Cranberry Coconut Sweet Rolls with Spiked Eggnog Cream Cheese Glaze

sweet rolls 4a Cranberry Coconut Sweet Rolls with Spiked Eggnog Cream Cheese Glaze

 It’s time to think about Christmas breakfast. For me, it should be festive, easy to put together and of course delicious. It should stop everyone in their tracks and say: “Wow! This is amazing!”.

Enter Cranberry Coconut Sweet Rolls with Spiked Eggnog Cream Cheese Glaze.

 These rolls are just that. They combine my favorite holiday flavors, they feed a crowd and you can make them a day ahead and bake on Christmas morning.

sweet rolls 2a1 Cranberry Coconut Sweet Rolls with Spiked Eggnog Cream Cheese Glaze

These bars proved to me that cranberries and coconut go well together. Heck, they love each other! The tart berries are balanced by sweetened coconut in a perfect harmony.

 Serve with hot chocolate or your favorite coffee and enjoy.

sweet rolls 5a Cranberry Coconut Sweet Rolls with Spiked Eggnog Cream Cheese Glaze

 I used spiked eggnog ( already mixed with rum ) for the adult version of the cream cheese glaze. For our kiddos, I simply mixed cream cheese with milk and powdered sugar.

sweet rolls 1a Cranberry Coconut Sweet Rolls with Spiked Eggnog Cream Cheese Glaze

 I have my very favorite recipe for dinner rolls and it works perfectly for making sweet rolls. If you don’t feel like making the yeast dough from scratch, use store-bought crescent rolls dough and fill as I did my rolls.

I used frozen cranberries in the filling but you can use fresh ones as well. If you want to use dried cranberries because it’s what you have on hand, I recommend soaking them in warm water until they plump up a bit.

You can use alcohol-free eggnog for the glaze. Or add a splash of rum to alcohol-free store-bought eggnog. Or you can skip it all together and use milk.

sweet rolls 3a Cranberry Coconut Sweet Rolls with Spiked Eggnog Cream Cheese Glaze

 However you make it, feel free to adapt this recipe to your likings. If you do, I would love to hear about it!

Yields 20 rolls

Cranberry Coconut Sweet Rolls with Spiked Eggnog Cream Cheese Glaze

Easy and festive Holiday Breakfast Idea. Cranberries and coconut make a delicious filling for these sweet rolls. Spiked eggnog glaze is the perfect finish.

2 hrPrep Time

18 minCook Time

2 hr, 18 Total Time

plus Cranberry Coconut Sweet Rolls with Spiked Eggnog Cream Cheese Glaze Save Recipe


  • 3 1/4 - 3 3/4 c all-purpose flour
  • 2 1/2 tsp active dry yeast ( 1 pkg )
  • 1 c milk
  • 1/4 c granulated sugar
  • 1/3 c unsalted butter, room temperature
  • 1 beaten egg
  • 2 Tbsp butter, melted
  • 1 c frozen cranberries
  • 3/4 c sweetened shredded coconut
  • 2 Tbsp granulated sugar
  • 4 oz. cream cheese, softened
  • 1/2 c powdered sugar
  • 1 Tbsp eggnog or milk


  1. In a bowl of your stand mixer, whisk together 1 1/4 cup of flour and yeast.
  2. In a medium saucepan, heat together milk, sugar, butter and 3/4 tsp salt until warm ( not hot! ) and the butter is almost melted.
  3. Add the milk butter mixture along with egg to flour yeast mixture. Beat on low for 30 seconds.
  4. Increase the speed to high and beat 3 minutes.
  5. Decrease the speed to low and slowly add the rest of the flour.
  6. Transfer the dough onto your counter top, lightly dusted with flour. Knead until smooth and elastic.
  7. Place in a large bowl sprayed with cooking spray. Turn the dough few times in the bowl to coat it with the oil. Cover with kitchen towel.
  8. Place in a warm and draft-free place. ( see notes for tip )
  9. Let rise until doubled in size, at least 1 hr.
  10. Punch the dough down. Transfer the dough onto counter top. Let rest for 10 minutes.
  11. In the meantime, cut your cranberries in half, sprinkle with granulated sugar. Set aside.
  12. Roll out the dough into a 1/4 inch thick rectangle. Brush with melted butter. Do not over-saturate the dough. You may have some butter leftover. Set it aside.
  13. Sprinkle the dough with coconut. Top with sugared cranberries.
  14. Roll the dough, starting from the longest side. Roll it tight. When you get to the end, use the rest of the melted butter as a glue to close the seam.
  15. Slice the roll into 1 to 1 1/2 inch thick disk. Place them in prepared pan. Cover and let rest in a warm and draft-free place for 30 minutes, until doubled in size and there is no more space between the rolls.
  16. Preheat the oven to 375 degrees F and bake the rolls for 18 to 20 minutes or until the tops are golden brown.
  17. Prepare the glaze by mixing cream cheese with eggnog and powdered sugar. For a kid-friendly version, simply use milk instead of eggnog. Mix until smooth and drizzle over warm but not hot rolls.


If you are having trouble finding a warm and draft-free place for the dough to rise, use this tip: in a microwave, heat up a cup of water to boiling in a microwave-safe cup. Place the covered bowl with dough in the microwave and shut the door. Let rise until it doubles in size. The steam from the boiled water will create the perfect environment for the dough to rise. For the second rise, you can preheat your oven to 225 degrees and let the rolls rise there. When doubled in size, pull them out, increase the temperature and when it's ready - bake! If you decide to make the rolls a day ahead and bake them the day you serve your dinner, refrigerate the covered pan overnight. Place it on the counter top while you preheat the oven, to let the dough come to room temperature.


What will you be making for Christmas morning breakfast?





  1. Serena says

    Mmmm…These look incredibly delicious and I love the flavor combination. Totally wonderfully delicious. Merry Christmas my sweet friend.

  2. Jennie @themessybakerblog says

    Wow, these look amazing! They would totally stop me in my tracks. I love that glaze!

  3. domesticfits says

    Yes to all of this! I’m not of fan of drinking eggnog, but I love to bake with it. This looks fabulous :)

  4. says

    ANNA!! These rolls are so positively perfect, I can barely stand it! That eggnog glaze–I’m surprised it made it to the rolls since I’m positive I’d drink the entire bowl’s worth :) and I love that you added coconut. I seriously cannot get enough coconut ever! It’s my fave. Love these!!

    • CrunchyCreamySw says

      Hayley, you will LOVE these! And yes, the glaze is totally finger-and-bowl-licking worthy! :) Thank you!

  5. Nancy says

    I just about licked my screen staring at your gorgeous photos of these amazing rolls! The flavour combination is pretty kick ass. I’d probably drink as much of that spiked eggnog glaze as I would drizzle onto the rolls ;) Happy holidays!

  6. Amanda @ Once Upon a Recipe says

    Wow Anna, these look beautiful and decadent! What a perfect Christmas morning treat!

  7. says

    Anna they look and sound amazing – cranberries, coconut, eggnog &
    cream cheese. Moist, soft, fluffy – mmm, so good! So is this your fave
    sweet roll recipe ever?

    • CrunchyCreamySw says

      Yes it is!! I think I can say I over-tested it. I made it so many times, I lost the count. :) It never fails me! Thanks, Averie!