Description
These easy peach pie cruffins are flaky, buttery pastries made with crescent roll dough and sweet peach filling, twisted into spirals and baked until golden. Perfect for breakfast, brunch, or dessert with minimal effort and maximum flavor.
Ingredients
- 1 can (8 oz / 226 g) refrigerated crescent roll dough
- 1 cup canned peach pie filling
- 2 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar, packed
- 1 teaspoon ground cinnamon
- 2 tablespoons powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C) and grease a standard muffin tin.
- Unroll crescent dough onto a floured surface. Press seams together to create one sheet.
- Brush melted butter over the dough. Sprinkle with brown sugar and cinnamon.
- Spread peach pie filling evenly, leaving a border around the edges.
- Roll the dough tightly from the long side into a log. Slice the log lengthwise.
- Twist each half with the cut sides facing up, then coil each into a spiral shape.
- Place spirals into the muffin tin. Bake for 18–22 minutes, until golden brown.
- Cool for 5 minutes in the pan, then transfer to a rack. Dust with powdered sugar before serving.
Notes
- Swap peach filling with apple or cherry for variations.
- For added flavor, mix in lemon zest or a pinch of nutmeg.
- Use cold dough to keep the layers flaky.
- Best served slightly warm, but can be enjoyed at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 220
- Sugar: 11g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
