In a large mixing bowl, combine 3 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of salt, and 1 packet of active dry yeast. Stir in 1 cup of lukewarm whole milk until a shaggy dough forms. Allow this mixture to rest for about 10 minutes to activate the yeast.

Transfer the rested dough onto a floured surface and knead for about 8 minutes until it becomes smooth and elastic.

Roll the kneaded dough into a rectangular shape, melt 1/2 cup of unsalted butter and generously brush it over the surface of the dough.

Spread 8 ounces of cream cheese evenly over the buttered dough, then scatter 1 cup of fresh raspberries over the cream cheese.

Using a sharp knife, slice the rolled dough into 12 equal sections and place each section upright in a muffin tin lined with paper cups.

Cover the muffin tin with a clean kitchen towel and let them rise in a warm spot for about 30 minutes.

Preheat your oven to 375°F (190°C). Once the cruffins have risen, bake for 20-25 minutes until golden brown.

Remove from the oven and let the cruffins cool for about 5 minutes before dusting with powdered sugar.