There’s just something magical about combining two of your favorite treats into one irresistible creation. That’s exactly what we’re doing today with these Peach Pie Cruffins. Imagine the flaky, buttery layers of crescent roll dough swirling around a sweet, spiced peach pie filling—all baked into a perfectly portioned muffin. Yes, please!
These cruffins have quickly become one of my go-to recipes whenever I want to whip up something special without spending hours in the kitchen. They’re perfect for brunch with friends, an afternoon coffee treat, or even a sweet ending to your dinner. Plus, if you’re anything like me and you love recipes that look fancy but are secretly super easy, you’re going to fall head over heels for this one.
I remember the first time I made these for a family gathering. I set the plate down, turned around to grab my coffee, and by the time I looked back—half of them were already gone. The soft, gooey peach filling combined with the warm, buttery pastry was simply too hard to resist!
Now, let’s dive right into making these little bites of heaven. Trust me, once you try them, you’ll be adding them to your regular baking rotation.
INGREDIENTS YOU’LL NEED:
1 can refrigerated crescent roll dough
1 cup canned peach pie filling (or fresh peaches mixed with sugar and cinnamon)
2 tablespoons melted butter
2 tablespoons brown sugar
1 teaspoon cinnamon
Powdered sugar for dusting (optional)
You probably already have most of these ingredients on hand, which makes this recipe even better. I love using canned peach pie filling when I’m short on time, but when peaches are in season, fresh ones take this recipe to the next level.
LET’S GET STARTED
Before we get to the fun part of twisting and baking, it’s important to prep everything so the process goes smoothly.
STEP 1: PREHEAT YOUR OVEN
Set your oven to 190°C (or 375°F if you’re using imperial measurements). You want it fully preheated before you pop your cruffins in to ensure even baking and that beautiful golden color.
STEP 2: PREPARE THE DOUGH
Lightly flour your work surface to keep the dough from sticking. Unroll the crescent roll dough and gently press and seal all the seams together, creating one large, even sheet. This step is super important to prevent any filling from leaking out while baking.
STEP 3: ADD THE BUTTER, SUGAR, AND CINNAMON
Take your melted butter and brush it evenly over the entire surface of your dough. Next, sprinkle the brown sugar and cinnamon evenly on top of the buttered dough. Don’t skimp here—this mixture is what gives the cruffins their warm, sweet flavor that pairs perfectly with the peaches.
STEP 4: SPREAD THE PEACH FILLING
Now comes the star of the show—the peach filling! Carefully spread the peach pie filling evenly across your prepared dough. Make sure to distribute it as evenly as possible so every bite has that delicious peachy goodness.
STEP 5: ROLL IT UP
Starting from one edge, tightly roll the dough into a log, just like you would with cinnamon rolls. This helps create those beautiful, flaky layers once baked.
STEP 6: SLICE AND TWIST
Using a sharp knife, slice the log lengthwise to reveal the pretty layers inside. Then, take each half, gently twist it, and coil it into a spiral shape. Don’t worry if they’re not perfect—that’s part of their charm!
At this point, your kitchen is already smelling amazing, and we haven’t even baked them yet! In the next part, I’ll walk you through how to bake your cruffins to golden perfection and share a few helpful tips to make sure they turn out absolutely perfect every time.
BAKE YOUR PEACH PIE CRUFFINS TO PERFECTION
Now that your beautifully twisted cruffins are ready, it’s time to get them into the oven and fill your kitchen with the most mouthwatering aroma. This is where the magic happens, and you’ll soon see how those layers puff up into golden, flaky spirals.
Before we jump into the final baking steps, let me share a quick tip: If you have kids around, this is the perfect time to get them involved. My little ones love helping me place the spirals into the muffin tin—they call it “tucking them into bed” before baking. It’s a fun way to make baking a family activity!
STEP 7: PLACE IN THE MUFFIN TIN
Take your greased muffin tin and carefully place each twisted spiral into its own cavity. Make sure each cruffin is well-centered in the tin. This helps them bake evenly and hold their beautiful shape. If your dough feels a bit loose, don’t worry—the muffin tin will support the layers as they rise and bake.
STEP 8: BAKE UNTIL GOLDEN BROWN
Place the muffin tin in your preheated oven and bake for 18 to 22 minutes. Keep an eye on them during the last few minutes of baking. You’re looking for that gorgeous golden brown color on top, and you want the dough to be fully cooked through.
A good way to check if they’re done is to gently tap the tops—they should feel firm and slightly crisp. If you’re unsure, you can also insert a toothpick into the center of one cruffin; if it comes out clean or with just a few crumbs, they’re ready.
STEP 9: COOL SLIGHTLY AND ADD THE FINISHING TOUCH
Once your cruffins are baked to perfection, remove them from the oven and allow them to cool slightly in the muffin tin. This makes them easier to remove without breaking those delicate layers. After a few minutes, carefully lift each cruffin out and place it on a wire rack to finish cooling.
If you’d like, dust the tops with powdered sugar for a touch of extra sweetness and a beautiful, bakery-style finish. It’s completely optional, but I highly recommend it—it gives them that extra “wow” factor when you serve them.
TIPS FOR THE BEST PEACH PIE CRUFFINS
Here are a few of my favorite tips to make sure your Peach Pie Cruffins turn out perfectly every time:
Seal the dough seams well: This is key to keeping the filling inside as the cruffins bake. Press those seams firmly when creating your dough sheet.
Don’t overfill: It can be tempting to pile on that peach filling, but too much can cause overflow during baking. A nice, even layer is best.
