Peach Pie Cruffins
Peach Pie Cruffins are a quick and easy breakfast treat made with crescent dough and peach pie filling. Flaky layers with gooey peach pie filling for a delicious croissant muffin made in minutes.
These sweet breakfast treats are perfect for busy mornings or a great addition to any weekend brunch. Made with just a few ingredients for a bakery inspired treat made at home.
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Ingredients for Peach Pie Cruffins
- Peach Preserves
- Ground Cinnamon
- Refrigerated Crescent Dough
- Powdered Sugar
- Heavy Whipping Cream
Step-By-Step Directions for Peach Cruffins
- Add peach preserves and cinnamon to a bowl, mix until well combined.
- Unroll one can of crescent dough onto a clean surface, pressing the seams into a rectangle.
- Spread 1/3 cup of the peach filling in an even layer over the dough.
- Starting on the long side, roll up the dough.
- Cut the roll into two pieces and then slice down the center of the roll into 4 pieces.
- Twist each piece and then roll into a muffin shape.
- Repeat with the remaining ingredients.
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- Line a muffin tin with liners or spray with non-stick cooking spray.
- Place each croissant muffin into the lined tins.
- Bake for 17-20 minutes.
- In a bowl, whisk powdered sugar and heavy whipping cream together until smooth.
- Drizzle icing over the cruffins and remove to a wire rack.
Recipe Notes and Variations
- Storage: Store cooled cruffins in an airtight container at room temperature up to 1 day or refrigerate up to 3 days.
- Variations: Use any flavor of fruit preserves, jam, nutella or apple butter in place of the peach preserves.
More Treats to Make with Crescent Dough
- Chocolate Chip Cruffins are croissant muffins that can be made in just a few minutes.
- Croffles are croissant waffles that are crispy on the outside and gooey on the inside with layers of brown sugar and cinnamon.
- Apple Cinnamon Rolls are made with crescent dough and a quick apple pie filling, ready in 20 minutes.
- See more of our Quick and Easy Crescent Roll Desserts.
Add these Peach Pie Cruffins with powdered sugar glaze to your must-try list for a quick breakfast treat that everyone will love.
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Peach Pie Cruffins
Peach Pie Cruffins are a quick and easy breakfast treat made with crescent dough and peach pie filling. Flaky layers with gooey peach pie filling for a delicious croissant muffin made in minutes.
Servings: 12 Cruffins
Calories: 309kcal
Ingredients
- 3 cans Refrigerated crescent dough 8 ounce each
- 1 cup peach preserves
- 1 teaspoon ground cinnamon
- ½ cup powdered sugar
- 3 tablespoons heavy whipping cream
Instructions
- Preheat oven to 375°.
- Grease or line a muffin tin.
- In a bowl combine peach preserves with ground cinnamon.
- Unroll each can of crescent dough into a rectangle, pressing the seams together.
- Spread 1/3 cup of peach mixture over each rectangle.
- Starting with the long side, roll up into a log.
- Cut the dough into 2 pieces and then down the center, making 4 pieces.
- Twist each piece and then roll into a muffin shape.
- Place into the lined muffin tins.
- Bake for 18 – 20 minutes until golden brown.
- In a bowl whisk together powdered sugar and heavy whipping cream until smooth.
- Drizzle icing over cruffins.
- Remove from muffin tins, loosening the edges with a sharp knife if needed.
- Cool on a wire rack. Serve warm or at room temperature.
Notes
Store cooled cruffins in an airtight container up to one day or refrigerate up to 3 days.
Variations: Use any flavor of peach jam or pie filling, Nutella or apple butter in place of peach jam.
Nutrition
Serving: 1g | Calories: 309kcal | Carbohydrates: 47g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 454mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 56IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg
These were such a treat! Can’t wait to make it again.
What a treat! We couldn’t get enough!
I whipped up these Peach Pie Cruffins with powdered sugar glaze, and they were a breeze to make! The aroma wafting from the oven as they baked was pure heaven.
Oh my gorgeous, this is SO good.
Thanks Peggy!
Do you think this recipe would work if I used puff pastry dough keeping it cold thru the process?
Crescent dough and I don’t like each other!
Hi Renee,
It will work just as well, you’ll likely need to bake them a little longer but watch for them to turn golden brown.
~ Milisa