This Peach Pie Cruffins recipe began as a lazy Saturday morning experiment and has since become a staple for weekend brunches and impromptu gatherings. I discovered the idea when I had three cans of refrigerated crescent dough in the fridge and a jar of peach preserves that needed using. The combination of buttery, flaky dough twisted around bright peach preserves and a whisper of cinnamon created a hybrid between a croissant and a muffin that felt indulgent without requiring advanced pastry skills. The texture is what hooked me: a crisp outer spiral, tender layered pastry inside, and a sweet, slightly tangy peach pocket that bursts with every bite.

What makes these particularly special is how quickly they come together and how reliably comforting they taste. The dough browns beautifully in a muffin tin, giving each cruffin an appealing height and caramelized edges. The glaze — a simple powdered sugar and heavy cream mix — adds a glossy finish that highlights the peaches and makes these irresistible at first sight. I first served them at a family brunch and watched people reach for seconds before the coffee was cold; since then they’ve been my go-to for potlucks and as a homemade gift for neighbors.

Ingredients

• Refrigerated crescent dough: Use three 8-ounce cans (commonly labeled as 8 oz each). I prefer Pillsbury-style cans for consistent layering; look for dough that isn’t overly soft in the package so it’s easier to work with.
• Peach preserves: One cup — choose a high-quality or organic jar for brighter, more natural peach flavor. Chunky preserves add nice fruit texture, while smooth preserves give more even distribution.
• Ground cinnamon: One teaspoon to warm and round the peach flavor. Freshly ground cinnamon will be more aromatic and slightly sweeter.
• Powdered sugar: Half a cup for the glaze — sift it if it’s lumpy to ensure a smooth finish.
• Heavy whipping cream: Three tablespoons to thin the powdered sugar into a silky glaze. You can substitute half-and-half for a lighter glaze but the sheen will be less glossy.

Instructions

Preheat and prepare: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease each cup lightly with butter. Using liners makes extraction easier and helps the spirals retain height as they bake. Prepare the filling: In a medium bowl, stir together 1 cup peach preserves and 1 teaspoon ground cinnamon until homogeneous. Taste and adjust the cinnamon if you prefer a subtler spice; the preserves should remain the dominant flavor. If your preserves are very thick, stir in 1 teaspoon of warm water to loosen for easier spreading. Form the dough rectangles: Unroll each 8-ounce crescent dough sheet and press the seams together with the heel of your hand or a rolling pin to create rectangles. Aim for even thickness so the spirals bake uniformly; don’t overwork the dough or it will lose flakiness. Spread, roll, and slice: Spread about 1 to 2 tablespoons of the peach mixture evenly over each dough rectangle, leaving a small 1/4-inch border. Roll each rectangle tightly into a log, seam side down. Slice each log in half lengthwise if the log is wide, then twist each half into a spiral shape, tucking the end underneath to secure. The tightness of the roll affects the final layers — tighter rolls yield taller, more defined spirals. Shape and bake: Place each twisted spiral into the prepared muffin cup, spacing them snugly so the outer edges can crisp against the liner. Bake at 375°F for 18–20 minutes or until golden brown and puffed. Look for deep golden edges and slightly darker inner seams for the best caramelization. Rotate the pan halfway through baking if your oven has hot spots. Glaze and serve: While the cruffins cool 5 minutes, whisk together 1/2 cup powdered sugar and 3 tablespoons heavy whipping cream until a smooth, drizzleable glaze forms. Drizzle over warm cruffins and serve within an hour for the best contrast between warm filling and cool glaze.

Storage Tips

Store baked cruffins in an airtight container at room temperature for up to 24 hours to preserve crispness; after that, refrigerate for up to 3 days. To freeze, allow to cool completely, then wrap individually in plastic and place in a freezer-safe bag. Reheat from frozen at 325°F for 12–15 minutes, or thaw overnight and warm for 6–8 minutes. Use paper liners or parchment when freezing to prevent sticking, and store glaze separately if you prefer a freshly glazed finish after reheating.

Ingredient Substitutions

If you want a different flavor profile, swap peach preserves for apricot, raspberry, or fig preserves at a 1:1 ratio. For a less sweet option use stone-fruit jam with no added sugar and reduce glaze quantity by half. To make the glaze dairy-free, replace heavy cream with canned coconut milk (use the thick part) but expect a slight coconut note. For a nuttier texture, sprinkle finely chopped toasted pecans or almonds over the peach layer before rolling — about 1 tablespoon per log maintains balance without overwhelming the pastry.

Serving Suggestions

Serve warm with strong coffee, a latte, or a lightly sweetened iced tea. For brunch pairings, these shine alongside scrambled eggs, a green salad with citrus vinaigrette, or a cheese board featuring mild cheeses like havarti or brie. Garnish with a light dusting of extra powdered sugar and a thin peach slice for visual appeal at gatherings. They also work beautifully as part of a dessert platter with seasonal berries and whipped cream for an elevated presentation.

Cultural Background

The cruffin is a modern hybrid often credited to inventive pastry chefs who combined croissant technique with muffin presentation. While not traditional, the idea borrows from European laminated dough methods and American individual-portion baking. Filling pastry spirals with fruit preserves evokes classic fruit-filled viennoiserie found in cafés across Europe, adapted here into a quick, playful form that fits casual American brunch culture and home baking practices.

Seasonal Adaptations

In summer, use fresh peach preserves or homemade jam for peak fruit flavor; in cooler months swap to spiced apple or cranberry-orange preserves and add 1/4 teaspoon ground nutmeg. For holiday versions, stir a tablespoon of bourbon into the peach filling for depth or mix a pinch of ground cardamom with the cinnamon. Seasonal toppings like toasted hazelnuts in fall or lemon zest in spring help these feel appropriate year-round.

Meal Prep Tips

To make ahead, assemble the twisted cruffins and place them on a lined sheet pan covered tightly with plastic wrap; refrigerate overnight and bake the next morning, adding 2–3 minutes to the bake time. For larger batches, bake, cool, and freeze fully baked cruffins; glaze after reheating to retain a fresh finish. Use disposable foil pans and liners if you need to transport them to events — they travel well and arrive looking bakery-made with minimal fuss.

These Peach Pie Cruffins are an easy way to turn pantry staples into something that looks and tastes like it came from a small bakery. They reward small attentions — even pressing the seams neatly — and invite playful variations. Try them once, and I guarantee you’ll be finding excuses to bake a batch again.