These flaky peach pie cruffins combine the buttery layers of a croissant with the comforting sweetness of peach pie. Each spiral is filled with juicy peach filling and warm cinnamon sugar, baked until golden for a bakery-style treat that feels both indulgent and homemade.
Why You’ll Love This Recipe
I love how easy this recipe is to make with simple ingredients like refrigerated crescent dough. The peaches add a fruity sweetness that pairs perfectly with cinnamon, and I can whip these up in less than 30 minutes whenever I want a quick dessert or brunch pastry.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Refrigerated crescent roll dough
Canned peach pie filling or fresh peaches with sugar and cinnamon
Unsalted butter, melted and cooled
Brown sugar
Ground cinnamon
Powdered sugar for dusting
Directions
I preheat my oven to 375°F (190°C). Then, I unroll the crescent dough onto a floured surface and press the seams together. I brush it with melted butter and sprinkle brown sugar and cinnamon evenly. I spread the peach filling over the top, leaving a small border, then roll it into a log. After slicing it lengthwise, I twist each half into a spiral and place them in muffin cups. I bake for 18–22 minutes until golden brown and let them cool before dusting with powdered sugar.
Sometimes I swap the canned filling for fresh peaches mixed with a bit of sugar and cinnamon. For a dairy-free option, I use coconut oil instead of butter. Brown sugar can also be replaced with coconut sugar for a less processed sweetness.
Storage/Reheating
I store leftover cruffins in an airtight container at room temperature for up to two days. For longer storage, I freeze them individually and reheat them in the oven until warm and crisp again.
FAQs
Can I use puff pastry instead of crescent dough?
Yes, puff pastry works well and gives a flakier texture, though it takes slightly longer to bake.
Can I make these ahead of time?
I like to assemble the cruffins, refrigerate them overnight, and bake them fresh the next morning.
How can I keep the filling from leaking out?
Leaving a small border around the edges before rolling helps keep the filling inside during baking.
What’s the best way to reheat them?
I reheat them in a 325°F oven for 5–7 minutes to restore crispness without drying them out.
Can I add other fruits?
Absolutely—I’ve tried these with apple, cherry, and blueberry fillings, and they all taste amazing.
Conclusion
Peach pie cruffins are my go-to when I want a cozy, fruit-filled pastry without the hassle of making pie dough. They’re quick, flaky, and full of sweet peach flavor—perfect for breakfast, dessert, or any time I crave something warm and homemade.
These Peach Pie Cruffins combine buttery, flaky layers of croissant‑style dough with juicy peach pie filling and warm cinnamon sugar—a sweet and indulgent treat perfect for brunch or dessert.
Ingredients
Refrigerated crescent roll dough
Canned peach pie filling or fresh peaches with sugar and cinnamon
Unsalted butter, melted and cooled
Brown sugar
Ground cinnamon
Powdered sugar for dusting
Instructions
Preheat the oven to 375 °F (190 °C).
Unroll the crescent dough onto a floured surface and press the seams together.
Brush the surface with melted butter, then sprinkle an even layer of brown sugar and ground cinnamon.
Spread the peach‑pie filling (or the prepared fresh‑peach mixture) over the surface, leaving a small border around the edges.
Roll the dough into a log, then slice it lengthwise (so you expose the layers) and twist each half into a spiral.
Place each spiral into a greased muffin cup and bake for about 18–22 minutes or until golden‑brown.
Let the cruffins cool slightly, then dust with powdered sugar before serving.
Notes
You can substitute fresh peaches (drained/prepped with sugar & cinnamon) instead of canned filling.
For a dairy‑free option, use coconut oil or a plant‑based butter alternative instead of melted butter.
Swap brown sugar with coconut sugar for a less processed sweetener.
If using puff pastry instead of crescent dough, bake a few minutes longer until golden and puffed.
For best texture, serve warm and fresh from the oven.
