variety like Pepperidge Farm for deep flavor and reliable rise. Keep it chilled until ready to roll to maintain flakiness.
• Cream cheese: 4 ounces, softened — full-fat gives the creamiest texture and best mouthfeel; soften at room temperature for 20 to 30 minutes so it spreads easily without tearing the pastry.
• Cranberries: 1/4 cup cranberry sauce or 1/3 cup chopped dried cranberries — cranberry sauce provides a spreadable tang, while dried cranberries give texture; choose unsweetened or reduced-sugar sauce if preferred.
• Feta cheese: 1/4 cup crumbled (about 1 ounce) — a tangy, salty counterpoint that keeps each bite interesting; avoid overly oily varieties that can make the pastry soggy.
• Fresh herbs: 1 tablespoon chopped parsley or rosemary — parsley brightens, rosemary adds an aromatic pine note; chop finely so it spreads evenly across the filling.
• Egg wash: 1 egg beaten with 1 tablespoon water — used to brush the tops for a glossy, golden finish.

Instructions

Preheat and prepare: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. This moderate temperature gives the pastry time to puff and set without burning the edges. Have a sharp knife or pastry cutter and a pastry brush ready. Roll and flatten: Lightly flour a clean work surface and unroll the thawed sheet of puff pastry. Press gently with a rolling pin to remove major creases and to make an even rectangle about 9 by 12 inches. Keep the edges straight but avoid stretching the dough, which can cause the layers to separate and lose lift. Spread the filling: Use a rubber spatula to spread the softened cream cheese evenly over the pastry, leaving a 1/2-inch border on all sides to seal the log. Dollop cranberry sauce or scatter chopped dried cranberries across the cream cheese, then sprinkle the crumbled feta and chopped herbs uniformly. The border prevents filling from squeezing out while rolling. Roll tightly: Starting from one long edge, roll the pastry like a jelly roll, keeping the roll as tight as possible without squeezing out the filling. Pinch the seam to seal and refrigerate for 10 minutes to firm slightly; this helps get clean pinwheel slices. Use a sharp serrated knife to cut into 1-inch slices. Arrange and bake: Place the cut pinwheels cut-side up on the prepared baking sheet, leaving 1 inch between each. Brush tops with the egg wash for color. Bake 18 to 22 minutes until golden, puffed, and the layers are visibly separated. Cool slightly on the sheet for 5 minutes before transferring to a wire rack.

Storage Tips

Store cooled pinwheels in an airtight container in the refrigerator for up to 3 days. If you want to freeze for longer, flash-freeze the unbaked slices on a tray for 1 hour, then transfer to a freezer bag for up to 3 months. To bake from frozen, add 4 to 6 minutes to the baking time and place on a preheated baking sheet straight from the freezer. For reheating baked rolls, use a 350°F (175°C) oven for 6 to 8 minutes to bring back flakiness; avoid microwaving, which will steam the layers and soften the crust.

Ingredient Substitutions

If you do not have cranberry sauce, chop 1/3 cup dried cranberries and toss with 1 teaspoon orange juice or water to soften before spreading. For a milder salty note, swap feta for goat cheese or ricotta salata; each will change the flavor balance—goat cheese offers creaminess while ricotta salata adds a firmer salt bite. For an herb twist, try thyme instead of rosemary or parsley. To make them dairy-free, use a plant-based cream cheese and vegan feta alternative, but be aware the texture and melt behavior will differ slightly.

Serving Suggestions

Serve warm with simple accoutrements: a small dish of honey for drizzling, a spoon of fig jam for sweetness contrast, or a light balsamic reduction for a festive touch. Pair with a crisp green salad for brunch or with a selection of cheeses and charcuterie for an elegant appetizer board. Garnish with a few extra herbs or a light sprinkle of finely grated orange zest to brighten the presentation for holiday gatherings.

Cultural Background

The use of puff pastry to encase sweet and savory fillings draws from European baking traditions where laminated doughs are central. Cranberries are native to North America and have a longstanding association with autumn and winter celebrations, especially Thanksgiving. Combining these elements creates a hybrid snack that feels both festive and rooted in comfort food traditions. Many cultures have versions of filled laminated doughs used for sweet or savory fillings—this riff brings a New World fruit together with Old World technique.

Seasonal Adaptations

In winter, use cranberry sauce and rosemary for a seasonal profile; in spring swap cranberries for thinly sliced strawberries and basil for a brighter bite. For holiday parties, add a sprinkle of toasted pecans for texture and a drizzle of maple syrup. During summer, dried apricots or a berry compote can replace cranberries for a lighter, fruit-forward version.

Meal Prep Tips

Assemble the roll the night before, slice into pinwheels, and store covered in the refrigerator; bake the next day for fresh, warm pastries with minimal last-minute effort. For freezer-friendly prep, slice and freeze unbaked pieces on a tray, then move them to a sealed bag. Label with the bake time and date. This approach is ideal for hosting: bake several trays directly from frozen, increasing total bake time by a few minutes.

These Cranberry Cream Cheese Rolls are a small-bite triumph—easy to make, beautiful to serve, and endlessly adaptable. They are the kind of recipe you will return to for gatherings and quiet mornings alike. Try them once and you will find your own favorite twist to keep coming back.