Peach Pie Crescent Cruffins (Print Version)
Flaky cruffins with peach preserves and cinnamon offer a cozy twist using crescent dough—perfect for breakfast or dessert.
# Ingredients:
→ For the Cruffins
01 -
3 cans (8 ounces each) refrigerated crescent roll dough
02 -
1 cup peach preserves or peach jam
03 -
1 teaspoon ground cinnamon
→ For the Glaze
04 -
1/2 cup powdered sugar
05 -
3 tablespoons heavy whipping cream
# Steps:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or line with paper liners. Clear counter space for rolling and shaping.
02 -
In a small bowl, combine peach preserves and ground cinnamon. Stir until well mixed.
03 -
Unroll the first can of crescent roll dough onto a clean surface. Gently press the perforated seams together to form a rectangle.
04 -
Spread 1/3 cup peach-cinnamon mixture evenly over the dough, leaving a 1/4-inch border. Roll tightly from the long edge, then cut in half crosswise and lengthwise to create 4 strips.
05 -
Twist each strip to expose the filling. Roll each into a spiral and tuck the end underneath. Place into the muffin tin with the spiral facing upward.
06 -
Repeat the process with the remaining two cans of crescent dough. You should have 12 cruffins in the muffin tin.
07 -
Bake in the preheated oven for 18-20 minutes or until puffed and golden brown. Filling may bubble slightly, which is fine.
08 -
While baking, whisk powdered sugar and heavy cream in a small bowl until smooth. Adjust consistency if needed by adding more sugar or cream.
09 -
Let baked cruffins cool in the tin for 5 minutes. If edges are stuck, loosen with a knife. Drizzle glaze over the cruffins while warm, allowing it to seep into nooks and crannies. Transfer to a wire rack to cool slightly.
# Notes and Tips:
01 -
These cruffins are best enjoyed warm when the pastry is crisp and the filling is gooey.