Easy Raspberry Cream Cheese Cruffins with Crescent Rolls Recipe
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.
- 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
