I was elbow-deep in flour on a sleepy Sunday morning when this peach pie cruffin idea came to life. My youngest had just declared she was “bored of breakfast,” and I wasn’t about to battle through another round of soggy cereal complaints. I had a can of crescent dough left from the weekend’s potluck and a half-used can of peach pie filling from our short-lived interest in yogurt parfaits. Something had to be done.
So I rolled up my sleeves, literally, and got to work. As I pressed the dough seams together, I thought, “What if peach pie met a croissant in a muffin tin?” It felt playful, like a little baking experiment that didn’t need perfection—just flavor and a bit of fun. My kitchen quickly filled with the warm scent of cinnamon and peaches, like summer had snuck back into the room.
By the time the timer beeped, my daughter wandered in, drawn by the smell alone. “What is that?” she asked, eyes wide. I told her we were inventing something new, and she grabbed a plate before I could even say, “let them cool.” These cruffins flaked apart like pastry clouds, bursting with syrupy peach filling and finished with a delicate dusting of powdered sugar.
Now? They’re in regular rotation—part dessert, part breakfast, and always devoured. I’ve since shared the recipe with neighbors, coworkers, and anyone who will listen. It’s become one of those recipes that feels like a hug in pastry form.
Short Description
Peach Pie Cruffins are flaky, spiral-shaped pastries made with crescent dough and a sweet peach-cinnamon filling—baked in muffin tins and dusted with powdered sugar. They’re quick, cozy, and perfect for breakfast or dessert.
Key Ingredients
- 1 can refrigerated crescent roll dough
- 1 cup canned peach pie filling (or diced fresh peaches mixed with sugar and cinnamon)
- 2 tbsp melted butter
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- Powdered sugar (for dusting, optional)
Tools Needed
- Muffin tin (standard size, greased)
- Rolling pin
- Sharp knife or dough cutter
- Pastry brush
- Mixing bowl (if using fresh peaches)
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 375°F (190°C). Grease a standard muffin tin or line with parchment muffin liners.
Step 2: Prepare the Crescent Dough
Unroll the crescent dough onto a lightly floured surface. Press the seams together to form a single sheet.
Step 3: Add the Filling
Brush the dough with melted butter. Sprinkle evenly with brown sugar and cinnamon, then spread the peach filling across the surface in a thin layer. If using fresh peaches, dice and mix them with 1 tablespoon sugar and a pinch of cinnamon.
Step 4: Roll and Slice
Carefully roll the dough into a tight log, starting from the long side. Slice the log lengthwise down the center to expose the layered interior.
Step 5: Shape the Cruffins
Twist each strip gently, keeping the peach filling tucked in. Coil each twisted strip into a spiral (like a cinnamon roll) and place into the muffin tin.
Step 6: Bake to Golden Flakiness
Bake for 18–22 minutes, until the cruffins are puffed, flaky, and golden brown. The tops should look crisp and caramelized.
Step 7: Cool and Dust
Let them cool in the pan for 5–10 minutes. Dust with powdered sugar before serving, if desired.
Why You’ll Love This Recipe
– Flaky, golden layers with juicy peach filling
– Quick and easy using store-bought dough
– Family-friendly and kid-approved
– Perfect for brunch, dessert, or afternoon snacks
– Affordable ingredients you probably already have
– Easily customizable with different fillings
Mistakes to Avoid & Solutions
Mistake 1: Dough falling apart while shaping
Solution: Chill the dough for 10 minutes before slicing if it feels too soft or sticky.
Mistake 2: Filling leaks out during baking
Solution: Don’t overfill. A light layer is enough to get flavor without overflow.
Mistake 3: Undercooked centers
Solution: Bake in the center of the oven and check doneness with a toothpick in the thickest part—look for no raw dough, just soft crumbs.
Mistake 4: Cruffins sticking to the tin
Solution: Generously grease your muffin tin, or use parchment muffin liners to lift them out easily.
Mistake 5: Cruffins flattening or unrolling
Solution: Make sure spirals are tucked tightly into the tin. The muffin tin sides help hold their shape while baking.
