Easy Baked Peach Dumplings with Cinnamon Sugar Glaze
Tender canned peaches wrapped in buttery crescent roll dough and baked in a sweet cinnamon-sugar glaze with citrus soda. The result is a comforting dessert with crispy golden exteriors and soft, peachy centers that taste like individual peach cobblers. Perfect for potluck dinners, family gatherings, or when you want an impressive dessert without the fuss of making pastry from scratch. The sprite adds subtle effervescence and helps create a syrupy sauce that caramelizes beautifully around the dumplings.
Ingredients
- 1 cup butter (2 sticks)
- 2 15-ounce canned peaches, drained
- 2 8-oz refrigerated crescent roll doughpuff pastry1:1buttery
cut into squares, more flaky texture
- ⅝ cup brown sugar
- ⅝ cup granulated sugar
- 1 ½ cup sprite or citrus sodaginger ale1:1flavor-variant
adds subtle spice notes
- vanilla ice cream, for serving(optional)
- 3 tsp cinnamon
Instructions
- 1
Grease a 9x13 baking dish well and preheat the oven to 350 degrees F
- 2
Cut the dough into triangles after opening it
- 3
Place one or two peach slices at the broad end of the dough triangle depending on size
- 4
Dust with cinnamon sugar and roll the dough around the peach
- 5
Transfer the dumpling to the baking pan after the dough is sealed
- 6
Repeat with the remaining dough
- 7
Melt the two sticks of butter in a large bowl
- 8
Stir in the remaining cinnamon, white sugar, and brown sugar until well combined
- 9
Pour the butter mixture over the dumplings using a big spoon
- 10
Pour the Sprite around the dough but not on top so that the dumplings exteriors dont get soggy
- 11
Bake for 30 to 35 minutes or until the surface of the dough is just beginning to become golden brown
- 12
Top with vanilla ice cream and serve warm
Tips
Pour the sprite around the dumplings rather than directly on top to prevent the pastry from becoming soggy while still creating a caramelized sauce.
Use well-drained canned peaches to avoid excess moisture that could make the dough soggy during baking.
Seal the dough edges tightly around the peaches to prevent the filling from leaking out during baking.
Good to Know
Cover and refrigerate baked dumplings for up to 3 days. Reheat in 300F oven for 10-15 minutes.
Assemble dumplings up to 4 hours ahead, cover and refrigerate. Add 5-10 minutes to baking time if cold.
Serve warm with vanilla ice cream, whipped cream, or a drizzle of the pan juices.
Common Mistakes
Drain peaches thoroughly to avoid soggy dough.
Pour sprite around dumplings not on top to maintain crispy exterior.
Seal dough edges well to prevent filling from leaking out.
Substitutions
Dairy-Free Swaps
General Alternatives
adds subtle spice notes
peel and slice, may need longer baking
FAQ
Can I use fresh peaches instead of canned?
Yes, use 4-6 fresh peaches, peeled and sliced. Fresh peaches may release more juice during baking, so drain any excess liquid halfway through cooking.
What if I dont have sprite or citrus soda?
You can substitute with ginger ale, lemon-lime soda, or even apple juice. The liquid helps create steam and a syrupy sauce around the dumplings.
How long do these keep and can I freeze them?
Store covered in the refrigerator for up to 3 days. Yes, you can freeze baked dumplings for up to 3 months. Thaw overnight and reheat in a 300F oven.