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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.

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.