Introduction

Enjoy the delightful combination of flaky crescent rolls and creamy raspberry filling with these easy Raspberry Cream Cheese Cruffins. Perfect for breakfast or a sweet snack, they bring bakery-quality flavor to your home kitchen with minimal effort.

Easy Raspberry Cream Cheese Cruffins with Crescent Rolls Recipe - Recipe Image

Ingredients

Flour (for dusting the working surface)
3 tubes refrigerated crescent rolls
8 ounces cream cheese
¼ cup sugar
2 teaspoons vanilla bean paste
2 tablespoons heavy cream
½ cup raspberry preserves (any fruit flavor will be great)
1 cup powdered sugar
2 tablespoons lemon juice (freshly squeezed)
2 tablespoons raspberry preserves (same fruit flavor as in the muffins)

Instructions

Step 1: Preheat the oven to 350ºF and grease or butter the wells of your muffin pan.
Step 2: Lightly flour your working surface. Unroll all three crescent roll tubes onto the counter. Use a rolling pin to press the perforations in each sheet together, being careful not to roll too much so each sheet is only slightly larger than when out of the tube.
Step 3: In a medium bowl, combine cream cheese, sugar, and vanilla bean paste. Use an electric mixer to blend until smooth. Add heavy cream gradually and mix to create a spreadable cream cheese mixture.
Step 4: Spread the cream cheese mixture evenly over all three dough sheets, leaving about a ½-inch border around the edges. Then spread the raspberry preserves on top of the cream cheese, staying within the border.
Step 5: Roll each dough sheet tightly from long edge to long edge without squeezing. Cut each roll in half to make 6 logs, then cut each of those in half again for a total of 12 shorter logs.
Step 6: Twist each log around itself about three times to make it wider in the middle and narrower at the ends so it fits well in the muffin tin. Pinch the dough edge to seal the spiral. Place into the prepared muffin pan.
Step 7: Bake the cruffins for 16-20 minutes until golden brown on top. Remove from oven.
Step 8: While baking, mix powdered sugar, lemon juice, and raspberry preserves in a small bowl to make the glaze.
Step 9: Let cruffins cool on a wire rack for at least 5 minutes. Place parchment paper or a baking sheet under the rack, then drizzle the raspberry glaze over each cruffin.

Tips & Variations

Use other fruit preserves like blueberry or apricot for a different flavor twist.
For a richer filling, add a teaspoon of lemon zest to the cream cheese mixture.
Chill the twisted logs briefly before baking to help maintain their shape.
If you don’t have vanilla bean paste, substitute with 1 teaspoon vanilla extract.

Storage

Store cruffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 2 months. Reheat in a warm oven or toaster oven for a few minutes to refresh the flaky texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare the twisted logs in advance and refrigerate them for a few hours before baking. Just bring them back to room temperature before placing in the oven for best results.

Can I use homemade crescent roll dough?

Absolutely! Homemade crescent roll dough works beautifully and can add a more authentic, fresh flavor to your cruffins.

Easy Raspberry Cream Cheese Cruffins with Crescent Rolls Recipe

Print Recipe

★★★★★

4.7 from 438 reviews

Delight in these easy Raspberry Cream Cheese Cruffins made with refrigerated crescent rolls filled with a luscious cream cheese and raspberry preserve mixture, baked to golden perfection, and topped with a tangy raspberry glaze. Perfect for a quick yet elegant breakfast or brunch treat.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 cruffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dough and Filling

Flour (for dusting the working surface)
3 tubes refrigerated crescent rolls
8 ounces cream cheese, softened
¼ cup sugar
2 teaspoons vanilla bean paste
2 tablespoons heavy cream
½ cup raspberry preserves (any fruit flavor will be great)

Glaze

1 cup powdered sugar
2 tablespoons lemon juice (freshly squeezed)
2 tablespoons raspberry preserves (same fruit flavor as in the cruffins)

Instructions

Preheat the oven and prepare muffin pan: Preheat your oven to 350ºF (175ºC) and grease or butter the wells of your muffin pan to prevent sticking.
Prepare the dough: Lightly flour your working surface. Unroll all three tubes of crescent roll dough onto the counter. Use a rolling pin to press the perforations in each sheet together gently, making the sheets slightly larger but not too thin.
Make the cream cheese mixture: In a medium bowl, combine the softened cream cheese, sugar, and vanilla bean paste. Use an electric mixer with beaters to blend until smooth. Gradually add heavy cream a splash at a time while mixing, which helps achieve a spreadable consistency.
Spread fillings: Spread the cream cheese mixture evenly over all three dough sheets, leaving about a ½-inch border around the edges. Then evenly spread the raspberry preserves over the cream cheese layer, staying within the border.
Roll and cut the dough: Roll each sheet tightly from long edge to long edge, creating a log. Avoid squeezing too hard. Cut each log in half to create 6 smaller logs, then cut each of those again in half, resulting in 12 shorter logs total.
Form the cruffins: Twist each dough log around itself about three times to create a spiral shape that is thicker in the center and tapers at the ends so it sits well in the muffin tin. Pinch the dough’s edge to seal the spiral.
Bake the cruffins: Place the twisted logs into the prepared muffin pan and bake in the preheated oven for 16-20 minutes or until the cruffins are golden brown on top.
Prepare the glaze: While the cruffins bake, mix powdered sugar, freshly squeezed lemon juice, and raspberry preserves in a small bowl until smooth.
Cool and glaze: Remove the cruffins from the oven and allow them to cool on a wire rack for at least 5 minutes. Place parchment paper or a baking sheet underneath the rack to catch drips, then drizzle the raspberry glaze evenly over each cruffin.

Notes

You can substitute raspberry preserves with any other fruit preserves you prefer.
Make sure the cream cheese is softened for easy mixing and spreading.
Don’t over-press the dough perforations; the slight puff helps create texture.
Allow cruffins to cool slightly before glazing to prevent glaze from melting off completely.
These cruffins are best enjoyed fresh the same day but can be stored in an airtight container for up to 2 days.

Keywords: cruffins, raspberry cream cheese cruffins, crescent roll recipe, easy breakfast pastries, cream cheese pastries, raspberry preserves dessert