If you’ve never tried peach pie cruffins before, prepare to be obsessed. These beautiful rose shaped pastries are made from crescent roll dough, swirled with a luscious peach pie filling, and baked to golden, flaky perfection. Each bite delivers sweet cinnamon kissed peaches tucked into soft, buttery layers and that final drizzle of glaze? It seals the deal.
These are perfect for weekend brunch, a quick summer dessert, or when you want to impress guests without spending hours in the kitchen. I fell in love with cruffins after experimenting with leftover crescent dough, and this peach pie version instantly became a family favorite. They’re much easier than they look especially with canned peach pie filling, which brings the exact gooey sweetness we want.
What Is a Cruffin?
A cruffin is the love child of a croissant and a muffin flaky like a croissant but baked in a muffin tin to create a tall, spiral shape. It’s airy, golden, and layered, but so much easier to make thanks to shortcut dough. If you’ve tried our soft condensed milk biscuits or cinnamon rolls, you’ll fall head over heels for these cruffins too.
Why You’ll Love These Peach Cruffins
- 🍑 Easy ingredients just 5 main ones, no mixer required
- 🥐 Flaky layers soft on the inside, golden on the outside
- ⏱ Ready in under 30 minutes from start to finish
- 🎉 Perfect for brunch or gifting beautiful presentation, bakery vibes
- 🍮 Customizable switch up fillings or spices
They’re similar to my favorite fruit based desserts, but with a flaky twist that makes them even more satisfying warm from the oven.
Ingredients
- 1 can refrigerated crescent roll dough (8 oz or 226g)
- 1 cup peach pie filling (store bought or homemade)
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract (optional, for added aroma)
- 1/2 cup powdered sugar + 1-2 tsp milk (for glaze)
Optional upgrades: A pinch of nutmeg, chopped pecans, or even lemon zest for brightness. But the base recipe is already a showstopper on its own.
How to Make the Flakiest Peach Cruffins
It all comes down to the roll. Here’s how to do it right, every time:
1. Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Grease or spray a 6-cup muffin tin (you can make 6-8 cruffins depending on how thick you roll them).
2. Roll and Fill
- Unroll the crescent dough and pinch the perforations to seal into one large rectangle.
- Brush the surface with melted butter.
- Sprinkle brown sugar and cinnamon evenly across the top.
- Spread a thin layer of peach filling, leaving ½ inch border on all sides.
3. Cut and Roll
- Using a pizza cutter, slice the dough lengthwise into 4 long strips.
- Roll each strip into a tight spiral like a cinnamon roll.
- Place spirals into muffin cups, spiral side up.
4. Bake to Golden Perfection
- Bake for 15-18 minutes until puffed and deep golden brown.
- Cool for 5 minutes before glazing.
They’ll puff and rise like magic in the oven. The edges become golden and crisp while the centers stay soft and filled with juicy peach flavor. It’s similar to what I adore about mini custard pies a contrast of textures in every bite.
Tips for Cruffins That Look and Taste Like a Bakery Dream
I’ve made these peach cruffins dozens of times, and the details matter. If you want results that look like they came from a pastry case, here’s how to nail it:
- Use cold dough: Keep the crescent dough in the fridge until the moment you use it. Warm dough becomes sticky and hard to roll cleanly.
- Drain the peach filling: If your peach pie filling is very syrupy, spoon out the fruit and chop it finely. Too much liquid will make the rolls soggy and prevent them from rising properly.
- Don’t overload with filling: A light spread is enough. Overfilling makes them collapse in the middle. You want swirls, not peach soup!
- Butter every layer: The melted butter not only adds flavor but also creates crisp, flaky layers. Don’t skip it.
Chef tip: I sometimes brush the tops with butter as soon as they come out of the oven for an extra glossy finish just like I do with my cinnamon rolls.
How to Make a Simple Vanilla Glaze
These peach cruffins are delicious on their own, but a quick drizzle of glaze takes them from good to irresistible. Here’s the easiest way to do it:
- In a small bowl, combine ½ cup powdered sugar with 1-2 teaspoons milk.
- Whisk until smooth. Add ¼ tsp vanilla extract if desired.
- Drizzle over slightly warm or fully cooled cruffins using a spoon or piping bag.
Let the glaze set for about 10 minutes. The sweetness plays perfectly off the tangy peach and buttery dough. I do the same drizzle over my strawberry glaze cake, and it always brings out oohs and ahhs.
Make Ahead, Storage, and Reheating Tips
One of my favorite things about cruffins is how well they hold up. Here’s how to make them ahead or save leftovers (if you manage to have any):
- Make ahead: Assemble the unbaked rolls and place them in the muffin tin. Cover and chill for up to 24 hours, then bake fresh the next morning.
- Room temp: Store baked and cooled cruffins in an airtight container for 2 days.
- Fridge: Extend freshness to 4 days. Let them come to room temp before serving or warm briefly.
- Freezer: Freeze baked cruffins (unglazed) in a zip bag for up to 1 month. Reheat in a 325°F oven for 8-10 minutes and glaze before serving.
These also make lovely gifts or meal prep sweets. I’ve packed them up for brunch potlucks more than once and they’re always the first to disappear, just like my butter cake minis.
Flavor Variations You’ll Want to Try
Once you’ve mastered the peach version, the flavor possibilities are endless. Crescent dough is the perfect blank canvas for fruit, spices, or spreads. Try these ideas next:
- Apple pie cruffins: Use chopped apple pie filling and a dash of nutmeg
- Blueberry lemon: Spread blueberry jam and add lemon zest before rolling
- Cherry almond: Combine cherry preserves with a few drops of almond extract
- Cream cheese swirl: Add a thin layer of sweetened cream cheese under the peach filling
You can even go savory imagine a spinach and feta version like in these cheesy spinach rolls. But if you’re staying sweet, peach is a strong first choice. The gooey filling and flaky dough are meant for each other.
Perfect for Brunch, Dessert, or Any Peach Lover
I’ve served these at family breakfasts, summer picnics, and even after dinner coffee hours. They fit into any occasion where something warm, sweet, and golden belongs on the table. They’re especially loved by kids the swirled rose shape makes them look fancy even though they’re beginner friendly.
“They look like a bakery treat but come together in minutes flaky, sweet, and prettier than any muffin I’ve ever baked.”
Peach pie cruffins have become one of those rare recipes I know by heart. If you love comforting bakes like sweet potato butter cake or fruity pound cakes, this one belongs in your forever file.
Frequently Asked Questions
Can I use fresh peaches instead of canned filling?
Yes! Slice fresh peaches thinly, toss with 1 tablespoon brown sugar and 1/2 teaspoon cinnamon. Let them sit for 10 minutes before using as filling.
What kind of crescent roll dough should I use?
Use the classic refrigerated crescent roll dough in a can. Avoid the ones with sweet or savory flavorings added. Pillsbury or generic both work.
How do I prevent the bottoms from burning?
Use a light colored muffin tin and place it on the center rack. You can also double stack the muffin tin on another sheet tray to reduce bottom heat.
Can I make mini cruffins in a mini muffin pan?
Absolutely! Cut thinner strips of dough, roll them smaller, and reduce baking time to 10-12 minutes. They make adorable bite sized versions.
Do I need to grease the muffin pan?
Yes. Even non stick pans need a light spray or brushing of butter to ensure the flaky dough doesn’t stick as it expands and crisps up.
Follow us on Facebook for more sweet shortcut desserts and irresistible cruffin ideas!