Description
A quick and impressive hybrid of a croissant and muffin—flaky crescent dough spirals filled with peach‑cinnamon preserves and finished with a sweet glaze.
Ingredients
- 3 cans refrigerated crescent dough (8 oz each)
- 1 cup peach preserves
- 1 teaspoon ground cinnamon
- ½ cup powdered sugar
- 3 tablespoons heavy whipping cream
Instructions
- Preheat oven to 375°F (190°C) and grease or line a muffin tin.
- In a bowl, combine the peach preserves and ground cinnamon until well blended.
- Unroll each can of crescent dough and press seams together to form rectangles.
- Spread about ⅓ cup of the peach‑cinnamon mixture over each rectangle.
- Roll each rectangle into a log from the long side, cut each log in half, then slice each half lengthwise into two strips (yielding 4 strips per can).
- Twist each strip, then coil into a spiral and place into the muffin tin.
- Bake for 18–20 minutes, or until golden brown and crisp.
- Whisk powdered sugar and heavy cream until smooth, then drizzle the glaze over the warm cruffins.
- Let cool slightly in the tin before removing; serve warm.
Notes
- Use organic or high‑quality peach preserves for better flavor.
- Brush dough with melted butter before filling for extra richness.
- Ensure the twists are tight so cruffins hold shape while baking.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheat at 350°F (175°C) for 5–7 minutes to revive crispness.
- Variations: substitute mixed berry preserves, add sweetened cream‑cheese layer, or sprinkle chopped nuts on top.
Nutrition
- Serving Size: 1 cruffin
- Calories: 200 kcal
