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.
Notes
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.