Raspberry Cream Cheese Cruffins – The BakerMama


Cream cheese, sweet raspberry preserves and a simple glaze transform store-bought crescent roll dough into these dreamy Raspberry Cream Cheese Cruffins.

Do You Know the Cruffin Queen?

Consider this recipe the next step in my quest to become the Cruffin Queen of the Internet! Is that even a thing? It is now! 😂 Y’all, I’ve always been a big, big fan of the cruffin, but without a shortcut, they’re a little too much work to make on a regular basis. So I created my Easy Cruffins recipe using store-bought crescent roll dough – and they turned out amazing! But I can’t stop! Won’t stop! Next up, my Raspberry Cream Cheese Cruffins! They’re a little sweeter, even more decadent, and undeniably delicious.

Once everyone starting falling in love with my Easy Cruffins recipe, I got so many requests for more variations. Cream cheese was one of the most requested and I had to give it a try. I adore cream cheese and raspberry together so I just knew that would be my first cream cheese Cruffins recipe to test. And, you guessed it, they turned out amazing!

Raspberry Cream Cheese Cruffins by The BakerMama

Five ingredients is all it takes to put together these gorgeous treats. Store-bought crescent roll dough, rich cream cheese, jammy raspberry preserves, and then powdered sugar and milk for the glaze. Simple. Scrumptious.

How to Make Raspberry Cream Cheese Cruffins

Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.

Roll out each sheet of the crescent roll dough with a pastry roller or rolling pin until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are blended back together.

Spread a thin layer of cream cheese onto each sheet. Next spread a thin layer of raspberry preserves. Starting on the long end of the rectangle, roll up the dough into a log.

Raspberry Cream Cheese Cruffins by The BakerMama

Cut the dough in half, giving you shorter logs. Then cut each of those logs in half, lengthwise. Repeat with the other two sheets. When you’re finished, you should have 12 pieces.

Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out. Place each rolled piece in the greased muffin pan. Bake for about 18-20 minutes, rotating the pan halfway through the baking time.

Meanwhile, to make the glaze, combine the powdered sugar and milk in a small mixing bowl and whisk until smooth and of drizzling consistency.

Remove the cruffins from the oven and immediately remove the cruffins from the pan to a cooling rack set over a rimmed baking sheet. Drizzle each cruffin generously with the glaze.

Raspberry Cream Cheese Cruffins by The BakerMama

Top with a raspberry, if desired. Serve warm or at room temperature. Enjoy!

Watch for More

Join me in the kitchen as I make a batch of scrumptious Raspberry Cream Cheese Cruffins!

If you make these Raspberry Cream Cheese Cruffins, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ????

 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,


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Raspberry Cream Cheese Cruffins by The BakerMama

Raspberry Cream Cheese Cruffins


  • Author:
    The BakerMama

  • Prep Time:
    10 min

  • Cook Time:
    20 minutes

  • Total Time:
    30 minutes

  • Yield:
    12

Description

Cream cheese, sweet raspberry preserves and a simple glaze transform store bought crescent roll dough into these dreamy Raspberry Cream Cheese Cruffins.


  • 3 (8 ounce) tubes of crescent roll dough
  • 1 cup (8 ounces) cream cheese, softened completely
  • ½ cup raspberry preserves
  • 1 cup powdered sugar
  • 2 tablespoons milk

Instructions

  1. Preheat the oven to 350°F.
  2. Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.
  3. Roll out each sheet of the crescent roll dough until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are blended back together.
  4. Spread a thin layer of cream cheese onto each sheet.
  5. Next spread a thin layer of raspberry preserves.
  6. Starting on the long end of the rectangle, roll up the dough into a log.
  7. Cut the dough in half, giving you shorter logs.
  8. Then cut each of those logs in half, lengthwise.
  9. Repeat with the other two sheets. When you’re finished, you should have 12 pieces.
  10. Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out.
  11. Place each rolled piece in the greased muffin pan.
  12. Bake for about 18-20 minutes, rotating the pan halfway through the baking time.
  13. Meanwhile, to make the glaze, combine the powdered sugar and milk in a small mixing bowl and whisk until smooth and of drizzling consistency.
  14. Remove the cruffins from the oven and immediately remove the cruffins from the pan to a cooling rack set over a rimmed baking sheet.
  15. Drizzle each cruffin generously with the glaze. Serve warm or at room temperature.

 

 



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