Description
Delicious cruffins made with crescent dough, peanut butter, and fruit jam.
Ingredients
Scale
- 3 cans refrigerated crescent dough (8 ounces each)
- 1 cup peanut butter (crunchy or creamy)
- 3/4 cup raspberry preserves
- 1 teaspoon powdered sugar (optional for garnish)
Instructions
- Preheat oven to 375°.
- Line a muffin tin with liners or grease well with non-stick cooking spray or butter.
- Unroll crescent dough, one can at a time onto a clean surface. If you are using a cutting board, you might lightly sprinkle it with flour to keep the dough from sticking. Press the seams together.
- Dollop peanut butter over the dough and spread evenly. An offset spatula works great for spreading.
- Spoon raspberry preserves over the peanut butter and spread evenly.
- Roll the dough up from the long side.
- Cut the dough log in half on the perforated seam.
- Next, slice each dough half lengthwise using a serrated knife.
- Carefully twist each piece of dough, exposing the cut side out. Start with one end and roll up to create a sweet roll.
- Place each roll into a lined muffin tin.
- Wipe the work surface clean and repeat with remaining two cans of crescent dough, making 12 cruffins.
- Bake for 20 – 22 minutes or until muffins are golden brown and the centers are baked through.
- Remove from oven.
- Use a sharp knife to loosen the edges from the muffin tin and place on a wire rack.
- Dust with powdered sugar if desired.
- Serve warm or at room temperature.
Notes
- For a different flavor, try using different varieties of fruit preserves.
- Make sure to press the seams of the dough together to prevent the filling from leaking out.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg