Irresistible Peach Pie Cruffins

Last summer, my brother and I drove out to Fredericksburg, Texas, on one of those spontaneous road trips that start with “let’s just get out of town for the day” and end with baskets of fresh fruit in the trunk. We stumbled into a small farm stand run by an elderly couple who were selling the juiciest peaches I’ve ever tasted in my life. The air around the stand was thick with that sweet, sun-kissed aroma of ripe fruit, and I swear every bite tasted like summer itself.

On the way home, I started imagining ways I could capture that flavor in a recipe that felt both comforting and playful. That’s how the idea for peach pie cruffins was born. I wanted something that tasted like peach pie but looked whimsical enough to brighten up an ordinary day. Cruffins, for me, are that perfect hybrid of indulgence and fun — flaky like croissants, shaped like muffins, and begging to be pulled apart layer by layer.

When I tested this recipe in my kitchen, Chili (my rescue cat) sat perched on the counter, watching me roll the dough like it was the most fascinating thing in the world. My brother wandered in as the cruffins came out of the oven, golden and puffed, and asked if I was hiding peach pie somewhere.

That first bite sealed it: warm layers of buttery dough, peach preserves, a whisper of cinnamon, and a drizzle of sweet glaze. It was everything I wanted from that summer memory wrapped up in one little cruffin.

Short Description

Flaky, golden cruffins filled with peach preserves and cinnamon, topped with a simple glaze. These irresistible peach pie cruffins are an easy, bakery-worthy treat made with crescent dough.

Key Ingredients

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

Tools Needed

• Muffin tin with 12 cups
• Paper muffin liners
• Mixing bowl
• Whisk
• Small saucepan or microwave-safe bowl (for glaze)
• Rolling pin
• Sharp knife

Cooking Instructions

Step 1: Preheat the oven
Set your oven to 375°F (190°C). Line your muffin tin with paper liners so the cruffins release easily after baking.

Step 2: Mix the filling
In a small bowl, stir together 1 cup of peach preserves with 1 teaspoon of ground cinnamon until well combined. The cinnamon deepens the sweetness and adds warmth.

Step 3: Prepare the dough
Unroll one can of crescent dough onto a lightly floured surface. Gently press the seams together with your fingers or a rolling pin to form a smooth rectangle. Repeat with remaining cans.

Step 4: Spread the filling
Evenly spread a thin layer of the peach-cinnamon mixture over each rectangle of dough. Make sure you leave a small border around the edges to keep the filling from spilling out as you roll.

Step 5: Roll and cut
Starting from the long edge, roll the dough into a log. Slice the log in half lengthwise. Twist each half into a spiral, letting some of the filling peek through.

Step 6: Shape the cruffins
Place each twisted piece into a muffin liner, spirals facing up. This helps them bake into those tall, layered shapes.

Step 7: Bake until golden
Bake for 18–20 minutes, or until the tops are puffed and golden brown. The kitchen will smell like peach cobbler at this point.

Step 8: Make the glaze
While the cruffins bake, whisk together ½ cup powdered sugar and 3 tablespoons heavy cream until smooth and pourable.

Step 9: Finish with glaze
Drizzle the glaze over the warm cruffins as soon as they come out of the oven. Let them cool slightly before serving.

Troubleshooting tip: If your dough feels sticky, dust lightly with flour before rolling. If the cruffins brown too quickly, cover loosely with foil for the last few minutes.

Why You’ll Love This Recipe

Bakery Style at Home: You get flaky, layered pastries without the work of homemade croissant dough.

Sweet Peach Filling: A jammy peach center that tastes like pie filling in every bite.

Quick to Make: From start to finish, these cruffins are ready in under 40 minutes.

Crowd Pleaser: Perfect for brunch, dessert tables, or a cozy afternoon snack.

Adaptable: Works with different fruit preserves if peaches aren’t in season.

Mistakes to Avoid & Solutions

Not sealing the dough seams: If you skip pressing the seams together, the filling can leak out. Press gently but firmly with your fingertips or rolling pin.

Overfilling with peach preserves: Too much filling will ooze during baking. Spread thin, even layers.

Underbaking: If the cruffins look pale, leave them in for another 2–3 minutes. They should be golden brown on top.

Skipping the muffin liners: Without liners, the sugar glaze can stick and make cleanup difficult. Always line your tin.

Glazing too late: If you wait until the cruffins cool, the glaze won’t sink into the layers. Drizzle while warm.

Serving and Pairing Suggestions

Serve warm for breakfast with a cup of coffee or tea.

Pair with vanilla ice cream for a dessert-style treat.

Present them on a tiered stand for brunch buffets.

Try them with sparkling water or iced tea for a refreshing balance.

Enjoy family-style, letting everyone grab their own cruffin.

Storage and Reheating Tips

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerator: Keeps up to 5 days, though the texture may soften slightly.

Freezer: Freeze unglazed cruffins in a sealed bag for up to 2 months. Reheat before glazing.

Reheating: Warm in a 300°F (150°C) oven for 5–7 minutes to refresh the layers. Avoid microwaving, as it can make them chewy.

FAQs

1. Can I use puff pastry instead of crescent dough?
Yes, puff pastry will give even flakier layers. Just adjust the baking time, as it may need a few extra minutes.

2. What if I don’t have peach preserves?
You can swap with apricot, strawberry, or apple butter for different flavor profiles.

3. Do I need a stand mixer for the glaze?
No, a simple whisk works perfectly since the glaze is very light.

4. Can these be made ahead?
Yes, you can assemble them up to the baking step, cover tightly, and refrigerate overnight. Bake fresh in the morning.

5. Why did my cruffins stick to the tin?
This usually happens without liners or if the glaze dripped down the sides. Use paper liners to prevent sticking.

Tips & Tricks

Chill the dough for 5 minutes before rolling if it feels too soft.

Use a serrated knife to slice the rolled dough for cleaner spirals.

Add a pinch of nutmeg to the filling for extra warmth.

For a bakery-style shine, brush baked cruffins with a little melted butter before glazing.

Serve with extra peach preserves on the side for dipping.

Recipe Variations

Blueberry Lemon Cruffins: Replace peach preserves with blueberry jam and add 1 teaspoon of lemon zest to the filling. Bake as directed.

Apple Cinnamon Cruffins: Use apple butter and an extra sprinkle of cinnamon for a fall twist.

Savory Cruffins: Skip the glaze and filling. Instead, brush the dough with pesto and sprinkle with Parmesan before rolling and baking.

Chocolate Hazelnut Cruffins: Spread Nutella instead of preserves, and drizzle with melted chocolate instead of glaze.

Spiced Peach Rum Cruffins: Stir 1 teaspoon dark rum into the peach preserves before spreading for a more grown-up flavor.

Final Thoughts

These peach pie cruffins bring me right back to that summer day with my brother, sticky fingers from fresh peaches and laughter filling the car. Baking them now feels like bottling up a memory — sweet, simple, and endlessly comforting. They’re playful enough for a weekend brunch, but also special enough to serve at a dinner party. I love how they carry that balance of ease and elegance, like you put in far more effort than you actually did.

Every time I make a batch, I’m reminded that food doesn’t just feed us, it tells a story. These cruffins tell one of warm kitchens, shared smiles, and the joy of experimenting with something new. And honestly, isn’t that what baking is all about?