Christmas Cranberry Pinwheels

The holidays are all about laughter, good company, and irresistible bites that bring everyone back to the table for seconds. These Christmas cranberry pinwheels check every box—they’re colorful, creamy, and packed with festive flavor. Whether you’re prepping for a cozy Christmas Eve gathering or a full-blown holiday party, this simple make-ahead recipe is a total lifesaver.

Imagine soft tortillas layered with tangy cream cheese, tart dried cranberries, green onions, and a hint of savory flavor—all rolled up and sliced into bite-sized rounds. They’re the kind of Christmas roll ups that look like you spent hours in the kitchen, but they come together in minutes. Perfect for when you want to impress without the stress.

What I love most about these cranberry roll ups is their versatility. You can make them a day ahead, chill them in the fridge, and slice them just before serving. They hold up beautifully on a platter and add that cheerful red-and-green pop that feels so festive. Pair them with other holiday appetizers like stuffed mushrooms, meatballs, or cheese balls, and you’ll have a spread that’s as merry as it is delicious.

These little bites also fit perfectly into your list of Christmas finger food ideas. They’re neat, no-fuss, and crowd-pleasing—ideal for mingling, sipping, and snacking all night long. Whether you’re planning a laid-back get-together or a fancy celebration, these holiday pinwheel appetizers bring a touch of holiday cheer to every bite.

So grab your tortillas, mix up that creamy filling, and roll away. You’ll have a plate of festive goodness that’s guaranteed to disappear faster than you can say “Merry Christmas.”

Why You’ll Love It

• Festive and colorful: The bright red cranberries and flecks of green onion make these pinwheels look like they were made for Christmas. They’ll instantly dress up any holiday platter.
• Quick and easy: No baking, no fuss—just roll, chill, and slice. These Christmas roll ups are perfect when you need something impressive but simple.
• Make-ahead friendly: You can prepare them a day in advance, which means less kitchen stress and more time to enjoy your party.
• Perfect bite-size snack: Ideal as finger food for party gatherings—guests can grab and go without needing plates or utensils.
• Crowd favorite: The creamy, tangy, slightly sweet flavor combination hits all the right notes, making them one of the best holiday appetizers to share.

Ingredient List

For the Pinwheels:

• 4 large flour tortillas (10-inch size)
• 8 oz cream cheese, softened
• ½ cup dried cranberries, chopped
• ½ cup shredded cheddar cheese (or Monterey Jack)
• ¼ cup chopped green onions
• ¼ cup finely chopped pecans (optional)
• ¼ teaspoon garlic powder
• Salt and pepper, to taste

Ingredient Notes

• Cream cheese: Make sure it’s softened to room temperature—it spreads so much easier and keeps the tortillas from tearing. I like using full-fat cream cheese for the creamiest texture.
• Dried cranberries: These add that festive, tart-sweet pop of flavor. You can chop them roughly for a bit of chew or finer for an even mix. Don’t skip them—they’re what make these cranberry roll ups shine!
• Tortillas: Go for soft, large flour tortillas so you can roll them tightly without cracking. Spinach tortillas also look great if you want extra color on your holiday table.
• Cheese: Shredded cheddar gives a nice sharpness, but Monterey Jack or even pepper jack works if you want a little kick.
• Pecans: Totally optional, but they add a lovely crunch and nutty balance to the creamy filling. Toast them lightly first for even more flavor.

Kitchen Equipment Needed

• Mixing bowl: For combining the cream cheese filling. I love using a glass one so I can see when everything’s evenly mixed.
• Spatula or spoon: To blend the ingredients smoothly and spread the filling evenly across the tortillas.
• Cutting board: Essential for rolling and slicing the pinwheels neatly.
• Sharp knife: A good serrated knife makes it easier to cut clean slices without squishing the roll ups.
• Plastic wrap: To wrap the rolled tortillas before chilling—they hold their shape better this way.
• Measuring cups and spoons: For accurate portions so the flavor stays balanced every time.

Instructions

1. Prep your ingredients

1. Soften the cream cheese. Leave the 8 oz cream cheese on the counter for 30–45 minutes until it’s easily spreadable.
   • Pro tip: If you forgot to soften it, microwave the block for 8–10 seconds on high, then test — repeat in 5-second bursts until spreadable. Don’t overheat or it’ll get runny.
2. Chop the add-ins. Roughly chop the dried cranberries and pecans (if using). Slice the green onions thinly.
3. Lay out your workspace. Clear a cutting board, unwrap the tortillas, and have your mixing bowl and spatula ready.

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2. Make the filling

1. Place the softened cream cheese in a mixing bowl.
2. Add the garlic powder, a pinch of salt and pepper, and stir until smooth.
3. Fold in the shredded cheese, chopped dried cranberries, green onions, and pecans. Mix until everything is evenly distributed.
   • Pro tip: Use a rubber spatula to scrape the sides of the bowl — you want an even spreadable texture with no lumps.

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3. Assemble the roll ups

1. Lay one tortilla flat on your cutting board.
2. Spoon about ¼–⅓ cup of the cream cheese mixture onto the tortilla and use the back of the spatula to spread it evenly, leaving about a ½-inch border around the edge.
   • Pro tip: Spread in a thin, even layer. Too thick and the tortilla won’t roll neatly; too thin and you’ll miss the flavor in each bite.
3. Starting at one edge, roll the tortilla tightly but gently into a log. Keep the roll snug—don’t squish it, but don’t leave gaps.
4. Wrap the rolled tortilla tightly in plastic wrap. Repeat with the remaining tortillas and filling.

