These easy peach pie cruffins are flaky, buttery pastries made with store-bought crescent roll dough and sweet peach filling. Twisted into beautiful spirals and baked until golden, they give you bakery-style results with minimal effort and simple ingredients. Perfect for breakfast, brunch, or a quick dessert, they come together fast and taste like a summer fair treat.
Why You’ll Love This Recipe
This recipe is ideal when you want something impressive without complicated techniques. Using crescent roll dough saves time while still delivering delicate, flaky layers. The peach filling adds fruity sweetness balanced with warm cinnamon, and the twisted shape makes them look far more advanced than they are. They bake quickly, require no special equipment, and work just as well for a cozy family breakfast as they do for serving guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (8 oz / 226 g) refrigerated crescent roll dough
1 cup canned peach pie filling
2 tablespoons unsalted butter, melted
2 tablespoons brown sugar, packed
1 teaspoon ground cinnamon
2 tablespoons powdered sugar, for dusting
Directions
Preheat the oven to 375°F (190°C). Grease a standard muffin tin thoroughly to prevent sticking.
Unroll the crescent dough onto a lightly floured surface. Press all perforated seams together to form one smooth rectangular sheet.
Brush the melted butter evenly over the entire surface of the dough. Sprinkle the brown sugar evenly on top, followed by the ground cinnamon.
Spread the peach pie filling in a thin, even layer over the dough, leaving a small border around the edges to prevent overflow.
Starting from the long side, roll the dough tightly into a log. Using a sharp knife, slice the log lengthwise down the center to expose the layers.
With the cut sides facing up, gently twist each half, then coil each twisted strip into a spiral shape.
Place each spiral into a prepared muffin cup. Bake for 18 to 22 minutes, or until golden brown and fully baked.
Remove from the oven and let cool in the pan for 5 minutes. Transfer to a rack and dust lightly with powdered sugar before serving.
You can easily swap the peach filling for apple or cherry pie filling for a different flavor profile. Adding a pinch of nutmeg or cardamom enhances the warmth of the spices. For extra brightness, a small amount of lemon zest mixed into the filling adds a fresh contrast to the sweetness.
Storage/Reheating
Store leftover cruffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 2 months. Reheat in a 350°F (175°C) oven for 5 to 8 minutes to restore the flaky texture. Avoid microwaving, as it softens the pastry.
FAQs
Can I use fresh peaches instead of canned filling?
Yes, finely chop fresh peaches and toss them with 1 tablespoon sugar and a pinch of cinnamon before using.
Why should I press the dough seams together?
Sealing the seams prevents the filling from leaking and helps the cruffins hold their shape.
Do I need a muffin tin?
A muffin tin is best for shape, but they can be baked on a lined baking sheet if needed.
How do I know they are fully baked?
They should be evenly golden brown and firm to the touch, not doughy in the center.
Can I prepare these ahead of time?
You can assemble them a few hours ahead and refrigerate until ready to bake.
Can I freeze unbaked cruffins?
Freezing before baking is not recommended, as the dough may not rise properly.
What if my filling leaks out?
A small amount of leakage is normal; just keep the filling layer thin and even.
Can I reduce the sugar?
Yes, you can slightly reduce the brown sugar if you prefer a less sweet pastry.
Should the dough be cold?
Yes, cold dough helps maintain flaky layers during baking.
Are these best served warm or cool?
They taste best slightly warm, when the pastry is crisp and the filling is soft.
Conclusion
Easy peach pie cruffins are the perfect balance of convenience and homemade charm. With flaky layers, sweet peach filling, and a beautiful twisted shape, they turn simple ingredients into a treat that feels special every time. Whether you’re baking for family, friends, or yourself, this recipe delivers comforting flavor with minimal effort.
These easy peach pie cruffins are flaky, buttery pastries made with crescent roll dough and sweet peach filling, twisted into spirals and baked until golden. Perfect for breakfast, brunch, or dessert with minimal effort and maximum flavor.
Ingredients
1 can (8 oz / 226 g) refrigerated crescent roll dough
1 cup canned peach pie filling
2 tablespoons unsalted butter, melted
2 tablespoons brown sugar, packed
1 teaspoon ground cinnamon
2 tablespoons powdered sugar, for dusting
Instructions
Preheat oven to 375°F (190°C) and grease a standard muffin tin.
Unroll crescent dough onto a floured surface. Press seams together to create one sheet.
Brush melted butter over the dough. Sprinkle with brown sugar and cinnamon.
Spread peach pie filling evenly, leaving a border around the edges.
Roll the dough tightly from the long side into a log. Slice the log lengthwise.
Twist each half with the cut sides facing up, then coil each into a spiral shape.
Place spirals into the muffin tin. Bake for 18–22 minutes, until golden brown.
Cool for 5 minutes in the pan, then transfer to a rack. Dust with powdered sugar before serving.
Notes
Swap peach filling with apple or cherry for variations.
For added flavor, mix in lemon zest or a pinch of nutmeg.
Use cold dough to keep the layers flaky.
Best served slightly warm, but can be enjoyed at room temperature.
