Peach Pie Crescent Cruffins

Peach Pie Crescent Cruffins are my favorite way to bring all the cozy flavors of peach pie to the breakfast table or a casual get-together with hardly any fuss. With just a few supermarket shortcuts and a little creativity twisting dough into muffin tins, you get golden pastries that look impressive and taste absolutely irresistible. This treat can come together in under forty minutes from start to finish and always makes the kitchen smell incredible.

My family lights up when I pull these from the oven and my friends think I spent hours in the kitchen. I made them for my book club one morning and everyone left with the recipe tucked into their bag.

Ingredients

• Refrigerated crescent roll dough: Choose cans that feel cold and uncracked in the store fresher dough bakes up fluffier
• Peach preserves or peach jam: Pick a jar with real fruit pieces for best texture and quality
• Ground cinnamon: Go for a fragrant fresh batch for that warm pie flavor
• Powdered sugar: This is your go to for smooth pourable glaze check there are no lumps
• Heavy whipping cream: Adds richness to the glaze and helps it set with a perfect sheen

Step-by-Step Instructions

Prep the Pan and Oven:

Lightly grease a twelve cup muffin tin or line with paper liners and preheat your oven to three seventy five degrees Fahrenheit or one ninety degrees Celsius. Make sure you have a clean space for shaping the dough.

Mix the Peach Filling:

Combine peach preserves with cinnamon in a small bowl stirring well until the spice is thoroughly incorporated for an even flavor boost in every bite.

Shape the Dough Rectangles:

Open a crescent dough can and gently unroll onto your counter. Use your fingers or a rolling pin to press seams together making a solid rectangle about the same thickness throughout.

Spread the Filling:

Gently cover the surface with about one third cup peach cinnamon mix leaving a small border at the edges so the filling stays inside while rolling.

Roll Twist Shape:

Roll the dough tightly from the long edge to make a log then slice in half crosswise. Next cut each half lengthwise so you reveal the layers and filling. You will get four strips.

Twist Each Strip:

Take each strip and twist gently exposing more filling. Coil each strip into a spiral and tuck the end underneath. Place in one muffin cup with the swirl on top for a showy look.

Repeat with Remaining Dough:

Use the other cans of dough and filling so you end up with a dozen shaped cruffins ready to bake.

Bake:

Place the muffin tin in the center of your oven and bake for eighteen to twenty minutes. They should puff up handsomely with golden tips and maybe a little bubbly filling around the edges.

Make the Glaze:

While cruffins bake whisk together powdered sugar with whipping cream until the glaze is silky. Add a drop or two more cream if it is too thick or a spoon of sugar if it is runny.

Glaze and Serve:

After baking let cruffins cool in the tin for five minutes then use a knife to loosen edges if needed. While warm spoon glaze generously over each one and let some seep into the spirals. Transfer to a rack and enjoy warm and gooey.

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I love the flexibility of peach preserves as they add real fruit pieces and a bright tangy sweetness that reminds me of picking fresh peaches with my grandmother. Those swirls of jam melting into the warm dough always bring back summer memories with every batch.

Storage Tips

Store leftover cruffins in an airtight container at room temperature for up to two days. For longer freshness refrigerate but bring to room temperature before serving. They reheat beautifully in a low oven until soft and glazed again.

Ingredient Substitutions

You can swap the peach preserves for apricot raspberry or cherry jam if you want a twist. Crescent dough can be replaced with puff pastry in a pinch though the texture turns more flaky and delicate. If you like things less sweet reduce the glaze or skip it for a lighter treat.

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Serving Suggestions

Serve warm from the oven as a breakfast treat alongside hot coffee or tea. These beauties also make a charming dessert with a scoop of ice cream or a billow of whipped cream. Layer them together on a pretty tray for brunch or bring as a standout to your next potluck.

Cultural and Historical Context

Cruffins first showed up in bakeries as a playful mashup between a croissant and a muffin. Bringing this pastry hybrid home is easy now that crescent dough is so widely available. Filling each swirl with classic peach pie flavor invites a homespun American twist that is both nostalgic and fresh.

Recipe FAQs

→ What type of dough works best for these cruffins?

Refrigerated crescent roll dough offers a light, flaky texture and easy handling. It's important to press seams firmly for a solid base before filling.

→ Can fresh peaches be used instead of preserves?

Yes, diced fresh peaches mixed with sugar and cinnamon work well if cooked down slightly to reduce excess moisture and maintain a thick filling.

→ How can I prevent filling from leaking during baking?

Spread the peach mixture thinly, leaving a small border around edges, and twist the dough strips gently but firmly to keep filling sealed inside.

→ Is it possible to prepare the cruffins ahead of time?

Absolutely! Shape the filled dough spirals and refrigerate overnight. Bake fresh in the morning for best flakiness and rise.

→ Can other fruit fillings be used?

Yes, apricot, raspberry, or apple butter make excellent substitutions, offering delicious variations in flavor.

→ How should leftover pastries be stored?

Store in an airtight container at room temperature for up to two days, or refrigerate for longer freshness. Warm gently before serving.