Peach Pie Crescent Cruffins (Printer-Friendly)
Golden crescent dough folded with cinnamon-peach preserves and finished with a smooth cream glaze.
# The Ingredients You'll Need:
→ Cruffins
01 -
3 cans (8 oz each) refrigerated crescent roll dough
02 -
1 cup peach preserves or peach jam
03 -
1 tsp ground cinnamon
→ Glaze
04 -
1/2 cup powdered sugar
05 -
3 tbsp heavy whipping cream
# Step-by-Step Instructions:
01 -
Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or line with paper liners.
02 -
In a small bowl, mix peach preserves with ground cinnamon until cinnamon is evenly distributed.
03 -
Unroll one can of crescent roll dough onto a clean surface. Press the perforated seams together gently to form a large rectangle of even thickness.
04 -
Evenly spread about 1/3 cup of the peach-cinnamon mixture over the dough, leaving a 1/4-inch border around the edges.
05 -
Starting from the long edge, roll the dough tightly into a log. Cut the log in half crosswise, then slice each half lengthwise, creating 4 strips total.
06 -
Twist each strip gently to expose the filling, then roll into a spiral shape. Tuck the end underneath and place spirals in the muffin cups with the spiral facing up.
07 -
Repeat the rolling, slicing, twisting, and placing process with remaining dough cans until all 12 muffin cups are filled.
08 -
Bake in the preheated oven for 18-20 minutes until puffed and golden brown. Let cool in the tin for 5 minutes.
09 -
Whisk powdered sugar and heavy cream in a small bowl until smooth. Adjust consistency with more cream or sugar if needed.
10 -
Drizzle glaze over warm cruffins, allowing it to seep into layers. Transfer to a wire rack to cool slightly before serving.
# Extra Tips:
01 -
Best enjoyed warm to maintain crispiness of pastry and gooey filling.