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.

Ingredients

• Refrigerated crescent dough (3 cans, 8 ounces each): I usually reach for a reliable brand like Pillsbury for consistent seams and easy shaping. Make sure the dough is cold but pliable; too warm and it loses structure. Each 8-ounce can typically has 8 crescents or an equivalent sheet you can press into a rectangle.
• Peach preserves (1 cup): Organic preserves such as Bonne Maman or Stonewall Kitchen add depth; they contain real fruit pieces and a pleasant acidity. If you prefer a chunkier texture, look for preserves rather than smooth jam.
• Ground cinnamon (1 teaspoon): A single teaspoon warms the filling without overpowering the peach. Use fresh ground cinnamon for the best aroma.
• Powdered sugar (1/2 cup): For the glaze; sifted to avoid lumps and to create a silky finish.
• Heavy whipping cream (3 tablespoons): Whisked into the powdered sugar to make a pourable glaze. You can substitute whole milk for a lighter glaze but the cream gives a shinier finish.

Instructions

Preheat and prep: Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the wells. Having the oven fully hot before you pop these in ensures a crisp, golden exterior while the interior layers set correctly. Make the filling: In a small bowl, combine 1 cup of peach preserves with 1 teaspoon ground cinnamon. Stir until homogeneous; the cinnamon should be evenly dispersed so every bite tastes balanced. If your preserves are very thick, microwave for 10–15 seconds to loosen slightly — do not overheat. Prepare the dough: Unroll each 8-ounce can of crescent dough onto a lightly floured surface. Press along the perforations to seal seams and create a continuous rectangle; use a rolling pin to gently even the thickness to roughly 1/8 inch. Keep the dough cool: if it becomes sticky, slip it into the fridge for 10 minutes. Assemble the logs: Spread an even layer of the peach-cinnamon mixture over each rectangle, leaving a 1/4-inch border to prevent overflow. Roll the dough tightly away from you into a log, sealing the edge with a light pinch. A tight roll maximizes layers and creates the signature swirl. Slice and twist: Slice each log in half lengthwise so you have two rope-like pieces revealing the swirl. Twist or spiral each half two to three times, keeping the cut surface visible. Tuck the ends under and place each spiral into a prepared muffin liner, seam side down. Bake to golden perfection: Bake for 18–20 minutes at 375°F (190°C), rotating the pan halfway through for even color. Look for a deep golden-brown top and set centers; an instant-read thermometer inserted into the center should read at least 190°F if you want to be precise. Avoid overbaking to keep interiors tender. Glaze and serve: While the cruffins cool for 5 minutes, whisk together 1/2 cup powdered sugar and 3 tablespoons heavy whipping cream until smooth and ribbon-like. Drizzle the glaze over warm cruffins so it settles into the crevices and gives a glossy finish. Serve warm for the best texture contrast.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.