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    Home » Dessert Recipes » Pastry and Specialty Desserts

    Published: Nov 4, 2021 · Modified: Jul 29, 2022 by Renée · This post may contain affiliate links · 27 Comments

    Cranberry Kringle

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    A green glass Christmas platter with a Cranberry Kringle drizzled with icing and sprinkles.

    Nothing speaks more to a scrumptious holiday breakfast more than a Cranberry Kringle. Except maybe two!

    A green glass Christmas platter with a Cranberry Kringle drizzled with icing and sprinkles.

    I originally shared this recipe in 2014. I've recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.

    **Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Cranberry Kringle breakfast pastries is available at the end of this post. 

    Subscribe to my Kudos Kitchen channel on YouTube. See you there!!

    A slice of a Cranberry Kringle on a red glass plate in the foreground along with some Kringle pastries in the background.

    The ingredient list:

    **Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

    • butter
    • active dry yeast
    • warm water
    • warm milk
    • granulated sugar
    • kosher salt
    • lemon zest
    • pure vanilla extract
    • egg
    • all-purpose flour
    • whole berry cranberry sauce (store-bought or homemade)
    • white chocolate chips
    • confectioners sugar
    • almond extract
    • colored sprinkles (optional)

    Kitchen tools and equipment needed:

    • gallon-size zip-top bag
    • digital food thermometer
    • rolling pin
    • mixing bowls
    • stand mixer with the dough hook attachment
    • measuring cups and spoons
    • glass measuring cup
    • whisk
    • pizza wheel or paring knife
    • parchment paper
    • baking sheets
    • kitchen scissors
    • kitchen timer
    • cooling rack
    • ruler (optional)

    Why this recipe works:

    Flaky, buttery layers of sweet Danish pastry encompass sweet, tart cranberry sauce and a light sprinkling of white chocolate chips.

    What's not to love?

    How many Kringle pastries does this recipe make?

    Two large Kringle pastries. Each Kringle provides 8 slices.

    How long will it take to make these cranberry filled breakfast pastries?

    Approximately 4 hours, but a lot of that time is hands-off chill-time in the refrigerator.

    These Kringle pastries will bake for 30 minutes in a preheated oven once the dough preparation and Kringle forming is complete.

    What I said about these holiday Kringle pastries back in 2014:

    I make delicious things in my kitchen all the time. I'm not trying to brag. I'm just stating how much I adore cooking and baking.

    Naturally, when you love to do something so much you just get better and better at it along the way because you tend to do it as much as possible.

    I'm by no means a master chef (and never will be). I'm basically a self-taught home cook and baker who enjoys challenging myself in the kitchen.

    That said, these Cranberry Kringles I made for December's #TwelveLoaves challenge are some of the best things I've made in a long, long time!

    After all, what better fits the season than something called a Kringle?

     
    Two Cranberry Kringle in the background on a green glass plate and in the foreground is a slice of Cranberry Kringle on a red glass plate.

    How this recipe came to be:

    I went looking for a holiday recipe I had never made before.

    The one I found settled on is listing on The Food Network's website. I printed their recipe for a Kringle, and planned on giving thought to the filling I'd use at a later date.

    Naturally, I wanted something holiday, but couldn't put my finger on just what.

    It was after a Thanksgiving dinner as I was packing away the leftovers that I knew...

    Why not fill the Kringle's with the leftover homemade cranberry sauce? Ding!

    And, since I'm at it, why not add white chocolate chips to boot? Double ding!

    Food Network's Kringle caution:

    Upon reading through The Food Network's Kringle recipe they state at the bottom of the page...

    "Please note that the best quality Kringle requires patience. This process is most successful when spread out over three days."

    "A quality Danish pastry should be light, tender, flaky, and full of flavor. With patience and pride this recipe will yield just that."

    • Day 1, roll in first piece of butter.
    • Day 2, roll in a second piece of butter and additional fold.
    • Day 3, create your Kringle or other fine Danish pastries.
    A vertical two image collage along with a holiday title text overlay graphic for a Cranberry Kringle

    My Great British Bake-Off method for making a Cranberry Kringle:

    Say what?!? Three days? I don't have three days to make this thing.

