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Strawberries and Cream Cruffins

A delightful hybrid between a croissant and a muffin, these Strawberries and Cream Cruffins are filled with a luscious cream cheese mixture and strawberry preserves, making them a perfect treat for breakfast or any occasion.
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Prep Time 30 minutes
Cook Time 24 minutes
Total Time 54 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cruffin base
  • 3 tubes refrigerated crescent roll sheets (8 ounces each) Use quality brands like Pillsbury for the best results.
Cream filling
  • 1 package cream cheese (8 ounces, softened and whipped) Bring to room temperature for easier mixing.
  • 1 cup strawberry preserves Choose a high-quality brand for more intense flavor.
Optional toppings
  • Whipped cream, fresh strawberries, or powdered sugar For presentation.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and lightly spray a standard 12-cup muffin tin with nonstick cooking spray.
  2. On a lightly floured surface, roll out each tube of crescent roll dough into a 12x16-inch rectangle, sealing any seams if using perforated dough.
Filling
  1. Spread 1/3 of the whipped cream cheese evenly over the first rectangle of dough, followed by 1/3 cup of strawberry preserves. Repeat this step with the remaining dough sheets.
  2. Roll each sheet tightly from the long side to create a log. Cut each log in half, then slice each half lengthwise, resulting in four sections per original sheet.
  3. To shape the cruffins, roll each section into a cinnamon roll shape, tuck in the end piece of dough, and place upright in your muffin tin.
Baking
  1. Bake the cruffins for 22-24 minutes or until golden brown. Let them cool in the tin for a few minutes before transferring to a wire rack.

Notes

For added flavor, consider integrating lemon zest into your cream cheese mixture. Store any leftover cruffins in an airtight container at room temperature for up to 2 days.