Peach pie crescent cruffins

Transform store-bought crescents into decadent peach pie crescent cruffins – the perfect hybrid pastry for summer!

Quick Answer: Make peach pie crescent cruffins by rolling crescent dough with peach preserves and cinnamon sugar, shaping into muffin tins, and baking at 375°F for 15-18 minutes until golden brown. Top with glaze and fresh peaches for an easy 45-minute breakfast treat.

Why You’ll Love This Recipe

• Flaky, buttery layers with sweet peach filling
• Only 5 ingredients needed
• No special equipment required
• Ready in under an hour
• Perfect for weekend brunch

Quick Benefits

These peach pie crescent cruffins combine the best of croissants and muffins with sweet summer peaches. They’re incredibly easy to make using store-bought dough but look and taste completely gourmet.

Ingredients

• 3 cans (8 ounces each) refrigerated crescent roll dough
• 1 cup peach preserves or peach jam
• 1 teaspoon ground cinnamon
• 1/2 cup powdered sugar
• 3 tablespoons heavy whipping cream

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray or line with paper liners. Clear some counter space for rolling and shaping your cruffins.
2. In a small bowl, combine the peach preserves and ground cinnamon. Stir until well mixed and the cinnamon is evenly distributed throughout the preserves.
3. Open the first can of crescent roll dough and unroll it onto a clean surface. Using your fingers or a rolling pin, gently press the perforated seams together to create one large rectangle with even thickness.
4. Spread about 1/3 cup of the peach-cinnamon mixture evenly over the dough rectangle, leaving about a 1/4-inch border around the edges.
5. Starting with the long edge of the rectangle, tightly roll the dough into a log. Cut the log in half crosswise, then slice each half lengthwise to expose the layers and filling, creating 4 strips in total.
6. Twist each strip gently to expose more filling and roll each into a spiral shape. Tuck the end underneath and place into a muffin cup with the spiral facing upwards.
7. Repeat the process with the second and third cans of crescent dough until all 12 muffin cups are filled.
8. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the cruffins are puffed up and golden brown. Allow them to cool in the tin for about 5 minutes.
9. While the cruffins are baking, whisk together the powdered sugar and heavy cream in a small bowl until smooth. Adjust consistency as needed by adding more cream or sugar.
10. Drizzle the glaze generously over the warm cruffins, allowing it to seep into the layers. Transfer to a wire rack to cool slightly before serving.

You Must Know

• Keep dough cold until ready to use
• Don’t overfill with preserves or they’ll leak
• Allow to cool 5 minutes before removing from tin
• Grease muffin tin well to prevent sticking

Serving Suggestions

• Dust with powdered sugar
• Top with fresh peach slices
• Serve with coffee or tea
• Add whipped cream

Creative Variations

• Apple pie version with apple butter
• Berry preserves instead of peach
• Add chopped nuts for crunch
• Drizzle with caramel sauce

Cultural Notes

Cruffins were first created in Melbourne, Australia as a hybrid between croissants and muffins. This peach pie version adds an American twist by incorporating classic peach pie flavors into the trendy pastry format.

Pro Tips

• Use cold dough for best layers
• Roll tightly to prevent gaps
• Don’t skip greasing the tin
• Let cool slightly before glazing

Frequently Asked Questions

Q: Can I use homemade crescent dough?
A: Yes, but store-bought ensures consistent peach pie crescent cruffins results.

Q: How do I store leftovers?
A: Store in airtight container up to 2 days.

Q: Can these be frozen?
A: Yes, freeze up to 1 month. Thaw overnight before serving.

Q: Can I use fresh peaches instead of preserves?
A: Fresh peaches release too much liquid. Stick with preserves.

Q: Why did my cruffins unroll?
A: Make sure to roll very tightly and pinch ends to seal.

Health Benefits

While this is an indulgent treat, peaches provide vitamin C, fiber, and antioxidants. Using cream cheese adds protein and calcium. The portion size helps control calories while still satisfying sweet cravings.

Nutrition

(Per serving, estimate) Calories: 320 • Carbs: 45g • Protein: 4g • Fat: 15g • Sodium: 380mg

Notes

Best enjoyed fresh and warm within 24 hours of baking.

Peach pie crescent cruffins

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Transform store-bought crescents into decadent peach pie crescent cruffins - the perfect hybrid pastry for summer!

Prep Time: 25 minutes

Cook Time: 18 minutes

Total Time: 45 minutes

• By: EquoRecipes
• Category: Breakfast/Dessert
• Difficulty: Easy
• Cuisine: American Fusion
• Yield: 4 cruffins
• Dietary: Vegetarian

Ingredients

Copy Check all Clear

• 3 cans (8 ounces each) refrigerated crescent roll dough
• 1 cup peach preserves or peach jam
• 1 teaspoon ground cinnamon
• 1/2 cup powdered sugar
• 3 tablespoons heavy whipping cream

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray or line with paper liners. Clear some counter space for rolling and shaping your cruffins.
2. In a small bowl, combine the peach preserves and ground cinnamon. Stir until well mixed and the cinnamon is evenly distributed throughout the preserves.
3. Open the first can of crescent roll dough and unroll it onto a clean surface. Using your fingers or a rolling pin, gently press the perforated seams together to create one large rectangle with even thickness.
4. Spread about 1/3 cup of the peach-cinnamon mixture evenly over the dough rectangle, leaving about a 1/4-inch border around the edges.
5. Starting with the long edge of the rectangle, tightly roll the dough into a log. Cut the log in half crosswise, then slice each half lengthwise to expose the layers and filling, creating 4 strips in total.
6. Twist each strip gently to expose more filling and roll each into a spiral shape. Tuck the end underneath and place into a muffin cup with the spiral facing upwards.
7. Repeat the process with the second and third cans of crescent dough until all 12 muffin cups are filled.
8. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the cruffins are puffed up and golden brown. Allow them to cool in the tin for about 5 minutes.
9. While the cruffins are baking, whisk together the powdered sugar and heavy cream in a small bowl until smooth. Adjust consistency as needed by adding more cream or sugar.
10. Drizzle the glaze generously over the warm cruffins, allowing it to seep into the layers. Transfer to a wire rack to cool slightly before serving.

Notes

• Best enjoyed fresh and warm within 24 hours of baking.

Nutrition

Nutrient

Amount (per serving)

Fat

15g

Protein

4g

Sodium

380mg

Carbs

45g