Why You’ll Love This Recipe
I love how these cruffins come together in just minutes but taste like something I’d find at a fancy pastry shop. The crescent dough makes them light and airy, the peach pie filling adds a juicy, spiced sweetness, and the cinnamon sugar gives them that classic warm finish. No yeast, no kneading—just roll, fill, and bake.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 can refrigerated crescent roll dough
1 cup canned peach pie filling (or fresh peaches mixed with sugar and cinnamon)
2 tablespoons melted butter
2 tablespoons brown sugar
1 teaspoon cinnamon
Directions
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I preheat the oven to 375°F (190°C) and lightly grease a muffin tin or line it with paper liners.
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I unroll the crescent dough and pinch the seams together to form one large sheet. If I’m using crescent sheet dough, it’s ready to go.
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I brush the entire surface with melted butter, then evenly sprinkle the brown sugar and cinnamon over the dough.
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I spread the peach pie filling in a thin layer over the dough, making sure not to overfill—too much and it’ll leak when rolled.
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I roll the dough tightly from one short end to the other to create a log. Then I cut it in half lengthwise to expose the layers.
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I coil each half into a spiral (like a cinnamon roll) and place them into the muffin tin, cut side facing up.
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I bake the cruffins for 18–22 minutes, until they’re golden brown and puffed.
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I let them cool for a few minutes before removing them from the tin. Optional: I dust them with powdered sugar or drizzle with glaze once they’ve cooled slightly.
Servings and timing
Yield: 4–6 cruffins (depending on how the dough is shaped and cut)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving Size: 1 cruffin
Calories per Serving: ~210–250 (depending on filling and glaze)
Variations
When I want to switch things up, I sometimes add chopped nuts or a dash of nutmeg to the filling. I’ve also made them with apple pie filling, cherry filling, or a spoonful of cream cheese for a richer version. For extra flair, I top them with a simple glaze made of powdered sugar and milk.
Storage/Reheating
I store these in an airtight container at room temperature for up to 2 days or refrigerate for up to 4. To reheat, I pop them in the oven or toaster oven at 300°F for 5–7 minutes to bring back the crisp edges. They’re also great slightly warmed in the microwave for 10–15 seconds.
FAQs
Can I use fresh peaches instead of canned pie filling?
Yes, I dice fresh peaches and toss them with a little sugar, cinnamon, and a squeeze of lemon juice. I cook them down slightly if they’re very juicy to avoid soggy dough.
Can I use puff pastry instead of crescent dough?
Absolutely. Puff pastry makes them even flakier. I just adjust the baking time slightly and watch for a golden top.
Do I need to use a muffin tin?
A muffin tin helps the cruffins hold their shape while baking. If I don’t have one, I space them out on a parchment-lined baking sheet and shape them carefully.
How do I keep the filling from leaking out?
I spread the peach filling in a thin, even layer and roll the dough tightly. Pinching the bottom seam closed before placing them in the muffin tin helps too.
Can I freeze these?
Yes! I freeze them once baked and cooled, then reheat in the oven at 300°F until warm and crisp.
Conclusion
These Peach Pie Cruffins are my go-to when I want something warm, sweet, and made with minimal effort. They’re flaky, fruity, and absolutely irresistible—perfect for cozy mornings or a sweet treat with coffee. I always keep a can of crescent dough and pie filling on hand just in case the craving hits!
Print
Peach Pie Cruffins – Flaky, Fruity & Irresistibly Sweet!
- Total Time: 28 minutes
- Yield: 6 cruffins
- Diet: Vegetarian
Description
These peach pie cruffins are golden, buttery, and bursting with peach filling—made easy with crescent dough for a quick, flaky treat.
Ingredients
1 can refrigerated crescent roll dough
1 cup canned peach pie filling (or chopped fresh peaches with a bit of sugar and cinnamon)
2 tbsp melted butter
2 tbsp brown sugar
1 tsp ground cinnamon
Instructions
Preheat oven to 375°F (190°C). Grease a muffin tin or line with muffin liners.
Unroll crescent dough and press seams together to form a sheet.
Spread melted butter over the dough.
Sprinkle with brown sugar and cinnamon.
Evenly spoon peach pie filling over the dough.
Roll the dough tightly into a log (lengthwise), then slice into 6 even pieces.
Place each slice cut-side up into the muffin tin.
Bake for 15–18 minutes, or until golden brown and puffed.
Cool for 5–10 minutes before serving. Optional: Dust with powdered sugar or drizzle with icing.
Notes
Use fresh peaches tossed in sugar and cinnamon for a lighter, fresher version.
Add a dash of nutmeg for extra spice.
Top with whipped cream or vanilla glaze for dessert-style serving.
Store in an airtight container for up to 2 days—best served warm.
Perfect for brunch, holiday mornings, or quick peach pastry cravings.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Dessert, Brunch
- Method: Baked
- Cuisine: American
