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Easy Peach Pie Cruffins

Capture the magic of classic peach pie in a delightful cruffin! These easy treats use store-bought dough for a quick and surprisingly simple way to enjoy warm, cinnamon-spiced peach goodness. Perfect for breakfast or a sweet pick-me-up.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can crescent roll dough or puff pastry sheets, thawed
  • 1 cup canned or fresh peaches finely chopped; drain canned peaches well, blanch/peel fresh peaches
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 2 tbsp unsalted butter melted (plus more for brushing)
  • 2 tbsp granulated sugar (for dusting)
  • powdered sugar optional, for topping

Equipment

  • Medium-sized bowl
  • Sharp Knife
  • Muffin tin

Method
 

  1. Step 1: Prepare the peach filling. In a medium-sized bowl, toss finely chopped peaches, brown sugar, ground cinnamon, and vanilla extract. Stir to combine. Pour in 2 tablespoons of melted butter and mix until peaches are nicely coated. Set aside.
  2. Step 2: Prepare the dough. Unroll crescent roll dough (or thawed puff pastry) onto a lightly floured surface or parchment paper. If using crescent rolls, pinch the seams together to form a solid rectangle. Spread the peach filling evenly over the dough, leaving about a half-inch border around the edges.
  3. Step 3: Roll and slice the dough. Starting from a shorter end, carefully and tightly roll the dough up like a jelly roll. Use a sharp knife (a serrated knife works well) to slice the roll lengthwise down the middle. With cut sides facing outwards, take one strip and twist it around itself like a spiral ribbon. Coil the twisted strip up to form a muffin shape and place it gently into a greased muffin tin cup. Repeat with the second strip. Each log makes two cruffins.
  4. Step 4: Bake the cruffins. Pop the muffin tin into the oven and bake for 18–22 minutes, or until beautifully golden brown and puffed up.
  5. Step 5: Finish the tops. While the cruffins are still warm from the oven, brush the tops with a little extra melted butter. Generously sprinkle the granulated sugar over the buttery tops.
  6. Step 6: Cool and serve. Let the cruffins cool in the tin for a few minutes before transferring to a wire rack. Optionally, dust with powdered sugar just before serving. Enjoy warm!

Notes

Tips for Success: Don't overfill the dough; a thin, even layer of filling is best. If using crescent rolls, firmly pinch the seams together. Use a sharp knife for clean cuts. Grease the muffin tin well to prevent sticking. Keep an eye on baking time as ovens vary.
How to Store: Store cooled cruffins in an airtight container at room temperature for 1-2 days, or refrigerate for up to 4 days. To freeze, wrap individually and store in a freezer-safe bag for up to 2 months. Reheat briefly in a microwave, or in a toaster oven or regular oven at a low temperature (around 300°F) until heated through.