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Freshly baked peach cruffins with golden flaky layers and peach filling on a white kitchen counter, sprinkled lightly with powdered sugar.

Peach Cruffins

Flaky, buttery cruffins filled with sweet cinnamon-peach pie filling; perfect for breakfast, brunch or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total time 35 minutes
Total Time 35 minutes
Servings: 12 cruffins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cans refrigerated crescent dough each can ~8 oz
  • 1 cup peach pie filling or peach preserves well-drained if needed
  • 2 tablespoons unsalted butter melted, for brushing
  • 3 tablespoons brown sugar for sprinkling
  • 1 teaspoon ground cinnamon divided or all in sugar mix
  • 0.5 cup powdered sugar optional — for glaze or dusting
  • 3 tablespoons heavy whipping cream to mix into glaze if using
  • 1 teaspoon vanilla extract optional, for glaze or filling boost
  • salt pinch, optional, to balance sweetness

Equipment

  • 1 Muffin tin greased or liner-ready
  • 1 Pastry brush for butter
  • 1 bowl mixing
  • 1 Knife to cut dough
  • 1 rolling surface lightly floured if needed

Method
 

  1. Preheat oven to 375 °F (190 °C); prepare muffin tin.
  2. Mix peach filling and cinnamon (and optional vanilla).
  3. Unroll crescent dough, press seams to form solid rectangles.
  4. Brush dough with melted butter; sprinkle evenly with sugar and cinnamon mixture.
  5. Spread peach mixture evenly, leaving small border.
  6. Roll from long side into logs; cut and twist/coil into muffin shapes.
  7. Place spirals into muffin cups, coil-side up.
  8. Bake ~18–22 minutes until golden and puffed.
  9. (Optional) Whisk powdered sugar and heavy cream (and vanilla) to make glaze; drizzle over warm cruffins.
  10. Cool slightly, then remove; serve warm.

Notes

Try swapping peach filling for apple, cherry, or apricot preserves. Cruffins are super versatile!