Liberally spray two mini muffin tins with baking spray and set aside.
Roll the crescent roll dough out on a clean surface. Pinch the pre-cut creases back together, then cut the dough into 24 roughly equal squares. (I cut 6 columns from the top and 4 rows from the side.)
Place each crescent dough square into the prepared mini muffin tins, pressing down to form a cup.
Cut the brie into 24 pieces, discarding any rind, and place one piece in each cup.
Top each bite with a teaspoon of cranberry sauce.
Bake for 10–12 minutes, until dough is lightly golden and puffy.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!