RASPBERRY CREAM CHEESE CRESCENT RING

 

The holidays are a fun time of year and what I look forward to most is just spending time with my family. School is out, my husband’s off work and we can all just hang out and enjoy each other’s company. It’s no secret that I love to cook, and one of my kid’s favorite activities is helping me in the kitchen. However I’ve learned to stick to easy, fast recipes or things get stressful! When I saw this recipe, I knew it would be amazing. It’s done in less than 30 minutes and I love the sweet flavors. The Pillsbury Crescent Rolls® cook quickly and result in a flaky, buttery, delicious pastry dough. And the cream cheese- raspberry combination! You’ll love it.  Don’t worry about making everything look perfect- once it bakes up and you drizzle the glaze on top, it’s gorgeous. I even created a video to show you how it all comes together – just scroll down to watch!

You can pick up Pillsbury Crescent Rolls at your local Walmart in the refrigerated section. You’ll need 2 cans for this recipe.

Raspberry Cream Cheese Crescent Ring - Butter with A Side of BreadRaspberry Cream Cheese Crescent Rings

Yields 2 crescent rings, each serving 6-8 people (12-16 total)

  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
  • 1 8-oz block cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup fresh raspberries
  • 1/2 tsp almond extract
  • sliced almonds, for garnish, if desired
  • Glaze: 1 cup powdered sugar whisked with 1 TBSP milk and 1/2 tsp almond extract

Preheat oven to 400 degrees F.

Whisk together cream cheese, sugar and 1/2 tsp almond extract until smooth. Add in fresh raspberries and gently mash with the whisk several times.

Spray a cookie sheet with non-stick spray. Unroll 1 can of Pillsbury Crescent Rolls onto sheet and use your hands to flatten and seal the perforated edges. You can use a rolling pin if desired, but your hands work just fine.

Spread 1/2 the cream cheese mixture onto the flattened rolls. Starting at one of the long sides, gently roll dough up, sealing the edges together once it’s completely rolled.

Curve the long roll around so that the edges touch, Press to seal the edges.

Use kitchen shears or a sharp knife to cut 1-1 1/2″ segments 3/4 of the way through, allowing the innermost part of the ring to remain in tact. Then, gently pick up each segment and twist, laying the rolled-up portion as flat to the pan as possible. It looks better if all the segments are twisted the same way, but it’s not necessary.

Bake for 15-20 minutes, until rolls are golden brown. Let cool 5 minutes and drizzle with glaze. Top with additional fresh raspberries and sliced almonds, if desired.

Repeat process with 2nd crescent can of crescent rolls. It is possible to bake both rings on the same cookie sheet- they’ll just puff up a bit so keep that in mind.

Raspberry Cream Cheese Crescent Ring - Butter with A Side of Bread

Raspberry Cream Cheese Crescent Ring - Butter with A Side of Bread

Raspberry Cream Cheese Crescent Ring - Butter with A Side of Bread

Raspberry Cream Cheese Crescent Ring - Butter with A Side of Bread

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RASPBERRY CREAM CHEESE CRESCENT RINGS
 
Prep time
Cook time
Total time
 
Author:
Serves: 14
Ingredients
  • 2 cans Pillsbury Crescent Rolls (8-oz)
  • 1 8-oz block cream cheese, softened
  • ½ cup sugar
  • ½ cup fresh raspberries
  • ½ tsp almond extract
  • sliced almonds, for garnish, if desired
  • Glaze: 1 cup powdered sugar whisked with 1 TBSP milk and ½ tsp almond extract
Instructions
  1. Preheat oven to 400 degrees F.
  2. Whisk together cream cheese, sugar and ½ tsp almond extract until smooth. Add in fresh raspberries and gently mash with the whisk several times.
  3. Spray a cookie sheet with non-stick spray. Unroll 1 can of Pillsbury Crescent Rolls onto sheet and use your hands to flatten and seal the perforated edges. You can use a rolling pin if desired, but your hands work just fine.
  4. Spread ½ the cream cheese mixture onto the flattened rolls. Starting at one of the long sides, gently roll dough up, sealing the edges together once it's completely rolled.
  5. Curve the long roll around so that the edges touch, Press to seal the edges.
  6. Use kitchen shears or a sharp knife to cut 1-1½" segments ¾ of the way through, allowing the innermost part of the ring to remain in tact. Then, gently pick up each segment and twist, laying the rolled-up portion as flat to the pan as possible. It looks better if all the segments are twisted the same way, but it's not necessary.
  7. Bake for 15-20 minutes, until rolls are golden brown. Let cool 5 minutes and drizzle with glaze. Top with additional fresh raspberries and sliced almonds, if desired.
  8. Repeat process with 2nd crescent can of crescent rolls. It is possible to bake both rings on the same cookie sheet- they'll just puff up a bit so keep that in mind.

 

5 COMMENTS

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  2. Okay, I make these, but the cream cheese mixture was pretty runny and after I sliced them I couldn’t get them to twist.

    Any special tips?

    • Was your cream cheese too warm? Next time if it seems to spread on particularly easy, pop the whole pan in the freezer for a few minutes, then roll, cut and twist. 🙂 Hope this helps!

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