    I have one afternoon, so I'm going to push it and see what happens.

    For those of you familiar with The Great British Bakd-Off, you completely understand this method of rush-baking! LOL

    As I've stated before, instructions aren't really my forté and I tend to do things my own way when it comes to cooking and baking.

    Sometimes they work, and sometimes they don't. Luckily for me, this time it worked, and with flying colors!

    So, today's Kudos Kitchen method for making a Cranberry Kringle is dedicated to whoever thinks they need three days to make a proper Kringle.

    To them I say ~

    BAH, HUMBUG! Christmas humor. LOL

    Additional Kringle pastry filling options:

    You can also play around with the filling flavors and make this year-round, and not just for the holidays!

    How about; apple, blueberry, peach, plum, cream cheese?... You name it!

    Once you have the pastry made, the rest is left up to your imagination and creativity.

    The step by step photos for rolling and forming the cranberry kringle dough:

    • On a lightly floured surface, roll the chilled dough to form an approximate 8"x12" rectangle.
    • Remove the frozen butter from the freezer and use scissors to cut open the bag.
    • Working quickly, cut the butter "sheet" into 3 even pieces. *Note - these measurements are approximations, so no need to get out the ruler. Eyeballing works just fine! Make sure to return ⅓ of the butter sheet back into the freezer until called for.
    • Place 2 of the butter sheets next to each other on the left side of the rolled dough.
    • Fold the right side of the dough to the center and then again over the butter sheet.
    • Place the dough on a parchment-lined baking sheet and place it in the freezer for approximately 30 minutes.
    • Remove the dough from the freezer (and also the reserved ⅓ butter sheet).
    • Repeat the same process as before by carefully rolling out the dough to form an approximate 8"x 12" rectangle.
    • Place the final butter sheet on the left side of the rolled dough and fold the right portion of the dough in thirds to the left and over the butter sheet.
    • Roll the dough once again to an approximate 6"x 20" rectangle.
    • Use a pizza cutter or knife to even out the edges. *Note - at this point as you want the dough to be as even as possible.
    • Cut the dough evenly in half length-wise.
    • Working with half of the rolled dough at a time, spread half of the cranberry sauce down the center of the strip of dough and sprinkle the cranberries with half of the white chocolate chips.
    • Fold the dough edges over the filling, making sure to moisten the edges with water to adhere the two sides together over the filling.
    • Gently and carefully shape the Kringle into an oval shape and moisten the edges with water pressing the ends together to seal.
    • Place each Kringle on a parchment-lined baking sheet and gently press each down to flatten slightly.
    • Cover the Kringles and allow them to sit at room temperature for 1 hour.
    • Preheat oven to 350-degrees Fahrenheit.
    • Bake in a preheated oven for 30 minutes.
    • Remove and cool completely on a wire rack.
    • In a medium-size bowl, whisk together the powdered sugar, 1½ tablespoon milk, and the almond extract until smooth.
    • Drizzle the glaze over the cooled pastry and sprinkle the top with colored sugar or colored sprinkles if desired.
    A closeup off-set photo of a Cranberry Kringle on a green glass plate with a white drizzle glaze and red, white, and green sprinkles.

    Additional Christmas recipe ideas you'll also enjoy:

    *Make-Ahead Apple Croissant Bake (shown below and featured in the video)

    Treat your family and friends to a breakfast gift this year with this Easy Make-Ahead Christmas Morning Croissant Apple Breakfast Bake. It will be a deliciously sweet start to a very wonderful day!

    A horizontal overhead photo of a casserole dish filled with Apple Croissant Breakfast Bake along with two croissant rolls and a large serving spoon.

    *Whoville Roast Beast (not shown)

    Whoville roast beast is (surprise) roast beef cooked to perfection with a flavorful crust that stands up deliciously well to the robust flavor of the beef.

