Introduction

These Easy Raspberry Cream Cheese Cruffins combine the flaky texture of crescent rolls with a luscious cream cheese and raspberry filling. Perfect for breakfast or a sweet snack, they are simple to make and delightfully flavorful.

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 (or any fruit flavor of choice)
1 cup powdered sugar
2 tablespoons fresh lemon juice
2 tablespoons raspberry preserves (same fruit flavor as in the cruffins)

Instructions

Step 1: Preheat the oven to 350ºF (175ºC). Grease or butter the wells of your muffin pan to prevent sticking.
Step 2: Lightly flour your working surface. Unroll all three crescent roll tubes onto the counter. Use a rolling pin to gently press the perforations together on each sheet, making them slightly larger but not overly thin.
Step 3: In a medium bowl, combine cream cheese, sugar, and vanilla bean paste. Use an electric mixer to beat until smooth. Gradually add heavy cream a little at a time to loosen the mixture for easier spreading.
Step 4: Spread the cream cheese mixture evenly over each sheet of dough, leaving about a ½-inch border around the edges. Then, spread raspberry preserves over the cream cheese, staying within the border.
Step 5: Roll each sheet tightly from the long edge to the other long edge, being careful not to squeeze. Cut each roll in half, then cut those halves in half again, creating a total of 12 smaller logs.
Step 6: Twist each log around itself about three times, shaping it so it is thicker in the center and narrower at the ends. Pinch the dough edge to seal the spiral and place each cruffin into a muffin pan well. Bake for 16–20 minutes until golden brown on top.
Step 7: Remove the cruffins from the oven and let them cool on a wire rack for at least 5 minutes.
Step 8: Meanwhile, prepare the glaze by mixing powdered sugar, lemon juice, and raspberry preserves in a small bowl until smooth.
Step 9: Place parchment paper or a baking sheet under the wire rack, then drizzle the glaze generously over each cooled cruffin before serving.

Tips & Variations

For extra flavor, try adding a sprinkle of cinnamon to the cream cheese mixture.
Use different fruit preserves like apricot or blueberry to vary the taste.
If you don’t have vanilla bean paste, substitute with 1 teaspoon vanilla extract.
For a dairy-free option, use vegan cream cheese and plant-based cream alternatives.

Storage

Store the cruffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a microwave or oven before serving to restore flakiness. The glaze is best applied just before serving to keep it fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cruffins ahead of time?

Yes, you can prepare and bake cruffins in advance. Store them in an airtight container in the refrigerator and reheat them before serving. Apply the glaze fresh for the best texture.

What can I use instead of crescent roll dough?

If crescent roll dough isn’t available, you can use puff pastry sheets. However, the cooking time may vary slightly, so keep an eye on the cruffins while baking.

Easy Raspberry Cream Cheese Cruffins with Crescent Rolls Recipe

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These Easy Raspberry Cream Cheese Cruffins combine the flaky texture of crescent rolls with a rich, creamy raspberry and cream cheese filling. Rolled, twisted, and baked to golden perfection, these delightful pastries are finished with a tangy raspberry glaze, making them an irresistible treat perfect for brunch, dessert, or an indulgent snack.

Author: zara
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 12 cruffins 1x
Category: Breakfast, Brunch, Dessert, Snack
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cruffins:

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)

For the Glaze:

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

Instructions

Preheat Oven and Prepare Muffin Pan: Preheat your oven to 350ºF and generously grease or butter the wells of your muffin pan to ensure the cruffins do not stick.
Prepare Dough: Lightly flour your working surface and unroll all three crescent roll tubes onto the counter. Use a rolling pin to gently press the perforations together in each sheet, taking care not to over-roll; the dough should just be slightly larger than when first unrolled.
Make Cream Cheese Mixture: In a medium bowl, add the cream cheese, sugar, and vanilla bean paste. Using an electric mixer with beaters, blend until smooth. Incorporate the heavy cream gradually, mixing after each addition until the mixture becomes easily spreadable.
Spread Fillings: Evenly spread the cream cheese mixture over all three sheets of dough, leaving about a ½-inch border around the edges free. Then, spread the raspberry preserves evenly on top of the cream cheese layer, staying within the border.
Roll and Slice Dough: Roll each dough sheet tightly from the long edge to the other long edge, taking care not to squeeze the rolls. Cut each roll in half to create 6 smaller logs, then cut each of those in half again, yielding 12 shorter logs per dough sheet.
Twist and Shape Logs: Twist each log around itself approximately three times to create a fatter center and tapered ends, helping the shape fit neatly into the muffin tin. Pinch the dough edge to seal the spiral and prevent unrolling during baking.
Bake Cruffins: Place the twisted logs into the prepared muffin pan and bake in the preheated oven for 16 to 20 minutes, until the tops are golden brown and the dough is cooked through.
Prepare Raspberry Glaze: While the cruffins bake, mix together the powdered sugar, freshly squeezed lemon juice, and raspberry preserves in a small bowl until smooth and well combined.
Cool and Glaze: Remove the baked cruffins from the oven and let them cool on a wire rack for at least 5 minutes. Place parchment paper or a baking sheet underneath to catch drips, then generously drizzle the raspberry glaze over each cruffin before serving.

Notes

Use any fruit preserves you like for variation, such as strawberry or apricot.
For extra flakiness, chill the dough briefly before rolling.
Ensure the cream cheese is soft for easier mixing and spreading.
Store leftover cruffins in an airtight container at room temperature for up to 2 days or refrigerate and reheat gently.
Glaze can be adjusted for thickness by adding more lemon juice to thin or more powdered sugar to thicken.

Keywords: raspberry cruffins, cream cheese cruffins, crescent roll pastries, easy pastries, baked cruffins, raspberry glaze, breakfast pastries