Brie and cranberry stuffed rolls are an easy and delicious crowd-pleasing side dish for any meal, Thanksgiving included! Soft, pillowy bread is filled with tangy cranberry sauce and melted brie for the ultimate 3-ingredient holiday recipe.
Rhodes Rolls sponsored this post. I only write about products I genuinely love and, as usual, all opinions are my own.
There was a restaurant my family used to frequent when I was a kid for a Friday night fish fry or special occasion. Hands down my favorite part about going there was the dinner rolls.
They were soft and fluffy on the inside with a slightly crispy and golden brown outside. I would even grab a few extras off the salad bar to stuff in my box of leftovers so I could eat them at home.
After tasting Rhodes Rolls, I am convinced that restaurant must be using this product because they taste exactly the same! They're soft, fluffy, and deliciously sweet. It's kind of a dream come true.
The best stuffed rolls
Rhodes Rolls made making these cheesy cranberry stuffed rolls super easy. They just sit out to thaw, then get a quick stuffing with brie cheese and cranberry sauce. One more rise while the oven heats up, and they bake up soft and brown in no time.
I also love that Rhodes makes their rolls in Wisconsin, and I think you can taste all that midwest love and kindness (and small town favorite restaurant) in each and every roll.
My cranberry hating husband declared these taste just like donuts but without the stomach ache. My kids called them the best snack ever. I ate three straight out of the oven and only stopped because it felt indecent to eat four rolls in less than five minutes. We then served leftovers for breakfast because they really are one of the best things ever.
Ingredients
- Rhodes Dinner Rolls
- Cranberry sauce
- Brie cheese
How to make brie and cranberry stuffed rolls
- Place rolls on a lightly greased baking sheet a few inches apart and cover with plastic wrap. Place in a warm spot to thaw and rise for 2-3 hours.
- Working one roll at a time, pick it up in the palm of your hand and make a little pocket in the middle. Spoon in ½ teaspoon cranberry sauce and one cube of cheese. Pinch together the dough to cover the filling and place seam side down back on the baking sheet. Repeat with the remaining rolls.
- Cover the rolls again with plastic wrap and set in a warm place to rise for 30-60 minutes or until puffy and almost doubled in size.
- Preheat the oven to 350ºF. Bake rolls 15-20 minutes. Allow to cool slightly before removing from the baking sheet.
Top tips
Use leftover cranberry sauce
I wanted to create this recipe with Thanksgiving leftovers in mind. Not everyone is a huge cranberry sauce fan (I'm looking at you, husband), so you might have some extras hanging around after the big day.
This is a great way to use up those little bits of leftovers with some new excitement. You could also make them as a side dish for your big Thanksgiving meal as a fun way to combine holiday staples.
If you don't have any leftover cranberry sauce, you can easily make your own.
What to serve with brie and cranberry stuffed rolls
These stuffed rolls are a great side dish to for any meal, especially Thanksgiving! Here are a few suggestions of what to serve with them:
- Veggie Wellington
- Mashed Potato Bake
- Mashed Potatoes without Milk
- Instant Pot Scalloped Potatoes
- Cheesy Crock Pot Mashed Potatoes
- Simple Vegetarian Stuffing
- Vegetarian Cornbread Stuffing
- Thanksgiving Baked Tempeh
- Creamy Mushroom Tempeh
- Vegetarian Lentil Meatloaf Muffins
- Oven Roasted Vegetables
- Oven Roasted Carrots with Thyme
How to store Rhodes stuffed rolls
These rolls taste best when enjoyed right away, but you can store leftover rolls in an airtight container in the refrigerator for up to 3 days.
Tips for customizing brie and cranberry stuffed rolls
- Swap the cranberry sauce for your favorite type of jelly or jam
- Use Camembert cheese instead of brie
- Leave out the cranberry sauce for a cheese-stuffed roll instead
- Leave out the cheese for a cranberry-stuffed roll
- Before baking, brush rolls with melted butter and sprinkle with fresh thyme
FAQ
Rhodes dinner rolls can be found in the frozen bread section at the majority of grocery stores, especially in the midwest.
If you're not sure if your grocery store carries Rhodes rolls, check using the store locator on their website!
Yes! Place leftover rolls in a 350ºF oven for 3-5 minutes until warm.
15-30 seconds in the microwave works well too.
More side dish recipes
- Simple Vegetarian Stuffing
- Cornbread Stuffing
- Lentil Meatloaf Muffins
- Balsamic Roasted Brussels Sprouts with Garlic
- Cheesy Crockpot Mashed Potatoes
- Mashed Potato Bake with Red Wine Balsamic Reduction
- Spaghetti Squash Casserole
- Pecan Pie Bars
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Brie and Cranberry Stuffed Rolls
Ingredients
- 16 Rhodes Dinner Rolls
- 8 teaspoons cranberry sauce
- 4 ounces brie cheese, cut into 16 small squares
Instructions
- Place rolls on a lightly greased baking sheet a few inches apart and cover with plastic wrap. Place in a warm spot to thaw and rise for 2-3 hours.
- Working one roll at a time, pick it up in the palm of your hand and make a little pocket in the middle. Spoon in ½ teaspoon cranberry sauce and one cube of cheese. Pinch together the dough to cover the filling and place seam side down back on the baking sheet. Repeat with the remaining rolls.
- Cover the rolls again with plastic wrap and set in a warm place to rise for 30-60 minutes or until puffy and almost doubled in size.
- Preheat the oven to 350ºF. Bake rolls 15-20 minutes. Allow to cool slightly before removing from the baking sheet.
Nutrition
Rhodes Rolls sponsored this post. All opinions are my own.
Baby June says
Wow those look amazing! Love the idea of pairing sweet + savory in a roll...sounds great 🙂
Julie @ HostessAtHeart says
Oh my, these rolls look and sound amazing! I used to use Rhoades to make cinnamon rolls too. I don't think there is a problem taking a short cut to make life easier once in a while!
kita says
I love making my own too - but every now and then great substitutes go a long way. These rolls look awesome!
Lindsay Moe says
Thanks Kita!