Peach Pie Cruffins

This flaky breakfast treat combines the best of croissants and muffins with sweet peach filling for a delightful morning indulgence that's surprisingly simple to make. These Peach Pie Cruffins bring bakery-quality pastries to your home kitchen with minimal effort and maximum flavor.

I created these cruffins one weekend when my family was craving something special for breakfast but I didn't have time for traditional homemade pastries. The look on everyone's faces when they bit into these warm, peach-filled treats made them an instant family classic.

Ingredients

• Refrigerated crescent dough: Three 8 ounce cans provide the perfect flaky layers without the work of homemade pastry
• Peach preserves: Creates a sweet gooey center that caramelizes slightly while baking
• Ground cinnamon: Adds warmth and complements the peach flavor beautifully
• Powdered sugar: Forms the base of the simple glaze that adds just the right sweetness
• Heavy whipping cream: Makes a rich glaze that sets perfectly on the warm cruffins

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to exactly 375°F for optimal rising and browning. Thoroughly grease each cup of your muffin tin or use paper liners for easy removal. The right preparation prevents sticking and ensures perfect cruffin shapes.

Create The Filling:

Mix the peach preserves and ground cinnamon until completely combined. The cinnamon should be evenly distributed throughout the preserves, creating a warm spiced peach mixture that will become the heart of your cruffins.

Prepare The Dough:

Carefully unroll each can of crescent dough onto a clean surface, keeping it in rectangle form. Press the perforated seams firmly together using your fingertips to create three solid sheets of dough without any gaps or holes.

Add The Filling:

Spread 1/3 cup of the peach mixture over each rectangle, leaving about 1/4 inch border around the edges. Apply the filling evenly to ensure each bite of the finished cruffin contains the perfect amount of peachy goodness.

Roll And Cut:

Starting with the long edge, tightly roll each rectangle into a log, securing the seam at the bottom. Cut each log in half crosswise, then cut each half lengthwise down the center, revealing the swirled layers inside and creating four pieces from each roll.

Shape The Cruffins:

Gently twist each piece of dough to enhance the layered effect, then roll it into a spiral shape resembling a cinnamon roll. The twisting creates the signature cruffin look with visible layers of dough and filling.

Bake To Perfection:

Place each shaped cruffin into your prepared muffin tin and bake for 18 to 20 minutes. Watch for a golden brown color and slight puffing, indicating the layers have properly separated and the dough is fully cooked.

Create The Glaze:

While the cruffins are still warm, whisk together the powdered sugar and heavy cream until completely smooth. The consistency should be thick enough to coat the back of a spoon but thin enough to drizzle attractively over the cruffins.

Finish And Serve:

Drizzle the glaze generously over the warm cruffins, allowing it to seep between the layers. If needed, run a small knife around the edges to loosen before removing from the muffin tin. Serve warm for the most heavenly experience.

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My absolute favorite part of this recipe is watching how the simple crescent dough transforms into something that looks like it came from a fancy bakery. I still remember the first time I made these for weekend guests who couldn't believe they weren't made from scratch.

Make Ahead Options

These peach pie cruffins can be partially prepared the night before for a quick morning bake. Prepare the cruffins up to the shaping stage, place them in the refrigerator covered with plastic wrap, and then allow them to come to room temperature for about 20 minutes before baking in the morning. This advance preparation makes them perfect for holiday breakfasts or brunch gatherings when you want to minimize morning prep work.

Storage Solutions

Store completely cooled cruffins in an airtight container at room temperature for up to one day to maintain their flaky texture. For longer storage, refrigerate for up to three days, though the texture will soften somewhat. To refresh refrigerated cruffins, warm them in a 300°F oven for 5 minutes before serving. These treats do not freeze well due to the delicate texture of the crescent dough.

Flavor Variations

The beauty of this recipe lies in its versatility. Substitute the peach preserves with apple butter for a fall-inspired treat, or use Nutella for a chocolate lover's dream. Strawberry, blueberry, or apricot preserves work beautifully too. For a more decadent version, add 2 ounces of cream cheese to your filling, or sprinkle chopped nuts between the layers for added texture and flavor depth.

Serving Suggestions

These cruffins shine as the centerpiece of a weekend brunch spread. Pair them with fresh fruit, yogurt, and hot coffee for a complete morning meal. For a special occasion, serve alongside a mimosa bar or hot chocolate station. During peach season, top with fresh peach slices and a dollop of whipped cream for an extra special treat that showcases seasonal fruit.

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Frequently Asked Questions

→ Can I use a different fruit filling?

Yes! You can swap the peach preserves with any fruit jam, apple butter, or even Nutella for a twist on the classic flavor.

→ How do I store leftover cruffins?

Store cooled cruffins in an airtight container at room temperature for up to one day or in the refrigerator for up to three days. Reheat in the oven for best results.

→ What type of dough is best for cruffins?

Refrigerated crescent dough works perfectly for creating the flaky layers of cruffins. Ensure you press the seams together before adding the filling.

→ How can I make the icing smooth?

Whisk powdered sugar with heavy whipping cream until smooth. Adjust the consistency by adding small amounts of cream if needed.

→ Can these be made ahead of time?

Cruffins are best enjoyed fresh, but you can prep and fill the dough logs in advance, refrigerate them, and bake them when ready.