1. Preheat the oven
Set your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.

2. Prepare the dough
Unroll the crescent roll dough on a clean surface. Gently press and stretch the dough if needed, and separate it into triangles.

3. Add the peach filling
Place about 1 to 2 teaspoons of peach pie filling (or diced sweetened peaches) on the wide end of each triangle. Avoid overfilling to prevent spillage during baking.

4. Roll and place in muffin tin
Carefully roll each triangle from the wide end to the tip, like a crescent roll. Then stand each roll upright in a muffin cup, spiral facing up.

5. Make the cinnamon butter topping
In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon until well combined.

6. Brush the topping
Use a pastry brush to generously coat the top of each cruffin with the cinnamon-butter mixture.

7. Bake to golden perfection
Place the muffin tin in the oven and bake for 12–15 minutes, or until the cruffins are puffed, golden brown, and lightly crisped on top.

8. Cool and serve
Let the cruffins cool for about 5 minutes in the tin before removing. Serve warm on their own, with a sprinkle of powdered sugar, or a drizzle of icing for extra sweetness.