Description
Warm, golden, and bursting with berry flavor, Raspberry Crescent Rolls are your new go-to for a quick breakfast, a charming brunch item, or a sweet treat any time of day. These easy pastries come together in minutes with just a handful of ingredients, yet they look like they came straight from a bakery window. The flaky crescent dough wraps around juicy raspberries and creamy filling, all topped with a gentle snowfall of powdered sugar. Whether you’re looking for breakfast ideas, a no-fuss dessert, or a party-friendly finger food, this easy recipe checks every box. They’re a beautiful blend of textures and flavors—crisp, tender, tangy, and sweet.
Ingredients
1 can of refrigerated crescent roll dough (8-count)
1 cup fresh raspberries (or thawed frozen raspberries, drained)
2 tablespoons granulated sugar
2 tablespoons cream cheese, softened
1/2 teaspoon vanilla extract
1 tablespoon lemon zest (optional)
Powdered sugar, for dusting
1 tablespoon milk (optional, for brushing)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll crescent dough and separate into 8 triangles. Place on prepared sheet.
- In a bowl, mix cream cheese, sugar, vanilla, and lemon zest (if using) until smooth.
- Spread a small amount of the mixture on the wide end of each triangle.
- Add 2–3 raspberries on top of the cream cheese layer.
- Roll each triangle from the wide end toward the point, tucking in sides slightly.
- Brush tops with milk if desired.
- Bake for 12–15 minutes or until golden brown.
- Let cool slightly, then dust with powdered sugar. Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Category: Breakfast