Use fresh peaches when available: If you have ripe peaches on hand, slice them thinly and mix with a little sugar and cinnamon. It adds a fresh, vibrant flavor that’s hard to beat.
Work with cold dough: Crescent roll dough is easiest to handle when it’s cold. If it gets too warm, pop it back in the fridge for a few minutes before rolling and twisting.
Grease the muffin tin well: This helps prevent sticking and makes it much easier to remove your cruffins after baking.
VARIATIONS YOU CAN TRY
One of the best things about this recipe is how easy it is to customize. Here are a few fun variations to switch things up:
Apple Pie Cruffins: Swap out the peach filling for canned or homemade apple pie filling.
Berry Cruffins: Use blueberry or raspberry pie filling for a sweet and slightly tart twist.
Nutty Cruffins: Sprinkle a little chopped pecans or walnuts over the peach filling for extra crunch.
With these tips and variations, you can make this recipe your own and keep things exciting every time you bake. In the next part, we’ll go over some frequently asked questions and wrap things up so you’re fully ready to bake these delicious Peach Pie Cruffins anytime.
PEACH PIE CRUFFINS FAQ: YOUR QUESTIONS ANSWERED
Whenever I share this recipe, I always get a few of the same questions. So, I thought it would be helpful to answer them here to make sure you feel totally confident when you make your own Peach Pie Cruffins.
1. CAN I MAKE THESE AHEAD OF TIME?
Yes! You can prepare the cruffins up to the point of placing them in the muffin tin, then cover and refrigerate overnight. When you’re ready to bake, let them sit at room temperature for about 10-15 minutes before popping them in the oven.
2. CAN I FREEZE PEACH PIE CRUFFINS?
Absolutely. Once they’ve cooled completely, place them in an airtight container or freezer bag. They can be frozen for up to 2 months. To enjoy, let them thaw at room temperature and warm them up in the oven or microwave.
3. WHAT IF I CAN’T FIND CRESCENT ROLL DOUGH?
You can substitute puff pastry or even make your own rough puff pastry if you’re feeling adventurous. Just make sure to adjust the baking time slightly, as puff pastry may bake a bit faster.
4. CAN I USE OTHER FRUIT FILLINGS?
Definitely! This recipe is super flexible. Try apple, cherry, blueberry, or even pumpkin pie filling for a fun seasonal twist.
5. HOW DO I PREVENT THE FILLING FROM LEAKING OUT?
The key is to not overfill and to seal your dough seams well when rolling out the sheet. Also, rolling the dough tightly helps keep the filling inside while baking.
6. HOW SHOULD I STORE LEFTOVER CRUFFINS?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Reheat in the microwave for a few seconds to bring back that soft, warm texture.
7. CAN I MAKE THESE GLUTEN-FREE?
Yes, you can use gluten-free crescent roll dough if available. Just keep an eye on the texture and baking time, as it may vary slightly from regular dough.
WRAPPING IT UP: WHY YOU’LL LOVE THESE PEACH PIE CRUFFINS
There you have it—your complete guide to making Peach Pie Cruffins! I love how this recipe delivers that perfect combination of sweet, flaky, and buttery goodness without requiring hours of work in the kitchen. Whether you’re hosting brunch, bringing a dessert to a party, or simply treating yourself to a special breakfast, these cruffins are always a hit.
Every time I make them, I’m reminded of how easy it is to create something that looks bakery-quality but is totally doable at home. Plus, with so many fun variations, you’ll never get bored of making (or eating) them.
If you give these Peach Pie Cruffins a try, I’d love to hear how they turn out for you! Feel free to share your experience, any tweaks you made, or even photos of your beautiful creations. Happy baking!
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Peach Pie Cruffins
Description
Peach Pie Cruffins combine the flaky, buttery texture of crescent roll dough with the sweet, spiced flavor of peach pie filling. Twisted into beautiful spirals and baked in a muffin tin, these cruffins are a delightful fusion of croissants and muffins, perfect for breakfast, dessert, or an afternoon treat.
Ingredients
1 can refrigerated crescent roll dough
1 cup canned peach pie filling or fresh peaches mixed with sugar and cinnamon
2 tablespoons melted butter
2 tablespoons brown sugar
1 teaspoon cinnamon
Powdered sugar for dusting (optional)
Instructions
Step 1: Set the oven to 190°C and allow it to fully preheat.
Step 2: Roll out the crescent dough on a lightly floured surface. Press and seal the seams together to create a single, even sheet of dough.
Step 3: Brush the entire surface of the dough sheet with melted butter. Evenly sprinkle brown sugar and cinnamon over the buttered dough.
Step 4: Spread the peach filling evenly across the prepared dough sheet, ensuring a consistent layer of fruit throughout.
Step 5: Starting from one edge, tightly roll the dough into a log. Using a sharp knife, slice the log lengthwise to expose the layered interior.
Step 6: Take each half and gently twist it, then coil each twist into a spiral shape.
Step 7: Place each spiral into a greased muffin tin cavity, ensuring they are well centered.
Step 8: Bake the cruffins for 18 to 22 minutes, or until they are golden brown and fully cooked through.
Step 9: Allow the cruffins to cool slightly in the muffin tin before removing. If desired, dust the tops with powdered sugar before serving.
Notes
Using canned peach pie filling makes this recipe quick and easy, but fresh peaches mixed with a bit of sugar and cinnamon can elevate the flavor even more. Be sure to seal the dough seams thoroughly to prevent the filling from leaking during baking. These cruffins are best enjoyed warm but can be stored in an airtight container and gently reheated. The powdered sugar dusting adds a delicate sweetness and a beautiful finishing touch.
