Ingredients:
For the Cruffins:
-
1 can refrigerated crescent roll dough (or 1 sheet puff pastry, thawed)
-
¾ cup peach pie filling (homemade or store-bought)
-
1 tsp cinnamon
-
1 tbsp brown sugar (optional, for extra sweetness)
-
2 tbsp melted butter
For the Coating:
-
¼ cup granulated sugar
-
1 tsp ground cinnamon
-
Extra melted butter, for brushing
👨🍳 Instructions:
1. Preheat oven to 375°F (190°C). Grease or line a standard 6-cup muffin tin.
2. Prepare the dough:
-
Unroll the crescent dough into a large rectangle (pinch seams together if using crescent rolls).
-
If using puff pastry, lightly roll it out into a 10×12 inch rectangle.
3. Add filling:
-
Spread peach pie filling evenly over the dough, leaving a small border around the edges.
-
Sprinkle with cinnamon and brown sugar if desired.
4. Roll and slice:
-
Starting from the long edge, tightly roll the dough into a log (like cinnamon rolls).
-
Cut the log lengthwise down the center to expose the layers.
-
With the cut side facing out, roll each half into a spiral, then tuck into a muffin cup (like a cinnamon roll).
5. Bake:
-
Bake for 18–22 minutes, or until golden brown and puffed.
6. Coat in cinnamon sugar:
-
While warm, brush with melted butter and roll or sprinkle generously with cinnamon sugar mixture.
7. Cool slightly & enjoy!
-
Serve warm, optionally drizzled with glaze or topped with whipped cream or vanilla ice cream.
🔁 Variations:
-
Swap in apple, cherry, or blueberry pie filling.
-
Add cream cheese or vanilla custard for a richer filling.
-
Sprinkle with chopped pecans or almonds before rolling for crunch.