Christmas Cranberry Pinwheels Recipe: I make these every December for my neighbors, and the creamy, tangy-sweet bites taste bright with savory crunch. Great for hosts, beginner cooks, and last-minute platters; total time about 20 minutes, plus optional 30–60 minute chill for neat slices.
Easy Christmas Cranberry Pinwheels Recipe
This Christmas Cranberry Pinwheels Recipe needs no stove and no fancy skills. You stir one bowl of filling, spread it on tortillas, roll, chill, and slice. The steps move fast, and kids can help with spreading and sprinkling.
You can use store-bought shortcuts. Whipped cream cheese softens fast, pre-shredded cheese saves time, and burrito-size tortillas give tidy spirals. You finish the platter in minutes and keep stress low.
Ingredients You’ll Need
- Burrito-size flour tortillas, 10-inch, 5 pieces (spinach tortillas look festive; Mission or similar hold well)
- Whipped cream cheese, 8 oz, softened (Philadelphia whipped softens fast; chive & onion flavor adds a savory boost)
- Dried cranberries, 1/2 cup, roughly chopped (Craisins style; chop for even slices)
- Shredded white cheddar, 1/2 cup (or crumbled feta for tang)
- Green onions or chives, 1/2 cup finely sliced
- Orange zest, from 1 orange, plus 1–2 tsp orange juice (bright flavor that pairs with cranberry)
- Kosher salt, 1/4 tsp, and black pepper, 1/4 tsp
- Optional crunch: chopped pecans or walnuts, 1/4 cup
- Optional heat: 1 small jalapeño, minced, seeds removed
- Optional protein: thin-sliced turkey or ham, 6–8 oz (pat dry to avoid soggy pinwheels)
Pantry shortcuts and swaps:
- Use garden vegetable cream cheese to skip chopping herbs.
- Swap cheddar with pepper jack for a mild kick.
- No orange? Use 1–2 tsp lemon juice or 1 tsp honey for balance.
Equipment:
- Mixing bowl and spatula
- Cutting board and sharp chef’s knife
- Offset spatula or butter knife for spreading
- Plastic wrap
- Serrated knife for clean slices
How to Make Christmas Cranberry Pinwheels
- Prep: 15 minutes
- Cook: 0 minutes
- Total: 15 minutes active (plus 30–60 minutes chill for clean cuts, optional)
- Soften and mix: In a bowl, stir cream cheese with orange zest, orange juice, salt, and pepper until smooth.
- Fold-ins: Stir in cranberries, green onions, cheddar (or feta), and nuts or jalapeño if using.
- Spread: Lay a tortilla on the board and spread a thin, even layer of filling to the edges, leaving a 1/2-inch strip bare along one side.
- Add protein (optional): Lay turkey or ham in a single layer over the filling, avoiding the bare strip.
- Roll: Roll the tortilla tightly toward the bare strip to seal the seam. Press gently along the seam.
- Wrap: Place the seam side down, wrap the log in plastic, and repeat with remaining tortillas.
- Chill: Chill the wrapped logs 30–60 minutes for easy slicing. Short on time? Pop them in the freezer for 10 minutes.
- Slice: Unwrap, trim the ends, and slice 3/4–1-inch pinwheels with a serrated knife. Wipe the blade between cuts for clean spirals.
- Plate: Arrange on a platter and garnish with extra cranberries or herb sprigs for color.
Expert Tips & Mistakes to Avoid
- Use whipped cream cheese so it spreads fast and stays light.
- Dry deli meat with paper towels to prevent sogginess.
- Avoid overfilling; a thin layer rolls tight and slices clean.
- Keep one edge bare so the seam seals.
- Roll tight but don’t squash; you want tidy spirals, not tortillas in distress.
- Chill before slicing; warm filling smears.
- Slice with a gentle sawing motion; don’t press straight down.
- Swap to spinach tortillas for extra color; they hold shape well.
- Pack a cooler with ice packs if you travel with the platter.
Variations To Try
- Gluten-free: Use large gluten-free tortillas; warm them briefly so they roll without cracking.
- Vegan: Use dairy-free cream cheese and vegan shreds; skip meat.
- Dairy-free: Use plant-based cream cheese and omit regular cheese.
- Zesty twist: Add 1 tsp Dijon or a pinch of cinnamon with the orange zest.
- Sweet-heat: Add minced jalapeño and a tiny drizzle of honey.
- Crunch: Use pistachios or almonds instead of pecans.
- Herb swap: Use dill or parsley instead of chives.
How to Serve Christmas Cranberry Pinwheels
Pile the pinwheels on a platter and tuck in a few rosemary sprigs and orange zest curls for festive vibes. Serve slightly chilled with sparkling wine, hard cider, or cranberry spritzers. Pair with a cheese board, roasted nuts, and a tray of veggies for balance.
Make-Ahead and Storage
- Make-ahead: Roll and wrap the logs up to 24 hours in advance. Slice close to serving for the best edges.
- Fridge: Store sliced pinwheels in an airtight container up to 3 days. Line the container with a paper towel to absorb moisture.
- Freezer: Skip freezing for best texture; cream cheese can turn grainy.
- Serving temp: Serve chilled or at cool room temp. No reheating needed.
Nutrition Information
Calories: about 200 per serving (4 pinwheels, based on 40 pieces per batch). Protein: modest from cheese; add turkey for a bump. Carbs: mainly from tortillas and cranberries. Fat: primarily from cream cheese and cheese; use light cream cheese to trim it.
Christmas Cranberry Pinwheels Recipe
Ingredients
Instructions
- In a medium bowl, combine the softened cream cheese, chopped dried cranberries, green onions, and chopped pecans or walnuts. Add garlic powder and black pepper if desired. Mix until thoroughly combined.
- Spread the cream cheese mixture evenly over each flour tortilla.
- Roll each tortilla tightly into a log, then wrap in plastic wrap and refrigerate for at least 1 hour to firm up.
- Slice each roll into 1/2-inch pinwheels and arrange on a serving platter.
- Serve immediately or refrigerate until ready to serve.