Every August, I visit the farmer’s market in the little square downtown—the same place my mother took me as a girl, clutching her hand and dodging crates of tomatoes and shouting vendors. A few summers ago, I brought my granddaughter Hazel along. She was seven, missing a front tooth, and fiercely curious about everything.
She stopped at a fruit stand run by a retired teacher named Della, who was slicing up golden peaches and handing out samples with a wink. Hazel took a bite, tilted her head, and whispered, “This tastes like warm sunshine.”
That moment stuck with me. Later that afternoon, we went back home and made something together in my kitchen—something soft, sweet, and packed with those same peaches. I had crescent dough in the fridge and a jar of cinnamon on the counter. As we worked, Hazel spilled sugar everywhere, and I caught her sneaking bits of the filling with her fingers. We shaped the spirals together, and she named them peach pinwheels before I even called them cruffins.
The house filled with the smell of butter and fruit, and we ended the day sitting on the porch with powdered sugar on our shirts, licking crumbs off our fingers. Now, every time I bake these peach pie cruffins, I think of that sun-drenched afternoon—just me, Hazel, and a perfect bite of late summer wrapped in pastry.
Short Description
Peach Pie Cruffins combine the flaky layers of crescent dough with warm, cinnamon-sugar peaches, all baked into a swirled muffin shape. They’re quick to make, comforting, and irresistibly delicious.
Key Ingredients
- 1 can refrigerated crescent roll dough
- 1 cup canned peach pie filling (or diced fresh peaches mixed with sugar and cinnamon)
- 2 tbsp melted butter
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- Powdered sugar (for dusting, optional)
Tools Needed
- Rolling pin
- Muffin tin (standard size)
- Pastry brush
- Sharp knife or dough cutter
- Mixing bowl (for fresh peach filling, if needed)
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 375°F (190°C). Grease a standard muffin tin or line it with nonstick spray.
Step 2: Prepare the Dough
Unroll the crescent dough and press the seams together to form one smooth sheet. A light dusting of flour on your surface helps avoid sticking.
Step 3: Add the Filling
Brush the entire surface with melted butter. Sprinkle the brown sugar and cinnamon evenly across the dough, making sure to get the edges. Spoon the peach pie filling on top and spread it gently—don’t overload it or the dough may tear.
Step 4: Roll and Cut
Roll the dough tightly into a log from the long edge. Slice the log in half lengthwise to expose the peachy layers.
Step 5: Shape the Cruffins
Twist each half with the cut sides facing out, then coil them into a spiral (like a cinnamon roll). Tuck the ends under and place each spiral into the muffin tin.
Step 6: Bake
Bake for 18–22 minutes until the cruffins are puffed, golden, and the tops are slightly crisp. Your kitchen should smell heavenly by now!
Step 7: Cool and Finish
Let them cool in the tin for 5 minutes before transferring to a rack. Dust with powdered sugar just before serving if desired.
Why You’ll Love This Recipe
Quick and easy: Uses store-bought dough—perfect for busy days
Familiar flavors: Tastes like peach pie in a fun new form
Visually stunning: Beautiful swirls with caramelized edges
Customizable: Swap fillings or change spices to suit your mood
Portion-friendly: No slicing required—just grab and enjoy
Mistakes to Avoid & Solutions
1. Dough falling apart
Problem: Crescent seams open during rolling.
Fix: Press seams together firmly and roll gently. Chill dough briefly if too warm.
2. Filling oozes out while cutting
Problem: Too much peach filling or over-soft dough.
Fix: Use just enough fruit to flavor without flooding; refrigerate rolled log for 10 minutes before slicing if needed.
3. Burnt tops, raw centers
Problem: Oven too hot or muffins too large.
Fix: Stick to 375°F. If needed, tent tops loosely with foil during last few minutes of baking.
4. Cruffins stick to the tin
Problem: Insufficient greasing.
Fix: Always grease muffin wells well—or use paper liners for easy removal.
5. Cruffins collapse after baking
Problem: Underbaked centers.
Fix: Ensure they bake fully—look for a deep golden crust and a firm top that springs back slightly.
Serving and Pairing Suggestions
Serve these warm for breakfast, brunch, or as a comforting dessert. They shine with a side of vanilla yogurt or a drizzle of honey.
