Ingredients

The following ingredients have 12 Servings
  • 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

Instruction

  • Preheat the oven to 350°F.
  • Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.
  • 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.
  • Spread a thin layer of cream cheese onto each sheet.
  • Next spread a thin layer of raspberry preserves.
  • Starting on the long end of the rectangle, roll up the dough into a log.
  • Cut the dough in half, giving you shorter logs.
  • Then cut each of those logs in half, lengthwise.
  • Repeat with the other two sheets. When you’re finished, you should have 12 pieces.
  • Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out.
  • Place each rolled piece in the greased muffin pan.
  • Bake for about 18-20 minutes, rotating the pan halfway through the baking time.
  • Meanwhile, to make the glaze, combine the powdered sugar and milk in a small mixing bowl and whisk until smooth and of drizzling consistency.
  • Remove the cruffins from the oven and immediately remove the cruffins from the pan to a cooling rack set over a rimmed baking sheet.
  • Drizzle each cruffin generously with the glaze. Serve warm or at room temperature.