I make Raspberry Cream Cheese Cruffins when I want a bakery-style treat that feels indulgent but is still approachable at home. These cruffins are flaky on the outside, soft on the inside, and filled with a sweet-tart raspberry and creamy cheese center that feels irresistible.
Why You’ll Love This Recipe
I love this recipe because it looks impressive without being complicated. Using simple ingredients, I get layers of buttery pastry wrapped around a rich cream cheese filling and bursts of raspberry flavor. They’re perfect for brunch, special mornings, or anytime I want to bake something that feels extra special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
refrigerated crescent roll dough or puff pastry
cream cheese, softened
granulated sugar
vanilla extract
raspberry jam or preserves
fresh or frozen raspberries
unsalted butter, melted
powdered sugar for dusting
Directions
I start by preheating the oven to 375°F (190°C) and greasing a muffin tin. I roll out the dough and press the seams together if using crescent dough. I brush the surface with melted butter.
In a bowl, I mix the cream cheese, granulated sugar, and vanilla until smooth. I spread a thin layer of the cream cheese mixture over the dough, then spoon raspberry jam evenly on top and scatter a few raspberries across the surface.
I roll the dough tightly into a log, slice it lengthwise, then twist each strip into a spiral with the cut side facing out. I coil each spiral into a muffin shape and place it into the prepared muffin tin.
I bake the cruffins for 25 to 30 minutes, until golden brown and puffed. After cooling slightly, I dust them with powdered sugar before serving.
Servings and Timing
I usually get 8 cruffins from this recipe.
Prep time: about 15 minutes
Cook time: about 30 minutes
Total time: about 45 minutes
Variations
I sometimes swap raspberry jam for strawberry or blueberry preserves. When I want extra richness, I add lemon zest to the cream cheese filling. I also like drizzling a simple vanilla glaze on top instead of powdered sugar.
Storage/Reheating
I store leftover cruffins in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them briefly in the oven to bring back the flaky texture. I avoid microwaving for too long so they don’t become soft.
FAQs
Can I use puff pastry instead of crescent dough?
I use puff pastry often, and it gives the cruffins even flakier layers.
Can I make these ahead of time?
I assemble them ahead and bake fresh when I’m ready to serve.
Do I need fresh raspberries?
I use frozen raspberries when fresh aren’t available, making sure not to overfill.
How do I prevent the filling from leaking out?
I spread thin layers and roll the dough tightly to keep everything inside.
Can I freeze raspberry cream cheese cruffins?
I freeze them after baking and cooling, then reheat in the oven when needed.
Conclusion
I keep Raspberry Cream Cheese Cruffins in my baking rotation because they’re beautiful, flaky, and full of flavor. With creamy filling and bright raspberry sweetness, this recipe always feels like a bakery-worthy treat made right at home.
