This recipe for Peach Pie Cruffins arrived in my life one slow summer morning when my neighbor brought over a tin of fruit preserves and an old family muffin pan. I wanted something that tasted like a warm slice of peach pie but with the tender layers of a croissant. After a few happy experiments using refrigerated crescent dough and a jar of bright peach preserves I loved, the result became a house favorite. The exterior crisps to a golden, flaky finish while the interior keeps a soft, layered texture wrapped around a sticky sweet peach core. Every bite offers caramelized edges and a whisper of cinnamon, which brings back memories of porch talks and late breakfasts with family.

I first tested this idea with a single can of crescent dough and a small spoonful of preserves, then scaled up to three cans for a gathering. What makes this treat special is the contrast between the buttery dough and the jammy peach filling. The quick glaze adds a delicate sweetness that sets but remains soft enough to melt into the crevices. This version uses accessible pantry items and minimal equipment so you can make it on a weekday morning or for a casual weekend brunch. Guests always comment on the layers and the rustic spiral shape, and children love helping to twist the dough into its final shape.

Ingredients

• 3 cans refrigerated crescent dough (8 ounces each): Use full sheets of crescent dough rather than preformed rolls. I prefer the Butterball or Pillsbury crescent sheet for consistent layers. Keep it cold until you are ready to roll so the dough holds its shape.
• 1 cup peach preserves: Organic if possible. I like preserves with visible fruit pieces for texture. Brands with less added sugar maintain a fresher fruit flavor and caramelize nicely in the oven.
• 1 teaspoon ground cinnamon: Adds warmth and enhances the peach. Use Ceylon for a delicate note or a standard cinnamon for a stronger profile.
• 1/2 cup powdered sugar: For the glaze. Sift if it is clumpy so the glaze is smooth and flows into the spirals.
• 3 tablespoons heavy whipping cream: Use fresh heavy cream for a glossy, pourable glaze. If you prefer a lighter finish, substitute whole milk but expect a thinner glaze.

Instructions

Preheat and prepare:Preheat the oven to 375 degrees Fahrenheit. Line a 12 cup muffin tin with paper liners or spray each cup lightly with nonstick spray. Chilling the tin briefly in the fridge is optional but helps the dough hold shape as it bakes.Make the peach filling:In a small bowl combine the 1 cup peach preserves with 1 teaspoon ground cinnamon. Stir until homogeneous. If your preserves are very thick, microwave for 10 to 15 seconds to loosen so it spreads easily. Taste and adjust the cinnamon to your preference.Roll and seal the dough:Unroll one sheet of crescent dough on a clean surface and press seams together to form a single rectangle. Use a small rolling pin to press gently and even out the thickness while maintaining cold dough. Spread about two to three tablespoons of the peach mixture evenly across the rectangle, leaving a small border along one long edge to help seal.Form the logs and slice:Starting from the long edge, roll the rectangle tightly into a log. With a sharp knife cut the log in half lengthwise to reveal the spiral. You will now have two thinner logs similar to a pinwheel roll.Twist and place in tin:Take each half and twist it once or twice, then coil into a small spiral and place into a muffin cup. Repeat with remaining dough sheets and filling. Aim for uniform height so they bake evenly. Leave a little room at the top for expansion.Bake until golden:Bake at 375 degrees Fahrenheit for 18 to 20 minutes or until the tops are a deep golden brown and the interior layers are cooked through. Rotate the pan halfway through to ensure even browning. If the edges brown too quickly, tent loosely with foil for the final minutes.Prepare the glaze:While the cruffins bake combine 1/2 cup powdered sugar and 3 tablespoons heavy whipping cream in a small bowl. Whisk until smooth and glossy. If the glaze is too thick add an additional teaspoon of cream. If too thin add a touch more powdered sugar.Glaze and serve:Allow cruffins to cool 5 minutes in the tin, then transfer to a cooling rack. Drizzle the glaze over warm cruffins so it seeps into the layers, or wait until fully cool for a firmer finish. Serve warm or at room temperature.

Storage Tips

To keep texture balanced store cruffins in an airtight container at room temperature for up to two days. For longer storage refrigerate up to five days and reheat in a 325 degrees Fahrenheit oven for five to eight minutes to restore crispness. For freezing, place unfrosted cooled cruffins in a single layer on a tray until firm then transfer to a freezer bag for up to three months. Thaw at room temperature and reheat briefly. Avoid freezing glazed cruffins to preserve appearance; add glaze after reheating.

Ingredient Substitutions

If peaches are not available substitute apricot preserves or a mixed stone fruit jam. Use marmalade for a more citrusy edge. For a dairy free glaze substitute full fat coconut milk for heavy cream. To make this gluten free you can try a specialty gluten free puff pastry sheet following the same shaping technique, though textures will vary compared to the original crescent dough.

Serving Suggestions

Serve warm with a dusting of extra powdered sugar and fresh peach slices in season. Pair with strong coffee or a light sparkling beverage for brunch. For a dessert presentation add a scoop of vanilla ice cream and a few toasted almond slivers for texture contrast. These also travel well for potlucks when placed in a shallow tin lined with baking paper.

Cultural Background

The spiral shape of this pastry nods to European laminated techniques while the use of canned crescent dough is an American convenience adaptation. The cruffin itself emerged in modern pastry circles as a hybrid of croissant and muffin. By filling it with peach preserves it connects to classic American fruit pies that highlight seasonal fruit and simple spice pairings such as cinnamon.

Seasonal Adaptations

In late summer when stone fruit is abundant swap in fresh diced peaches cooked briefly with sugar and lemon to make a quick compote. In autumn use pear preserves and a pinch of nutmeg. For winter try apple butter and a sprinkle of cardamom. These small changes keep the technique reliable while allowing the flavor to reflect the season.

Success Stories

I brought a batch to my sister’s book club and a neighbor later returned the favor by bringing a jar of her homemade preserves. One reader told me she now makes these every weekend and freezes half for weekday breakfasts. Another family used plum preserves and added finely chopped toasted pecans inside which created a pleasing crunch and made the cruffins vanish faster than homemade donuts at a community bake sale.

Meal Prep Tips

Assemble the spirals the night before and refrigerate on a lined baking sheet covered tightly. In the morning, preheat the oven and bake directly from chilled adding a couple minutes to the baking time. Keep the glaze in a small jar in the fridge and warm briefly before drizzling. Use disposable paper liners when transporting to events to make serving simpler.

Whether you make these for a relaxed weekend or a lively gathering they offer a dependable combination of texture and flavor that feels both comforting and a little indulgent. Share them warm, and watch how quickly they bring people together around the table.