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–+ servings
Crescent roll ring with sweet raspberry cream cheese filling and icing drizzle.

Raspberry Crescent Ring with Cream Cheese

Buttery crescent dough wrapped around tart raspberry filling and sweet cream cheese, baked to golden, gooey perfection. Finished with a vanilla glaze and perfect for dessert o’clock!
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling time 20 minutes
Total Time 1 hour 5 minutes
Servings 12 slices

Ingredients
  

  • 2 cans of refrigerated crescent roll dough 8 oz each
  • 1 package 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract divided
  • 1 can 21 oz raspberry pie filling
  • 1/2 cup powdered sugar
  • 2-3 tablespoons milk or heavy cream

Instructions
 

  • Remove cream cheese from the refrigerator about an hour before you begin so that it’s very soft. To speed the process, remove cream cheese from the foil pack and cut into small cubes to increase surface area. It should be soft enough to beat in about 20 minutes left at room temperature.
  • Preheat oven to 350F.
  • Unroll the crescent roll dough and separate the triangles. On a large baking sheet or round pizza pan, lay out the crescent rolls in a circle with the points of each crescent roll triangle pointing outward. The wide ends of the triangles should be overlapping and forming a 4-inch wide circle in the center.
  • In a medium mixing bowl, beat the softened cream cheese and ½ c granulated sugar together with an electric mixer until smooth. Stir in ½ teaspoon vanilla extract.
  • Scoop the raspberry pie filling onto the pastry of the crescent roll ring.
  • Dollop the cream cheese mixture on top of the pie filling. It’s okay if this looks lopsided by the time you are done.
  • Bring the points of the triangles of the dough up over the filling and tuck under the inside of the circle to form a large crescent ring. The filling will still be visible between each crescent roll.
  • Bake at 350F for 20-25 minutes until golden brown.
  • Remove from oven and leave to cool on the baking sheet for about 20 minutes.
  • In a small bowl, whisk together the ½ c of powdered sugar, 3 T of cream, and the remaining ½ t of vanilla extract, adding just 1 T of cream at a time until the frosting reaches your desired consistency (just thin enough to drizzle). Drizzle the frosting over the cooled crescent ring.
  • Cut into wedges. Store up to five days covered in the fridge; reheat for up to 12 seconds per slice to bring back the gooey magic.
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