Easy Raspberry Rose Cheesecake Buns
Delightful baked bites merging rich creaminess with tart raspberries, enveloped in soft crescent dough. A nostalgic treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can of refrigerated crescent roll dough
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup raspberries (fresh or frozen)
- 1 tablespoon rose water (optional)
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C).
- Mix together cream cheese, sugar, vanilla extract, and rose water until smooth.
- Roll out the crescent roll dough on a floured surface and pinch seams together to create a single sheet of dough.
- Spread the cream cheese mixture evenly over the dough, leaving a thin border around the edges.
- Sprinkle raspberries generously over the cream cheese mixture.
- Roll the dough into a log, starting from one end and rolling towards the other.
- Slice the rolled dough into 1-inch pieces using a sharp knife or dough cutter.
- Bake the slices on a baking sheet lined with parchment paper for 15-20 minutes or until golden brown.
- Dust with powdered sugar before serving. Enjoy the delightful warmth!
Notes
For added flavor, incorporate lemon zest or almond extract. Ensure raspberries are evenly distributed for consistent taste.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg