Description
These Easy Raspberry Cream Cheese Cruffins combine the flaky, buttery texture of crescent rolls with a luscious cream cheese and raspberry filling. Baked in a muffin tin and topped with a tangy raspberry glaze, they make a perfect sweet treat for breakfast, brunch, or dessert.
Ingredients
Scale
Dough and Filling
- 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)
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons raspberry preserves (same fruit flavor as in the filling)
Instructions
- Preheat and Prepare Muffin Pan: Preheat your oven to 350ºF (175ºC). Grease or butter the wells of your muffin pan thoroughly to prevent sticking.
- Prepare Dough Sheets: Lightly dust your working surface with flour. Unroll all three tubes of crescent rolls onto the counter. Use a rolling pin to gently press the perforations together on each sheet, being careful not to over-roll; the sheets should only be slightly larger than their original size.
- Make Cream Cheese Mixture: In a medium bowl, combine the cream cheese, sugar, and vanilla bean paste. Use an electric mixer with beaters to blend the ingredients until smooth. Gradually add the heavy cream, a little at a time, mixing well to achieve a spreadable consistency.
- Spread Fillings on Dough: Spread the cream cheese mixture evenly over each of the three dough sheets, leaving a ½-inch border around the edges. Then, spread the raspberry preserves on top of the cream cheese, staying within the same border.
- Roll and Cut Dough: Roll each dough sheet from one long edge to the other into a tight log, being careful not to squeeze the filling out. Cut each roll in half, resulting in 6 logs, and then cut these again in half to create a total of 12 shorter logs.
- Twist and Shape Logs: Twist each log around itself about three times to make it thicker in the center and tapered at the ends, ensuring it sits well in the muffin pan. Pinch the edge of the dough to seal the spiral so it doesn’t unravel during baking.
- Bake the Cruffins: Place the twisted logs into the prepared muffin pan and bake for 16–20 minutes or until the tops are golden brown and cooked through.
- Prepare Raspberry Glaze: While the cruffins bake, whisk together powdered sugar, lemon juice, and raspberry preserves in a small bowl until smooth to create a flavorful glaze.
- Cool and Glaze: Remove the cruffins from the oven and allow them to cool on a wire rack for at least 5 minutes. Place parchment paper or a baking sheet under the rack for easy cleanup, then drizzle the raspberry glaze evenly over each cruffin before serving.
Notes
- Use any fruit-flavored preserves you prefer if raspberry isn’t available.
- For best results, make sure the cream cheese is softened before mixing to avoid lumps.
- These cruffins are best enjoyed fresh but can be stored in an airtight container for 2 days.
- If you want a stronger lemon flavor, add zest to the glaze mixture.
- Be gentle when rolling the dough to prevent the filling from spilling out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: cruffins, raspberry cruffins, crescent rolls dessert, cream cheese pastry, raspberry glaze, easy breakfast recipe, baked cruffins
