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–+ servings
a raspberry pastry with a bite taken out of it.
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Raspberry Cream Cheese Crescent Rolls

These raspberry cream cheese crescent rolls combine buttery pastry dough, sweet and tangy cream cheese, and juicy raspberries for a perfect bite-sized dessert. All you need are 20 minutes and a few simple ingredients!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: raspberry cream cheese crescent rolls
Servings: 8
Author: Linley Hanson

Ingredients

  • 8 oz. cream cheese room temperature
  • 5 tablespoons powdered sugar divided
  • 1/2 teaspoon vanilla extract
  • 6 oz. raspberries
  • 8 oz. Pillsbury crescent rolls

Instructions

  • Preheat the oven to 375°F and line a baking sheet with parchment paper. Set aside.

Make the Filling

  • Place the cream cheese, 4 tablespoons of powdered sugar, and vanilla extract in a large bowl.
  • Use a hand mixer set to medium/high speed to mix until smooth and creamy. Scrape the sides and bottom of the bowl as needed.
    whipped cream in a white bowl on a gray background.
  • Gently fold in the raspberries.
    cranberry ice cream in a white bowl.

Assemble the Crescent Rolls

  • Working 1 crescent roll at a time, lay a crescent roll on a clean work surface. Press the wider end of the triangle to slightly stretch out the dough.
  • Scoop 1.5 tablespoons of the raspberry cream cheese filling onto the middle of the bottom/larger end. Smooth it out if needed. Roll up the crescent roll (starting with the wider end) and place it on the prepared baking sheet.
    two slices of pizza on a cutting board.
  • Repeat until all crescent rolls have been filled and rolled, placing them 2-3 inches apart on the baking sheet.
  • Bake for 9-11 minutes or until the rolls are lightly golden brown.
  • Sprinkle with the remaining powdered sugar and serve.
    a tray of cinnamon rolls with raspberries and powdered sugar.

Notes

  • Storage Instructions: Store raspberry cream cheese crescent rolls in an airtight container at room temperature for up to 4 days. 
  • Make Ahead Instructions: Assemble the rolls and refrigerate them for up to 24 hours before baking. Cover them tightly with plastic wrap so they don't dry out.
  • To Freeze Before Baking: Assemble the rolls and place them on a parchment-lined baking sheet. Freeze for 1 hour, then transfer the frozen rolls to a freezer-safe bag or container. Bake from frozen and add a few extra minutes to the bake time.
  • To Freeze After Baking, Store the rolls in an airtight container or freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven or microwave.
  • Filling the Rolls: Be careful not to overfill the crescent rolls or they may burst open while baking. Use a 1.5-tablespoon cookie scoop to ensure you have the right amount of filling for each roll. You can also seal the edges of the dough with your fingers or a fork to prevent the rolls from opening up while baking. 

Nutrition

Calories: 234kcal | Carbohydrates: 21g | Protein: 3g | Fat: 16g | Fiber: 2g | Sugar: 10g