    *Shirmp Cocktail Appetizer Bites (shown below)

    This festive and easy Shrimp Cocktail Appetizer Bites recipe takes only minutes to make, but they look like you slaved for hours. Plus they’re cheap and cheerful which makes them perfect for this (or any) holiday gathering.

    A festive plate filled with Shrimp Cocktail Appetizer Bites with red and green holiday accents.

    *Christmas Pasta with Sausage, Red, and Green Peppers (not shown)

    This easy recipe for Christmas Pasta with Sausage, Onions, and Peppers has proven to be a winner in our home every Christmas season, and I trust it will be a winner in your home too.

    *Cranberry Kringle Breakfast Pastry (shown below) THIS IS THE PLACE!!

    A vertical closeup along with a title text overlay graphic for a Cranberry Kringle with holiday sprinkles and a white chocolate drizzle.
     

    More cranberry holiday breakfast recipes:

    Cranberry Orange Scones with Pistachios are light in texture but heavy in flavor. They're delicious for breakfast or in the afternoon with a spot of tea!

    Chocolate Cranberry Quick Bread with Pecans comes together quickly, and it's chock full of creamy, chewy and crunchy ingredients. It's perfect for to serve for all of your autumnal gatherings. 

    Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's sweet breakfast pastry, the Cranberry Kringle.

    ⭐If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂

    A Cranberry Kringle drizzled with icing and sprinkles on a green glass plate.

    CRANBERRY KRINGLE RECIPE

    Renee Goerger
    A Cranberry Kringle is a perfectly sweet holiday breakfast and/or brunch pastry because it's stuffed with delicious cranberries and white chocolate.
    5 from 3 votes
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 3 hrs 30 mins
    Cook Time 30 mins
    Total Time 4 hrs
    Course Breakfast and Brunch, breakfast pastry
    Servings 16 slices
    Calories 165 kcal

    Ingredients
      

    • 2 sticks (8 tablespoons) butter, softened to room temperature
    • 1 package (2¼ teaspoons) active dry yeast
    • ¼ cup lukewarm water (110-115 degrees)
    • ¼ cup lukewarm milk (110-115 degrees)
    • ¼ cup granulated sugar plus a pinch
    • 1 teaspoon salt
    • 1 tablespoon fresh lemon zest
    • 1 teaspoon pure vanilla extract
    • 1 egg
    • 2 cups all-purpose flour plus more for dusting
    • ½ cup whole berry cranberry sauce divided
    • ¼ cup white chocolate chips divided
    • 2 cups confectioners sugar
    • 1½ tablespoon milk
    • 1 teaspoon almond extract
    • colored sprinkles optional

