Description
Delightful flaky pastries filled with whipped cream cheese and strawberry preserves, perfect for any occasion.
Ingredients
Scale
- 3 tubes (8 ounces each) refrigerated crescent roll sheets
- 1 package (8 ounces) cream cheese, softened, whipped, divided
- 1 cup (320 g) strawberry preserves, divided
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a standard 12-cup muffin tin with nonstick cooking spray.
- Roll out each tube of crescent roll dough into a 12×16-inch rectangle, sealing any perforated seams.
- Spread a third of the whipped cream cheese evenly over one sheet of dough, then add 1/3 cup of strawberry preserves.
- Roll the dough tightly from the long end into a log, then cut into halves and halve each shorter log lengthwise.
- Shape each section into a cinnamon roll shape with the layered side facing out.
- Bake for 22-24 minutes until golden brown on top and a toothpick comes out clean.
- Cool slightly before removing them from the tin and serve warm.
Notes
For extra flavor, mix in a splash of vanilla extract into the cream cheese filling. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 170
- Sugar: 15g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg