Raspberry Cream Cheese Cruffins

Ok, have you ever heard of a Cruffin?

Now, listen I know what you’re probably thinking. At least, I know what I was thinking. First a Cronut..now a Cruffin.

It sounds ridiculous, but it’s really very genius. It’s like a Hybrid Croissant, Muffin. And it’s so delicious. It’s made from Croissant dough. You can use any fillings you want in it. I’m using Raspberry Preserves and a Cream Cheese Filling. The subtle sweetness of the Raspberry and Cream Cheese meets the Flaky Buttery Croissant Dough..and It’s pure heaven.

I’m also using refrigerated Croissant Dough from the store, so this is a super simple recipe! First, Pre-heat your oven to 350.

In the food processor combine your cream cheese, vanilla, cinnamon, and brown sugar. Set aside.

Use a cutting board or line a baking tray with parchment  paper, sprinkle a little flour on it.

Now, take one can of dough and unroll it on to your floured surface. Spread the Raspberry Preserves generously all over. Next, spread your Cream Cheese Mixture right on top of that. Take your second can of dough, unroll it right on top of the cream cheese.

Slice the dough into strips of about an inch and a half. Spray a muffin tin with non-stick cooking spray. Roll up each strip individually, placing each one into a spot in the muffin tin.

Place the muffin tin into the oven and bake for about 22 minutes, turning them half-way through. They’re done when golden brown and cooked all the way through. An easy way to test this is by sticking a tooth pick through the middle and checking to see if it comes out clean!

Let cool & top with powdered sugar!

You can literally put whatever you want inside. I’m already drooling over the thought of making these again and the endless flavor combos!