Cinnamon, cream cheese and sweet apple filling come together in a fast, bake-and-go treat that feels like fall in every bite. These Apple Pie Crescent Muffins are effortless to make with store-bought crescent dough and a simple cheesecake center. They turn pantry staples into a warm, shareable breakfast or dessert in under an hour.
Why these Apple Pie Crescent Muffins are perfect for busy mornings
Using refrigerated crescent rolls cuts prep time and limits dishes. The cream cheese center adds a soft, tangy contrast to apple pie filling. A quick butter-and-cinnamon-sugar coating gives a golden, sweet crust.
This recipe is ideal when you want something homemade without long prep. It also adapts easily to other pie fillings for variety.
Ingredients and quick facts (what you need)
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Yields: 8 muffins
- 8 oz refrigerated crescent dough (or crescent sheet)
- 5 oz cream cheese, softened
- 2 Tbsp granulated sugar (for filling)
- 1 tsp vanilla extract
- ¾ cup chopped apples from apple pie filling
- 2½ Tbsp melted butter
- ¼ cup granulated sugar (for coating)
- ¾ tsp ground cinnamon (for coating)
Step-by-step: assemble and bake these apple-cheesecake bites
Follow these steps for consistent results. Read through once before you start.
- Preheat the oven to 350°F (175°C). Grease a standard 12-cup muffin pan or use liners.
- In a small bowl, mix ¼ cup sugar with ¾ tsp cinnamon. Set aside for rolling.
- In another bowl, beat the softened cream cheese with 2 Tbsp sugar and 1 tsp vanilla until smooth.
- Unroll crescent dough. If using triangle packs, press seams to seal and cut into 8 equal squares. If using the seamless sheet, simply cut into 8 squares.
- Stretch each square gently. Place about 1 heaping Tbsp of cheesecake filling in the center, then top with roughly 1 Tbsp chopped apples.
- Gather the edges up, pinch to seal, and roll the parcel between your palms to form a smooth ball.
- Brush each ball generously with melted butter, then roll in the cinnamon-sugar mixture. Place sealed-side down in the muffin pan.
- Bake for 20–22 minutes, until tops are golden brown. Let cool 5 minutes in the pan before serving.
Small technique notes
- Using the crescent sheet removes the need to seal perforations.
- Don’t overfill; keep a bit of dough around the edges to fully seal the filling.
- Rolling in butter first helps the cinnamon-sugar stick and creates a crisp finish.
Flavor tweaks, substitutions and serving ideas
- Swap the apple pie filling for cherry, blueberry, or peach for a fruity twist.
- Stir a pinch of nutmeg into the coating for extra warm spice notes.
- Top warm muffins with a light drizzle of powdered sugar glaze for a dessert finish.
- Store leftovers loosely covered at room temperature for one day.
- Freeze cooled muffins in a single layer, then transfer to a bag. Reheat in a 350°F oven until warmed through.
Related recipes to explore
- Apple Pecan French Toast Cups — small, crunchy, and packed with apple filling.
- Cherry Cheesecake Crescent Muffins — the same method with cherry filling.
- Apple Pie Cheesecake Cookies — a handheld cookie version of this combo.
- Upside Down Apple Cinnamon Roll Cake — a crowd-pleasing apple dessert.
Similar Posts:
- Cherry cheesecake crescent muffins: easy 20-minute recipe for melt-in-your-mouth treats
- Crescent pumpkins: cream cheese and pumpkin pie filling in flaky crescent rolls
- Lemon cream cheese bars: easy, irresistible zesty dessert in minutes
- Apple recipes: 21 can’t-miss fall desserts, pies and cozy treats
- Apple pie cheesecake cookies: the irresistible fall mashup you need to bake
Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.