This recipe began as a playful experiment the summer my neighbor brought over a jar of homemade peach preserves. I wanted the rustic charm and flavor of a peach pie but in a portable, breakfast-friendly form. The result was these golden, layered cruffins: crisp outer layers like a croissant and a soft, pie-like interior thanks to a cinnamon-scented peach filling. They are the sort of pastry that sends the house aroma into a warm, nostalgic loop—think sun-warmed pie crust and syrupy fruit, but in an everyday handheld treat.

I first made these when friends were coming over for an early Sunday brunch, and they disappeared faster than I could set them out. Over time I refined the process to be forgiving and fast: using refrigerated crescent dough keeps the work quick and consistent while folding in preserves and a touch of cinnamon gives you that familiar peach pie character. The texture is at once flaky and tender; the glaze adds a subtle sweetness and sheen that makes each bite feel celebratory. These are perfect for mornings, potlucks, or whenever you want a little peach-scented comfort that's simple to produce.

Ingredients

• Refrigerated crescent dough: 3 cans (8 ounces each). Look for full-sheet crescent dough or brands like Pillsbury that unroll into rectangles—this gives the best layered texture when rolled. Keep it cold until ready to roll to retain flakiness.
• Peach preserves: 1 cup. Choose an organic or thick-cut preserve for honest fruit flavor and body; too-runny preserves will make the dough soggy. If you prefer chunks, a slightly chunkier preserve adds texture.
• Ground cinnamon: 1 teaspoon. Adds warm spice and evokes classic pie flavor; Ceylon or good-quality cassia both work well in small amounts.
• Powdered sugar: 1/2 cup. For a smooth, shiny glaze—sift to remove lumps and ensure a silky finish.
• Heavy whipping cream: 3 tablespoons. Thickens the glaze and gives a richer mouthfeel than milk; you can use half-and-half if you prefer a lighter glaze.
• Optional: muffin liners and nonstick spray for the pan, a pastry brush for spreading, and a sharp knife for clean slices.

Instructions

Prepare the pan and oven: Preheat the oven to 375°F. Line a standard 12-cup muffin tin with liners or lightly grease each cup. A well-prepared tin prevents sticking and helps the cruffins keep their spiral shape while baking. If you are making more than 12, have a second tin ready. Make the filling: In a small bowl combine 1 cup peach preserves with 1 teaspoon ground cinnamon. Stir until the mixture is uniform. Taste for sweetness and spice balance—good preserves may not need extra sugar. The cinnamon cuts the sweetness and mimics the spice note of peach pie. Prepare the dough: Unroll one 8-ounce can of crescent dough and press the perforated seams together to form one rectangle. Work on a lightly floured surface or parchment to avoid sticking. Repeat for each can—this recipe uses three cans total. Keeping the dough cold helps the layers puff rather than melt together. Assemble the logs: Spread a thin, even layer of the peach-cinnamon mixture across each rectangle, leaving a 1/2-inch border. Roll the dough tightly into a log starting from the long edge; a snug roll creates the layered effect. Once rolled, slice each log in half lengthwise to expose the layers. Twist each piece gently into a spiral and tuck the end underneath. Place each spiral into a muffin cup so the spiral sits upright. Bake: Bake at 375°F for 18–20 minutes, rotating the pan halfway through if your oven has hot spots. Look for a deep golden color on the outer layers and a slightly glossy filling. The centers should feel set when gently pressed. If they brown too quickly, lower the temperature by 15–20°F and bake a few extra minutes. Glaze and finish: While the cruffins cool for 5 minutes, whisk together 1/2 cup powdered sugar and 3 tablespoons heavy whipping cream until smooth and pourable. Drizzle the glaze over warm cruffins so it seeps into the layers, then let cool on a rack for about 10 minutes. Serve warm or at room temperature.

Storage Tips

Store cooled cruffins in an airtight container at room temperature for up to 24 hours to preserve surface texture; beyond that, refrigerate to extend life to 3 days. For longer storage, freeze individually on a sheet tray until firm, then transfer to a resealable bag. To reheat, preheat the oven to 325°F and warm for 6–10 minutes straight from the fridge or 10–12 minutes from frozen; this restores crisp layers without drying the filling. Avoid microwaving unless you prefer a softer crust—microwaves make the pastry chewy.

Ingredient Substitutions

If you don’t have peach preserves, use apricot preserves or apple butter for a comparable texture and sweetness. For a less-sweet version, reduce the glaze to 2 tablespoons cream and 1/3 cup powdered sugar. To make them dairy-free, use a non-dairy creamer that’s thick, like coconut cream, for the glaze and a plant-based buttery crescent dough if available. For a boost of acidity, fold in 1 teaspoon lemon zest into the preserves—this brightens the fruit flavor without changing texture.

Serving Suggestions

Serve warm as a breakfast centerpiece with plain Greek yogurt, a bowl of fresh berries, or a pot of strong coffee. For dessert, present with a scoop of vanilla ice cream and a drizzle of warmed preserves. Garnish with finely chopped toasted almonds or a sprinkle of flaked sea salt to contrast the sweetness. These work equally well at a picnic or a bridal shower—arrange on a tiered platter for impact.

Cultural Background

These pastries combine two comforting traditions: the American peach pie, which celebrates summer fruit and warming spices, and the modern cruffin concept, a hybrid of croissant and muffin that rose to fame in bakery culture as a portable, layered treat. Using convenient refrigerated dough makes the idea accessible to home cooks while honoring the nostalgic peach-pie flavor that’s central to many U.S. culinary memories, especially in southern summer cooking.

Seasonal Adaptations

In summer, swap in fresh peach slices macerated briefly with sugar for more texture; in fall, replace peach preserves with spiced apple butter and add 1/4 teaspoon ground nutmeg to the filling. For winter holidays, try cranberry-orange preserves with a pinch of cardamom for a festive twist. Small swaps in preserves and spices let these cruffins reflect the season without changing technique.

Meal Prep Tips

To streamline a busy morning, assemble the cruffins the night before and cover the muffin tin tightly with plastic wrap; bake in the morning for freshly made results. You can also bake a double batch and freeze half for quick snacks later in the week. If assembling ahead, refrigerate the logs (not sliced) to make slicing and twisting cleaner and easier. Label your freezer bags with the date and reheat directly from frozen for best texture.

These peach pie cruffins are simple to make, fun to share, and consistently well received at any table. They strike a lovely balance between nostalgic pie flavors and modern pastry convenience—give them a try and make them your own with seasonal preserves or spice blends.