Peach Pie Cruffins (Printable Version)

Flaky twisted pastries with peach preserves and cinnamon, shaped like muffins for a quick, impressive 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 (confectioners' sugar)
05 - 3 tablespoons heavy whipping cream

# Steps:

01 - Preheat oven to 375°F (190°C). Lightly grease a standard 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 and the cinnamon is evenly distributed throughout the preserves.
03 - Open the first can of crescent roll dough and unroll onto a clean surface. Using fingers or a rolling pin, gently press the perforated seams together to create one large rectangle of even thickness.
04 - Spread about 1/3 cup of the peach-cinnamon mixture evenly over the dough rectangle, leaving a 1/4-inch border around the edges for a thin, even layer.
05 - Starting with the long edge, tightly roll the dough into a log. Cut the log in half crosswise to create two shorter logs. Using a sharp knife, carefully slice each half lengthwise down the middle, exposing the layers and filling. You should have 4 strips from this first can.
06 - Take each strip and twist it gently to expose more filling. Roll each twisted strip into a spiral shape, tucking the end underneath. Place each shaped cruffin into the prepared muffin tin with the spiral facing upward.
07 - Repeat the process with the second and third cans of crescent dough - unroll, press seams, spread filling, roll, cut, twist, and shape until you have 12 cruffins in the muffin tin.
08 - Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the cruffins are puffed up and golden brown. Some filling bubbling is normal and adds to their rustic charm.
09 - While the cruffins are baking, prepare the glaze by whisking together powdered sugar and heavy cream in a small bowl until smooth and pourable. Adjust consistency as needed.
10 - Remove baked cruffins from the oven and let cool in the tin for about 5 minutes. Run a knife around any stuck edges to loosen. While still warm, drizzle the glaze over each cruffin. Transfer to a wire rack to cool slightly before serving warm.

# Notes:

01 - These peach pie cruffins combine the flaky layers of a croissant with the shape of a muffin and the flavors of a classic peach pie - all in an easy-to-make package using store-bought crescent dough.
02 - Feel free to experiment with the filling - try mixing the peach preserves with a handful of fresh blueberries or finely diced fresh peaches when they're in season.
03 - For a special touch, sprinkle some chopped pecans or a pinch of turbinado sugar on top of the cruffins before baking for extra crunch and flavor.

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