    Instructions
     

    • -Place the softened butter inside the zip lock bag. Use a rolling pin to carefully roll the softened butter evenly within the inside of the bag, from corner to corner, forming a "sheet" of butter. *Note - do not close the bag as you'll need to express the air out as you roll to ensure a flat surface of the butter. Place the bag on a baking sheet and place the flattened butter in the freezer as you prepare the dough.
    • -In a small bowl, warm the water and milk in a microwave to lukewarm, not hot.
    • -Dissolve the yeast in the water/milk mixture and add a pinch of sugar. Allow the mixture to sit and get foamy (about 5 minutes).
    • -In a stand mixer, and using the dough hook, mix the ¼ cup sugar, salt, lemon zest, vanilla, egg, and flour.
    • -Pour in the yeast mixture and continue kneading with the dough hook until the mixture comes together in a ball and leaves the sides of the bowl (approximately 5 minutes).
    • -Remove the dough from the bowl and form it into a flattened rectangle shape.
    • -Wrap the flattened dough in plastic wrap and place it in the fridge to chill for about 30 minutes.
    • -On a lightly floured surface, roll the chilled dough to form an approximate 8"x12" rectangle.
    • -Remove the frozen butter from the freezer and use scissors to cut open the bag.
    • -Working quickly, cut the butter "sheet" into 3 even pieces. *Note - these measurements are approximations, so no need to get out the ruler. Eyeballing works just fine! Make sure to return ⅓ of the butter sheet back into the freezer until called for.
    • -Place 2 of the butter sheets next to each other on the left side of the rolled dough.
    • -Fold the right side of the dough to the center and then again over the butter sheet.
    • -Place the dough on a parchment-lined baking sheet and place it in the freezer for approximately 30 minutes.
    • -Remove the dough from the freezer (and also the reserved ⅓ butter sheet).
    • -Repeat the same process as before by carefully rolling out the dough to form an approximate 8"x 12" rectangle.
    • -Place the final butter sheet on the left side of the rolled dough and fold the right portion of the dough in thirds to the left and over the butter sheet.
    • -Roll the dough once again to an approximate 6"x 20" rectangle.
    • -Use a pizza cutter or knife to even out the edges. *Note - at this point as you want the dough to be as even as possible.
    • -Cut the dough evenly in half length-wise.
    • -Working with half of the rolled dough at a time, spread half of the cranberry sauce down the center of the strip of dough and sprinkle the cranberries with half of the white chocolate chips.
    • -Fold the dough edges over the filling, making sure to moisten the edges with water to adhere the two sides together over the filling.
    • -Gently and carefully shape the Kringle into an oval shape and moisten the edges with water pressing the ends together to seal.
    • -Place each Kringle on a parchment-lined baking sheet and gently press the Kringles down to flatten slightly.
    • -Cover the Kringles and allow them to sit at room temperature for 1 hour.
    • -Preheat oven to 350-degrees Fahrenheit.
    • -Bake in a preheated oven for 30 minutes.
    • -Remove and cool completely on a wire rack.
    • -In a medium-size bowl, whisk together the powdered sugar, 1½ tablespoon milk, and the almond extract until smooth. Drizzle the glaze over the cooled Kringles and sprinkle the top with colored sugar or colored sprinkles if desired.

    Notes

    To freeze after baking, cool completely, wrap individual slices well in parchment paper and plastic wrap. Freeze for up to 2 months.

    Nutrition

    Serving: 1sliceCalories: 165kcalCarbohydrates: 36gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 12mgSodium: 158mgPotassium: 40mgFiber: 1gSugar: 23gVitamin A: 31IUVitamin C: 1mgCalcium: 17mgIron: 1mg
    Tried this recipe?Let us know how it was!

    I sincerely hope you've enjoyed today's Cranberry Kringle recipe as much as I've enjoyed bringing it to you.

     
    A slice of a Cranberry Kringle on a red glass plate with cranberry jelly and white chocolate icing.
     

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

    Custom Renee Signature

     
     

    More Pastry and Specialty Desserts

    • Crispy Almond Meringue Cookies
    • Rice Krispies Christmas Wreath
    • Kringle Kuchen
    • Puff Pastry Apple Turnovers

    Reader Interactions

    Comments

    1. Gina says

      November 05, 2021 at 6:57 am

      5 stars
      These are so fun and festive! love a good Danish and one for Christmas is even better!

      Reply
      • Renée says

        November 05, 2021 at 7:18 am

        I agree wholeheartedly, Gina! 🙂
        Renee

        Reply
    2. Liz says

      November 04, 2021 at 6:24 pm

      5 stars
      I first made this kringle a few years ago for Christmas morning. It's now become a tradition. Thanks for the amazing, easy to follow recipe.

      Reply
      • Renée says

        November 05, 2021 at 7:18 am

        My pleasure, Liz. I'm glad you made this a tasty tradition!
        Take good care,
        Renee

        Reply
    3. Robin @ A Shaggy Dough Story says

      December 12, 2014 at 10:05 pm

      These are so pretty, Renee! I'm pretty new to holiday breads overall and this is one I definitely want to try.

      Reply
    4. Angie Barrett says

      December 07, 2014 at 5:55 pm

      mmm can't wait to bake my own Kringle in my kitchen! It's so pretty!

      Reply
    5. Rossella says

      December 05, 2014 at 10:57 am

      I'm in the North-Europe-Bread period. I cannot resist to try a Kringle. You convinced me!

      Reply
    6. melanie feehan says

      December 04, 2014 at 12:56 am

      This is gorgeous. Perfect for the holidays. And I bet this would make a great hostess gift too!

