
Flaky, handheld cruffins filled with cinnamon peach preserves and finished with a silky glaze — a quick, crowd-pleasing treat made from refrigerated crescent dough.

This recipe started as a way to salvage a too-small jar of preserves and a busy weekend morning. I wanted something that tasted like a slice of peach pie but could be grabbed with one hand, passed around at brunch, and reheated without losing its charm. These peach pie cruffins fit that bill perfectly: the outsides are golden and slightly crisp, the interiors soft and layered like a croissant, and the peach-cinnamon filling brightens every bite. I first discovered this technique while experimenting with refrigerated crescent dough — an ingredient many of us keep for quick fixes — and it transformed into a favorite for casual celebrations and weeknight treats.
What makes these delights special is the balance of texture and flavor. The crescent dough, when rolled tightly and baked in a muffin tin, develops delicate layers that mimic laminated pastry without the work. The peach preserves bring a sweet-tart note, while a whisper of cinnamon grounds the flavor, giving it that unmistakable pie quality. A simple powdered sugar glaze adds shine and a satin finish that ties it all together. Over the years these have become my go-to when I want something nostalgic and fuss-free — the family asks for them at birthdays, and neighbors have shown up asking for the recipe after brunch.
These quickly became a family favorite because they combine comfort and convenience. I remember taking a batch to a neighborhood block party and watching them disappear first; my mother prefers them warm with extra glaze, while my kids like them slightly cooled so the swirl holds together better. The technique taught me that a few thoughtful steps — tight rolling, even filling, and a quick glaze — make a humble dough feel special.
My favorite part of this method is how forgiving it is. On a busy morning I assemble the cruffins and slide the tin into the fridge; when guests arrive I pop them into the oven and they come out looking and tasting freshly made. Family members often debate whether the glaze or the peach filling is the star — both are essential, but I confess to sneaking a spoonful of the preserves while assembling. The little extra cinnamon really brings the pie memory into each bite.
To preserve best texture, cool completely before storing. At room temperature, place the cruffins in a single layer in an airtight container lined with parchment; they will stay fresh for up to 48 hours. For longer storage, freeze them on a sheet pan until firm, then transfer to a freezer bag for up to 3 months. Reheat frozen cruffins at 325°F (160°C) for 8–12 minutes until warmed through — this refreshes the outside crispness without drying the interior. Note: glaze may soften after refrigeration, so re-glaze lightly if desired before serving.
If you can't find peach preserves, swap in apricot preserves for a similar stone-fruit profile or mixed berry jam for a tangier finish. For a dairy-free glaze, use full-fat coconut milk in place of heavy cream; the glaze will be slightly less glossy but still delicious. If you prefer less sweetness, use fruit spread with reduced sugar, or mix preserves with a tablespoon of fresh lemon juice to brighten the flavor. For a more indulgent version, spread a thin layer of softened cream cheese beneath the preserves.
Serve warm from the oven with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert-style presentation. For brunch, pair with strong coffee or a lightly sweetened iced tea to balance the sweetness. Garnish with fresh peach slices and a pinch of flaky sea salt for a modern touch. These are also great plated beside a green salad dressed with lemon vinaigrette to cut richness during a light lunch.
These cruffins are a playful hybrid inspired by European laminated pastries and American pie fillings. The name blends "cronut"-style innovation with the comforting flavors of peach pie, a longstanding American favorite in summer and harvest seasons. Using refrigerated dough to mimic laminated layers is a pragmatic technique seen in many home kitchens where time is limited but flavor and texture are desired. This approach reflects the modern home cook’s desire to honor tradition while embracing convenience.
In summer, use fresh peach preserves or a quick cooked peach compote (peaches, sugar, lemon) to capitalize on peak fruit flavor. In autumn, swap in apple butter and a touch of nutmeg for a seasonal twist. For winter holidays, try spiced cranberry-orange preserves with a hint of grated orange zest in the glaze. Each seasonal swap shifts the aroma and spice profile, so adjust the cinnamon and glaze thickness accordingly to maintain balance.
Make the filling and roll the dough the night before, then wrap the assembled but unbaked cruffins tightly and refrigerate; bake from chilled adding 2–3 minutes to the baking time. For bulk prep, freeze assembled cruffins on a baking sheet until firm, then store in freezer bags and bake from frozen, adding 4–6 minutes. Label containers with dates and reheat in a moderate oven to restore texture. This makes breakfasts and snacks effortless during busy weeks.
These peach pie cruffins are a small act of kindness you can share with neighbors, a potluck, or your family on a weekend morning. They capture the nostalgia of a slice of pie while keeping the assembly light and accessible — a little sweetness that’s easy to make your own.
Keep the dough cold while you work — if it warms, chill for 10 minutes to regain structure.
Seal seams firmly when pressing the crescent dough to prevent filling leakage during baking.
Slightly warm thick preserves before spreading for an even layer, but do not overheat.
Rotate the muffin tin halfway through baking for even coloration on all cruffins.
If glazing a large batch, thin the glaze with a few drops of warm water to reach desired pourability.
This nourishing peach pie cruffins recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Peach Pie Cruffins recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease the wells lightly to prevent sticking.
Combine 1 cup peach preserves with 1 teaspoon ground cinnamon in a small bowl. Stir until evenly blended; warm slightly if preserves are very thick.
Unroll each 8-ounce can onto a floured surface and press seam lines to form a continuous rectangle. Use a rolling pin to even thickness to about 1/8 inch.
Spread an even layer of the peach-cinnamon mixture over each rectangle, leaving a 1/4-inch border. Roll tightly into a log and pinch seam to seal.
Slice each log in half lengthwise to reveal the spiral, then twist each half into a spiral and tuck ends under. Place spirals into prepared muffin liners.
Bake at 375°F for 18–20 minutes, rotating halfway through. Look for a deep golden color and set centers. Avoid overbaking to keep interiors tender.
Whisk 1/2 cup powdered sugar with 3 tablespoons heavy whipping cream until smooth. Drizzle over warm cruffins so the glaze settles into crevices.
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This recipe looks amazing! Can't wait to try it.
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