Go Back

Raspberry Cream Cheese Pinwheels

Sweet and flaky raspberry cream cheese pinwheels made with homemade raspberry chia jam and crescent roll dough—perfect for snacks, breakfast, or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 pinwheels
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 can crescent roll dough
  • cream cheese softened
  • 1 cup raspberry jam
  • 1½ cups frozen raspberries
  • 1 tablespoon water
  • 1 tablespoon chia seeds
  • ½ teaspoon vanilla extract
  • 1 tablespoon honey optional, for jam

Method
 

  1. In a pot over medium-high heat, combine the frozen raspberries, water, and honey. Bring to a boil, then reduce heat to simmer.
  2. Add the chia seeds and let the mixture thicken for about 15 minutes. Remove from heat and stir in the vanilla extract to make the raspberry chia jam.
  3. Preheat your oven to 350°F (175°C). Roll out the crescent dough, pressing seams together so there are no gaps.
  4. Spread a layer of cream cheese evenly over the dough, then spoon the raspberry chia jam over the cream cheese.
  5. Carefully roll the dough into a log. Cut the log into 1-inch slices to form pinwheels.
  6. Place the pinwheels on a parchment-lined baking sheet, spacing them apart. Bake for 13–15 minutes or until golden brown.

Notes

These pinwheels can be served warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to three days. You can switch the jam to strawberry or blueberry for a different flavor. :contentReference[oaicite:1]{index=1}