Equipment Needed
- Standard muffin tin
- Two small bowls (one for butter, one for cinnamon sugar)
- Pastry brush
- Sharp knife or kitchen shears
- Whisk or fork (for glaze)
- Cooling rack
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C). I don’t grease my muffin tin; the butter from the dough and the sugar coating will prevent sticking beautifully. I open the can of crescent dough and unroll it on a clean surface, pressing the perforated seams together to form one solid sheet of dough. This is the foundation for all our flaky layers. In one small bowl, I melt the butter. In another, I mix the granulated sugar and cinnamon together until it’s a uniform, fragrant sandy mixture.
Next, I use a pizza cutter or sharp knife to cut the large dough rectangle into 8 equal strips. I take one strip and brush it lightly with the melted butter, then sprinkle it generously with the cinnamon sugar. I place a small spoonful (about 1 tablespoon) of the chopped peach pie filling down the center of the strip. Then, I carefully fold the long edges of the dough strip up and over the filling, pinching them gently to seal and create a long, filled rope. It’s okay if a little peach peeks out.(See the next page below to continue…)