Description
These Peach Pie Cruffins are a delicious fusion of croissants and muffins, filled with cinnamon-spiced peach pie filling and baked to golden perfection. Easy to make using crescent roll dough, they’re flaky, sweet, and ideal for brunch or dessert.
Ingredients
- 1 can refrigerated crescent roll dough
- 1 cup canned peach pie filling
- 1 tsp ground cinnamon
- 2 tbsp granulated sugar
- 2 tbsp butter, melted
- All-purpose flour, for dusting surface
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- Lightly flour a clean surface and unroll the crescent dough sheets.
- Spread a thin layer of peach pie filling evenly over each sheet.
- Roll the dough tightly into logs, then cut each in half lengthwise to expose the layers.
- Twist each strip and roll it into a spiral, placing the swirl side up in the muffin tin.
- Brush the tops with melted butter.
- In a small bowl, mix sugar and cinnamon, then sprinkle over the cruffins.
- Bake for 18-22 minutes or until golden and puffed.
- Let cool slightly before removing from the tin. Serve warm.
Notes
- Try apple or cherry filling for variations.
- A glaze made with powdered sugar and milk can be used instead of cinnamon sugar.
- Add chopped toasted pecans for texture.
- Store in an airtight container at room temperature for up to 2 days.
- Reheat in oven at 300°F for 5–7 minutes or microwave for 15–20 seconds.
Nutrition
- Serving Size: 1 cruffin
- Calories: 220
- Sugar: 12g
- Sodium: 270mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