Serving and Pairing Suggestions
Serve warm with coffee or cold milk for a cozy morning treat. They’re perfect for:
Brunch spreads with scrambled eggs, fruit, and bacon
Afternoon tea with black or herbal tea
Dessert trays with whipped cream or a scoop of vanilla ice cream
Picnic-style snacks alongside fresh fruit and nuts
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze individually wrapped in plastic, then place in a zip-top bag—keeps well for up to 2 months.
Reheat in oven at 300°F for 5–7 minutes for best texture.
Microwave for 15–20 seconds if you’re in a hurry, but expect a softer exterior.
Avoid covering with foil while warm—this traps steam and softens the crisp top.
FAQs
1. Can I use fresh peaches instead of canned?
Yes! Just dice and mix with a little sugar and cinnamon. Use about 1 cup.
2. Can I make them ahead of time?
Absolutely. Assemble the night before, cover tightly, and refrigerate. Bake fresh in the morning.
3. What if I don’t have crescent dough?
Puff pastry or even pizza dough works, though texture will differ. Crescent dough gives that soft, buttery lift.
4. How do I keep the filling from leaking out?
Roll the dough tightly and avoid overfilling. A thin, even layer is key.
5. Can I make these gluten-free?
Yes, with gluten-free crescent dough. Watch baking time—gluten-free versions may brown faster.
Tips & Tricks
Lightly flour your surface to keep dough from sticking while rolling.
Use a serrated knife for slicing the dough log—it helps keep layers intact.
Sprinkle chopped pecans or slivered almonds with the filling for crunch.
A tiny pinch of nutmeg adds warm, nostalgic flavor.
Brushing the tops with extra melted butter before baking gives a golden finish.
Recipe Variations
1. Apple Pie Cruffins
Swap peach filling for 1 cup apple pie filling or fresh sautéed apples with cinnamon. Prepare the same way for a classic fall version.
2. Berry Cream Cheese Cruffins
Spread 2 oz sweetened cream cheese on the dough before adding ¾ cup of mixed berries. Bake as directed for a creamy, tangy twist.
3. Chocolate Hazelnut Cruffins
Replace fruit with a thin layer of Nutella or chocolate spread. Add chopped hazelnuts before rolling.
4. Savory Breakfast Cruffins
Skip the sugar and fruit. Spread scrambled eggs, shredded cheese, and cooked sausage over the dough. Reduce cinnamon to a pinch or omit.
5. Lemon Blueberry Cruffins
Spread lemon curd over the dough, then scatter ½ cup fresh or frozen blueberries. Bright and zesty with a pop of fruit.
Final Thoughts
Some recipes just click with your routine—and this is one of those gems. It’s easy, fast, and flexible enough to become whatever your morning needs. I’ve made these while sipping coffee in pajamas and while racing to bake something quick before guests arrived. Every time, they’ve come out flaky, sweet, and just impressive enough to feel a little special.
It brings out creativity in the kitchen but doesn’t demand perfection. For families like mine, that’s everything. These cruffins have a way of bringing people together around the table, which, to me, is what cooking’s all about.
Peach Pie Cruffins
Ingredients
- 1 can refrigerated crescent roll dough
- 1 cup canned peach pie filling or diced fresh peaches mixed with sugar and cinnamon
- 2 tbsp melted butter
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- Powdered sugar for dusting, optional
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin or line with parchment liners.
- Unroll dough on a floured surface. Press seams together to form one sheet.
- Brush with melted butter. Sprinkle brown sugar and cinnamon evenly. Spread a thin layer of peach filling. If using fresh peaches, mix with sugar and cinnamon first.
- Roll tightly from the long side into a log. Slice the log lengthwise to reveal layers.
- Twist each strip, then coil into a spiral. Place into muffin cups.
- Bake 18–22 minutes, until puffed and golden with crisp tops.
- Cool in pan 5–10 minutes. Dust with powdered sugar, if desired.
