Strawberries and Cream Cruffins are flaky, buttery crescent roll dough layered and rolled with whipped cream cheese and strawberry preserves, baked in a muffin tin until golden. They are a quick and easy treat or breakfast pastry with a burst of fruity flavor! If you love the fruity goodness of these strawberries and cream cruffins, you’ve got to try my blueberry cruffins (click this link to see a video on how to roll cruffins in the recipe card), too! They’re just as easy to make and bursting with sweet blueberry flavor. Or, if you are looking for a more homemade touch, check out my from-scratch Cinnamon Sugar Cruffins!
What Is A Cruffin?
A cruffin is a cross between a croissant and a muffin. In this recipe, we use crescent roll dough instead of croissant dough. It’s an easy substitution that makes the recipe simple for anyone to make at home! The dough is rolled up with whipped cream cheese and strawberry preserves, creating layers of sweetness in each bite. I love them as a grab-and-go breakfast, a snack paired with coffee or tea, or even served as a dessert. I also have Apple Butter Cruffins, Carrot Cake Cruffins, and Chocolate Peppermint Cruffins you will love!
Ingredients & Substitutions
- Dough: Look for tubes of refrigerated crescent roll sheets (no perforations); they make this recipe even easier! But, if you only have perforated sheets, no problem! Simply pinch the seams together after you roll them out.
- Cream Cheese: Let the cream cheese come to room temperature before whipping it. Whipping the cream cheese makes it light and fluffy, which makes it easier to spread on the crescent roll dough. It also helps the filling blend better with the strawberry preserves, giving the cruffins a smoother, creamier texture.
How To Soften Cream Cheese Quickly
If you forgot to take out the cream cheese for this recipe, here are a couple of options to get it to room temperature quickly:
Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.
Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.
- Strawberry Preserves: I like using strawberry preserves because of the larger fruit pieces. But, strawberry jam or jelly could also work! If you love everything strawberries and cream, I also have Strawberries and Cream Sweet Rolls you will love!
Can I Make The Dough From Scratch?
Yes, you can use homemade dough (we tested it with my homemade cruffin dough), but you’ll get fewer cruffins—around 6 or 7. You’ll need a jumbo muffin tin because it’s challenging to roll out homemade dough thin enough. When we used a regular muffin tin, the cruffins were so large that they spilled over the pan while baking. They were delicious, though!
Can I Make Cruffins with Puff Pastry?
Yes! If you’re using puff pastry sheets, thaw 3 sheets (about 1 1/2 boxes) according to the package instructions. This will make 12 cruffins. Follow the directions for filling, rolling, and cutting the dough, but the baking time will be different. Place the rolled dough in a muffin tin and bake at 400°F for about 24 minutes, or until they’re golden brown and cooked through.
Can I Assemble Strawberries and Cream Cruffins Ahead Of Time?
Sure! You can assemble the strawberries and cream cruffins the night before and store them in the refrigerator until the next day. Just cover the cruffins or store them in an airtight container. When ready to bake them the next day, let the cruffins come to room temperature before putting them into the oven.
Mini Strawberries and Cream Cruffins
If you have a mini muffin tin, it’s easy to make mini cruffins! With each sheet of crescent roll dough, instead of making 4 cruffins, make 8 (for a total of 24 if using all three sheets of dough). Cut each log in half (like the original), and then cut in half again, for 4 small ‘logs’ of dough. Cut each small log in half lengthwise for a total of 8. Roll as directed and place into the prepared mini muffin tin. Bake for 18 minutes at 350°F. So cute and flavorful!
How To Store Strawberries and Cream Cruffins
To store strawberries and cream cruffins, first, let them cool completely. Then, store them in an airtight container in the refrigerator. (They should be refrigerated because of the cream cheese.) They will last up to 2-3 days. I like to warm mine up in the microwave–so good! For longer storage, freeze the cruffins.
To Freeze: If you are not going to enjoy the cruffins within three days, it’s best to freeze them. First, let them cool completely. Then, store in a freezer-safe container for up to 2 months. When ready to enjoy, let the cruffins thaw in the refrigerator overnight or at room temperature for a few hours.
Strawberries and Cream Cruffins
Ingredients
Filling
- 1 package (8 ounces) cream cheese, softened, whipped, divided
- 1 cup (320 g) strawberry preserves, divided
Instructions
- Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
- Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (We used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)
- Spread a third of the whipped cream cheese over one sheet of dough.
- Carefully spread ⅓ cup of the strawberry preserves over the cream cheese. Repeat the steps with the other sheets of dough.
- Starting with the long end of one of the dough sheets, tightly roll it up into a log.
- Cut the log in half, creating two shorter logs.
- Cut each of those shorter logs in half lengthwise, giving you four sections of dough.
- Repeat with the remaining two sheets of dough. You will have a total of 12 sections of dough.
- Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.
- Place into the prepared muffin tin. Repeat with the remaining 11 sections.
- Bake for 22-24 minutes, or until golden brown.
- Let the cruffins to cool slightly before serving.
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These are so easy, but so good! The cream cheese and strawberry preserves make a yummy filling!
Elizabeth
I love this flavor combination in these cruffins. And, they are so easy to make, even I can do it! I love one with a cup of coffee for a mid-morning pick-me-up!
Bella
Love these cruffins! They’re quick to make with refrigerated dough and the strawberry filling adds a nice, fruity sweetness. Great for impressing guests with minimal effort.
Annabelle
These cruffins are a total winner–perfect for brunch or dessert.
Selena
Such a tasty treat! The creamy and fruity filling inside the flaky crescent roll is simply delicious.
Looks Delicious!!! Can’t wait to dig in after I MAKE it myself.. thanks for the Recipe…
I can cook anything, but Im so confused about all the cutting and re-arranging into this square and that square, I dont even have the desire to make these. Helpful if there was a video attached.
Hi Crystal! This is what is says in the first paragraph of the blog post:
“If you love the fruity goodness of these strawberries and cream cruffins, you’ve got to try my blueberry cruffins (click this link to see a video on how to roll cruffins in the recipe card), too!”
This is the link I provided, which has a full video.
https://iambaker.net/blueberry-cruffins/
Sorry I did not see that part with a video. I had to work rather quickly since we do not sell the dough unless its perforated. It fell apart quickly, and made it difficult to cut the second time around lengthwise. But it tasted better than it looked. Will try again. Thanks.