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4. Chill and set

1. Place the wrapped rolls on a flat tray or plate and refrigerate for at least 1 hour (2 hours is ideal). This firms the cream cheese and makes slicing clean rounds possible.
   • Pro tip: If you need ultra-clean slices, chill the rolls for 2–3 hours or even overnight. Firm filling = perfect pinwheels.

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5. Slice and serve

1. Unwrap a roll and place it seam-side down on the cutting board.
2. Using a sharp serrated knife, cut the roll into ½–¾-inch thick rounds. Wipe the knife between cuts if the filling starts to stick.
3. Arrange the pinwheels on a serving platter, colorful side up. Garnish with extra chopped green onion or a few whole cranberries for a festive touch.
   • Pro tip: For fancier presentation, serve on a bed of mixed greens or alongside a small bowl of cranberry chutney or honey for dipping.

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6. Make-ahead Option

1. Make-ahead: Fully assembled and wrapped, the rolls will keep in the fridge for up to 48 hours before slicing. This makes them a perfect choice when planning a busy Christmas Eve appetizer spread.
2. After slicing: Once sliced, pinwheels are best eaten within 4–6 hours for optimal texture. Keep them chilled on the platter until ready to serve.

Tips and Tricks for Success

• Chill before slicing: This is the secret to neat, professional-looking pinwheels. Cold rolls slice cleanly without smearing the filling.
• Use a serrated knife: It cuts through the tortillas smoothly, keeping those pretty swirls intact.
• Spread evenly: An even layer of filling ensures each bite has the perfect balance of creaminess and crunch.
• Don’t overfill: A little goes a long way—too much filling can cause the rolls to burst open.
• Wrap tightly: Plastic wrap helps the roll ups hold their shape and prevents them from drying out.
• Serve cold or slightly chilled: They taste best when cool, making them ideal for serving alongside other Christmas Eve appetizers.

Ingredient Substitutions and Variations

• Swap the cheese: Try goat cheese or feta for a tangier twist instead of cheddar or Monterey Jack.
• Add meat: Mix in a few slices of chopped turkey, ham, or bacon for a heartier version—perfect for Christmas roll ups that double as mini snacks.
• Use different tortillas: Spinach or sun-dried tomato wraps add extra color and flavor to your holiday pinwheel appetizers.
• Add herbs: Fresh parsley, dill, or rosemary give a festive aroma and boost the holiday flavor.
• Make it nut-free: Skip the pecans or replace them with pumpkin seeds for crunch without the allergens.
• Sweet version: Spread softened cream cheese with honey and cranberries only—perfect as a dessert-style finger food for party trays.

Serving Suggestions

• Holiday appetizer platter: I love arranging these cranberry pinwheels alongside cheese cubes, grapes, and mixed nuts—they look gorgeous and taste even better together.
• Christmas Eve spread: Serve as part of a finger food buffet with mini meatballs, stuffed mushrooms, and sliders for a festive and filling combo.
• Light lunch option: Pair a few pinwheels with a simple green salad and sparkling cranberry punch—it’s fresh, colorful, and satisfying.
• Party tray favorite: These are perfect for finger food for party settings—no forks, no mess, just pop-and-enjoy bites.
• Gift or potluck idea: Wrap them neatly in parchment and tie with a ribbon for a charming edible gift or potluck contribution during the holidays.

Storage and Reheating Instructions

• Refrigeration: Store leftover pinwheels in an airtight container in the fridge for up to 2 days. Layer with parchment paper to prevent sticking.
• Freezing (optional): You can freeze the uncut rolls tightly wrapped in plastic wrap and foil for up to 1 month. Thaw in the fridge overnight before slicing.
• Reheating: These are best served cold or slightly chilled, but if you prefer them lightly warmed, let them sit at room temperature for 15–20 minutes before serving.
• Keep them fresh: Always chill until ready to serve—this keeps the cream cheese firm and the tortillas soft, not soggy.
• Revive leftovers: If the edges start to dry out, wrap the slices in a damp paper towel and refrigerate for 15 minutes—they’ll soften right back up.

Frequently Asked Questions

Can I make these pinwheels ahead of time?

Absolutely! You can prepare and roll them up to 24–48 hours in advance. Just wrap them tightly in plastic wrap and slice before serving for the freshest look and texture.

How do I keep the tortillas from getting soggy?

Make sure the filling isn’t too wet and that the rolls are kept chilled. Using room-temperature cream cheese (not whipped) also helps create a thicker, more stable spread.

What’s the best way to cut pinwheels neatly?

A sharp serrated knife is your best friend here. Slice slowly using a gentle sawing motion rather than pressing straight down to keep the rolls from flattening.

Can I use fresh cranberries instead of dried?

It’s best to stick with dried cranberries for this recipe—they add the right amount of sweetness and chew. Fresh ones are too tart and may make the filling watery.

How long can they sit out during a party?

Try to serve them within 2 hours of taking them out of the fridge. If you’re hosting outdoors or in warm conditions, keep them chilled until guests are ready to eat.

Can I customize the filling?

Definitely! You can swap cheeses, add diced turkey or ham, or toss in chopped herbs for your own festive spin. These Christmas roll ups are super adaptable.

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Did you try this recipe? Let me know in the comments how it turned out—I’d love to hear how you served your Christmas cranberry pinwheels!