Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin. While this recipe yields about 8 cruffins, greasing all 12 cups is good practice in case you get more or want to make a double batch.
Step 2: On a lightly floured surface, carefully unroll the refrigerated crescent dough. Pinch all the seams together firmly to form one solid, rectangular sheet of dough. Use a rolling pin to gently flatten the dough further into an approximately 10x14-inch rectangle.
Step 3: In a small bowl, combine the melted unsalted butter, packed light brown sugar, and ground cinnamon. Stir until well combined. Spread this mixture evenly over the entire surface of the flattened dough, leaving a small border around the edges.
Step 4: Spoon the peach pie filling over the cinnamon-sugar mixture, spreading it out evenly. Again, try to leave a small border around the edges to help prevent the filling from oozing out during rolling and baking.
Step 5: Starting from one of the long sides, carefully and tightly roll the dough into a log. Once rolled, use a sharp knife to slice the log lengthwise, creating two long strips that reveal all the beautiful layers. Then, cut each long strip into 4 pieces, making a total of 8 pieces.
Step 6: Take each dough piece, and gently twist it into a spiral, resembling a rope. Then, coil each twisted spiral into a circle, tucking the end underneath. Place each coiled cruffin into a prepared muffin tin cavity.
Step 7: Bake for 18–22 minutes, or until the cruffins are golden brown and puffed. Baking times can vary, so keep an eye on them. The aroma will tell you they're almost ready!
Step 8: Allow the cruffins to cool in the muffin tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. Once cooled, lightly dust with powdered sugar, if desired, before serving.