Preheat your oven to 375 per the package of the Pillsbury Crescent Rolls
Add your honey to a saucepan and heat until it starts boiling. Stir continuously.
Add your cranberries to the pot and continue to heat on low. Stir occasionally to make sure the mixture isn’t burning. Once the cranberries through heat they will soften and start to dissolve.
Once done remove it from the heat and let it cool for about 5-10 minutes
In a large bowl, mix together your cream cheese and confectioners’ sugar with a hand mixer and then add in the cranberry mixture.
Mix until everything is smooth and there are no clumps. Even if your cream cheese just came out of fridge, the leftover heat from the cranberries will help to soften it and smooth things out.
Set aside and then remove your crescent rolls from the packaging by rolling them onto a cookie sheet with parchment paper.
Spoon some of the mixture onto the flat roll dough, and then roll them as you would a normal Pillsbury Crescent Roll.
Add them to the oven for 9 minutes per package directions.
While the crescent rolls bake, mix together your glaze ingredients and whisk well. Make sure you whisk it enough so it’s not gritty from the sugar. You want it to have a smooth consistency and texture.
When the Cranberry Cheesecake Stuffed Crescent Rolls are done, remove them from the oven and let them cool a bit.
Once cooled a little, drizzle the glaze over the top and then sprinkle on the decorators’ sugar crystals.