Name: Cranberry Walnut Pinwheels
Prep time: 15 min
Total time: 75 min
Ingredients: 1 cup cream cheese, softened (Full-fat for best texture); 1/2 cup powdered sugar (Confectioners’ sugar); 1 teaspoon vanilla extract; 1 cup dried cranberries, chopped (Craisins or tart cherries work too); 1 cup walnuts, chopped (Toast briefly for more aroma); 2 large flour tortillas (8–10 inches) (Spinach or whole-wheat tortillas are fine too)

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I’ve made these Cranberry Walnut Pinwheels for potlucks and busy holiday mornings — they’re a tiny bite with a lot of cheer. Soft cream cheese sweetened with powdered sugar and warmed by vanilla, studded with tart dried cranberries and crunchy walnuts, rolled into tortillas, chilled and sliced: the result is buttery, bright, and unexpectedly elegant for just a few pantry ingredients. They’re perfect for holiday appetizers, school lunches, brunch trays, or when you want something quick that looks like you spent more time than you did. For a spicy-sweet variant I sometimes pair them with jalapeño slices — see this variation I tried recently: Cranberry Jalapeño Pinwheels.

Why you’ll love this dish

These pinwheels hit a lot of marks: minimal hands-on time, easy-to-source ingredients, and a flavor balance that appeals to kids and adults. They require no baking, chill to set (which makes assembly forgiving), and travel well to parties. They’re also budget-friendly — store-bought tortillas and pantry nuts/cranberries keep cost low while looking fancy on a platter.

“Small ingredients, big applause — the perfect make-ahead snack for busy holidays.”

Because everything is made ahead, they’re brilliant for entertaining. If you want a slightly savory lift, try swapping in a tangy spread; I’ve also paired the roll-ups with creamier cheeses for brunch — more on variations below. For another cranberry-forward savory idea I linked to a recipe that flips the flavor profile toward sweet-heat: Cranberry Jalapeño Pinwheels.

How this recipe comes together

Quick overview so you know what to expect:

Soften the cream cheese and whip it with powdered sugar and vanilla until smooth.
Spread that sweetened cream cheese across tortillas in a thin, even layer.
Scatter chopped dried cranberries and toasted walnuts over the cheese.
Roll tightly, wrap to set, chill for at least 1 hour, then slice into pinwheels.

This is a no-cook assembly recipe with a short chill time. The chilling step firms the cream cheese so slices are neat; if you skip it, the rolls will be softer and harder to slice cleanly.

What you’ll need

1 cup cream cheese, softened (full-fat for best texture; Neufchâtel or light versions will work but may be softer)
1/2 cup powdered sugar (confectioners’ sugar)
1 teaspoon vanilla extract
1 cup dried cranberries, chopped (Craisins or tart cherries work if you prefer)
1 cup walnuts, chopped (toasted briefly for more aroma — see tips)
2 large flour tortillas (8–10 inches; spinach or whole-wheat tortillas are fine too)

Substitution notes:

For a dairy-free option, use a firm vegan cream cheese and reduce chilling time slightly.
Swap almonds or pecans for walnuts if someone has a walnut allergy.
For less sweetness, reduce powdered sugar to 1/3 cup and add a pinch of salt.

Step-by-step instructions

Cranberry Walnut Pinwheels arranged on a wooden platter

Soften and whip: In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla until smooth and lump-free. Use a hand mixer for the creamiest result, or a fork if pressed for tools.
Spread the base: Lay a tortilla flat and spread about half the cream cheese mixture evenly to within 1/2 inch of the edge. Repeat with the second tortilla.
Add fillings: Evenly sprinkle the chopped dried cranberries and chopped walnuts over each cream cheese layer. Press gently so the pieces adhere.
Roll and wrap: Roll each tortilla tightly from one edge to the other to form a log. Wrap each log snugly in plastic wrap.
Chill: Refrigerate the wrapped logs for at least 1 hour to firm up. This makes slicing clean pinwheels much easier.
Slice and serve: Unwrap and slice each log into 1/2- to 3/4-inch rounds. Arrange on a platter and serve chilled or at cool room temperature.

