Go Back

Peach Pie Cruffins

Deliciously flaky and gooey Peach Pie Cruffins filled with cinnamon-sugar peaches, perfect for breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package Crescent dough or puff pastry Either works, no pressure.
  • 4 medium Fresh, ripe peaches Peel them if the fuzz bugs you.
  • 1/4 cup Softened butter
  • 1/2 cup Brown sugar Plenty for filling.
  • 1 teaspoon Ground cinnamon
  • 1 pinch Salt
  • 1 teaspoon Vanilla extract Optional splash for flavor.
  • 1 cup Powdered sugar For dusting after baking, optional.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a muffin tin.
  2. Roll out crescent dough (or puff pastry) on a clean surface.
  3. Spread softened butter evenly over the dough.
  4. In a small bowl, mix brown sugar and ground cinnamon; sprinkle over the buttered dough.
  5. Arrange thin slices of ripe peaches evenly on top of the sugar mixture.
  6. Roll the dough up jelly-roll style and slice into strips.
  7. Twist the strips into knots and place them into the greased muffin tins.
Baking
  1. Bake in the preheated oven for 15-20 minutes or until golden brown.
  2. Brush the tops with melted butter and sprinkle with extra cinnamon sugar before serving.
  3. Let them cool for a few minutes before removing from the pan.

Notes

To keep the bottoms from getting soggy, cut peaches thicker and avoid overfilling.