• In a bowl, whip cream cheese until smooth and fluffy. Add raspberry preserves and continue to beat on low speed until combined.
• Open can of crescent rolls and unroll dough into a large rectangle, firmly press on perforations to seal. 
• Spread the raspberry filling on the rectangle crescent dough, leaving about 1/2 inch of edges. 
• Starting on the longest side, roll dough into a log. Cut into 12 pieces of about 1 1/2-inch thick.
• Arrange slices cut side down in a lightly greased  9-inch round cake pan, leaving a little space in between.
• Bake in a 375 F oven for about 15 to 20 minutes or until golden brown. Allow to slightly cool and spread with frosting.

For Cream Cheese Frosting

•  In a bowl, beat the cream cheese and butter together on medium speed until fluffy.

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• Beat in vanilla extract. With the mixer running on low speed to start, slowly add in powdered sugar. Continue to beat until smooth.