Description
These easy Raspberry Cream Cheese Cruffins are made with store-bought crescent roll dough, creamy sweet filling, and a light glaze. Flaky, buttery, and bursting with raspberry flavor, they make the perfect quick breakfast or brunch treat!
Ingredients
Scale
- 3 (8-ounce) tubes crescent roll dough
- 1 cup (8 ounces) cream cheese, softened
- 1/2 cup raspberry preserves
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
1. Prepare the Dough
- Preheat oven to 350°F (175°C).
- Lightly grease a 12-cup muffin pan with non-stick spray.
- Roll out each sheet of crescent dough into three larger rectangles, sealing any perforations.
2. Fill and Roll
- Spread a thin layer of cream cheese over each rectangle.
- Spread raspberry preserves evenly on top.
- Roll up the dough lengthwise into a log.
- Cut each log in half, then slice each half lengthwise to create 12 strips total.
3. Shape and Bake
- Wrap each strip around your finger to form a spiral shape, with the layers facing outward.
- Place in the greased muffin pan.
- Bake for 18-20 minutes, rotating the pan halfway through, until golden brown.
4. Make the Glaze & Serve
- In a small bowl, whisk powdered sugar and milk until smooth.
- Remove cruffins from the oven and immediately transfer to a cooling rack.
- Drizzle each cruffin generously with glaze.
- Serve warm or at room temperature.
Notes
- Storage: Keep in an airtight container at room temperature for 1-2 days, or refrigerate for up to 5 days.
- Reheating: Warm in the microwave for 10-15 seconds or bake at 300°F (150°C) for 5 minutes.
- Variations: Try swapping raspberry preserves for strawberry, apricot, or blueberry jam for a different flavor.
Nutrition
- Serving Size: 1 cruffin
- Calories: 210 kcal
- Sugar: 12g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg