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Raspberry Cream Cheese Cruffins by The BakerMama

Raspberry Cream Cheese Cruffins

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  • Author: The BakerMama
  • Prep Time: 10 min
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12


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


  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.