Short, clean steps make this an easy assembly recipe for cooks at any skill level.

Best ways to enjoy it

Serve the pinwheels chilled on a platter lined with fresh greens or rosemary sprigs for a festive look. They’re lovely for:

Holiday appetizer spreads alongside cheese and crackers.
Brunch trays with quiche or mini frittatas.
Kid-friendly lunchboxes (pack chilled in an insulated lunch bag).
Cocktail parties — pair with a sparkling wine or a light white like a Riesling.

For a more substantial snack board, pair them with a crunchy salad — for instance, a chickpea salad that complements the tart cranberries: Cranberry Walnut Chickpea Salad.

Storage and reheating tips

Refrigeration: Store pinwheels in an airtight container for up to 3 days. Keep them chilled until serving to maintain firmness.
Freezing: Wrap individual logs tightly in plastic and then foil; freeze up to 1 month. Thaw in the refrigerator overnight before slicing. Freshly sliced pinwheels don’t freeze well because the texture changes.
Food safety: Because these contain dairy, keep them refrigerated below 40°F (4°C) and don’t leave out at room temperature for more than 2 hours (1 hour if it’s hot outdoors).
Reheating: These are best served cold or at room temperature — no reheating necessary.

Pro chef tips

Toast the walnuts: A quick 5–7 minute toast in a dry skillet over medium heat deepens flavor and crunch. Cool before chopping.
Dry the cranberries: If your cranberries seem sticky, pat them dry on a paper towel so they don’t make the cream cheese runny.
Even spreading: Use an offset spatula or the back of a spoon to get an ultra-thin, even layer of cream cheese so the tortilla rolls smoothly.
Tighter roll: Start rolling from the edge closest to you and tuck as you go; keep a firm, even pressure to avoid air pockets.
Chill well: Don’t rush the chill — well-chilled logs slice cleanly. If slices crumble, return the log to the fridge 15–30 minutes.

Creative twists

Savory-sweet: Swap half the powdered sugar for 2 tablespoons of crumbled feta or goat cheese, reduce sugar to 1/4 cup, and add a pinch of black pepper for a tangy spin.
Citrus lift: Stir 1 teaspoon of orange zest into the cream cheese for bright citrus notes.
Fruit swaps: Use chopped dried apricots or chopped dates instead of cranberries.
Grain-free: Use thin sliced lavash or gluten-free tortillas to make them gluten-free.
Mini versions: Use small tortillas (6 inches) to make bite-sized pinwheels for cocktail parties.

Helpful answers

Q: How long does prep and chill take?
A: Active prep is about 10–15 minutes. Chill time is at least 1 hour, so plan for roughly 1 hour 15 minutes total.

Q: Can I make these ahead for a party?
A: Yes. Make the logs up to 24 hours in advance, keep them tightly wrapped in the fridge, and slice just before serving for the freshest presentation.

Q: Are there nut-free options?
A: Absolutely. Replace walnuts with sunflower seeds or pumpkin seeds for crunch, or omit nuts and add extra dried fruit.

Q: Will these freeze well after slicing?
A: Slicing first is not recommended — the texture changes and slices can get soggy. Freeze whole wrapped logs and thaw before slicing.

Q: Is there a lower-sugar version?
A: Reduce powdered sugar to 1/4–1/3 cup, or use a powdered sugar substitute labeled for baking. Taste as you go to keep sweetness balanced.

Conclusion

If you want a tested holiday-ready appetizer that’s fast to assemble and crowd-pleasing, these roll-ups deliver. For inspiration and similar cranberry pinwheel ideas check out this detailed take on the same concept: Cranberry Walnut Pinwheels | Easy Thanksgiving Appetizer. If you’re curious how the idea translates to a cookie version using pie dough, this recipe is a helpful reference: Pie Crust Cookies. And for a salty-tangy variant that includes feta, see this classic pinwheel riff: Feta, Craisin and Walnut Pinwheels Recipe – Food.com.