Peach Pecan Cinnamon Roll Cupcakes With Peach Glaze

• FOR THE CUPCAKES:
• 1/4 cups Brown Sugar, Packed
• 1/4 cups White Sugar
• 1 Tablespoon Cinnamon
• 1/4 cups Pecans, Chopped
• 1/8 cups Flour, For Dusting Work Surface
• 1 can Pillsbury Crescents Recipe Creations Seamless Dough Sheet (8 Ounce Can)
• 1 Tablespoon Unsalted Butter, melted
• 1 can Peaches In Syrup, Drained, Chopped, Juice Reserved (14.5 Ounce Can)
• FOR THE GLAZE:
• 2 Tablespoons Unsalted Butter, At Room Temperature
• 2 ounces, weight Cream Cheese
• 2 Tablespoons Reserved Peach Syrup
• 1/2 cups Powdered Sugar

1. 1. Preheat oven to 375 F. Line a cupcake tin with 8 liners.
2. 2. Combine sugars, cinnamon, and chopped pecans in a small bowl. Set aside.
3. 3. Unroll the dough sheet on a lightly floured or wooden surface. Brush dough with the 1 tablespoon melted butter. Top with the sugar mixture and peaches. Make sure it's all evenly distributed across the surface (don't leave room on the edges). Starting with one of the long ends, roll it up and cut the log into 8 pieces. Place the pieces into the cupcake liners, cut side up, and bake 15 minutes until puffy and golden.
4. 4. For the glaze: Combine 2 tablespoons butter and cream cheese in a medium sized bowl. Stir in the peach syrup and powdered sugar until incorporated, then whisk until smooth.
5. 5. Note: If you are into decorating, you can reserve some chopped pecans for sprinkling and 2-3 peach segments to slice thinly to top the cupcakes. Either way is delicious!

ubc, ubc, cinnamon, ubc, flour, crescents recipe creations, unsalted butter, peaches, butter, weight cream cheese, syrup, powdered sugar

Taken from tastykitchen.com/recipes/desserts/peach-pecan-cinnamon-roll-cupcakes-with-peach-glaze/ (may not work)