Peach Pie Cruffins

Peach Pie Cruffins: Flaky, Fruity, and Incredibly Addictive

Peach lovers, rejoice! If you’ve ever wished for a shortcut to the cozy comfort of homemade peach pie wrapped in buttery, flaky pastry—this is it. These Peach Pie Cruffins are a dreamy cross between a croissant and a muffin, with swirls of cinnamon-sweet peach filling in every golden layer.

Perfect for breakfast, brunch, or dessert, this quick and easy pastry recipe is made with crescent roll dough (yes, we’re keeping it simple!) and bursts with fruit flavor and bakery-style goodness. Whether you’re hosting guests or just craving a cozy treat with your morning coffee, these cruffins will wow every time.

 Equipment You’ll Need:

• Muffin tin (6-cup or 12-cup standard)
• Rolling pin (optional, for flattening dough evenly)
• Small bowl (for cinnamon-sugar butter)
• Pastry brush
• Knife or dough cutter
• Cooling rack

 Ingredients:

• 1 can refrigerated crescent roll dough
• 1 cup canned peach pie filling
  (or 1–2 fresh peaches, peeled and diced, mixed with 1 tbsp sugar + ½ tsp ground cinnamon)
• 2 tablespoons melted butter
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• Powdered sugar, for dusting (optional)

 Instructions:

1. Preheat & Prep:
   Preheat oven to 375°F (190°C). Lightly grease a muffin tin or line with non-stick spray.
2. Roll Out the Dough:
   Unroll the crescent roll dough on a lightly floured surface. Press the perforations together to form one seamless sheet.
3. Add the Filling:
   Spread the peach pie filling evenly over the dough. For extra warmth, sprinkle a bit more cinnamon on top.
4. Roll & Slice:
   Roll the dough tightly from the long edge into a log. Slice into 6 even rounds.
5. Assemble in Muffin Tin:
   Place each roll, cut side up, into the muffin tin cavities.
6. Brush with Cinnamon Butter:
   In a small bowl, mix the melted butter, sugar, and cinnamon. Brush generously over the tops of each cruffin.
7. Bake:
   Bake for 15–20 minutes, or until golden brown, puffed, and cooked through.
8. Cool & Serve:
   Let the cruffins cool in the tin for 5–10 minutes. Transfer to a wire rack. Dust with powdered sugar if desired.

 Pro Tips:

• Make them ahead: Cruffins reheat beautifully—just pop them in the oven for a few minutes.
• Try apple or cherry filling: This method works perfectly with other pie fillings too.
• Serve with ice cream: Turn it into dessert with a scoop of vanilla or butter pecan ice cream.

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Peach Pie Cruffins

Peach lovers, rejoice! If you’ve ever wished for a shortcut to the cozy comfort of homemade peach pie wrapped in buttery, flaky pastry—this is it. These Peach Pie Cruffins are a dreamy cross between a croissant and a muffin, with swirls of cinnamon-sweet peach filling in every golden layer.

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Ingredients Equipment Method Notes

Ingredients

  

• - 1 can refrigerated crescent roll dough
• - 1 cup canned peach pie filling or fresh peaches + sugar + cinnamon
• - 2 tbsp melted butter
• - 2 tbsp granulated sugar
• - 1 tsp ground cinnamon
• - Powdered sugar for dusting (optional)

Equipment

• Muffin tin (6-cup or 12-cup standard)
• Rolling pin (optional, for flattening dough evenly)
• Small bowl (for cinnamon-sugar butter)
• pastry brush
• Knife or dough cutter
• cooling rack

Method

 

1. Preheat oven to 375°F (190°C) and grease muffin tin.
2. Roll out crescent dough and seal seams to form a sheet.
3. Spread peach filling evenly over the dough.
4. Roll up tightly from long side to form a log.
5. Slice into 6 even pieces and place in muffin tin.
6. Mix melted butter, sugar, and cinnamon; brush over cruffins.
7. Bake 15–20 mins or until golden and puffed.
8. Cool slightly, remove from tin, and dust with powdered sugar.
9. Serve warm and enjoy!

Notes

- Store in an airtight container up to 3 days.
- Great for brunch, dessert, or quick weekday breakfasts.