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Raspberry Cream Cheese Cruffins

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These easy Raspberry Cream Cheese Cruffins are made with store-bought crescent roll dough, a 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
  1. 3 (8-ounce) tubes crescent roll dough
  2. 1 cup (8 ounces) cream cheese, softened
  3. ½ cup raspberry preserves
  4. 1 cup powdered sugar
  5. 2 tablespoons milk

Instructions

  • 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.

  • 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.

  • 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.

 

  • 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

  • You can substitute the raspberry preserves with any fruit preserve you prefer, such as strawberry or blueberry.

 

  • For extra sweetness, sprinkle with powdered sugar after glazing.

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