If you follow me on Instagram (and if you don’t, you should) you saw that I declared November the month of the teeny tiny tart cranberry! I’ve been working on a bunch of different recipes around the theme, but haven’t spent much time in the actual photo editing/recipe writing/blog post creation world. So to you, it looks like I’m just sitting on the couch eating bonbons (because that’s totally something that happens).
After a pretty hellish past week, I finally got around to getting this new recipe ready for you. As you may recall, I have a serious obsession with Starbucks’ Cranberry Bliss Bars – so it shouldn’t come as much of a surprise that I’m going to find non-bar ways to incorporate cranberry bliss into my life. If someone wants to make me a cranberry bliss perfume, I’ll wear the crap out of that.
I present to you… Cranberry Bliss Pinwheels. They’re single serving coils of sweet and savory perfection. The base is premade crescent roll dough, and the filling is based off of my Copycat Cranberry Bliss Bar recipe. I used cranberries from a family-run business in Massachusetts (#shoplocal!) and Cabot Creamery cream cheese. I seriously never use any other kind because there’s something about the Cabot brand that’s just perfect. I highly recommend you use the same if it’s available near you.
Some pinwheel recipes are intimidating, but I promise you this one isn’t. Here’s the gist:
- Melt the chocolate
- Beat in the rest of the ingredients.
- Unroll the dough.
- Spread the filling onto the dough.
- Roll the dough back up.
- Put it in a timeout in the fridge for an hour.
- Slice it.
- Bake it.
Hopefully none of that sounds too scary to you. But if you like to be scared, just go pop in a horror movie and we’ll call it even.
If you want to get a little more granular, I suppose I can provide more detail. Once you’ve sliced them into individual pieces, you’ll want to stick a few more cranberries into the top folds – they’ll get squished into the filling, and you won’t always be able to see them on the top. And then once they’re baked and cooled, you’ll want to drizzle some more white chocolate on top. Why? Because… you know what, I don’t need to explain myself. Just do it – you’ll thank me later.
- 1 can crescent roll dough
- 5 ounces white chocolate, divided
- 8 ounces cream cheese (can use Neufchâtel cheese for a lower fat option)
- ½ cup powdered sugar
- ½ tablespoon grated orange peel
- ½ teaspoon orange extract
- ¼ teaspoon vanilla extract
- Pinch of ginger
- Pinch of cinnamon
- Pinch of salt
- ½ cup dried cranberries, divided
- Roll out a can of crescent roll dough, make sure to seal any perforations. Set aside.
- Melt 3 ounces of the white chocolate until smooth. Set aside.
- In a large bowl, beat cream cheese until relatively smooth. Add powdered sugar and melted chocolate and beat on high speed until smooth. Add orange peel, extracts, ginger, cinnamon and salt and beat again to combine.
- Using a spatula, spread the filling onto the dough in a smooth layer all the way out to the edges.
- Top filling evenly with cranberries.
- Roll dough tightly into a log, cover with plastic wrap and place in the fridge for at least an hour.
- Preheat oven to 400° F. Prepare baking sheet with parchment paper or a silicone baking mat and set aside.
- Remove roll from fridge and cut into 12 even slices. Evenly space each slice on the prepared baking sheet.
- Add remaining cranberries to the top of each slice, pressing them into the strips of exposed filling.
- Bake for 15 minutes, or until tops are golden brown.
- Remove from oven and let set on pan for a couple minutes, then move to wire rack to cool completely.
- Melt remaining white chocolate and drizzle over each slice. Serve and enjoy!
Disclaimer: Cabot Creamery didn’t sponsor this post – I’m just a huge fan!