Name: Cranberry Roll Ups
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 large flour tortillas (burrito size); 8 oz cream cheese, softened; 3/4 cup dried cranberries; 1/2 cup finely sliced green onions; 1 cup shredded cheddar cheese; Optional: 1/4 cup chopped pecans or walnuts; Optional: 4 slices deli turkey

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Cranberry Roll Ups are a simple yet festive appetizer that I love to make for holiday gatherings or anytime I need a quick party snack. Made with soft tortillas, creamy filling, and tangy dried cranberries, these no-bake pinwheels are always a crowd favorite. They’re creamy, sweet, savory, and perfectly bite-sized.

Why You’ll Love This Recipe

I love how these roll ups come together in minutes with only a few ingredients. They’re easy to make ahead, easy to slice and serve, and they add a pop of color to any table. The cream cheese makes them rich and smooth, while the cranberries add a sweet-tart bite that balances things out. Whether I’m hosting a party or packing snacks, these always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flour tortillas (I use large or burrito-size tortillas for easier rolling)
Cream cheese, softened
Dried cranberries
Green onions, finely sliced
Shredded cheddar cheese
Optional: chopped pecans or walnuts for a crunchy twist
Optional: turkey slices for a more filling version

Directions

I start by mixing the softened cream cheese, cranberries, green onions, and shredded cheddar in a bowl until everything is well combined.
If I’m using nuts or turkey, I stir them in at this stage.
I lay out the tortillas and spread a thin, even layer of the mixture over each one.
I roll each tortilla tightly into a log and wrap it in plastic wrap.
I chill the rolls in the refrigerator for at least 1 hour so they’re easier to slice.
After chilling, I slice them into bite-sized pinwheels and arrange them on a serving tray.

Servings and Timing

This recipe makes about 30–40 pinwheels, depending on how thick I slice them and how many tortillas I use. It takes about 10 minutes to prep and at least 1 hour to chill. I usually make them a few hours ahead to save time.

Variations

I like playing with flavors depending on the occasion. For a savory kick, I add diced jalapeños or a dash of garlic powder. If I want to go sweeter, I swap the cheddar for a mild cream cheese and add a touch of honey or orange zest. I’ve also made these with spinach tortillas or sun-dried tomato wraps for extra color and flavor.

Storage/Reheating

I store leftover roll ups in an airtight container in the fridge for up to 3 days. I don’t reheat them—these are best served cold. If they start to dry out a bit, I cover them with a damp paper towel before storing to help keep them soft.

FAQs

Can I make these cranberry roll ups the night before?

Yes, I often make them a day ahead. I wrap them tightly in plastic and slice them just before serving so they stay fresh.

Can I use fresh cranberries instead of dried?

I don’t recommend fresh cranberries—they’re too tart and wet for this recipe. Dried cranberries give the perfect chewy texture and sweet flavor.

Are these good for lunchboxes?

Absolutely. I pack them for quick lunches or snacks, especially when I want something that doesn’t need heating.

Can I freeze cranberry roll ups?

I don’t freeze them because the texture of the cream cheese changes when thawed. They’re best enjoyed fresh from the fridge.

What’s the best way to keep them from getting soggy?

I make sure not to overload the filling and avoid using ingredients with too much moisture. Chilling them before slicing helps hold their shape and keeps them from getting soggy.

Conclusion

Cranberry Roll Ups are one of my go-to recipes when I want something festive, flavorful, and easy to serve. They’re creamy, tangy, and perfectly poppable—great for holidays, potlucks, or a simple snack platter. I love how versatile they are and how quickly I can whip them up with ingredients I already have on hand.