Peach Pie Cruffins are the ultimate shortcut to bakery-style bliss right in your own kitchen. What if we told you that the most impressive breakfast pastry you can serve doesn’t require hours of kneading or proofing? This recipe is taking the internet by storm because it delivers flaky, golden layers filled with gooey, cinnamon-kissed peach preserves—using just crescent dough and a few simple ingredients. Whether you’re a seasoned baker or a curious beginner, you’ll love how quick, easy, and delicious these cruffins turn out. Let’s explore what makes this recipe so irresistible.
Why You’ll Love This Recipe
- Quick & Easy: Just 10 minutes of prep and 20 minutes of baking.
- Minimal Ingredients: Only six pantry-friendly items required.
- Visually Stunning: Twisted, golden layers that look straight from a bakery.
- Versatile: Swap fillings for seasonal fruits or spreads.
- Crowd-Pleaser: Perfect for brunches, parties, or a cozy morning at home.
Ingredients
- 3 cans (8 oz each) refrigerated crescent dough
- 1 cup peach preserves
- 1 teaspoon ground cinnamon
- ½ cup powdered sugar
- 3 tablespoons heavy whipping cream
How to Make Peach Pie Cruffins
- Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a small bowl, mix the peach preserves with cinnamon until well combined.
- Lay out each can of crescent dough flat into a rectangular shape. Press the seams together to form a uniform sheet.
- Spread about 1/3 cup of the peach-cinnamon mixture over each dough rectangle.
- Roll each sheet into a log starting from the longer side.
- Cut each log in half crosswise, then slice each half lengthwise to create 4 pieces per log.
- Twist each strip and coil it into a muffin shape.
- Place each twisted piece into the muffin tin.
- Bake for 18–20 minutes, or until golden brown.
- While baking, whisk powdered sugar and heavy cream until smooth to form a glaze.
- Drizzle glaze over warm cruffins. Allow to cool slightly before serving.
Helpful Tips
- Seal the Dough Well: Ensures the filling doesn’t leak during baking.
- Use a Sharp Knife: For clean slices when cutting the dough.
- Don’t Overbake: Watch closely after 18 minutes to prevent drying.
- Serve Warm: They’re at their gooey best fresh out of the oven.
Substitutions And Variations
- Fruit Options: Try apple butter, cherry pie filling, or strawberry jam.
- Spices: Add nutmeg or cardamom for extra warmth.
- Vegan Version: Use plant-based crescent dough and coconut cream.
- Nutella Lovers: Swap peach preserves with hazelnut spread.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Assemble the night before and refrigerate. Bake fresh in the morning.
Can I freeze cruffins?
Yes, freeze after baking and glazing. Reheat in oven at 300°F for 10 minutes.
Do I have to use crescent dough?
Crescent dough gives the best flaky layers, but puff pastry is a good alternative.
Storage Instructions
- At Room Temperature: Keep in an airtight container for up to 1 day.
- Refrigerate: Keeps fresh up to 3 days.
- Reheat: Warm in oven or microwave before serving.
Conclusion
Peach Pie Cruffins prove that a show-stopping breakfast can be fast, easy, and incredibly satisfying. With just a handful of ingredients and simple steps, you’ll create a treat that delights every time. Give this recipe a try, and don’t forget to share your cruffin creations in the comments! Explore more of our breakfast pastry recipes to keep your mornings deliciously inspired.
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Peach Pie Cruffins Recipe
- Total Time: 30 minutes
- Yield: 12 cruffins 1x
- Diet: Vegetarian
Description
Peach Pie Cruffins are quick, flaky breakfast pastries made with crescent dough and peach preserves. They’re golden, gooey, and perfect for a simple yet impressive treat. Make these easy croissant muffins in under 30 minutes for your next breakfast or brunch!
Ingredients
3 cans (8 oz each) refrigerated crescent dough
1 cup peach preserves
1 teaspoon ground cinnamon
½ cup powdered sugar
3 tablespoons heavy whipping cream
Instructions
- Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a small bowl, mix the peach preserves with cinnamon until well combined.
- Lay out each can of crescent dough flat into a rectangular shape. Press the seams together to form a uniform sheet.
- Spread about 1/3 cup of the peach-cinnamon mixture over each dough rectangle.
- Roll each sheet into a log starting from the longer side.
- Cut each log in half crosswise, then slice each half lengthwise to create 4 pieces per log.
- Twist each strip and coil it into a muffin shape.
- Place each twisted piece into the muffin tin.
- Bake for 18–20 minutes, or until golden brown.
- While baking, whisk powdered sugar and heavy cream until smooth to form a glaze.
- Drizzle glaze over warm cruffins. Allow to cool slightly before serving.
Notes
Store at room temperature in an airtight container for 1 day or refrigerate up to 3 days. Reheat before serving. Try different fillings like apple butter or Nutella for fun variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 309
- Sugar: 24g
- Carbohydrates: 47g
- Protein: 2g