Raspberry Cream Cheese Cruffin Recipe

4.84 from 6 votes

Raspberry Cream Cheese Cruffin Recipe

This semi-homemade cruffin recipe is the ultimate combo of fruity sweetness and buttery pastry. Easy to make with simple ingredients. Perfect for breakfast, brunch or a quick snack.

Prep Time10

Cook Time18

Cooling Time5

Total Time33

Course: Baked Goods, Breakfast, Brunch

Cuisine: American

Servings:

Calories: 277kcal

Author: Lori @ A Reinvented Mom

Equipment

Ingredients

8 ounce tube crescent dough - rolls or sheet
4 ounces cream cheese softened
½ cup spreadable raspberry jam

Instructions

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.
8 ounce tube crescent dough - rolls or sheet
Carefully spread on the cream cheese, going to the edges.
4 ounces cream cheese
Layer on the raspberry jam.
½ cup spreadable 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 like blackberry or strawberry.
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.

Nutrition