Peach Cruffins
Flaky, buttery cruffins filled with sweet cinnamon-peach pie filling; perfect for breakfast, brunch or dessert.
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Servings: 12 cruffins
Calories: 250kcal
Cost: $10
Equipment
- 1 Muffin tin greased or liner-ready
- 1 Pastry brush for butter
- 1 bowl mixing
- 1 Knife to cut dough
- 1 rolling surface lightly floured if needed
Ingredients
- 3 cans refrigerated crescent dough each can ~8 oz
- 1 cup peach pie filling or peach preserves well-drained if needed
- 2 tablespoons unsalted butter melted, for brushing
- 3 tablespoons brown sugar for sprinkling
- 1 teaspoon ground cinnamon divided or all in sugar mix
- 0.5 cup powdered sugar optional — for glaze or dusting
- 3 tablespoons heavy whipping cream to mix into glaze if using
- 1 teaspoon vanilla extract optional, for glaze or filling boost
- salt pinch, optional, to balance sweetness
Instructions
- Preheat oven to 375 °F (190 °C); prepare muffin tin.
- Mix peach filling and cinnamon (and optional vanilla).
- Unroll crescent dough, press seams to form solid rectangles.
- Brush dough with melted butter; sprinkle evenly with sugar and cinnamon mixture.
- Spread peach mixture evenly, leaving small border.
- Roll from long side into logs; cut and twist/coil into muffin shapes.
- Place spirals into muffin cups, coil-side up.
- Bake ~18–22 minutes until golden and puffed.
- (Optional) Whisk powdered sugar and heavy cream (and vanilla) to make glaze; drizzle over warm cruffins.
- Cool slightly, then remove; serve warm.
Notes
Try swapping peach filling for apple, cherry, or apricot preserves. Cruffins are super versatile!
Nutrition
Serving: 90g | Calories: 250kcal | Carbohydrates: 45g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 300mg | Potassium: 30mg | Fiber: 1g | Sugar: 18g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg