Plan ahead! Take the cream cheese out of the refrigerator. We want it to be nice and soft so that it can be easily spread over our delicate crescent roll dough without putting in too much effort. Grease a muffin tin and keep it aside. Preheat the oven to 350 degrees F.

Open the dough tubes and roll out the dough on a lightly floured surface. Pinch the seams shut and smooth it with a rolling pin. Spread ¼ cup of cream cheese on the dough rectangle followed by about 2 tables of your favorite mixed berry jam/preserves.

Roll the dough rectangle starting from the long side. Cut the rolled rectangle into two equal logs and then slit each log right along the middle to have four pieces of berry cream cheese rolls dough. Roll each piece of prepared dough around your finger to make a swirl knot of sorts and place it in the prepared muffin tin.

Repeat with the other two crescent roll dough tubes. When done you should have 12 berry cream cheese rolls ready to be baked.

Place the muffin tray in your preheated oven and bake for 18-20 minutes, rotating the pan at 10 min mark.

Mix the powdered sugar with milk in a small bowl and whisk until smooth. Place a cooling rack over a baking sheet. Take the berry cream cheese crescent rolls out from the oven and carefully remove each roll from the on to the cooling rack. Drizzle with the prepared glaze and enjoy warm.