Ingredients
Makes 6–8 Cruffins
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1 can (8 oz) crescent roll dough OR 1 sheet puff pastry, thawed
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1 cup canned peaches (drained and chopped) or fresh ripe peaches, peeled and diced
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1/4 cup brown sugar
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1/2 teaspoon ground cinnamon
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1/4 teaspoon nutmeg (optional)
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1 tablespoon cornstarch
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1 tablespoon lemon juice
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1/2 teaspoon vanilla extract
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2 tablespoons melted butter (for brushing)
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Granulated sugar + extra cinnamon for dusting (optional)
Instructions
Step 1: Make the Peach Filling
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In a bowl, mix chopped peaches, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and vanilla.
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Stir until well coated and slightly syrupy. Set aside.
Step 2: Prep the Dough
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Preheat oven to 375°F (190°C).
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Roll out crescent dough or puff pastry into a rectangle. If using crescent dough, pinch seams to seal.
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Lightly brush with melted butter.
Step 3: Fill and Roll
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Spread the peach mixture evenly over the dough, leaving a ½-inch border.
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Roll up the dough tightly from the long side into a log (like cinnamon rolls).
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Slice the log lengthwise down the middle to expose layers.
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Twist each half into a spiral or coil and tuck it into a greased muffin cup, cut-side up.
Step 4: Bake
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Bake for 20–25 minutes or until golden, puffed, and bubbly.
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Let cool slightly before removing from pan.
Step 5: Optional Topping
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While still warm, brush with more butter and roll in cinnamon sugar for a crunchy finish!