Cheesecake Croissant Buns
A perfect blend of flaky croissants and creamy cheesecake filling, topped with raspberry glaze for a delightful dessert experience.
Equipment
- Mixing bowl
- Rolling Pin
- Muffin tray or baking sheet
- Whisk or electric mixer
- Pastry brush
- Oven
Ingredients
- Dough
- 1 package croissant/crescent roll dough
- Filling
- 8 oz 225g cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Optional: 1/4 cup crushed graham crackers or chocolate chips
- Topping
- 1/4 cup raspberry jam
- 1 tbsp water
- Powdered sugar optional
Instructions
- Roll out dough on a floured surface and cut into squares.
- Beat cream cheese, sugar, vanilla, and lemon juice until smooth; mix in optional add-ins.
- Place dough squares in a greased muffin tray, fill with cheesecake mixture, and fold edges over.
- Preheat oven to 350°F (175°C), brush with egg wash, and bake for 20–25 minutes.
- Heat raspberry jam with water, drizzle over cooled buns, and dust with powdered sugar if desired.
Notes
Nutrition Facts (Per Serving):
- Calories: ~310
- Total Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 36g
- Sugar: 12g
- Protein: 6g
- Fiber: ~1g