– Pair with black tea or a creamy chai latte
– Serve as part of a brunch board with fruit and cheeses
– Add a scoop of vanilla ice cream for a dessert-style treat
– Great for potlucks, breakfast buffets, or tea parties
Storage and Reheating Tips
Refrigerate in an airtight container for up to 3 days
Freeze individually wrapped in foil, then stored in a freezer bag for up to 2 months
Reheat in a 300°F oven for 8–10 minutes or air fryer at 325°F for 5–6 minutes
Avoid the microwave if you want to keep the outside crisp
FAQs
1. Can I use fresh peaches instead of canned filling?
Yes! Just slice fresh peaches and toss with a tablespoon of sugar and ½ teaspoon cinnamon before spreading.
2. Do I have to twist the dough?
The twist adds layers and texture, but if you prefer, you can roll and slice like classic cinnamon rolls.
3. Can I make them ahead of time?
You can prep the rolls and keep them covered in the fridge overnight. Bake fresh in the morning for best results.
4. What if my dough is too sticky?
Lightly flour your surface and hands, or chill the dough briefly before shaping.
5. Can I use puff pastry instead?
Yes! It’ll be flakier and more buttery—bake at 400°F for 15–20 minutes.
Tips & Tricks
– Use cold dough—it’s easier to handle
– Press the seams well to avoid leakage
– Cut with a sharp knife for clean swirls
– Let the baked cruffins rest a few minutes so they hold their shape
– Sprinkle chopped nuts or drizzle caramel on top for extra flair
Recipe Variations
1. Apple Pie Cruffins
Swap peaches with 1 cup apple pie filling. Add a pinch of nutmeg with the cinnamon.
2. Blueberry-Lemon Cruffins
Use 1 cup blueberry preserves or pie filling. Add 1 tsp lemon zest with the sugar mixture. Finish with a lemon glaze instead of powdered sugar.
3. Savory Breakfast Cruffins
Omit the sugar and cinnamon. Fill with scrambled eggs, shredded cheese, and cooked bacon or sausage. Top with grated cheddar before baking.
4. Pumpkin Spice Cruffins
Spread ¾ cup pumpkin puree mixed with 2 tbsp maple syrup and ½ tsp pumpkin spice blend. Great for fall gatherings!
5. Chocolate Hazelnut Cruffins
Replace peaches with ½ cup Nutella and sprinkle chopped hazelnuts. Serve warm with a shot of espresso.
Final Thoughts
Hazel’s peach-sticky smile and flour-dusted hands made that afternoon feel timeless, like a page torn from a favorite storybook. Recipes like this one have a way of weaving people together—across generations, across seasons. I keep a photo of that day taped to the inside of my pantry door, right next to the cinnamon.
Now, whenever friends stop by or the grandkids come over, I pull out the cruffin tin and that memory. They’re simple to make, but they carry a kind of joy that lingers long after the last bite. Sometimes the best recipes come from days that weren’t planned to be special—but somehow turn out that way.
Best Peach Pie Cruffins
Print ThisIngredients
- 1 can refrigerated crescent roll dough
- 1 cup canned peach pie filling (or diced fresh peaches mixed with sugar and cinnamon)
- 2 tbsp melted butter
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- Powdered sugar (for dusting, optional)
Instructions
Step 1: Preheat the Oven
Preheat to 375°F (190°C) and grease a muffin tin or spray with nonstick spray.
Step 2: Prepare the Dough
Unroll the crescent dough and press seams to seal into one sheet. Lightly flour the surface to prevent sticking.
Step 3: Add the Filling
Brush with melted butter, then sprinkle with brown sugar and cinnamon. Spread peach filling evenly—don’t overfill.
Step 4: Roll and Cut
Roll tightly from the long side into a log. Slice lengthwise to reveal layers.
Step 5: Shape the Cruffins
Twist each half with cut sides facing out. Coil into spirals and tuck into the muffin tin.
Step 6: Bake
Bake 18–22 minutes until golden and crisp on top.
Step 7: Cool and Finish
Cool 5 minutes in the tin. Transfer to a rack and dust with powdered sugar, if desired.
