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
