Easy Raspberry Cream Cheese Cruffins for Breakfast or Brunch are the love-child of a croissant and a muffin, stuffed with silky cream cheese and tart raspberry jam. They bake up flaky on the outside, gooey in the middle, and finish with a sweet sugar crunch. You only need five pantry staples and one muffin tin—no yeast, no waiting. On busy mornings I’ll pop these in next to my Creamy Parmesan Beef Linguine leftovers for a sweet-and-savory spread.
Why You'll Love Easy Raspberry Cream Cheese Cruffins for Breakfast or Brunch (30-Minute Bake)
Easy Raspberry Cream Cheese Cruffins for Breakfast or Brunch—pillowy crescent dough, tangy cream cheese & jam, 30-minute bake, zero fuss. Perfect for weekends!
Ingredients for Easy Raspberry Cream Cheese Cruffins for Breakfast or Brunch (30-Minute Bake)
How to Make Easy Raspberry Cream Cheese Cruffins for Breakfast or Brunch (30-Minute Bake)
Step 1
Preheat & Prep: Heat oven to 375 °F. Grease a 6-cup muffin tin.
Step 2
Mix Filling: Beat cream cheese, sugar, vanilla, and zest until fluffy.
Step 3
Shape Dough: Unroll crescent sheet, press seams together, and cut into 6 squares.
Easy Raspberry Cream Cheese Cruffins for Breakfast or Brunch (30-Minute Bake) FAQs
FAQs
Can I make Easy Raspberry Cream Cheese Cruffins for Breakfast or Brunch ahead of time?
Yes, assemble the night before, cover and refrigerate; bake morning of.
What’s the best substitute for raspberry jam?
Any thick fruit preserve—apricot, blueberry, even orange marmalade.
How do I store leftovers?
Room temp day 1; after that refrigerate or freeze as above.
Why did my cruffins turn out soggy?
Jam pooled at bottom—use a thicker jam and chill before baking.