I have a very special Thanksgiving recipe to share with you today: Cranberry Crescent Rolls! I’ve been making these buns every year since I was a little girl! They’re a huge crowd puller and super easy to do.
I started cooking these when I was 8 years old and I loved that I could contribute to the big Thanksgiving Day and that it was something I could do “all by myself”. As a kid, I felt so important to contribute my own recipe to the festival and make it one of the most popular side dishes!
I think it’s great that I can involve my five-year-old in preparing for Thanksgiving these days. He can pull it off all by himself, except to use the oven.
Even now I enjoy doing these because they are so simple and everyone loves them! They are great as a simple starter or as a side dish during a meal. We usually use them both ways because people don’t stop sneaking them before we sit down to eat!
They’re also a great way to use up any leftover cranberry sauce!
What you need:
- Packets of uncooked croissants (like this one)
- A can of jellied cranberry sauce
I’ve found that a 14-ounce can of cranberry sauce is good for up to 45 croissants.
Lay the crescents flat and ladle a spoonful of cranberry sauce onto the broad end of each crescent.
Then roll them up and bake them according to the directions in the package.
They’re best served warm, but my family is known for being cold too.
2 packs of croissants
Can of jellied cranberry sauce
- Lay the crescents flat and ladle a spoonful of cranberry sauce onto the broad end of each crescent.
- Then roll them up and bake them according to the directions in the package.
Super easy right? Really fun to involve a younger child in the Thanksgiving prep or just cook it yourself and ask your whole family why they never thought of putting cranberry sauce in croissants!