Peach Pie Crescent Cruffins

These peach pie cruffins are my secret weapon for impressing guests with hardly any fuss. With just crescent roll dough, peach preserves, and a sprinkle of cinnamon, you can spin up gooey pastries with gorgeous swirls that work for breakfast or dessert. The smell of warm peaches and cinnamon always draws everyone to the kitchen before they have even cooled.

I whipped these up the first time on a busy Sunday morning when I wanted something fresh from the oven. Now my family requests them any time we have houseguests or a potluck brunch.

Ingredients

• Refrigerated crescent roll dough: for a buttery flaky texture without homemade fuss try to buy dough that is still cold when using for best results
• Peach preserves or peach jam: for a bright fruity sweetness choose one with lots of real fruit chunks if possible
• Ground cinnamon: for warmth opt for a fresh bottle so the flavor really stands out
• Powdered sugar: to make a quick silky glaze check for any lumps before using by sifting
• Heavy whipping cream: for the glaze it adds richness and makes the topping extra smooth select one with a higher fat content if you can

Step-by-Step Instructions

Prep Your Tools and Kitchen:

Have your oven preheated to three hundred seventy five degrees and prepare a twelve cup muffin tin with either nonstick spray or paper liners so nothing sticks during baking. Make sure you have a clear area of counter space for rolling and shaping the dough.

Mix the Filling:

In a small bowl stir together the peach preserves and cinnamon until the cinnamon is evenly distributed. This should smell incredible and sets the stage for that homemade pie flavor.

Prepare the Dough:

Unroll the first can of crescent roll dough onto your work surface. Gently press the perforated seams together with your fingers or rolling pin to form one unified rectangle. Try for a consistent thickness throughout to help with even baking.

Add the Peach Layer:

Spread about one third cup of the peach cinnamon mixture evenly over the rectangle of dough. Leave a thin border along the edges so the filling does not spill out later. A thin layer will create nice swirls and keep the dough from becoming soggy.

Shape and Slice:

Starting from the longer edge of the rectangle tightly roll the dough up into a log. Use a sharp knife to cut the log crosswise in half then slice each half lengthwise so you end up with four strips showing off the layers of peach filling.

Twist and Shape the Cruffins:

Take each strip twist it gently so that the peach filling peeks through more then roll it into a spiral tucking the end underneath. Place each twisted shape into a cup of your muffin tin open swirl side facing up.

Repeat with Remaining Dough:

Continue with the other two cans of crescent dough following the same steps so you have twelve cruffins in total.

Bake:

Bake in the preheated oven for eighteen to twenty minutes or until puffed up and golden brown. The filling may bubble a bit which is just right for that bakery look.

Make the Glaze:

While the pastries bake whisk together powdered sugar and heavy cream in a bowl until smooth and pourable. Adjust thickness as needed by adding a few drops of cream or more sugar.

Finish and Serve:

Once the cruffins are done let them cool in the tin for about five minutes. If any are stuck run a knife around the edges to loosen. While still warm drizzle glaze generously over each one and let it seep into all the nooks before transferring to a rack. These are always at their best just warm from the oven.

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One of my favorite ingredients here is a chunky peach jam with real pieces of fruit. My kids always beg to help twist the dough strips and they love seeing how each cruffin has its own unique swirl.

Storage Tips

Store leftover cruffins in an airtight container at room temperature for up to two days or in the fridge for up to four. When you want to reheat place in a low oven for a few minutes to regain the fresh baked texture. Freezing is also an option just thaw overnight before warming.

Ingredient Substitutions

If you cannot find fresh peach preserves feel free to swap in apricot or even raspberry jams for a different fruity twist. You can use store bought dough that is the full sheet style for neater edges. For a lighter glaze use milk in place of cream.

Serving Suggestions

Serve cruffins with a dollop of whipped cream or vanilla yogurt for breakfast. They also make a fantastic tea time treat paired with a mug of Earl Grey. For dessert try topping with a scoop of vanilla ice cream while still a little warm.

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A Little History

Cruffins are inspired by the bakery world mashup of croissants and muffins. They took off in San Francisco but have been adapted in kitchens like mine using simple shortcuts for home bakes. The peach pie flavor nods to beloved Southern kitchen traditions I grew up with.

Recipe FAQs

→ Can I use homemade peach preserves?

Yes, homemade peach preserves work beautifully and add a fresh, fruit-forward flavor to the filling.

→ Do I need to seal the dough seams before spreading the filling?

Sealing the perforated seams creates a smooth surface for spreading the peach-cinnamon mixture evenly without leaks.

→ Is it possible to prepare these in advance?

You can shape the cruffins and refrigerate them overnight. Bake fresh in the morning for best results.

→ Can I substitute another jam or preserve?

Absolutely! Apricot, raspberry, or blueberry preserves also taste delicious with the cinnamon swirl.

→ How should I store leftovers?

Keep cooled cruffins in an airtight container at room temperature for 1-2 days, or briefly reheat before serving.