Description
Indulge in the delightful fusion of flaky pastry and sweet strawberry cream with these easy-to-make Strawberries and Cream Cruffins.
Ingredients
Scale
- 3 tubes (8 ounces each) refrigerated crescent roll sheets
- 1 package (8 ounces) cream cheese, softened and whipped, divided
- 1 cup strawberry preserves, divided
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a standard 12-cup muffin tin with nonstick cooking spray and set it aside.
- On a lightly floured work surface, roll out each tube of dough into a 12×16 inch rectangle. Pinch the seams to create a seamless canvas for the filling.
- Spread a third of the whipped cream cheese over one sheet of dough, then spread 1/3 cup of the strawberry preserves over the cream cheese.
- Repeat these steps with the remaining sheets of dough, layering cream cheese and strawberry preserves until you have three sheets.
- Start at the long end of one of the dough sheets and tightly roll it up into a log. Cut the log in half, then cut each half lengthwise.
- Repeat this with the remaining dough sheets, resulting in 12 sections.
- With the layered side facing out, roll each section tightly into a cinnamon roll shape, tucking in the end piece.
- Place each rolled section into the prepared muffin tin.
- Bake for 22-24 minutes, or until golden brown. Let them cool slightly before serving.
Notes
For a healthier option, consider using sugar-free strawberry preserves or a dairy-free cream alternative.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 200
- Sugar: 12g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg