If you’ve ever craved something impossibly flaky, deliciously fruity, and irresistibly fun to make, get ready to fall in love with these Peach Pie Cruffins. Imagine the spirit of your favorite bakery pastry paired with the comforting flavors of a juicy peach pie — all in a cute, twisty package that’s perfect for breakfast, brunch, or dessert. Each bite delivers the sweet nostalgia of summer peaches, tangled up in tender layers of buttery dough and finished with a glossy vanilla glaze. Whether you’re hosting a coffee morning or simply treating yourself, Peach Pie Cruffins are a recipe you’ll want to bookmark again and again.
Ingredients You’ll Need
-
Crescent Dough:
- 3 cans refrigerated crescent dough (8 oz each)
Peach Filling:
- 1 cup peach preserves
- 1 teaspoon ground cinnamon
Glaze:
- 1/2 cup powdered sugar
- 3 tablespoons heavy cream
How to Make Peach Pie Cruffins
Step 1: Prep Your Pan and Heat Things Up
Set your kitchen off to a great start by preheating your oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly—every nook and cranny!—since these cruffins are loaded with sticky-sweet peach filling, and you want them to pop right out after baking.
Step 2: Mix the Peach Pie Cruffins Filling
In a small bowl, stir together the peach preserves and ground cinnamon until well combined. This simple mix brings the best of peach pie filling, infused with cozy cinnamon flavor. It’s sweet, aromatic, and a snap to prepare.
Step 3: Unroll and Shape the Dough
Open each can of refrigerated crescent dough and unroll into rectangles. Press the seams together so you have one smooth sheet per can—think of it as your blank canvas. Spread about 1/3 cup of the peach-cinnamon mixture evenly across each sheet, leaving a tiny border to help seal in the jammy goodness.
Step 4: Roll, Slice, and Twist
Starting with the long edge, tightly roll each rectangle into a log. Cut each log in half crosswise—you’ll end up with two shorter logs per sheet. Then, slice each of these short logs in half lengthwise, giving you a total of four long strips from each log. Don’t worry if a little filling oozes out; that just means tastier edges! Take each strip, twist gently, and coil into a loose spiral, then tuck it into one of the muffin cups, swirl side up.
Step 5: Bake to Golden Perfection
Slide the tin into your hot oven and bake for 18–20 minutes, or until the cruffins are puffed and deeply golden. The kitchen will smell like a peach orchard—promise! Let the Peach Pie Cruffins cool in the pan for 5 minutes so all those layers can set.
Step 6: Glaze and Finish
While the cruffins are cooling, whisk together powdered sugar and heavy cream until you have a silky-smooth glaze. Drizzle generously over each warm cruffin, letting it drip into every swirl and crevice. Transfer your cruffins to a wire rack to finish cooling slightly (if you can wait!).
How to Serve Peach Pie Cruffins
Garnishes
A simple drizzle of the vanilla glaze is a classic finishing touch, bringing just enough sweetness and shine. For extra flair, sprinkle with a dash of ground cinnamon or top with finely chopped toasted pecans or fresh diced peach right as you serve.
Side Dishes
Peach Pie Cruffins pair beautifully with creamy Greek yogurt, a simple fruit salad, or scrambled eggs for brunch. For an afternoon treat, try them with a cup of tea or cold brew coffee—each sip and bite feels like a joyful celebration of summer flavors.
Creative Ways to Present
Set the cruffins out on a rustic wooden board or tiered cake stand for a bakery-style spread. For brunch parties, package each cruffin in a parchment muffin liner and tie with baker’s twine as edible favors. You could even pile them into a “bouquet” centerpiece, inviting everyone to pull one apart and enjoy the layers inside.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep Peach Pie Cruffins in an airtight container at room temperature for up to 1 day. For longer storage, tuck them into the fridge, where they’ll keep their flavor for up to 3 days (just note the dough may lose some crispiness and become more tender).
Freezing
Peach Pie Cruffins also freeze surprisingly well. Once completely cool, wrap each cruffin individually in plastic wrap, then place them in a zip-top freezer bag. They’ll keep for up to one month—ready for whenever you need a last-minute treat!
Reheating
To revive that just-baked magic, warm refrigerated or frozen cruffins on a baking sheet in a 325°F (165°C) oven for about 8–10 minutes, or microwave for 20–30 seconds. If you froze them, let them thaw at room temp before reheating for the very best texture and flavor.
FAQs
Can I make Peach Pie Cruffins with other fruit preserves?
Absolutely! While peach is delightfully summery, feel free to use apricot, apple butter, or any berry jam you love. Each variety offers a new flavor twist, so don’t be afraid to get creative.
Do I have to use crescent dough, or can I substitute puff pastry?
Crescent dough is the key to those signature soft, pillowy layers, but puff pastry can work in a pinch—it’ll yield a crispier, flakier cruffin with a more croissant-like bite. Adjust the baking time slightly if you switch up the dough.
How do I prevent the filling from leaking out?
Leave a small border around the dough when spreading the peach filling and be gentle as you roll and twist. Some leakage is normal (and delicious), but trimming the amount of filling just slightly can help keep things tidy.
Can I prepare Peach Pie Cruffins the night before?
You can assemble the unbaked cruffins and cover the tin tightly with plastic wrap, refrigerating overnight. Just let the pan sit out while the oven preheats, then bake as directed in the morning for ultra-fresh results.
Are Peach Pie Cruffins good for brunch parties?
They’re a total crowd-pleaser! Peach Pie Cruffins are easy to serve, look gorgeous on the table, and can be made ahead if you want a relaxed brunch spread. Pair with mimosas, coffee, and fresh fruit for a winning lineup.
Final Thoughts
Baking up a batch of Peach Pie Cruffins is like giving yourself—and anyone lucky enough to join you—a warm hug in pastry form. These treats are charmingly easy, endlessly customizable, and impossible to resist when the sweet scent of peaches fills your kitchen. I can’t wait for you to try them and see why they’re an instant favorite! Let me know how you serve yours or what fun twists you add. Happy baking!
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Peach Pie Cruffins Recipe
- Total Time: 35 minutes
- Yield: 12 cruffins 1x
- Diet: Vegetarian
Description
Indulge in the delightful fusion of a flaky croissant and a tender muffin with these Peach Pie Cruffins. Filled with a sweet peach-cinnamon mixture and topped with a creamy glaze, these treats are perfect for breakfast or dessert.
Ingredients
Crescent Dough:
- 3 cans refrigerated crescent dough (8 oz each)
Peach Filling:
- 1 cup peach preserves
- 1 teaspoon ground cinnamon
Glaze:
- 1/2 cup powdered sugar
- 3 tablespoons heavy cream
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Mix Filling: In a small bowl, combine peach preserves with ground cinnamon.
- Prepare Dough: Unroll each can of crescent dough into a rectangle, press seams together. Spread peach mixture on each rectangle.
- Roll and Shape: Roll up each rectangle, cut in half, slice lengthwise, twist and coil into muffin shapes in the tin.
- Bake: Bake for 18–20 minutes until golden and puffed.
- Make Glaze: Whisk powdered sugar and heavy cream until smooth.
- Finish: Cool cruffins, drizzle with glaze, then let cool on a wire rack before serving.
Notes
- Serve warm for best taste and texture.
- Variation: Try apricot, apple butter, or berry jam instead of peach.
- Store leftovers airtight at room temp for 1 day or refrigerate for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 245
- Sugar: 15 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
