Description
Peach Pie Cruffins combine the flaky, buttery layers of a croissant with the sweet, juicy filling of peach pie, baked into perfect individual servings. These cruffins are easy to make using crescent roll dough and a warm, cinnamon-spiced peach filling. Ideal for summer mornings or dessert, they offer a delightful mix of textures and flavors bursting with fresh peach goodness.
Ingredients
Scale
Dough and Butter
- 2 cans (8 oz each) refrigerated crescent roll dough (or crescent sheets)
- ½ cup unsalted butter, melted
Filling
- 1½ cups diced fresh or canned peaches (drained if using canned)
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
Sweet Toppings
- â…“ cup granulated sugar
- 1½ teaspoons ground cinnamon
- Powdered sugar, for dusting
- Extra cinnamon sugar for rolling
Instructions
- Prepare Peach Filling: In a small saucepan, combine diced peaches, 2 tablespoons sugar, cornstarch, ¼ teaspoon cinnamon, a pinch of salt, and vanilla extract. Cook over medium heat for 4–5 minutes until the mixture thickens. Remove from heat and set aside to cool completely.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease or spray a 12-cup muffin tin to prevent sticking.
- Prepare Crescent Dough: Lay out the crescent roll dough and pinch the seams firmly to seal all perforations. Using a rolling pin, gently roll the dough into rectangles to smooth and even it out.
- Butter and Sugar Layer: Brush the entire surface of the dough rectangles with melted butter. Then, sprinkle evenly with the cinnamon sugar mixture made from ⅓ cup sugar and 1½ teaspoons cinnamon. Spread a thin, even layer of the cooled peach filling over each dough sheet.
- Roll the Dough: Carefully roll each dough sheet into a log shape. Using a sharp knife, slice the rolled log lengthwise to expose the layered filling.
- Shape Cruffins: Take each half of the sliced roll and carefully twist or spiral it with the cut side facing outward. Place each spiral-shaped half into the muffin tin cups, cut side up.
- Bake Cruffins: Bake in the preheated oven for 18 to 22 minutes until the cruffins are puffed up and golden brown. Once baked, remove from oven and cool for 5 minutes before transferring to a wire rack.
- Add Final Touches: Before serving, dust the cooled cruffins with powdered sugar or roll them lightly in extra cinnamon sugar to add extra sweetness and crunch.
Notes
- Using fresh peaches will give the best flavor, but canned peaches can be used if drained well.
- Make sure the peach filling is completely cooled before spreading over the dough to prevent sogginess.
- If you don’t have cinnamon sugar ready, simply mix granulated sugar and ground cinnamon in your preferred ratio, typically 1 tablespoon sugar to ¼ teaspoon cinnamon.
- Allow cruffins to cool slightly before dusting with powdered sugar to avoid melting the sugar.
- These cruffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days and reheated gently before serving.
