Peach Pie Cruffins (Print Version)
# Ingredients:
01 -
3 cans refrigerated crescent dough, 8 ounces each
02 -
1 cup peach preserves
03 -
1 teaspoon ground cinnamon
04 -
½ cup powdered sugar
05 -
3 tablespoons heavy whipping cream
# Instructions:
01 -
Preheat oven to 375°.
02 -
Grease or line a muffin tin.
03 -
In a bowl, combine peach preserves with ground cinnamon.
04 -
Unroll each can of crescent dough into a rectangle, pressing the seams together.
05 -
Spread 1/3 cup of peach mixture over each rectangle.
06 -
Starting with the long side, roll up each rectangle into a log.
07 -
Cut the dough into 2 pieces and then down the center, making 4 pieces. Twist each piece and then roll into a muffin shape.
08 -
Place the shaped dough into the lined muffin tins.
09 -
Bake for 18 – 20 minutes until golden brown.
10 -
In a bowl, whisk together powdered sugar and heavy whipping cream until smooth.
11 -
Drizzle icing over cruffins.
12 -
Remove cruffins from muffin tins, loosening the edges with a sharp knife if needed. Cool on a wire rack. Serve warm or at room temperature.
# Notes:
01 -
Store cooled cruffins in an airtight container for up to one day or refrigerate for up to 3 days.
02 -
Variations: Use any flavor of peach jam, pie filling, Nutella, or apple butter in place of peach jam.