Flaky, buttery cruffins filled with sweet peach pie flavor – like a cinnamon roll and a fruit pastry had a baby.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 cruffins
Dietary Tags: Vegetarian • Nut-Free (without pecan variation)
🛒 Ingredients
Refrigerated crescent roll dough
Peach pie filling (or fresh peaches tossed with sugar & cinnamon)
Melted butter
Brown sugar
Ground cinnamon
Powdered sugar (for dusting – optional)
👨🍳 Instructions
Preheat oven to 375°F (190°C).
Unroll crescent dough and gently press the seams together to form one solid sheet.
Brush the surface with melted butter, then evenly sprinkle with brown sugar and cinnamon.
Spread peach filling evenly over the dough.
Roll up the dough tightly into a log, like a jelly roll.
Slice the log in half lengthwise to expose the layers.
Twist each half and coil it into a spiral shape, cinnamon-roll style.
Place each spiral into a greased muffin tin.
Bake for 18–22 minutes or until golden brown and flaky.
Cool slightly, then dust with powdered sugar if desired.
📝 Notes
These cruffins are naturally vegetarian.
Best enjoyed warm with coffee or tea.
Use ripe, fresh peaches in summer for next-level flavor!
For a richer twist, try adding chopped pecans or a swirl of sweetened cream cheese before rolling.
📸 Peach Pie Cruffins: A Cozy Treat with Bakery-Style Flair
I made these Peach Pie Cruffins on a whim one Sunday when I had leftover crescent dough and a craving for something fruity and indulgent. The result? A golden, sticky, spiral treat that tastes like summer in a muffin tin. Whether you’re new to baking or just want something low-effort with high reward, this one’s a keeper.
🥄 Step-by-Step: How to Make Peach Pie Cruffins
🌀 Assembling the Dough
Lay out the crescent roll dough and press the seams together to create a seamless sheet.
Tip: Work on parchment for easy rolling.
Brush with melted butter and sprinkle with brown sugar and cinnamon.
Then, spread the peach pie filling gently – don’t overfill or it will ooze when rolling.
🍑 Rolling and Twisting
Roll tightly into a log, like you’re making cinnamon rolls.
Slice lengthwise – you’ll see beautiful layers.
Twist each half and coil into a spiral.
Tip: Place the exposed layers upward for a pretty cruffin look once baked.
🔥 Baking
Place each spiral into a greased muffin tin.
Bake until the tops are golden and the edges crisp.
Let them cool just slightly before dusting with powdered sugar.
🧂 Ingredient Notes & Substitutions
Key Ingredients
Crescent roll dough: The shortcut hero! But puff pastry works too for a flakier, French-style version.
Peach filling: Use canned for convenience or fresh peaches + sugar & cinnamon for brightness.
Brown sugar & cinnamon: This combo brings cozy, caramel warmth.
Butter: Helps everything crisp and caramelize.
Substitutions
Fresh peaches: Toss with a teaspoon of sugar and cinnamon.
No crescent dough? Puff pastry or homemade sweet dough works.
Dairy-Free: Use a plant-based butter substitute.
Extra richness: Add a swirl of sweetened cream cheese before rolling.
Crunch: Fold in chopped pecans or walnuts with the filling.
Equipment Alternatives
No muffin tin? Use ramekins or bake freeform on a parchment-lined sheet – they’ll spread more but still taste amazing.
🧁 Variations & Serving Ideas
Flavor Upgrades
🍯 Drizzle with honey or glaze instead of powdered sugar.
🍓 Sub in strawberry or cherry pie filling.
🧀 Add a layer of sweetened cream cheese before rolling for a peach cheesecake vibe.
Dietary Tweaks
Nut-Free: Skip the optional pecans.
Vegan: Use vegan crescent dough and dairy-free butter.
Low-Sugar: Reduce the brown sugar or use a sugar substitute in the filling.
How to Serve
Perfect for brunch with coffee or mimosas.
Plate warm with a scoop of vanilla ice cream for dessert.
Garnish with mint or a light honey drizzle for extra elegance.
🧊 Storage & Make-Ahead
Storing Leftovers
Store in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.
Freezing
Wrap individually and freeze for up to 2 months.
Reheat in oven at 300°F until warm (about 10 minutes).
Make-Ahead Tips
Assemble the cruffins, place in tin, and refrigerate overnight.
Bake fresh in the morning!
Shelf Life Notes
Best texture on day 1–2: flaky, buttery, with crisp edges.
After day 2, they soften slightly but are still delicious.
📊 Nutrition (Estimate Per Cruffin)
Calories: ~210
Carbs: 26g
Fat: 10g
Protein: 2g
Fiber: 1g
Allergens: Contains wheat, dairy (unless modified)
Dietary Tags: Vegetarian • Nut-Free (without variation)
❓ FAQ
Q: Can I use puff pastry instead of crescent dough?
A: Yes! It’ll be flakier and more pastry-like – just adjust baking time slightly if needed.
Q: Can I freeze them after baking?
A: Absolutely. Wrap well and freeze up to 2 months. Reheat in a low oven until warmed through.
Q: What if my dough unrolls while baking?
A: Make sure the spiral is tightly coiled and edges are pinched slightly to hold. Nestling them in the muffin tin helps!
Q: Can I use other fruits?
A: Totally. Apple, cherry, or berry fillings all work beautifully.
💬 A Little Backstory
I created these cruffins on a lazy weekend with nothing but a can of peaches, crescent dough, and curiosity. The scent of cinnamon and caramelizing butter made my kitchen smell like a bakery – and they disappeared before they even cooled. Now they’re a go-to for brunches and cozy mornings.
📣 Let’s Bake Together!
Try these cruffins and let me know how you like them! Leave a comment, rate the recipe, or tag me on Instagram @YourHandle with your flaky spirals. 🧡 Got a twist on the filling? I’d love to hear it!