Peach Pie Cruffins Delight

There is nothing like the aroma of peach and cinnamon baking in the kitchen to start a cozy morning or elevate an after-dinner treat. Peach pie cruffins blend the buttery layers of croissants with the grab-and-go convenience of a muffin. Made with store-bought crescent roll dough, each swirl holds sweet peach preserves and a hint of warm spice. With just a simple cream glaze, these come together quickly for brunch, dessert, or a snack that feels both impressive and comforting.

I first baked these for my daughter's softball breakfast and was shocked at how fast they disappeared. Now, whenever her friends hear I am making cruffins, the batch is gone before it even cools.

Ingredients

• Refrigerated crescent roll dough (three cans): gives you those classic flaky layers without hours of work. Choose tubes with a late expiration date for fresher results
• Peach preserves or jam (one cup): delivers summer fruit sweetness in every bite. Look for preserves with real fruit chunks for the boldest peach flavor
• Ground cinnamon (one teaspoon): transforms each cruffin into true peach pie style. Buy whole sticks and grind yourself if you love extra freshness
• Powdered sugar (half a cup): blends into a creamy glaze that soaks in just enough. Sift before mixing to avoid clumps
• Heavy whipping cream (three tablespoons): ensures your glaze is smooth and rich. Look for cream with a higher fat content for a silkier finish

• After several tries with thin jams that made soggy cruffins, I found that thick, chunky preserves hold their shape during baking and really highlight the peachy filling.

Step-by-Step Instructions

Perfect Preparation:

Start by greasing a muffin tin very well to prevent sticky mishaps. Keep crescent roll cans chilled until the last second so the dough stays firm and the layers are light

Dough Management:

Unroll one can of dough at a time and press the seams together. If the dough sticks, dust your hands and work area with a bit of flour. The goal is to get a large rectangle about eight by twelve inches

Filling Application:

Mix peach preserves and cinnamon together until evenly blended. Use the back of a spoon to spread the mixture over the dough, leaving a small uncovered border so the filling does not leak out as it bakes

Rolling Technique:

Roll up the dough starting at the long edge. Go slowly and use gentle pressure to keep the roll tight but not squished. You want to see distinct spirals for the finished cruffin

Cutting Method:

Use a sharp plain-blade knife for clean cuts. Cut the log lengthwise down the middle so the layers are visible. Wipe your knife between each cut for best results

Shaping Magic:

Hold both ends of each strip and twist in opposite directions a couple times. Coil each twisted piece and place the layers facing up in the greased muffin cups

Baking Brilliance:

Bake in a preheated 375 degree oven for fifteen to twenty minutes. Check during the last few minutes because preserves can cause quick browning. They are done when deeply golden and risen high

Glazing Goodness:

Mix powdered sugar with heavy cream until there are no lumps. Drizzle the glaze over warm cruffins about five to ten minutes after baking. This way some glaze soaks in but plenty stays on top for a sweet finish

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You Must Know

• The dough must stay cold for flaky texture
• Cruffins taste best fresh out of the oven but reheat surprisingly well
• If your glaze hardens too fast, microwave a few seconds to loosen it again

I always think of my mother in law when I make these. She used to tease me about my shortcuts but once she tasted a cruffin she asked for the recipe in private. That was a special moment for both of us

Serving Suggestions

Serve these at breakfast with fresh berries and Greek yogurt for a beautiful start. For a brunch, let them share the table with egg bakes or frittatas for a sweet and savory balance. For dessert, try warming them and adding a scoop of vanilla ice cream for a peach pie sundae. I love them with coffee for a mid morning pick me up.

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Creative Adaptations

Change up the filling to suit the seasons. In summer I simmer diced peaches with a pinch of sugar for a fresher fruit feel. For fall, I swap in apple butter with extra cinnamon or dash of nutmeg. Winter versions with orange or cranberry preserves are bright and festive. Around the holidays I sometimes add a splash of bourbon to the peach mixture for a little warmth.

Storage Tips

Cool completely and store in an airtight container at room temperature for up to two days. For longer storage, wrap individual cruffins and freeze before glazing for up to one month. To serve, thaw at room temp then warm in a three hundred degree oven for five minutes before adding your glaze. Avoid microwaving if you want to keep that crisp outer layer.

Making these cruffins became something of a tradition for my family and me, especially when we have leftover jam we want to use up before the next fruit season. My daughter once even asked for these instead of birthday cake, showing me just how meaningful a simple homemade treat can become.

Frequently Asked Questions About Recipes

What is a cruffin
A cruffin is a pastry that combines the buttery, flaky texture of a croissant with the shape and convenience of a muffin by baking the rolled dough in a muffin tin. This version uses crescent roll dough to make it much quicker without losing that layered effect.

Can other fruit preserves be used instead of peach
Yes. Apricot, strawberry, mixed berry, or apple butter all work beautifully. Adjust spices if you like. Try cardamom for apple, nutmeg for berry, or fresh ground ginger with pear.

How do I know when the cruffins are done
They should be risen and golden brown on top with crispy edges and no doughy spots in the middle. If unsure, use a toothpick to check the center. If it comes out clean, they are ready.

Can these be made ahead
Yes. While freshest is always best, bake a day ahead and reheat in a three hundred degree oven for five minutes. You can also refrigerate the unbaked but shaped cruffins overnight and bake straight from the fridge. Just add a couple extra minutes to the time.

What to serve with peach pie cruffins
They're lovely with coffee, tea, fresh fruit, yogurt, or even a scoop of ice cream for dessert. Sometimes I just enjoy them plain with a big mug of coffee for an afternoon treat.

Frequently Asked Questions About the Recipe

→ What is a cruffin?

A cruffin is a hybrid pastry combining croissant-like flaky layers with the shape and size of a muffin. This version uses crescent roll dough to create the distinctive buttery spirals without complex lamination.

→ Can other fruit preserves be used?

Yes, apricot, strawberry, apple butter, or mixed berry preserves all work well. Adjust spices like cardamom or nutmeg to complement different fillings for great flavor variations.

→ How do I know when they are fully baked?

The pastries should be golden brown and baked through with no doughy or raw parts inside. Using a toothpick to check the center for clean removal helps ensure doneness.

→ Can these be prepared in advance?

They’re best fresh but can be shaped ahead and refrigerated overnight. Baking time may increase slightly if baked cold. Leftovers reheat well in a low oven for crisp texture.

→ What are good serving suggestions?

Serve these with fresh berries, yogurt, coffee, or on their own. They also pair nicely with vanilla ice cream or whipped cream for a sweet finish.

→ Any tips for preventing soggy centers?

Use thicker peach preserves with visible fruit pieces and avoid overly runny jams. Simmering thinner preserves briefly can help reduce excess moisture.