Equipment Needed
- Muffin tin (standard 12-cup)
- Rolling pin
- Pastry brush
- Small bowls
- Whisk (for glaze)
- Cooling rack
Step-by-Step Instructions
I always start by preheating my oven to 375°F (190°C) and generously greasing a standard 12-cup muffin tin. Then, I unroll the first can of crescent dough on a lightly floured surface. Here’s the key: instead of separating it at the perforated triangles, I press the seams together to form one large rectangle. I use my rolling pin to gently roll it out just a bit more, making it slightly thinner and ensuring the seams are sealed. This creates a solid sheet of dough that’s perfect for layering.
Next, I spread half of the peach preserves evenly over the entire surface of the dough rectangle, leaving just a tiny border around the edges. Then, I carefully place the second sheet of dough (also pressed together and rolled) directly on top, like a giant sandwich. I gently press the layers together. Using a sharp knife or pizza cutter, I cut the layered dough vertically into 12 equal strips. The smell of the sweet peach jam mingling with the buttery dough is already heavenly.
Now for the fun, slightly messy part: the twist. I take one strip of the layered dough and, holding each end, gently twist it several times to create a spiraled rope. Then, I coil this twisted rope into the well of the prepared muffin tin, tucking the end underneath. I repeat with all 12 strips. In a small bowl, I mix the granulated sugar and cinnamon. I use my pastry brush to generously brush the top of each coiled cruffin with the melted butter, then immediately sprinkle them with the cinnamon sugar. This will create a sparkling, crispy-sweet top.(See the next page below to continue…)