As someone who’s always loved fuss-free recipes that feel fancy without the actual fuss, I can honestly say these Raspberry Cream Cheese Cruffins are a game-changer. The first time I made them for a weekend brunch with friends, not a single one was left on the plate. They’re buttery and golden on the outside, with soft, flaky layers that pull apart like a dream — and the inside? A luscious swirl of tangy cream cheese and sweet raspberry preserves that makes each bite feel like a little indulgence.
These Raspberry Cream Cheese Cruffins take just a handful of ingredients and come together surprisingly fast thanks to store-bought puff pastry (a home baker’s best-kept secret). They’re everything I love about croissants and muffins rolled into one — rich, fruity, and just the right amount of sweet.
Whether you're baking for a holiday breakfast, treating yourself on a slow Sunday morning, or just want something that looks beautiful on the table, Raspberry Cream Cheese Cruffins are a must-try. Trust me, once you make them, you’ll find yourself reaching for this recipe again and again.
What Are Raspberry Cream Cheese Cruffins?
Cruffins, the irresistible blend of croissants and muffins, completely stole my heart the first time I had one at a local bakery. I still remember paying over $6 for a single pastry, thinking it was a rare treat. Once I realized how simple it was to recreate them at home, they quickly became a staple in my weekend baking routine. These Raspberry Cream Cheese Cruffins are especially close to my heart, filled with swirls of tangy cream cheese and sweet raspberry preserves that melt perfectly into every buttery, flaky bite.
What I love most about Raspberry Cream Cheese Cruffins is how effortlessly they come together using store-bought puff pastry. You get that golden, crisp outside and tender, pull-apart layers on the inside without needing any special tools or complicated techniques.
Whether you’re planning a cozy breakfast at home, surprising your family on a holiday morning, or putting together a brunch table that will wow your guests, Raspberry Cream Cheese Cruffins are always a crowd-pleaser. They’re simple, stunning, and absolutely unforgettable.
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Ingredients
For these raspberry cream cheese cruffins, you'll need:
- 2 packages (8 oz each) crescent roll dough or puff pastry sheets
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup raspberry preserves
- ¼ cup fresh raspberries (plus more for garnish)
- 1 tablespoon lemon zest (optional, adds brightness)
- 1 egg, beaten (for egg wash)
- 2 tablespoons turbinado sugar for sprinkling (regular sugar works too)
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Ingredient Notes:
- If you follow a gluten-free diet, look for gluten-free crescent roll dough alternatives.
- For a less sweet version, reduce the sugar in the cream cheese mixture to ¼ cup.
- No raspberry preserves? Strawberry jam makes a delicious substitute.
See recipe card for quantities.
Instructions
Step 1: Prepare Your Workspace and Ingredients
- Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with butter or non-stick spray.
- Soften the cream cheese if it's still cold. You can microwave it for 20-30 seconds to speed up the process.
- Mix the softened cream cheese, sugar, and vanilla extract in a bowl until smooth and creamy. Set aside.
Step 2: Prepare the Dough
- Unroll the crescent roll dough carefully on a lightly floured surface. If using crescent rolls with perforations, gently press the seams together to form a continuous sheet.
- Roll the dough slightly with a rolling pin to create a uniform thickness and a slightly larger rectangle.
Step 3: Create the Filling Layers
- Spread the cream cheese mixture evenly over the dough, leaving about a ½-inch border around the edges.
- Dollop the raspberry preserves over the cream cheese layer.
- Sprinkle fresh raspberries and lemon zest (if using) over the preserves.
Step 4: Shape Your Raspberry Cream Cheese Cruffins
- Roll the dough tightly from the long edge, creating a log shape (similar to making cinnamon rolls).
- Cut the log into 12 equal slices using a sharp knife or unflavored dental floss for cleaner cuts.
- Twist each slice slightly and place into the prepared muffin cups, with the cut side facing up to show off those beautiful raspberry cream cheese swirls.
Step 5: Bake to Perfection
- Brush the tops with beaten egg wash for a golden finish.
- Sprinkle with turbinado sugar for a sweet crunch.
