Raspberry Crescent Ring
Make a delicious raspberry crescent ring with flaky crescent rolls, creamy filling, and sweet raspberry pie filling. It's easy to bake, fun to share, and perfect for any occasion!
Raspberry Crescent Ring
Raspberry crescent ring is a versatile dessert or perfect for a special breakfast or brunch.
It looks beautiful on the table (great for Christmas morning!), but better than that, it is delicious and both adults and kids love it.
You can easily change the flavor the filling to your favorite pie filling flavor.
Ingredients for Raspberry Crescent Ring
Refrigerated crescent roll dough: Look for 8-count tubes in the refrigerated section of your grocery store.
Cream cheese: Soften it by pulling it out of the fridge about 30-60 minutes before making.
Granulated sugar:
Vanilla extract: Used both in the filling and in the glaze.
Raspberry pie filling: I used only about â…” of the can, but you can adjust based on your preference. Feel free to substitute with apple, cherry, peach, or other pie fillings.
Powdered sugar: For a smoother glaze, sift it before mixing.
Milk or heavy cream: Adjust the quantity to achieve the desired consistency for the glaze.
How to Make Raspberry Crescent Ring
Preheat your oven to 350°F.
Unroll the crescent roll dough and separate it into triangles.
On a large baking sheet or a round pizza pan, lay the triangles in a circle with their pointed ends facing outward. Make sure the wide ends of the triangles overlap and create a 4-inch wide circle in the center.
Now, in a medium mixing bowl beat together the cream cheese and granulated sugar until the mixture is smooth.
Stir in half a teaspoon of vanilla extract.
Scoop some raspberry pie filling onto the crescent roll ring.
Spoon the cream cheese mixture on top of the pie filling.
Now, pull the points of the dough triangles up over the filling and tuck them under the inside of the circle to complete the large crescent ring. The filling should still be visible between the crescent rolls.
Place the baking sheet in the oven and bake for 20 to 25 minutes until the ring is golden brown.
Once done, let it cool on the baking sheet for about 20 minutes.
While it is cooling, prepare the glaze by whisking together powdered sugar, heavy whipping cream, and the remaining half teaspoon of vanilla extract.
Add just one tablespoon of cream at a time until the glaze is thin enough to drizzle.
Drizzle the frosting over the cooled crescent ring.
Tips & Tricks to Make the Best Raspberry Crescent Ring
Here's some of our best tips for making this raspberry crescent ring:
Use Pre-made Pie Filling: Save time by using store-bought raspberry pie filling instead of making your own.
Room Temperature Cream Cheese: Let the cream cheese sit out for a bit before mixing. It's much easier to mix when it's soft.
Non-Stick Spray: Lightly grease your baking sheet or pizza pan so the crescent ring doesn’t stick.
Rolling Pin: You can use a rolling pin to flatten the dough slightly; this can help it stick together better at the seams.
Even Drizzle: Put the frosting in a small plastic bag, cut off a tiny corner, and squeeze to drizzle evenly over the ring.
How to Store Leftovers
Once the raspberry crescent ring is cool, use plastic wrap or aluminum foil to cover it tightly.
You can also place it in an airtight container if you have one.
Store the raspberry crescent ring in the refrigerator up to three days.
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Raspberry Crescent Ring
Ingredients
- 16 ounces refrigerated crescent roll dough 2 tubes
- 8 ounces cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract divided
- 21 ounces raspberry pie filling
- ½ cup powdered sugar
- 2-3 Tablespoons milk or heavy cream
Instructions
- 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 4-inch wide circle in the center.
- In a medium mixing bowl, beat the cream cheese and granulated sugar together with an electric mixer until smooth. Stir in ½ teaspoon vanilla extract.
- Scoop the raspberry pie filling onto the circle of the crescent roll ring. Dollop the cream cheese mixture on top of the pie filling.
- 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 the crescent rolls.
- Bake at 350F for 20-25 minutes until golden brown. Cool for 20 minutes on the baking sheet.
- In a small bowl, whisk together the powdered sugar, heavy whipping cream, and the remaining ½ teaspoon vanilla extract, adding just 1 tablespoon 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.
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
