Description
Peach Pie Cruffins are a flaky croissant-muffin hybrid filled with sweet peach pie filling, warm cinnamon, and caramelized sugar. Perfect for breakfast, dessert, or brunch, they’re bakery-quality pastries made easy at home.
Ingredients
Scale
- 2 tubes refrigerated crescent roll dough
- 1 cup peach pie filling
- 1 tsp ground cinnamon
- 1/4 cup brown sugar
- 2 tbsp butter, melted
- 2 tbsp granulated sugar (for sprinkling)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a muffin tin.
- In a bowl, mix peach pie filling with cinnamon and brown sugar.
- Unroll crescent dough and flatten slightly with a rolling pin. Cut into long strips.
- Spread peach filling lightly over each strip. Roll up strips into spirals and place in muffin tin cups.
- Brush tops with melted butter and sprinkle with granulated sugar.
- Bake 18–22 minutes until golden brown and puffed.
- Cool slightly before dusting with powdered sugar. Serve warm.
Notes
- Don’t overfill with peach filling to avoid overflow while baking.
- Cool slightly before removing from muffin tin to keep layers intact.
- For extra indulgence, drizzle with caramel sauce before serving.