- Bake for 18-22 minutes, or until the cruffins are puffed up and golden brown.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Step 6: Add the Final Touch
- Garnish with additional fresh raspberries and a light dusting of powdered sugar if desired.
- Whisk together the glaze ingredients until smooth. Add more milk or powdered sugar to reach desired consistency.
- Drizzle the glaze over slightly cooled Raspberry Cream Cheese Cruffins.
- Step 1: Prepare Your Workspace and Ingredients
Preheat oven, grease muffin tin, and mix filling until smooth.
- Step 2: Prepare the Dough
Unroll and press the dough into a smooth, even sheet.
- Step 3: Create the Filling Layers
Spread cream cheese, dollop raspberry preserves, and sprinkle fruit.
- Step 4: Shape Your Cruffins
Roll, slice, twist, and place cruffins in muffin tin swirl side up.
- Step 5: Bake to Perfection
ake until puffed and golden, then let cool slightly in pan.
- Step 6: Add the Final Touch
Glaze cruffins and garnish with raspberries and powdered sugar.
Hints and Tips for Bakery-Quality Raspberry Cream Cheese Cruffins
For the flakiest texture, make sure your dough and cream cheese are properly chilled before rolling. If the dough becomes too warm while working with it, pop it in the fridge for 10-15 minutes to firm up again.
Time-saving tip: Prepare the cream cheese filling the night before and refrigerate. This not only saves time but allows the flavors to blend beautifully.
For extra decadence, add 2 ounces of white chocolate chips to the filling mixture. The melted chips create pockets of sweet creaminess that perfectly complement the tart raspberries.
Dietary Benefits & Serving Suggestions
These raspberry cream cheese cruffins can be part of a balanced breakfast when paired with protein sources like Greek yogurt or eggs. The raspberries add a boost of antioxidants and vitamin C to your morning treat.
For a complete brunch spread, serve your freshly baked Raspberry Cream Cheese Cruffins alongside:
- A fresh fruit platter
- Savory egg dishes like quiche or frittata
- Coffee, tea, or mimosas for special occasions
Recipe Variations & Substitutions
- Make it with different berries: Swap raspberries for strawberries, blueberries, or blackberries depending on what's in season.
- Chocolate lover's version: Add mini chocolate chips to the filling or drizzle with chocolate ganache instead of the vanilla glaze.
- Lemon cream cheese cruffins: Replace the raspberry preserves with lemon curd for a bright, citrusy alternative.
- Savory version: Create a completely different experience by using herbs, cheese, and ham instead of the sweet filling.
Equipment
- Standard 12-cup muffin tin
- Mixing bowls
- Electric mixer (handheld or stand)
- Rolling pin
- Sharp knife or unflavored dental floss for cutting
A silicone pastry brush works best for applying the egg wash without damaging the delicate dough. If you don't have one, a clean, new paintbrush works in a pinch!
Storage Instructions
These raspberry cream cheese cruffins are best enjoyed fresh from the oven, but if you have leftovers:
- Freezer: Wrap individual Raspberry Cream Cheese cruffins tightly in plastic wrap, then place in a freezer bag for up to 1 month. Thaw overnight in the refrigerator and reheat in a 300°F oven for 5-7 minutes.
- Room temperature: Store in an airtight container for up to 1 day.
- Refrigerator: Keep for up to 3 days. Warm in the microwave for 10-15 seconds before serving.
The Secret Twist That Brings Raspberry Cream Cheese Cruffins to Life
Some recipes just click — not because they’re perfect the first time, but because they carry little lessons you didn’t know you needed. My Raspberry Cream Cheese Cruffins were almost there. The layers were buttery, the filling was sweet and tangy, and they tasted wonderful. But visually? They didn’t quite sing yet. I wanted that "wow" moment — the kind that makes someone gasp when you place the tray on the table.
Then one day, during a quiet morning bake, I remembered a tip I’d been told by a sweet bakery owner I met while traveling. "Always twist with intention," she had said, showing me how she shaped her pastries. That morning, I rolled up the filled dough like usual, but before placing each piece into the muffin tin, I gently gave it a soft, careful twist.
