Ingredients
- 1 can refrigerated crescent roll dough or 1 sheet puff pastry
- 1 cup canned or fresh peaches, diced
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 1 tablespoon granulated sugar (for sprinkling)
- Non-stick spray for muffin tin
Instructions
- Preheat oven to 375°F (190°C) and spray a muffin tin with non-stick spray.
- If using crescent roll dough, pinch seams together to form a single sheet.
- Brush the dough with melted butter and spread a layer of diced peaches over it.
- Sprinkle brown sugar, cinnamon, and nutmeg evenly over the peaches and drizzle with vanilla extract.
- Roll the dough into a log starting from the short side and slice it in half lengthwise.
- Twist each half into a spiral and tuck into the muffin tin, cut side facing up.
- Bake for 18–22 minutes or until golden and puffed.
- Let cool slightly and sprinkle granulated sugar on top before serving.
Notes
- Add cream cheese to the filling for a richer flavor.
- Swap peaches with apples, berries, or other fruits for variation.
- Sprinkle with chopped nuts like pecans or walnuts for extra crunch.
- Top with powdered sugar or a simple glaze for added sweetness.
- Store in an airtight container at room temperature for 2 days or refrigerated for 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cruffin
- Calories: 210
- Sugar: 12g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
