Delicious Christmas Cranberry Pinwheels are a festive treat that brings together flaky pastry, tangy cranberries, and a touch of sweetness in every bite. These little pinwheels are perfect for holiday gatherings or as a fun snack during the Christmas season. The bright red cranberries add a pop of color that makes them just as pretty as they are tasty.
I love making these pinwheels because they’re easy to prepare and always a hit with family and friends. The combination of cranberry and a hint of cinnamon creates a warm holiday flavor that feels both fresh and comforting. Plus, they’re great for sharing since you can slice the rolled dough into perfect bite-sized pieces that everyone can enjoy.
My favorite way to serve these pinwheels is right out of the oven when they’re warm and flaky. I like to pair them with a cup of hot cocoa or tea for a cozy afternoon treat. They’re great to bring along to parties, or even to spread some holiday cheer as a gift wrapped in a pretty box. These little pinwheels always make the season feel a bit brighter!
Key Ingredients & Substitutions
Cream Cheese: This makes the pinwheels creamy and rich. If you want a dairy-free option, try using a plant-based cream cheese or mascarpone. Make sure it’s softened for easy spreading.
Dried Cranberries: They add a sweet-tart flavor and festive color. You can substitute with chopped dried cherries or raisins if cranberries are not available.
Fresh Rosemary: It brings a lovely piney aroma that pairs well with cranberries. If you don’t have fresh rosemary, dried works too, just use less to avoid overpowering.
Refrigerated Crescent Roll Dough or Puff Pastry: Both give a flaky texture. Puff pastry tends to be flakier and more buttery, while crescent dough is softer. Use whichever you prefer or have on hand.
How Do I Roll and Slice the Dough Without Squishing the Filling?
Rolling the dough tightly but gently is key to keeping the filling intact and getting neat pinwheels.
- Lay the dough flat and spread your cream cheese mixture evenly, leaving a small border free of filling.
- Sprinkle cranberries evenly but avoid piling them thickly to prevent tearing the dough.
- Starting at one long edge, roll the dough carefully to form a tight log; keep the seam side down to seal it.
- Use a sharp knife and slice the log gently but firmly into even pieces about 1/2 to 3/4 inch thick.
- If the cream cheese feels too soft, chill the rolled log for 10 minutes before slicing to make cutting easier.
Equipment You’ll Need
- Mixing bowl – I find it handy for blending the cream cheese and herbs until smooth.
- Rubber spatula – perfect for spreading the mixture evenly over the dough.
- Rolling pin – helps keep the dough flat and even for easier rolling.
- Sharp serrated knife or baking cutter – makes clean, even slices of the rolled dough.
- Baking sheet lined with parchment paper – keeps the pinwheels from sticking and makes cleanup easier.
- Cooling rack (optional) – allows excess moisture to escape so the pinwheels stay crisp.
Flavor Variations & Add-Ins
- Swap dried cranberries for chopped dried cherries or tart cherries for a different fruit flavor with a similar festive look.
- Add a sprinkle of cinnamon or nutmeg to the cream cheese mixture for a warm spice touch.
- Mix in chopped walnuts, pecans, or toasted almonds for added crunch and nutty flavor.
- Use fresh thyme or basil instead of rosemary for a different herb twist that pairs well with cheese and fruit.
Delicious Christmas Cranberry Pinwheels
Ingredients You’ll Need:
For the Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup dried cranberries
- 1 teaspoon fresh rosemary, finely chopped (plus extra sprigs for garnish)
- 1 teaspoon honey or maple syrup
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
For the Dough:
- 1 package refrigerated crescent roll dough or puff pastry (about 8 oz)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. You might want to add a few extra minutes to cool them slightly before serving. Overall, you can enjoy these delicious pinwheels in under 30 minutes — simple and quick for holiday treats!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep your pinwheels from sticking and make cleanup easier.
2. Make the Cream Cheese Filling:
In a medium bowl, combine the softened cream cheese with finely chopped rosemary, honey or maple syrup, black pepper, and salt. Mix well until the blend is smooth and creamy.
3. Prepare the Dough:
Unroll the crescent roll dough or puff pastry on a clean flat surface. If using crescent roll dough, press the seams together to make one continuous sheet for easier rolling.
4. Spread and Add Cranberries:
Evenly spread the cream cheese mixture over the dough, leaving about a half-inch border free of filling around all edges. Sprinkle dried cranberries evenly on top of the cream cheese layer.
5. Roll and Slice the Pinwheels:
Starting from one long edge, roll the dough carefully into a tight log. Use a sharp knife to slice the rolled log into pinwheels about ½ to ¾ inch thick.
6. Bake the Pinwheels:
Place the pinwheels cut side down on the prepared baking sheet. Leave about an inch between each to allow for rising. Bake for 12-15 minutes, or until they turn golden brown and cooked through.
7. Cool, Garnish, and Serve:
Take the pinwheels out of the oven and let them cool slightly. Arrange them on a serving plate, garnish with fresh rosemary sprigs and a few fresh cranberries to add a festive touch. Serve warm or at room temperature and enjoy!
Can I Use Frozen Cranberries Instead of Dried?
It’s best to use dried cranberries for this recipe since frozen cranberries contain moisture that can make the dough soggy. If you want to use fresh or frozen, make sure to dry them thoroughly and consider chopping them finely.
Can I Make the Pinwheels Ahead of Time?
Yes! You can prepare and slice the pinwheels, then refrigerate them on the baking sheet, covered, for up to 24 hours before baking. Just add a couple extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 325°F (165°C) for about 5-7 minutes to restore flakiness.
Can I Use Another Herb Instead of Rosemary?
Absolutely! Thyme or sage are great alternatives that complement the cranberry and cream cheese flavors well. Just use fresh herbs for the best flavor.
