Ingredients:
- 3 cans refrigerated crescent roll dough
- 1 cup peach preserves or peach jam
- 1 tsp. ground cinnamon
Ingredients for the glaze:
- 1/2 cup powdered sugar
- 3 Tbsp. heavy whipping cream
Directions:
- Preheat your oven to 375 F. Lightly grease a standard 12-cup muffin tin with cooking spray or line with paper liners.
- In a small bowl, combine the peach preserves and ground cinnamon. Stir until well mixed.
- Open the first can of crescent roll dough and unroll it onto a clean surface. Using your fingers or a rolling pin, gently press the perforated seams together to create one large rectangle.
- Spread about 1/3 cup of the peach-cinnamon mixture evenly over the dough rectangle, leaving about a 1/4-inch border around the edges.
- Starting with the long edge of the rectangle, tightly roll the dough into a log, similar to making cinnamon rolls. Once rolled, cut the log in half crosswise to create two shorter logs. Then, using a sharp knife, carefully slice each half lengthwise down the middle, exposing the layers and peach filling. Take each strip and twist it gently into a muffin shape, tucking the end underneath. Place each shaped cruffin into a cup of the prepared muffin tin. The spiral should be facing upward. Repeat the process with the second and third cans of crescent dough.
- Place the muffin tin in the preheated oven and bake for 18 to 20 minutes.
- While the cruffins are baking, prepare the simple glaze. In a small bowl, whisk together the powdered sugar and heavy cream until smooth and pourable. When the cruffins are done baking, remove them from the oven and let them cool in the tin for about 5 minutes. If any edges are stuck, run a knife around the sides to loosen.
- While they’re still warm, drizzle the glaze generously over each cruffin. Transfer to a wire rack to cool slightly before serving.