      Reply
    7. Camilla Mann says

      December 03, 2014 at 11:09 pm

      I have never heard of a kringle. But I am definitely making this! Thanks for sharing.

      Reply
    8. Kelsey says

      December 03, 2014 at 9:32 pm

      these are better than anything you can find in the store!!!

      Reply
    9. Savory Experiments says

      December 03, 2014 at 9:28 pm

      Kringles are my weakness, I love the tender, buttery crumb. I usually fill mine with an almond paste, but now I really want to try the fruit and chocolate!

      Reply
    10. Erin Dee says

      December 03, 2014 at 8:12 pm

      I love that you sped up the process by so much! I don't have the patience for a 3 day recipe. It came out looking amazing, too!

      Reply
    11. Nutmeg Nanny says

      December 03, 2014 at 12:18 pm

      These are so pretty! I love that trick of rolling out the butter in the bag.

      Reply
    12. Kirsten/ComfortablyDomestic says

      December 03, 2014 at 6:16 am

      Danish pastries are a bit of an obsession of mine. I grew up spending hours helping my Danish grandmother make her pastry recipes. I've got to say that your kringle is gorgeous! I can't believe you made it in a day! Rolling the butter into a sheet is pure genius.

      Reply
    13. Kim Bee says

      December 03, 2014 at 4:50 am

      This is so awesome. I love the idea of this one. I bet it tastes even more amazing than it looks. I swear I can almost smell it.

      Reply
    14. Karen Kerr says

      December 03, 2014 at 2:57 am

      That trick with the softened butter is a revelation! Why have I been struggling with pounding out hard butter when you can do it this way? Your Kringle is stunning, Renee. Just beautiful.

      Reply
    15. Anne@FromMySweetHeart says

      December 03, 2014 at 1:09 am

      Oh Renee, how fun! What a truly festive bread! I love the combination of cranberries and white chocolate, actually! And glad to know I'm not the only one baking down to the wire on these deadlines! Your bread turned out beautifully! : )

      Reply
    16. The Ninja Baker says

      December 02, 2014 at 9:29 pm

      A-maz-ing! You turned out a professional looking Kringle in one afternoon, Renee. Applause, applause. And yes, yummy (and smart!) choices of leftover cranberry and chocolate topping =)

      Reply
    17. Holly @ abakershouse.com says

      December 02, 2014 at 9:23 pm

      Your filling is a great way to use leftover cranberries. I wish I had thought of this last week myself!

      Reply
    18. Nikki @ Nik Snacks says

      December 02, 2014 at 4:21 pm

      Kringle looks a lot like King Cake... I didn't know what Kringle was until 3 minutes ago! Thank you for sharing.

      Reply
    19. Paula-bell'alimento says

      December 02, 2014 at 4:10 pm

      So fun and festive!

      Reply
    20. Marjory @ Dinner-Mom says

      December 02, 2014 at 1:40 pm

      So festive. I love your step-by-step photos!

      Reply
    21. Heather Schmitt-Gonzalez says

      December 02, 2014 at 1:27 pm

      Yum, this looks and sounds so amazing. I mean, how can it not with those buttery layers!

      Reply
    22. Amy @Very Culinary says

      December 02, 2014 at 12:59 pm

      Oh! I made a kringle for the first time last year! I like yours a lot better!

      Reply
    23. Paula says

      December 02, 2014 at 12:58 pm

      Beautiful Kringle! Great breakfast bread for Christmas morning!

      Reply
    24. Jamie says

      December 02, 2014 at 12:42 pm

      Oh, Renee, I love this kind of coffee cake! And I really love making this kind of dough; it's just a lot of fun! I also love that you used cranberry sauce in this which I find mighty interesting. I'll have to try this recipe. And festive indeed!

      Reply
    25. Liz Berg says

      December 02, 2014 at 12:11 pm

      Oh, my gosh, this is one exquisite bread! The laminated dough, the cranberry white chocolate filling? How I'd LOVE to have this on my holiday table!!!

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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