Strawberries and Cream Cruffins
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!
Servings: 12 cruffins
Calories: 297kcal
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
Nutrition
Serving: 1cruffin | Calories: 297kcal