Peach Pie Cruffins: Deliciously Easy Pastries for Your Next Brunch

There’s something irresistibly cozy about a warm, flaky pastry filled with sweet fruit and fragrant spices—especially when it’s effortless to make. Peach Pie Cruffins are a delightful hybrid of croissants and muffins, rolled into one beautifully layered, golden treat. If you’ve never made a cruffin before, this is the perfect entry point.

Unlike traditional laminated dough that takes hours to prepare, this version uses store-bought crescent dough to give you those flaky layers without the fuss. You’ll get all the flavor of a homemade brunch pastry with half the work.

In fact, when choosing your peach filling, it’s crucial to select high-quality preserves. Check out Food52’s ranking of the best fruit preserves to find the ones with real fruit pieces and rich texture—key to avoiding soggy results. And if you’re worried about how to work with crescent dough for best results, this guide from Serious Eats is packed with expert tips to make your dough handling a breeze.

What Are Peach Pie Cruffins?

A cruffin combines the flaky layers of a croissant with the shape and convenience of a muffin. Add a layer of sweet peach preserves and a dash of warm cinnamon, and you’ve got the flavor profile of a classic peach pie in a form that’s brunch-perfect and portable.

Why you’ll love them:

• Easy to make with just a few ingredients
• Visually stunning—perfect for Instagram and entertaining
• Versatile enough to serve for breakfast, brunch, or dessert
• Customizable with other fruits or flavorings

Ingredients You’ll Need

To keep it simple but delicious, here’s everything you’ll need:

For the Cruffins:

• 3 cans refrigerated crescent roll dough
• 1 cup thick peach preserves
• 1 tsp ground cinnamon

For the Glaze:

• 1/2 cup powdered sugar
• 3 tbsp heavy cream (or substitute with half-and-half)

Optional toppings:

• Chopped pecans
• Turbinado sugar for crunch
• Vanilla extract in the glaze

Step-by-Step Recipe

Step 1: Prep the Muffin Tin

• Lightly grease a 12-cup muffin tin or line with paper liners.
• Preheat the oven to 375°F (190°C).

Step 2: Mix the Filling

• In a small bowl, combine the peach preserves and cinnamon.
• Stir until the mixture is smooth and evenly spiced.

Step 3: Prepare the Dough

• Open a can of crescent dough and gently unroll it onto a clean surface.
• Press the perforated seams together to form one large sheet.
• Try to create an 8×12-inch rectangle with even thickness.

Step 4: Spread the Filling

• Use a spoon or spatula to spread a thin, even layer of the peach-cinnamon mixture.
• Leave a 1/2-inch border to prevent overflow.

Step 5: Roll and Slice

• Roll the dough tightly from the long edge into a log.
• Cut the log in half crosswise, then slice each half lengthwise.
• You should now have 4 long strips per dough can.

Step 6: Twist and Shape

• Gently twist each strip, exposing the filling layers.
• Coil into a spiral shape with the layers facing up.
• Place into the muffin tin.

Step 7: Bake

• Bake for 18–20 minutes, or until golden brown with caramelized edges.
• Let cool in the tin for 5 minutes before transferring to a wire rack.

Step 8: Glaze

• While still warm (not hot), whisk powdered sugar and cream together until smooth.
• Drizzle over each cruffin for a silky, sweet finish.

Tips for the Best Cruffins

• Keep dough chilled until use—this helps maintain flaky layers.
• Use thick preserves, not jelly or thin jam, to prevent sogginess.
• Don’t overfill—just enough to flavor without leaking.
• Use a sharp knife to slice for clean spirals.
• Twist gently but tightly for height and structure.

Serving Ideas

These versatile pastries are ideal for various occasions:

• Breakfast: Pair with Greek yogurt and fresh fruit.
• Brunch: Serve alongside quiche or egg bakes.
• Dessert: Add a scoop of vanilla ice cream or a dollop of whipped cream.
• Snacks: Enjoy with a cup of coffee or black tea to enhance the cinnamon notes.

Flavor Variations by Season

• Summer: Add fresh diced peaches or a few blueberries to the filling.
• Fall: Substitute with apple butter and a pinch of nutmeg.
• Winter: Try cranberry-orange preserves with extra cinnamon.
• Spring: Go light and bright with strawberry or rhubarb jam.

Bonus Tip: Add a splash of bourbon or dark rum to the filling for a grown-up twist.

Make-Ahead & Storage

• Store cruffins at room temp in an airtight container for up to 2 days.
• Freeze unglazed cruffins for up to 1 month—wrap individually.
• Reheat in a 300°F oven for 5–7 minutes for best texture.
• Avoid microwaving if you want to keep the crisp exterior.

Frequently Asked Questions

Q: What exactly is a cruffin?
A: A hybrid of croissant and muffin, typically using a layered dough baked in muffin tins.

Q: Can I use other fruit preserves?
A: Absolutely. Try apricot, apple butter, mixed berry, or strawberry for a twist.

Q: How do I know they’re fully baked?
A: Look for a deep golden top and test with a toothpick—no raw dough should stick.

Q: Can I prep these the night before?
A: Yes. You can assemble, refrigerate, and bake in the morning—add 3–5 minutes to the bake time.

Q: What can I serve with peach pie cruffins?
A: Fresh fruit, eggs, coffee, or even as dessert with ice cream.

Final Thoughts

Peach Pie Cruffins are proof that beautiful, bakery-quality pastries can be made in your home kitchen without the stress. Whether you’re hosting brunch or just treating yourself on a Sunday morning, these flaky spirals deliver comfort, elegance, and unforgettable flavor.

They’re easy to customize, a joy to share, and almost too pretty to eat—almost. Give them a try, and don’t be surprised when they become your new go-to recipe for any occasion.

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