Easy Raspberry Cream Cheese Cruffins with Crescent Rolls Recipe
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.
- 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
