Buttery crescent dough swirled with peaches and cinnamon for a delicate, golden pastry delight.
Ingredients
→ Main Components
01 1 can refrigerated crescent roll dough
02 1 cup canned peach pie filling or fresh peaches with added sugar and cinnamon
→ For Filling
03 2 tablespoons melted butter
04 2 tablespoons brown sugar
05 1 teaspoon cinnamon
→ For Finishing
06 Powdered sugar for dusting (optional)
Instructions
Step 01
Set oven to 190°C and allow to fully preheat.
Step 02
Roll out crescent dough on a lightly floured surface and seal seams to form a single sheet.
Step 03
Brush sheet with melted butter, then sprinkle brown sugar and cinnamon evenly over the surface.
Step 04
Distribute peach filling evenly over the prepared dough sheet.
Step 05
Tightly roll dough into a log, slice lengthwise to expose layers, then twist each half and form into spirals.
Step 06
Place each spiral into a greased muffin tin cavity.
Step 07
Bake for 18 to 22 minutes, or until golden brown and fully cooked.
Step 08
Allow cruffins to cool slightly in the tin, then optionally dust with powdered sugar prior to serving.
Notes
- For best results, use cold dough and work quickly to maintain flaky texture.
Tools You’ll Need
- Muffin tin
- Pastry brush
- Rolling pin
- Sharp knife
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.