Peach Pie Cruffins are a delightful fusion of croissants and muffins, offering the comforting flavors of peach pie in a flaky, spiral-shaped pastry. By using refrigerated crescent dough, peach preserves, and a hint of cinnamon, I can create a bakery-worthy treat that's both simple and impressive. Perfect for brunches, afternoon snacks, or casual dessert spreads, these cruffins are sure to become a favorite in my baking repertoire.

Why I Love This Recipe

No yeast, no fuss – Thanks to ready-to-use crescent dough, there's no need to make pastry from scratch.
Peach pie flavor in every bite – The preserves and cinnamon give that cozy, spiced fruit flavor without the work of peeling or cooking peaches.
Muffin-shaped fun – The spiral shape is eye-catching and easy to serve—great for parties or weekend treats.
Versatile and customizable – I can try swapping the filling or adding nuts, sugar, or spices for different variations.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cans refrigerated crescent dough (8 ounces each)
1 cup peach preserves
1 teaspoon ground cinnamon
½ cup powdered sugar
3 tablespoons heavy whipping cream

Directions

Preheat & Prep: Set my oven to 375°F (190°C) and grease or line a muffin tin.
Make the Filling: In a small mixing bowl, I stir together the peach preserves and cinnamon until combined.
Roll Out the Dough: I unroll each can of crescent dough into a flat rectangle, pressing the perforated seams together to form a solid sheet.
Spread the Filling: Using a spoon or spatula, I spread approximately ⅓ cup of the peach mixture over each rectangle of dough.
Roll & Slice: Starting from the long edge, I roll each rectangle into a log. Then, I slice each log in half, and cut each half lengthwise to create four strips from each can.
Shape the Cruffins: I gently twist each strip and coil it into a spiral, tucking the ends underneath. I place each spiral into a cup of the prepared muffin tin.
Bake: I bake the cruffins for 18 to 20 minutes, or until golden brown and puffed.
Make the Glaze: While the cruffins bake, I whisk the powdered sugar and heavy cream together in a bowl until smooth and pourable.
Finish & Serve: I drizzle the glaze over the warm cruffins. Using a knife, I help release them from the pan if needed, and transfer them to a wire rack to cool slightly before serving.

Servings and Timing

Servings: 12 cruffins
Prep Time: 10 minutes
Cook Time: 18–20 minutes
Total Time: Approximately 30 minutes

Variations

Jam Options: If I don't have peach preserves, apricot or apple jam work beautifully.
Add Texture: I can sprinkle chopped pecans or walnuts over the filling before rolling.
Decorative Touch: Dusting with coarse sugar or cinnamon sugar just before baking adds a crunchy top.

Storage and Reheating

Storage: I store cooled cruffins in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days.
Reheating: To refresh, I reheat briefly in the oven at 350°F (175°C) for 5–7 minutes until warmed through.

FAQs

How can I prevent the cruffins from sticking to the muffin tin?

I ensure the muffin tin is well-greased or lined with muffin liners before placing the dough spirals. This helps in easy removal after baking.

Can I prepare the cruffins ahead of time?

Yes, I can assemble the cruffins and refrigerate them overnight. I bring them to room temperature before baking as directed.

What other fillings can I use?

Besides peach preserves, I can experiment with other fruit jams, Nutella, or apple butter for different flavor profiles.

Can I freeze the baked cruffins?

Absolutely. Once cooled, I wrap them individually and freeze. To enjoy, I thaw and reheat in the oven until warm.

Is it necessary to use crescent dough, or can I use puff pastry?

While crescent dough provides a soft, flaky texture, puff pastry can be used for a crispier result. I adjust baking times accordingly.

Conclusion

Peach Pie Cruffins are a fun, approachable way to bring the comfort of pie into a handheld, flaky pastry. With simple ingredients and an impressive presentation, they're a winning addition to my baking repertoire—no pie crust or rolling pin mastery required. I try them for my next weekend brunch or as a sweet surprise any day of the week.

Peach Pie Cruffins: A Cozy, Flaky Twist on a Classic Dessert

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 cruffins
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Peach Pie Cruffins are a delightful hybrid of croissants and muffins, filled with peach preserves and cinnamon, then topped with a sweet glaze for a cozy, flaky dessert that's simple yet impressive.

Ingredients

3 cans refrigerated crescent dough (8 ounces each)
1 cup peach preserves
1 teaspoon ground cinnamon
½ cup powdered sugar
3 tablespoons heavy whipping cream

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Instructions

Preheat oven to 375°F (190°C) and grease or line a muffin tin.
In a small bowl, mix peach preserves and ground cinnamon until well combined.
Unroll each can of crescent dough into a flat rectangle, pressing perforated seams to seal.
Spread approximately ⅓ cup of the peach mixture over each rectangle.
Roll each rectangle from the long edge into a log, then cut each log in half and slice each half lengthwise to make four strips per can.
Twist each strip and coil into a spiral, tucking ends underneath. Place each spiral into a muffin cup.
Bake for 18–20 minutes, or until golden brown and puffed.
While baking, whisk powdered sugar and heavy cream until smooth to make the glaze.
Drizzle glaze over warm cruffins, then transfer to a wire rack to cool slightly before serving.

Notes

Swap peach preserves with apricot or apple jam for variety.
Add chopped nuts like pecans or walnuts for texture.
Dust tops with coarse sugar or cinnamon sugar before baking for a decorative touch.
Store in an airtight container at room temperature for 1 day or refrigerate for up to 3 days.
Reheat in a 350°F oven for 5–7 minutes to refresh.