Short description

I adore these Peach Pie Cruffins: they blend the flaky, buttery comfort of crescent dough with sweet peach pie–style filling, all topped with a smooth glaze. They’re an irresistible treat that combines the best of pastries and pies.

Peach Pie Cruffins Recipe

Why I’ll Love This Recipe

I’m captivated by how these cruffins bring together the ease of refrigerated crescent dough and the nostalgic taste of peach pie. Each twist and spiral creates layers that bake up perfectly golden and crisp, while the cinnamon-peach filling delivers warm fruitiness. The icing adds a touch of elegance and sweetness, turning a simple snack into a delightful bakery-style pastry.

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

I preheat the oven to 375°F (190°C) and prepare my muffin tin by greasing it or lining with baking liners for easy removal.
I stir together the peach preserves and ground cinnamon in a bowl until they’re completely blended.
I unroll each can of crescent dough onto a clean surface, pressing the seams to form rectangles. Then I spread about ⅓ cup of the peach mixture over each rectangle.
I roll each rectangle into a log from the long side, cut each log in half, and then slice each half lengthwise to get four strips per can. I twist each strip gently and coil it into a spiral, placing each into the muffin tin.
I bake for 18–20 minutes, until they’re golden brown and crispy.
While they bake, I whisk the powdered sugar and heavy cream until smooth. Right after baking, I drizzle this icing over the warm cruffins. If needed, I use a sharp knife to loosen the edges before removing them and then cool them briefly on a wire rack.

Servings and timing

Makes 12 cruffins
Prep time: about 15 minutes
Bake time: 18–20 minutes
Total time: roughly 35 minutes

Variations

I swap in apricot or strawberry preserves for a different fruit twist.
I sprinkle chopped nuts (like pecans or almonds) over the filling before rolling for extra crunch.
I add a pinch of nutmeg or cardamom to the cinnamon-peach mix for a spiced flavor profile.
I turn these into mini desserts by placing the filling inside pre-baked tart shells instead of rolling.
I dust the finished cruffins with cinnamon sugar in place of or in addition to the icing.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them and bring them back to life by warming in a 300°F (150°C) oven for about 5–7 minutes or until the glaze softens and the pastry warms through. A quick 20-second microwave zap also works in a pinch.

FAQs

How can I make these gluten-free?

I’d swap the crescent dough for a store-bought gluten-free puff pastry—then follow the same shaping and baking steps.

Can I prepare the filling ahead of time?

Yes! I mix the peach preserves and cinnamon up to a day ahead and store it in the fridge. I bring it to room temperature before using to spread it easily.

Are fresh peaches okay to use instead of preserves?

Absolutely. I’d cook down about 1½ cups diced fresh peaches with a little sugar and cinnamon until thickened, let it cool, then spread approx. ⅓ cup per dough rectangle.

Can cruffins be frozen?

Yes, I pop cooled cruffins into a freezer-safe bag for up to 1 month. To enjoy, I thaw at room temperature and reheat briefly in the oven.

What’s the best icing texture?

I look for a drizzleable but coating consistency—thin enough to flow but thick enough to sit elegantly. If needed, I add more powdered sugar or cream to adjust.

Conclusion

I find these Peach Pie Cruffins to be a comforting yet impressive treat—quick to whip up using simple pantry items, yet fancy enough to serve guests or enjoy with a cozy afternoon coffee. The spiral of flaky dough, warm peach-cinnamon filling, and sweet glaze is pure pastry bliss.