Imagine the irresistible combination of flaky pastry, juicy peach filling, and a delicate cinnamon sugar swirl nestled in a muffin shape—these Peach Pie Cruffins bring together the best of breakfast and dessert in one enchanting bite. With just a handful of ingredients and an easy technique, you’ll be amazed at how quickly these golden, spiraled treats come together in your own kitchen. Whether you’re serving them at brunch or as a special afternoon snack, Peach Pie Cruffins offer all the cozy nostalgia of peach pie, minus the fuss—plus a playful presentation that’s sure to win smiles!
Ingredients You’ll Need
-
Crescent Roll Cruffins:
- 1 can (8 oz) refrigerated crescent roll dough sheet or puff pastry
- 1/2 cup peach pie filling, chopped
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon melted butter
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 teaspoons milk
- 1/4 teaspoon vanilla extract
How to Make Peach Pie Cruffins
Step 1: Prep Your Pan and Ingredients
Get started by preheating your oven to 375°F (190°C) and lightly greasing a standard muffin tin. This ensures your Peach Pie Cruffins release with ease and don’t stick, keeping all those flaky layers intact. Gather all your ingredients and have your melted butter, cinnamon sugar mix, and chopped peach filling ready to go—mise en place makes the cruffin magic totally stress-free!
Step 2: Roll Out the Dough
On a lightly floured surface, unroll your crescent dough sheet into a rectangle. If you’re opting for puff pastry, give it a gentle roll to even out the thickness. This is key for an even bake and those signature spirals—don’t worry about getting it perfect, just aim for a nice rectangle.
Step 3: Layer on the Goodness
Brush the entire surface of your dough with the melted butter, making sure to hit every edge and corner. Next, sprinkle over the cinnamon and sugar mixture, letting it rain evenly for max flavor. Finally, distribute your chopped peach pie filling across the top—don’t overdo it; a little goes a long way and keeps the spirals neat.
Step 4: Shape and Slice
Starting from the long edge of your dough rectangle, roll it up tightly into a log, just like cinnamon rolls. Using a sharp knife, carefully slice the log in half lengthwise to reveal those beautiful layers full of filling. This step is where Peach Pie Cruffins get their mesmerizing, bakery-style look!
Step 5: Twist and Arrange
Take each cut strip and gently twist it so the filling and layers are exposed, then coil each strip into a spiral, much like shaping a cinnamon bun. Place each spiral into your prepared muffin tin, nestling it in so it stands upright—the tighter you twist and coil, the more dramatic the cruffin shape.
Step 6: Bake to Golden Perfection
Slide your muffin tin into the preheated oven and bake for 18–22 minutes. You’ll know they’re ready when they’re golden brown and your whole kitchen smells like fresh-baked pie. Let the Peach Pie Cruffins cool in the pan for 5 minutes before delicately transferring them onto a wire rack—this helps the bottoms stay crisp.
Step 7: Glaze and Enjoy!
While the cruffins are still warm (or after they’ve cooled), whisk together the powdered sugar, milk, and vanilla to form a smooth glaze. Drizzle generously over the tops for that picture-perfect finish. Serve right away for maximum crispiness and gooeyness!
How to Serve Peach Pie Cruffins
Garnishes
For a finishing touch, try a dusting of powdered sugar, a handful of chopped toasted pecans, or even a dollop of freshly whipped cream on the side. The glaze itself adds plenty of sweetness and shine, but you can always add a pinch more cinnamon or a few tiny diced fresh peaches on top for extra visual flair. Garnishes make your Peach Pie Cruffins utterly irresistible!
Side Dishes
Serve Peach Pie Cruffins with a spread of fresh fruit, creamy Greek yogurt, or even a scoop of vanilla ice cream if you’re leaning into dessert territory. Hot coffee or iced tea pairs beautifully, and a fruit salad brings a refreshing balance to the buttery richness of the cruffins. They’re also delightfully at home next to scrambled eggs for a sweet-and-savory brunch plate!
