Name: Peach Pie Cruffins – Flaky, Fruity & Irresistibly Sweet!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 can refrigerated crescent roll dough; 1 cup canned peach pie filling; 1 tsp ground cinnamon; 2 tbsp granulated sugar; 2 tbsp butter, melted; All-purpose flour, for dusting surface

These Peach Pie Cruffins are everything I love about dessert: flaky, buttery layers of pastry wrapped around a sweet peach filling and dusted with cinnamon sugar. They combine the best of a croissant and muffin with the nostalgic flavor of peach pie. Each bite is golden, tender, and bursting with juicy fruit. Peach Pie Cruffins – Flaky, Fruity & Irresistibly Sweet!

Why You’ll Love This Recipe

I love how easy it is to make these cruffins using store-bought crescent roll dough, which cuts down on time without sacrificing flavor. The warm cinnamon-spiced peaches tucked inside the swirled dough bring summer straight into the kitchen. They look fancy, but they’re surprisingly simple and make a big impression for brunch, dessert, or an afternoon treat.

Ingredients

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

Crescent roll dough (refrigerated)
Canned peach pie filling
Ground cinnamon
Granulated sugar
Butter (melted)
All-purpose flour (for dusting surface)

Directions

Preheat the oven to 375°F (190°C) and grease a muffin tin.
Lightly flour a clean surface and unroll the crescent dough sheets.
Spread a thin layer of peach pie filling evenly over each sheet.
Roll the dough tightly into logs, then cut each in half lengthwise to expose the layers.
Twist each strip and roll it into a spiral, placing the swirl side up in the muffin tin.
Brush the tops with melted butter.
In a small bowl, mix sugar and cinnamon, then sprinkle over the cruffins.
Bake for 18-22 minutes or until golden and puffed.
Let cool slightly before removing from the tin. Serve warm.

Servings and timing

This recipe makes 6 cruffins. It takes about 15 minutes to prep and 20 minutes to bake, so I can have them ready to enjoy in around 35 minutes.

Variations

I like to experiment with other fruit fillings like apple or cherry for a twist. Swapping out the cinnamon sugar topping for a simple glaze made with powdered sugar and milk also gives them a more pastry-shop feel. If I want to get fancy, a sprinkle of chopped toasted pecans adds great texture.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days. To reheat, I pop them in the oven at 300°F (150°C) for 5-7 minutes to restore the crispiness. They can also be microwaved for 15-20 seconds, but they won’t be as flaky.

FAQs

How do I keep the dough from sticking while rolling?

I make sure to flour the surface lightly and work quickly with the dough while it’s still chilled.

Can I make these ahead of time?

Yes, I can assemble them, cover the muffin tin, and refrigerate overnight. I just bake them fresh in the morning.

Can I use fresh peaches instead of canned filling?

I can, but I need to cook them down first with sugar and cornstarch to get the right consistency.

What if I don’t have crescent dough?

Puff pastry works well as a substitute, though it may bake a little faster, so I watch it closely.

How do I prevent soggy bottoms?

I try not to overfill with peach pie filling and make sure the oven is fully preheated before baking.

Conclusion

Peach Pie Cruffins are a delightful mash-up of flaky pastry and juicy fruit filling that feels both cozy and impressive. I love how fast they come together, and they never last long once they’re out of the oven. Whether it’s a weekend brunch or just a craving for something sweet, these cruffins always hit the spot.