Easy Raspberry Cream Cheese Cruffins with Crescent Rolls

raspberry cream cheese cruffin made from crescent rolls and topped with a fresh red raspberry

Easy Raspberry Cream Cheese Cruffins with Crescent Rolls

Start your day with raspberry cream cheese cruffins made with crescent rolls for a quick and easy breakfast or dessert. This homemade filled cruffin recipe combines the flaky layers of a croissant with a sweet, creamy filling.

5 from 1 vote

Print Recipe Pin Recipe Add to Collection

Prep Time 20

Cook Time 16

Course Breakfast, Dessert, Snack

Cuisine American

Servings muffins

Calories 164 kcal

Equipment

Ingredients

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 muffins

Instructions

Preheat oven to 350ºF. Grease or butter the wells of your muffin pan.
Lightly flour your working surface. Unroll all three crescent roll tubes onto the counter. Use a rolling pin to press the perforations in each sheet together. Do not roll too much; each sheet should be just a little larger than what they were out of the tube.
Add cream cheese, sugar, and vanilla bean paste to a medium bowl and use an electric mixer with beaters to mix together. Add the heavy cream a splash at a time and incorporate to make the cream cheese mixture easier to spread.
Spread the cream cheese mixture over all three sheets of dough, leaving about a ½-inch border all the way around the edges of the dough. Spread raspberry preserves over the cream cheese, staying within the border you created.
Roll each sheet of dough from long edge to long edge intp a tight roll, trying not to squeeze. Cut each roll in half creating 6 smaller logs of dough, then cut those 6 logs in half, making a total of 12 shorter logs.
Twist each log around itself about three times, making it fatter in the middle and a little narrower at the bottom and top, so it sits down in the tin. Pinch the edge of dough when you reach the edge to close the spiral. Bake for 16-20 minutes in the pre-heated oven.
Remove cruffins from the oven when they are golden brown on top.
While the cruffins are baking, mix powdered sugar, lemon juice, and raspberry preserves in a small bowl.
Let the cruffins cool on a wire rack for at least 5 minutes. Place a piece or parchment paper or a baking sheet under the wire rack, then drizzle each cruffin with the raspberry glaze.

Notes

I calculated the nutritional facts twice and got the same number both times, but I have a hunch that they are not correct. If you need to stay within specific ranges for calories or macronutrients, please calculate your own nutritional information using your specific ingredients just to be safe.

Nutrition

Keyword cream cheese, crescent rolls, muffins, raspberries, raspberry

Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!