Breakfast • Christmas

Cranberry Butter Croissants

Name: Cranberry Butter Croissants
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Yield: 8 servings
Ingredients: 8 large all-butter croissants; 1 cup unsalted butter, softened; 1/2 cup whole-berry cranberry sauce; 1 Tbsp orange zest; 2 Tbsp powdered sugar; 1/4 tsp salt; 1 tsp vanilla extract; Flaky salt for finishing (optional)

Warm bakery croissants with homemade cranberry orange butter for Christmas morning.

Updated: Nov 9, 2026

⏱ 25 mintotal

8servings

310 kcalper serving

Easylevel

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Why you'll like it

Ready in about 25 min.
Serves 8 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

This Cranberry Butter Croissants recipe takes 25 minutes and serves 8. Splitting warm bakery croissants and spreading them with cranberry orange compound butter gives you a Christmas morning bread basket with almost no work.

Helpful guides

Instructions

Step 1

Beat softened butter, cranberry sauce, zest, powdered sugar, salt, and vanilla 2 minutes until fluffy and evenly pink. Taste and add 1 more tablespoon sugar if your cranberry sauce is very tart.

Step 2

Scrape into a log on plastic wrap, roll tight, and chill at least 20 minutes so it slices into neat coins. This step can be done up to 5 days ahead.

Step 3

Heat oven to 350°F and warm croissants directly on the rack 5 to 7 minutes until crisp outside and heated through. Do not microwave or they turn chewy.

Step 4

Split croissants horizontally with a serrated knife, keeping the hinge intact for easy eating.

Step 5

Lay 2 to 3 cold butter coins inside each croissant so they soften from the residual heat. Serve within 10 minutes with extra butter on the side.

Troubleshooting — fixes, not repeats

If butter looks curdled, ingredients were different temperatures; keep beating and it will come together.
If croissants sog, the oven was under 325°F; use full 350°F for crisp layers.
If cranberry flavor is weak, add 1 more tablespoon sauce rather than sugar so color and tang both rise.
If butter melts out everywhere, the croissants were too hot; rest them 3 minutes before filling.

Make it your way

For a large dawat: For a crowd, slice croissants into thirds for mini sandwiches because small pieces are easier at buffets.
For an almond version, fill with almond butter and sliced almonds plus a dusting of powdered sugar.
For a savory brunch, skip the cranberry butter and fill with ham and Swiss, then warm until the cheese melts.
Leftover butter logs freeze well and slice straight from frozen for toast.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Refrigerate butter logs up to 5 days or freeze up to 2 months wrapped airtight.

FAQ

Can I use day-old croissants?
Yes, day-old croissants warm up beautifully and hold filling better. Refresh 7 minutes at 350°F. Very stale ones become bread pudding instead. Start with the suggested amount, then adjust to suit your taste and equipment.

Fresh or canned cranberry sauce?
Either works. Whole-berry gives texture; jellied blends smoother. Drain extra liquid from homemade sauce first. Start with the suggested amount, then adjust to suit your taste and equipment.

Can kids help?
Yes, spreading soft butter and sprinkling flaky salt are perfect kid jobs. Keep oven work for adults. Start with the suggested amount, then adjust to suit your taste and equipment.