This easy Cruffin recipe combines two of our favorite treats for a quick breakfast or snack. It’s made with 3 simple ingredients – store bought crescent dough, cream cheese and spreadable raspberry jam and is ready in about 30 minutes.
I love using fruit flavors in breakfast recipes. And now that we’re moving into a sunnier season the fruit cravings are hitting hard, especially for berries. So I whipped up a batch of our delicious cruffin recipe to satisfy the cravings.
This is one of my favorite breakfast recipes because it’s ready for the oven in about 10 minutes and it makes 6 flaky pastries – just enough for a small family.
What are Cruffins?
Cruffins are a hybrid pastry that combines the best elements of croissants and muffins – think of them as croissant muffins. The original recipe is made with flaky croissant dough layered with sweet or savory ingredients, folded into the shape of a muffin and baked until crispy and golden brown. The resulting pastry is buttery like a croissant, but with the firmer texture of a cinnamon roll.
If you’ve been here before you know I like to minimize my time in the kitchen with cooking shortcuts. Today we’re going to use crescent roll dough in place of the homemade croissant dough recipe. Crescent roll dough is easy to find at the grocery store, it bakes into a flaky pastry and best of all it’s a huge timesaver.
- crescent dough – the sheets work great with this recipe.
- cream cheese – allow time for it to soften so it’s easier to spread.
- raspberry jam – go with a variety that is seedless and spreads easily. Remember the dough is somewhat fragile and you don’t want to tear it before baking.
How to Make Raspberry Cream Cheese Cruffins
Preheat the oven to 375 degrees F. Grease a 6-well muffin tin with nonstick cooking spray and set aside.
Remove the crescent roll dough from the package, place it on a flat surface and roll it out so it’s an even thickness. The easiest way to do this is between two sheets of parchment or wax paper.
Use a butter knife or spatula to carefully spread on a layer of cream cheese, going to the edges of the dough.
Then add the raspberry jam on top of the cream cheese.
Roll the dough tightly into a log, starting with the long side.
Slice the roll into 3 equal-sized shorter logs. Then cut each section in half lengthwise.
Stretch each dough strip slightly around your finger in a muffin shape and place the coiled cruffin dough in the muffin cup. Repeat with the remaining dough strips.
Bake for 18-20 minutes.
Remove baked cruffins from the oven and allow them to cool in the muffin pan for 5 minutes before serving.
Tips for Making
- If you can’t find crescent dough sheets use the regular roll dough. Just pinch the perforations closed before rolling it out.
- Use a sharp knife or pizza cutter when slicing the dough log to get clean cuts.
- We don’t recommend using jelly because it has a thinner consistency than jam.
- You can easily double or triple this recipe.
Substitutions & Variations for Cruffin Recipe
- To make other flavors, simply swap out the jam. Blackberry and strawberry are delicious.
- You can use store-bought puff pastry dough in place of the crescent roll dough. Make sure to allow time for it to thaw before using.
- Top with a simple glaze: whisk together milk and powdered sugar in a bowl. After they’ve cooled for 5 minutes, drizzle the glaze over the top of the cruffins and allow the glaze to set up before serving.
- Cinnamon Sugar cruffins – use 2 tablespoons of softened butter (instead of cream cheese), ¼ cup of granulated white sugar, and 1 teaspoon of cinnamon. Mix the cinnamon-sugar mixture together in a small bowl and spread on the butter layer. Then continue with the original instructions.
- Nutella – skip the jam and spread a thin layer of the chocolate hazelnut spread over the cream cheese.
How to Store
We recommend eating cruffins freshly baked. However, they’ll keep for 1-2 days when wrapped in plastic wrap or foil and stored on the counter at room temperature. To warm, reheat in the microwave for a few seconds.
Can I Freeze Cruffins?
Once they have cooled, transfer cruffins to a freezer bag or airtight container and place in the freezer where they will stay fresh for up to 2 months.
Thaw at room temperature or in the fridge overnight.
For a light breakfast enjoy warm cruffins with a cup of coffee or tea. Or serve as a sweet treat to accompany a traditional scrambled egg and bacon breakfast. These would also be a great addition to a breakfast charcuterie board.
MORE FAMILY Favorite
Raspberry Cream Cheese Cruffin Recipe
- 8 ounce tube crescent dough – rolls or sheet
- 4 ounces cream cheese, softened
- ½ cup spreadable raspberry jam
- Preheat oven to 375 degrees F. Grease a 6-well muffin tin with nonstick baking spray and set aside.
- Remove the dough from the tube and roll it out evenly with a rolling pin or pastry roller, between 2 sheets of parchment paper. If you’re using the roll dough, seal the seams by pressing them together before rolling it out.
- Carefully spread on the cream cheese, going to the edges.
- Layer on the raspberry jam.
- Roll up the dough tightly, starting on a long end.
- Cut the roll into 3 equal sections, then cut each section in half lengthwise.
- Slightly stretch each dough strip and wrap around your finger. Place wrapped, coiled dough in the muffin tin. Repeat with the remaining dough strips.
- Bake for 18-20 minutes, until golden brown on top.
- Remove from the oven and allow to cool in the pan for 5 minutes.
- Remove cruffins from pan. Serve immediately or at room temperature.
- Substitute other flavors of jam – blackberry and strawberry are delicious with this recipe.
- We don’t recommend using jelly because of its thin consistency.
- For a fancier presentation, drizzle with a simple glaze made from confectioners sugar and milk.
- These are best eaten fresh but leftovers can be wrapped in foil and stored on the counter for 1-2 days.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.