Peach Pie Cruffins turn three cans of refrigerated crescent dough into 12 spiraled pastries filled with peach preserves and cinnamon. Powdered sugar and heavy cream make a simple glaze. The recipe serves 12, makes 12 cruffins, and records 35 minutes total: 15 minutes of preparation and 20 minutes of baking, plus the separately stated five-minute cooling period before glazing and removal.
Peach Pie Cruffins Ingredients
For the Cruffins: 3 cans (8 ounces each) refrigerated crescent roll dough; 1 cup peach preserves or peach jam; 1 teaspoon ground cinnamon.
For the Glaze: 1/2 cup powdered sugar (confectioners' sugar); 3 tablespoons heavy whipping cream.
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How to Make Peach Pie Cruffins
- Prepare your workspace: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray or line with paper liners. Clear some counter space for rolling and shaping your cruffins.
- Make the peach filling: In a small bowl, combine the peach preserves and ground cinnamon. Stir until well mixed and the cinnamon is evenly distributed throughout the preserves. The cinnamon adds that warm, signature peach pie flavor that makes these cruffins special.
- Prepare the dough: Open the first can of crescent roll dough and unroll it onto a clean surface. Using your fingers or a rolling pin, gently press the perforated seams together to create one large rectangle. Try to create a fairly even thickness throughout the dough rectangle.
- Add the peach filling: Spread about 1/3 cup of the peach-cinnamon mixture evenly over the dough rectangle, leaving about a 1/4-inch border around the edges. Try to spread it in a thin, even layer - this will help create beautiful swirls in your finished cruffins.
- Roll and slice: Starting with the long edge of the rectangle, tightly roll the dough into a log, similar to making cinnamon rolls. Once rolled, cut the log in half crosswise to create two shorter logs. Then, using a sharp knife, carefully slice each half lengthwise down the middle, exposing the layers and peach filling. You should now have 4 strips from this first can of dough.
- Shape the cruffins: Take each strip and twist it gently to expose more of the filling. Then roll each twisted strip into a spiral shape, tucking the end underneath. Place each shaped cruffin into a cup of the prepared muffin tin. The spiral should be facing upward, showing off the beautiful peach filling swirls.
- Repeat with remaining dough: Repeat the process with the second and third cans of crescent dough - unroll, press seams, spread filling, roll, cut, twist, and shape. When finished, you should have 12 cruffins in your muffin tin.
- Bake until golden: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the cruffins are puffed up and golden brown. The filling may bubble a bit, which is perfectly fine and adds to their rustic charm.
- Make the glaze: While the cruffins are baking, prepare the simple glaze. In a small bowl, whisk together the powdered sugar and heavy cream until smooth and pourable. If the glaze seems too thick, add a few more drops of cream. If it's too thin, add a little more powdered sugar until you reach your desired consistency.
- Finish and serve: When the cruffins are done baking, remove them from the oven and let them cool in the tin for about 5 minutes. If any edges are stuck, run a knife around the sides to loosen. While they're still warm, drizzle the glaze generously over each cruffin, allowing it to seep into the nooks and crannies. Transfer to a wire rack to cool slightly before serving. These cruffins are best enjoyed while still warm, when the pastry is crisp and the filling is gooey.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
A standard 12-cup tin is greased or lined while the oven heats. Peach preserves and cinnamon are mixed until uniform. Each crescent sheet is handled separately: its perforations are pressed into one even rectangle, about one-third cup filling is spread thinly with a one-quarter-inch border, and the dough rolls tightly from a long edge. Cutting the log in half crosswise creates two short logs; cutting each lengthwise exposes four layered strips per can. Every strip is gently twisted, coiled into a spiral, and tucked underneath in a muffin cup. Repeating with all three cans fills exactly 12 wells. The cruffins bake until puffed and golden. Meanwhile, powdered sugar and heavy cream are whisked smooth, then drizzled over the pastries after a five-minute pan rest.
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Critical Visual and Timing Cues
Preheat to 375°F (190°C). Keep the three dough rectangles at an even thickness and seal every perforation so preserve does not leak through seams. Use one-third cup of the peach-cinnamon mixture per sheet and preserve the narrow border. Roll firmly without squeezing out the filling. A sharp knife gives clean crosswise and lengthwise cuts that expose the layers; each can must yield four strips, for 12 total. Place every tucked end beneath its spiral. Bake 18–20 minutes until all 12 are puffed and golden, accepting a small amount of bubbling filling. Whisk the half cup powdered sugar with three tablespoons cream until pourable, using only the source-permitted tiny adjustment if needed. Rest five minutes, loosen stuck edges, then glaze while warm.
Serving and Storage
Transfer the 12 glazed cruffins to a wire rack and serve them warm, when the pastry is crisp and the peach filling gooey. Fresh blueberries, diced peaches, pecans, or turbinado sugar are source-listed experiments, but none belongs in the verified five-ingredient base. Cool leftovers before covering so condensation does not immediately soften the layers, then refrigerate because the glaze contains cream. Rewarm gently and avoid overheating the sugary preserve. The recipe contains dairy and gluten and may contain egg or soy depending on the crescent dough; read the current package label. Use care when opening refrigerated dough and when slicing the filled logs lengthwise. Keep the count exact: three sheets produce four strips each, and every strip forms one of the 12 finished cruffins.
Recorded Recipe Tips
- These peach pie cruffins combine the flaky layers of a croissant with the shape of a muffin and the flavors of a classic peach pie - all in an easy-to-make package using store-bought crescent dough.
- Feel free to experiment with the filling - try mixing the peach preserves with a handful of fresh blueberries or finely diced fresh peaches when they're in season.
- For a special touch, sprinkle some chopped pecans or a pinch of turbinado sugar on top of the cruffins before baking for extra crunch and flavor.
Conclusion
Peach Pie Cruffins makes 12 cruffins in 35 minutes of recorded preparation and cooking, plus any separately stated chilling or resting time. Follow the exact ingredient list and ordered method for the intended texture and doneness.
Frequently Asked Questions
- → How many servings does Peach Pie Cruffins make?
It serves 12 and makes 12 cruffins.
- → How long does Peach Pie Cruffins take?
The recipe records 15 minutes of preparation, 20 minutes of cooking, and 35 minutes total, plus any separately stated chilling, resting, or cooling time.
- → What equipment should be ready?
Prepare Standard 12-cup muffin tin; Mixing bowls; Whisk; Sharp knife; Rolling pin (optional); Spoon or spatula for spreading preserves; Wire cooling rack before starting.
- → Can I change the recorded method?
For the verified result, keep the listed quantities, temperatures, timing, and ordered instructions exactly as written. Use only optional variations explicitly recorded in the recipe tips.