Description
These flaky and fruity peach pie cruffins are a delightful mashup of croissants and muffins, swirled with juicy peach filling, brown sugar, and cinnamon. Baked golden in a muffin tin, they’re a bakery-style treat you can make at home with minimal effort.
Ingredients
Scale
- 1 can crescent roll sheets (or 1 sheet puff pastry, thawed)
- 1 cup canned peach pie filling (diced small)
- 1 teaspoon cinnamon
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
- Optional: powdered sugar, glaze, or whipped cream for topping
- For Optional Vanilla Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and generously grease a muffin tin.
- Roll out the crescent dough into a large rectangle, pinching seams if using perforated dough.
- Brush the surface with melted butter.
- Spread peach pie filling evenly over the dough, then sprinkle with brown sugar and cinnamon.
- Roll the dough tightly from the long edge into a log.
- Slice the log in half lengthwise to reveal layers.
- Coil each strip into a spiral or knot and place into prepared muffin cups.
- Bake for 18–22 minutes, or until puffed and golden.
- Cool slightly before removing from tin. Dust with powdered sugar or drizzle with glaze if desired.
- To make the glaze: whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cruffins.
Notes
- Use puff pastry for a flakier, croissant-like texture if preferred.
- Allow cruffins to cool slightly before removing from the muffin tin to avoid tearing.
- Customize with other pie fillings like apple or cherry for variation.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 310
- Sugar: 14g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg