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Peach Pie Cruffins Recipe
Ben Carraoli

Peach Pie Cruffins Recipe

I stumbled upon the magic of cruffins during a particularly chaotic weekend when I needed something impressive for a brunch gathering but had zero time for complicated baking. After experimenting with different fillings and techniques, I finally perfected these peach pie cruffins that combine the flaky, buttery goodness of croissants with the convenient muffin shape. The sweet peach filling with warm cinnamon creates those classic pie flavors we all crave, while the twisted layers make each bite an adventure of textures.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Dessert
Calories: 245
Ingredients Method

Ingredients
  

  • 2 cans 8 ounces each refrigerated crescent roll dough - The secret to getting flaky, buttery layers without the hassle of making pastry from scratch, plus the dough stays cold and workable
  • 2/3 cup peach preserves or thick peach jam - Look for brands with visible fruit pieces for authentic texture and concentrated peachy flavor that won't make the pastry soggy
  • 1 teaspoon ground cinnamon - Freshly ground provides the best warm spice notes that transform simple peach into pie filling perfection
  • 1/2 cup powdered sugar - Essential for a smooth lump-free glaze that drizzles beautifully and sets with the right consistency
  • 3 tablespoons heavy whipping cream - Creates the silky texture needed for proper glaze coverage and luxurious mouthfeel

Method
 

  1. Start by preheating your oven to 375°F and greasing your muffin tin thoroughly to prevent sticking. Clear a clean work surface for rolling and shaping the dough, keeping your ingredients within easy reach.
  2. The key to success lies in working quickly once the dough comes to room temperature, so having everything organized makes the process smooth and enjoyable.
  3. Combine the peach preserves and ground cinnamon in a small bowl, stirring until the spices are evenly distributed throughout. This simple mixture transforms ordinary preserves into that signature peach pie flavor we're after. The cinnamon not only adds warmth but also helps balance the sweetness of the fruit.
  4. Open your first can of crescent dough and carefully unroll it onto your work surface, pressing the perforated seams together firmly to create one solid rectangle. This step is crucial for preventing filling from leaking through during the rolling process.
  5. If the dough feels sticky, a light dusting of flour helps, but avoid using too much as it can dry out the final product.
  6. Spread about one-third of your peach-cinnamon mixture evenly across the dough rectangle, leaving a small border around the edges. Use the back of a spoon to create an even layer that reaches nearly to the edges but doesn't overflow.
  7. This technique ensures every bite contains that perfect balance of flaky pastry and fruity filling.
  8. Starting from the long edge, tightly roll the dough into a compact log, maintaining even pressure throughout to avoid air pockets. Once rolled, cut the log in half crosswise to create two manageable pieces.
  9. Then comes the magic - carefully slice each half lengthwise down the middle, exposing those beautiful layers and the peachy filling within.
  10. Take each strip and gently twist it to showcase the filling, then coil each twisted piece into a spiral shape with the layers facing upward.
  11. Place each shaped cruffin into a greased muffin cup, ensuring the spiral sits nicely and the layers are visible. This twisting technique is what transforms ordinary rolled pastries into those Instagram-worthy cruffins.
  12. Continue the process with your remaining can of dough until all 12 muffin cups are filled with beautiful spiral cruffins. Bake for 18-20 minutes until they're golden brown and puffed up, with some filling bubbling slightly around the edges. The kitchen will smell absolutely incredible during this time.
  13. While the cruffins cool for about 5 minutes, whisk together your powdered sugar and heavy cream until smooth and pourable.
  14. Drizzle this glaze generously over the still-warm pastries, allowing it to seep into all those lovely crevices and layers. The contrast between warm pastry and cool glaze creates the perfect finishing touch.