That tiny motion — barely even a step — changed everything. The Raspberry Cream Cheese Cruffins baked up with stunning height and perfectly defined, golden spirals. Each flaky fold held just enough of that raspberry-cream cheese swirl to look like a pastry pulled from a professional bakery display. The secret wasn’t in more butter, or a fancier filling. It was in that moment of care, the gentle twist that coaxed out the beauty already hidden in the dough.
Now, every time I make Raspberry Cream Cheese Cruffins, I pause for that twist. It’s become a little ritual — a quiet reminder that love lives in the details. And somehow, every batch tastes even better for it.
FAQ
What is the difference between a muffin and a cruffin?
A muffin is a soft, cake-like quick bread, while a cruffin is a flaky, buttery pastry made by baking laminated dough (like croissant dough) in a muffin tin. Cruffins have delicate, pull-apart layers and a crispier texture, often filled with sweet or savory fillings for a bakery-style twist on traditional muffins.
How many calories in a raspberry cream cheese croissant?
A raspberry cream cheese croissant typically contains between 300 to 400 calories, depending on size, dough type, and filling amount. Since cruffins use similar puff pastry and rich ingredients, a Raspberry Cream Cheese Cruffin usually falls within this same range. For a more accurate count, it's best to calculate based on the specific recipe and serving size.
How long do cruffins last?
Cruffins are best enjoyed fresh on the day they’re baked but will keep well for up to 2 days at room temperature. After that, they start to lose their crisp layers and softness. If you need to store them longer, consider freezing to preserve their flaky texture and delicious flavor for future enjoyment.
How to keep cruffins fresh?
To keep cruffins fresh, store them in an airtight container at room temperature for up to 2 days. Add a paper towel to absorb moisture and prevent sogginess. If you’d like to extend freshness, wrap them individually and freeze for up to a month. Reheat in the oven to restore their flaky, bakery-style texture.
Bake the Love, Share the Magic
There’s just something about homemade Raspberry Cream Cheese Cruffins that feels like a little love letter from your kitchen. Whether you're baking them for a cozy Sunday brunch, a surprise treat for someone special, or just to enjoy with your morning coffee, these sweet, flaky beauties never fail to bring joy. They’re proof that with a few simple ingredients, a gentle twist, and a whole lot of heart, you can turn an ordinary morning into something truly memorable.
If you’re already planning your next breakfast masterpiece, you’ll love my go-to Avocado Toast recipe — it’s fresh, nourishing, and perfect for balancing out a sweet pastry morning. And if you’re looking for something a little heartier and wholesome, don’t miss the Banana Oat Pancakes — they’re fluffy, naturally sweetened, and perfect for weekday or weekend mornings alike.
So go ahead, preheat the oven, roll up that dough, and don’t forget the twist. Because sometimes, the simplest bakes become the most unforgettable.
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Pairing
These are my favorite dishes to serve with this Raspberry Cream Cheese Cruffins recipe:
Raspberry Cream Cheese Cruffins
Equipment
- 1 Muffin tin 12-cup standard size
- 1 Rolling pin For flattening puff pastry
- 1 Mixing bowl Medium size, for cream cheese mix
- 1 Spatula Or spoon, for spreading filling
- 1 Knife Or bench scraper, for cutting dough
- 1 Pastry brush Optional, for brushing melted butter
Ingredients
- 2 sheets puff pastry thawed if frozen
- 6 oz cream cheese softened
- ¼ cup powdered sugar for mixing into cream cheese
- ½ teaspoon vanilla extract
- ⅓ cup raspberry preserves or raspberry jam
- 1 tablespoon butter melted for brushing (optional)
- powdered sugar for dusting after baking (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Roll out puff pastry on a floured surface.
- Spread cream cheese mixture over pastry.
- Add raspberry preserves in a thin layer.
- Roll pastry into a log and cut into strips.
- Twist each piece and place in muffin tin.
- Bake for 22–25 minutes until golden.
- Cool slightly, dust with powdered sugar.
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