- 1 tablespoon unsalted butter, melted
- 8 oz. package refrigerated crescent rolls
- 4 oz. cream cheese, softened
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- 1 egg
- ½ cup berries - chopped strawberries, blueberries, raspberries, blackberries, or chopped cherries (or a combination) will all work
Preheat the oven to 375°F. Brush a muffin pan with melted butter generously and set aside. You’ll have 6 rolls.
On a silicone baking mat or sheet of parchment paper, unroll the crescent dough sheet. Seal the perforation to make a large rectangle.
Mix the softened cream cheese with the sugar and vanilla; then mix in the egg. Spread the mixture over the dough.
Scatter the berries over the cream cheese.
Starting from the wider side, roll the dough into a log. Slice the log into 6 pieces. The log is soft, so you can slice it with a serrated knife. This will be pretty messy, but just cup each piece together and fit it into a buttered opening in the muffin tin. They will get prettier as they bake!
Bake the muffins for 18-20 minutes in the preheated oven. Cool the muffins for 5-10 minutes in the pan before gently removing them from the pan. And cooling completely.
- Yields: 6 muffins
- Preparation Time: 30 minutes