Raspberry Cream Cheese Bread Bombs

These raspberry cream cheese bread bombs are exactly what you want when you’re craving something that’s part dessert, part breakfast, and completely satisfying. The combo of tangy cream cheese and sweet-tart raspberries wrapped in soft bread dough hits all the right notes.

You can make these when you need something special for brunch that wouldn’t keep you stuck in the kitchen all morning. The beauty is you can prep them the night before and bake them fresh. They’re at their absolute best still warm from the oven, when the filling is all melty and the outside is golden brown. Perfect for lazy weekend mornings or when you’ve got friends over for coffee.

What you need for Raspberry Cream Cheese Bread Bombs

How to Make Raspberry Cream Cheese Bread Bombs

1. First, let’s get that cream cheese filling ready. Take softened cream cheese (if you forgot to soften it, 20 seconds in the microwave will do), 1/3 cup sugar, and vanilla extract. Beat them together until smooth and creamy – you want it really well mixed with no lumps, which usually takes about 2 minutes with a hand mixer.

2. Open the biscuit cans (I always jump when they pop!) and separate the biscuits. Flatten each one with your palm until it’s about 3 inches wide. You don’t need a rolling pin – just press them out on a clean counter.

3. Here’s where technique matters: place about 1 tablespoon of the cream cheese mixture in the center of each flattened biscuit, then add 2-3 fresh raspberries. Don’t be tempted to overfill – trust me, they’ll leak if you do!

4. To seal them, gently stretch the edges of the dough up and around the filling, pinching firmly at the top to create a tight seal. Then roll it between your palms to form a nice ball shape. If you see any thin spots or holes, pinch them closed – this prevents leaks.

5. Now take melted butter in one shallow bowl and the 1/2 cup sugar in another. Dip each ball in the melted butter (roll it around to coat completely), then immediately roll in sugar. The butter should be warm but not hot – if it’s too hot, it’ll make the dough start to cook.

6. Place the coated balls on a baking sheet lined with parchment paper, leaving about 2 inches between each one. They’ll expand while baking.

7. Bake at 350°F for 14-16 minutes. Here’s what you’re looking for: they should be golden brown on top and firm to the touch. If you tap one gently, it should sound slightly hollow.

8. Let them cool for about 5 minutes – the filling will be molten hot right out of the oven! Once they’re just warm (not hot), dust them with powdered sugar using a fine-mesh strainer.

These are best enjoyed while still warm, when the cream cheese filling is all soft and gooey and the raspberries are jammy. The outside should be slightly crispy from the sugar coating, while the inside stays tender and soft.