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.
Print
Peach Pie Cruffins: A Cozy, Flaky Twist on a Classic Dessert
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Total Time: 30 minutes
- Yield: 12 cruffins
- Category: Dessert, Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Peach Pie Cruffins are an easy and delicious fusion of croissants and muffins, filled with sweet peach preserves and cinnamon. These spiral-shaped pastries are flaky, fruity, and perfect for brunch or dessert. Try this no-yeast peach cruffin recipe using crescent dough for a cozy, bakery-style treat at home.
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
Instructions
- Preheat oven to 375°F (190°C) and grease or line a muffin tin.
- Mix peach preserves and cinnamon in a small bowl.
- Unroll each crescent dough can into a rectangle and seal seams.
- Spread about ⅓ cup of peach mixture over each dough rectangle.
- Roll each rectangle into a log, slice in half, then lengthwise to make 4 strips per can.
- Twist and coil each strip into a spiral and place into muffin tin.
- Bake for 18–20 minutes until golden and puffed.
- Mix powdered sugar and heavy cream to create a glaze.
- Drizzle glaze over warm cruffins. Cool slightly and serve.
Notes
- Use apricot or apple jam as substitutes.
- Add chopped nuts or coarse sugar for extra texture.
- Can be assembled ahead and refrigerated overnight.
- Freeze baked cruffins for later enjoyment.
