Now, for the fun part that gives it the “cruffin” look. I start at one end of this filled rope and begin twisting it, not too tightly, all the way down its length. Then, I coil this twisted rope into a spiral, like a cinnamon bun, and place it snugly into one cup of the muffin tin. I repeat this process with all 8 strips of dough. My muffin tin fills up with these adorable, rustic-looking spirals. I give the tops one more light brush with any remaining melted butter and a final sprinkle of cinnamon sugar.
I bake the cruffins for 12-15 minutes. They’re done when they’re puffed up, deeply golden brown, and the peach filling is bubbling around the edges. My kitchen smells incredible at this point. I let them cool in the tin for exactly 5 minutes—this lets them set enough to handle but keeps them warm. While they cool slightly, I whisk together the powdered sugar, vanilla, and just enough milk to make a thick but pourable glaze. I drizzle this glaze artfully over each warm cruffin before carefully transferring them to a cooling rack. The warm pastry soaks up the glaze just enough.
Pro Tips for Best Results
I’ve tested the filling method three different ways: spreading it, dotting it in the middle, and making a thin line down the center. A thin, modest line down the center is the winner. If you overfill, the delicious filling will burst out during baking and burn on the pan, making a sticky mess. About one tablespoon per cruffin is the perfect amount to guarantee a juicy center without blowouts.
Here’s what I learned the hard way about sealing the dough: you must pinch the seam well. I was too gentle once, and several of my cruffins unfurled in the oven as the filling expanded, losing their beautiful spiral shape. Take an extra second to firmly pinch that long seam shut. The melted butter helps it stick together.
For the most dramatic, flaky layers, handle the dough as little as possible and keep it cool. I work quickly and only take the dough out of the fridge right before I’m ready to use it. If the dough gets too warm, it becomes sticky and hard to twist. If needed, I’ll pop the unrolled sheet in the freezer for 5 minutes before cutting and filling.
Common Mistakes to Avoid
My biggest first-time mistake was not pressing the crescent roll seams together. I tried to use the individual triangles, and the result was a leaky, misshapen mess with filling everywhere. Taking that extra minute to seal the perforations creates a solid canvas that holds the filling and allows for that beautiful, even twist and coil.
Another error is over-twisting the dough rope. I thought a tight twist would look neat, but it actually stretched the dough thin, causing it to tear and the filling to spill. A gentle, loose twist is all you need. You’re just creating texture and layers, not making a rope.(See the next page below to continue…)