These Delicious Christmas Cranberry Pinwheels are a festive treat that’s perfect for the holiday season! They combine flaky, buttery pastry with the tangy sweetness of cranberries and a touch of cinnamon, creating little swirled bites full of flavor and holiday cheer. The bright red cranberries make them look as joyful as they taste.
I love making these pinwheels because they’re so easy to prepare and always get compliments from family and friends. One of my favorite tips is to chill the dough a little before rolling it out—it makes the pinwheels hold their shape better when they’re baked. Plus, the cinnamon adds a warm, cozy hint that makes them feel extra special.
Serving these cranberry pinwheels at holiday parties or as a festive breakfast treat is always a hit. I like to pair them with a cup of hot cocoa or just enjoy them alongside a warm mug of coffee. They’re sweet but not too heavy, and they always brighten up the table with their cheerful color and delicious aroma.
Key Ingredients & Substitutions for Christmas Cranberry Pinwheels
Cream Cheese: This is the base that makes the pinwheels creamy and rich. Use full-fat cream cheese for the best texture, but light or dairy-free versions can work if needed.
Dried Cranberries: These add the beautiful red color and tart sweetness. You can swap with dried cherries or raisins if cranberries are unavailable.
Nuts: Pecans or walnuts add a nice crunch, but you can leave them out for a nut-free option or use sunflower seeds as a substitute.
Rosemary: Fresh rosemary gives a lovely aroma and flavor that feels festive. If you don’t have fresh, dried rosemary is fine—just use less since it’s stronger.
Flour Tortillas: These are the “wrap” for the filling. You can swap flour tortillas with whole wheat or gluten-free wraps depending on your preference.
How Do I Make Rolling & Slicing Pinwheels Easy and Neat?
The key is to spread the filling evenly and roll tightly. Here’s how I do it:
- Leave a small border around the tortilla to prevent overflow when rolling.
- Roll gently but firmly to keep everything together.
- Wrap each roll in plastic wrap and chill for at least an hour. This firms up the filling, making slicing easier without squishing the pinwheels.
- Use a sharp knife to cut into slices about 1 inch thick, wiping the knife blade between cuts if needed for cleaner edges.
This method keeps the pinwheels looking pretty and prevents the filling from spilling out, so they look great on your holiday platter!
Equipment You’ll Need
- Medium mixing bowl – I use this to blend the cream cheese with spices so it’s smooth and easy to spread.
- Spatula or spoon – a handy tool to mix everything evenly without making a mess.
- Plastic wrap – helps to wrap and chill the rolls quickly for cleaner slicing.
- Chef’s knife – a sharp blade makes slicing the pinwheels neat and even.
- Cutting board – provides a stable surface for slicing and decorating the final dish.
Flavor Variations & Add-Ins
- Swap cranberries for dried cherries or raisins for different fruit flavors.
- Add a layer of cream cheese mixed with herbs like thyme or parsley for a savory twist.
- Mix in chopped white chocolate or orange zest with the filling for a sweeter, citrusy version.
- Use toasted pecans or walnuts for extra crunch, or leave out nuts if you prefer a smooth texture.
Delicious Christmas Cranberry Pinwheels
Ingredients You’ll Need:
For the Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup dried cranberries, chopped
- 1/4 cup chopped pecans or walnuts (optional)
- 1 tablespoon chopped fresh rosemary (or 1 tsp dried)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
For the Wraps:
- 6 large flour tortillas (or flour wraps)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, then you’ll need to chill the pinwheel rolls in the refrigerator for at least 1 hour before slicing. This chill time helps them hold their shape and makes cutting easier. Overall, plan for about 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Cream Cheese Filling:
In a medium bowl, mix together the softened cream cheese, vanilla extract, and ground cinnamon until smooth and creamy. Then, stir in the chopped dried cranberries, optional nuts, and fresh rosemary until evenly distributed.
2. Spread and Roll the Tortillas:
Lay each tortilla flat on a clean surface. Spread a generous, even layer of the cream cheese mixture over each one, leaving about a half-inch border around the edges. Starting at one side, roll the tortillas up tightly into logs.
3. Chill and Slice:
Wrap each rolled tortilla tightly in plastic wrap and place in the refrigerator for at least 1 hour. This will firm the rolls up so they slice nicely. After chilling, unwrap and cut into 1-inch pinwheel slices.
4. Serve and Enjoy:
Arrange the pinwheels on a plate. For a festive touch, garnish with extra fresh cranberries and a sprig of rosemary. These pinwheels are delicious served chilled or at room temperature.
Can I Use Frozen Cranberries Instead of Dried?
It’s best to use dried cranberries for this recipe because frozen cranberries release moisture and can make the filling soggy. If you only have frozen, thaw and pat them very dry before chopping and adding.
Can I Make These Pinwheels Ahead of Time?
Yes! Prepare the pinwheels and refrigerate them wrapped up for up to 24 hours before slicing and serving. Just slice right before serving for the freshest look and texture.
How Should I Store Leftovers?
Store any leftover pinwheels in an airtight container in the refrigerator for up to 3 days. They taste best chilled but can be served at room temperature too.
Can I Substitute the Flour Tortillas with Something Else?
Absolutely! You can use whole wheat or gluten-free tortillas, or even large flatbreads. Just choose wraps that are pliable and can roll well without cracking.