Creative Ways to Present
Show off your Peach Pie Cruffins on a tiered cake stand for brunch, or wrap them in parchment with a bit of twine for adorable, portable treats. You can nestle them in decorative cupcake liners or serve on a rustic wooden board alongside ramekins of glaze for dunking. They also make terrific edible gifts—just be sure to include a note about warming them up before indulging!
Make Ahead and Storage
Storing Leftovers
To keep Peach Pie Cruffins at their fluffiest, store any leftovers in an airtight container at room temperature for up to two days. If you plan to glaze them, hold off on drizzling until right before serving for best results. Lined tins or containers help preserve that delicate, crisp exterior and prevent sogginess.
Freezing
If you want to make a batch ahead, freeze your cooled (unglazed) Peach Pie Cruffins wrapped individually in plastic wrap, then tucked into a zip-top freezer bag. They’ll keep well for up to a month. Simply thaw at room temperature and refresh with a minute or two in a warm oven before adding glaze and serving.
Reheating
To recapture that just-baked magic, gently reheat leftover Peach Pie Cruffins in a 300°F (150°C) oven for 4–6 minutes. This revives the crisp edges and brings out the luscious peach aroma—skip the microwave if you want to avoid soft, chewy pastry. Add glaze or extra toppings once they’re warmed up for max enjoyment.
FAQs
Can I use homemade peach pie filling for Peach Pie Cruffins?
Absolutely! Homemade peach pie filling will make your cruffins extra special and allow you to control the sweetness and spice. Just make sure it’s thick enough not to ooze too much when rolling and baking.
What if I only have puff pastry instead of crescent dough?
Puff pastry works beautifully and will actually make your Peach Pie Cruffins even flakier and more decadent. Roll it out slightly so it’s not too thick, and proceed with the recipe as directed.
How do I keep the filling from leaking out?
Chop your peaches small and don’t overload the dough—a thin, even layer is key. When you twist and coil the dough tightly, the filling is more likely to stay tucked inside, creating those signature swirled pockets.
Can I make mini cruffins in a mini muffin pan?
Yes, you can! Just cut the strips shorter and keep an eye on the baking time; mini Peach Pie Cruffins will bake more quickly (check after about 10–12 minutes).
Are Peach Pie Cruffins best served warm or at room temperature?
They taste divine both ways, but fresh from the oven with a warm, gooey filling and crisp edges is hard to beat. If you’re serving them later or taking them to go, a brief reheat revives all those bakery-worthy qualities!
Final Thoughts
If you’re ready to delight your taste buds and impress friends and family with pastry that looks straight from your favorite bakery, Peach Pie Cruffins are your new go-to. Don’t be surprised if they disappear in moments—this recipe is the kind you’ll want to make again and again. Give them a try and let the swirling aroma of peaches and cinnamon become a new tradition at your table!
Print
Peach Pie Cruffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 cruffins
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious peach pie cruffins combine the best of peach pie and flaky pastries into a delightful hand-held treat. These are perfect for breakfast or dessert!
Ingredients
Crescent Roll Cruffins:
- 1 can (8 oz) refrigerated crescent roll dough sheet or puff pastry
- 1/2 cup peach pie filling, chopped
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon melted butter
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 teaspoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat: Preheat oven to 375°F (190°C) and grease a standard muffin tin.
- Prepare Dough: Roll out the crescent dough, brush with melted butter, sprinkle with sugar and cinnamon, then spread peach filling.
- Shape: Roll the dough, slice in half, twist into spirals, coil into muffins, and place in the tin.
- Bake: Bake for 18–22 minutes until golden brown.
- Glaze: Whisk powdered sugar, milk, and vanilla for glaze; drizzle over cruffins before serving.
Notes
- You can use homemade or canned peach pie filling.
- Best served fresh but can be stored for up to 2 days in an airtight container.
- Reheat slightly before enjoying.
Nutrition
- Serving Size: 1 cruffin
- Calories: 220
- Sugar: 14g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
