Peach Pie Cruffins
Peach Pie Cruffins are a quick and easy breakfast treat featuring flaky crescent dough filled with sweet peach preserves and cinnamon. Perfect for a warm, gooey, and irresistible croissant-muffin hybrid!
Ingredients
- - 3 cans refrigerated crescent dough 8 ounces each
- - 1 cup peach preserves
- - 1 teaspoon ground cinnamon
- - 1/2 cup powdered sugar
- - 3 tablespoons heavy whipping cream
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C). Grease or line a muffin tin.
- Mix Filling: In a bowl, combine peach preserves with ground cinnamon.
- Prepare Dough: Unroll each can of crescent dough into a rectangle, pressing the seams together to create a smooth surface.
- Add Filling: Spread 1/3 cup of the peach mixture evenly over each rectangle.
- Roll and Slice: Starting from the long side, roll the dough into a log. Cut each log into two pieces, then cut each piece lengthwise down the center, creating four pieces.
- Shape Cruffins: Twist each piece and roll it into a muffin shape. Place into the prepared muffin tin.
- Bake: Bake for 18–20 minutes or until golden brown.
- Make Icing: In a bowl, whisk together powdered sugar and heavy whipping cream until smooth.
- Drizzle and Cool: Drizzle the icing over the baked cruffins. Remove from the muffin tin, loosening the edges with a knife if needed, and let cool on a wire rack. Serve warm or at room temperature.
Notes
- Storage: Store cooled cruffins in an airtight container for up to 1 day at room temperature, or refrigerate for up to 3 days.
- Variations: Substitute peach jam with Nutella, apple butter, or any other jam/preserves.