Description

Delight in these Peach Pie Cruffins, a delicious fusion of croissants and muffins filled with a warm, cinnamon-spiced peach filling. Made from flaky crescent roll or puff pastry dough, these cruffins are baked to golden perfection and optionally topped with a sweet vanilla glaze for an irresistible treat perfect for breakfast or dessert.

Ingredients

Scale

Peach Filling:

2 cups peeled and chopped peaches (fresh or canned, drained)
1/3 cup brown sugar
1 tbsp cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
1 tbsp lemon juice
Pinch of salt

Cruffins:

1 can (8 oz) refrigerated crescent roll dough or puff pastry (thawed if frozen)
2 tbsp unsalted butter, melted
Granulated sugar, for sprinkling
Cinnamon sugar, optional (for extra flavor and crunch)

Glaze (Optional):

1/2 cup powdered sugar
1–2 tbsp milk (adjust for desired consistency)
1/2 tsp vanilla extract

Instructions

Prepare the Peach Filling: In a small saucepan, combine the peeled and chopped peaches, brown sugar, cornstarch, cinnamon, nutmeg, vanilla extract, lemon juice, and a pinch of salt. Cook over medium heat, stirring frequently for 5 to 7 minutes, until the mixture thickens into a jam-like consistency. Remove from heat and let it cool completely before using.
Prepare the Dough: Lightly flour a surface and roll out the crescent roll or puff pastry dough into a rectangle, sealing any perforations if using crescent dough. Brush the surface evenly with melted butter, then spread the cooled peach filling over the dough.
Roll and Slice the Dough: Starting from the long edge, roll the dough tightly into a log. Slice the log lengthwise to expose the layers, then cut each half into 2 to 3 sections. With the cut side facing out, roll each section into a spiral and place them into greased muffins tin cavities.
Bake the Cruffins: Preheat your oven to 375°F (190°C). Bake the cruffins for 20 to 25 minutes until they are golden brown and puffed. Let them cool in the muffin tin for 10 minutes before transferring to a wire rack to cool further.
Add the Glaze (Optional): In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm cruffins to add extra sweetness and shine.
Serve & Enjoy: Serve the cruffins warm or at room temperature, optionally dusted with cinnamon sugar for extra flavor and crunch.

Notes

Fresh peaches are preferred for best flavor, but canned peaches drained well work great too.
For an extra crunchy top, sprinkle granulated sugar or cinnamon sugar on the cruffins before baking.
The glaze is optional but adds a lovely sweetness and decorative finish.
You can substitute puff pastry for crescent dough if you prefer a flakier texture.
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days; reheat gently before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Keywords: Peach Pie Cruffins, Peach filled cruffins, Crescent roll dessert, Puff pastry recipe, Fruit-filled pastries, Breakfast pastry, Easy cruffins recipe