If you’re looking for an easy, eye-catching brunch treat or holiday breakfast idea, this Raspberry Crescent Ring checks every box. It’s sweet, creamy, fruity, and flaky, like a fancy Danish, but way simpler to make. You just need a couple of tubes of crescent roll dough, some raspberry pie filling, and a few kitchen staples to pull it all together.
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This Raspberry Crescent Ring is perfect for brunch, baby showers, or when you want something sweet that feels a little special without a ton of effort. You’re using store-bought crescent dough and canned filling, but the end result tastes bakery-quality, flaky, creamy, fruity, and just the right amount of sweet. Make it once and I guarantee you’ll be keeping crescent rolls on hand just for this.
Ingredients
For the Ring:
- Crescent roll dough
- Cream cheese
- Granulated sugar
- Vanilla extract
- Raspberry pie filling
For the Glaze:
- Powdered sugar
- Milk – Or heavy cream.
How To Make Raspberry Crescent Ring
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 350°F (175°C). Unroll the crescent roll dough and separate it into triangles. On your work surface, arrange the dough in a circle with the pointed ends facing out and the wide ends overlapping slightly in the center to form about a 4-inch opening. A pastry mat with measurements makes this setup so much easier. It helps you center everything evenly without second-guessing the spacing.
In a medium bowl, beat the softened cream cheese and granulated sugar using a corded hand mixer that clips onto the bowl. I love this tool because it leaves both of your hands free while whipping the filling perfectly smooth. Stir in ½ teaspoon of vanilla extract.
Spoon the raspberry pie filling over the wide ends of the dough ring, using about two-thirds of the can. Drop the cream cheese mixture on top in spaced-out dollops. I like using a mini silicone scoop for this step. It keeps everything neat and makes portioning a breeze without sticking.
Now gently lift the pointed ends of the crescent dough and fold them over the filling, tucking the tips underneath to seal the ring. If some filling peeks out, that’s okay. It adds to the charm.
Bake for 20 to 25 minutes or until the ring is puffed and golden. Let it cool for about 20 minutes before adding the glaze. Transferring it with a cake lifter makes this step way easier. I love it for moving delicate pastries without tearing or cracking them.
In a small bowl, whisk together the powdered sugar, the remaining ½ teaspoon of vanilla extract, and 2 tablespoons of milk or cream. Add a little more milk, one teaspoon at a time, until it’s just thin enough to drizzle. For clean lines and an easy finish, use a drizzle bottle. It gives you better control and makes the glaze look bakery-level with almost no effort.
Chef Jenn’s Tips
- If you like it extra fruity, go ahead and use the whole can of filling.
- You can use parchment paper under your crescent ring to help with cleanup and easy transfer.
- This makes a beautiful centerpiece for brunch tables — dress it up with a few fresh raspberries on the side.
Make It A Meal
Serve slices of this Raspberry Crescent Ring with hot coffee, a veggie frittata, or even scrambled eggs for a well-rounded brunch spread. It also pairs perfectly with a fruit salad or yogurt parfait.
Storage
Wrap leftovers tightly in foil or store in an airtight container in the fridge. It keeps well for up to five days and tastes just as good cold, or pop a slice in the microwave for 10–15 seconds to reheat.
Raspberry Crescent Ring
Ingredients
For the Ring:
- 2 tubes crescent roll dough
- 1 package cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract divided
- 1 can raspberry pie filling
For the Glaze:
- ½ cup powdered sugar
- 2 to 3 tablespoons milk or heavy cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Arrange crescent roll triangles in a circle on a baking sheet with the points facing outward and the wide ends overlapping.
- In a medium bowl, beat the softened cream cheese, sugar, and 1/2 teaspoon vanilla until smooth. Spoon raspberry pie filling over the crescent dough. Dollop the cream cheese mixture over the filling.
- Fold the dough tips over the filling and tuck them under the inner ring. Bake for 20 to 25 minutes or until golden brown. Cool for 20 minutes.
- Whisk together the powdered sugar, remaining vanilla, and cream to make a glaze. Drizzle over the cooled crescent ring before serving.
Notes
Chef Jenn’s Tips
- If you like it extra fruity, go ahead and use the whole can of filling.
- You can use parchment paper under your crescent ring to help with cleanup and easy transfer.
- This makes a beautiful centerpiece for brunch tables — dress it up with a few fresh raspberries on the side.