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A close-up of two golden-brown Peach Pie Cruffins Twist pastries in a muffin tin, showing the flaky, layered spirals and a sprinkle of coarse sugar on top.

Peach Pie Cruffins Twist

These Peach Pie Cruffins are a delightful twist on the classic pastry — flaky croissant dough rolled with cinnamon sugar and peach pie filling, baked to golden perfection, and finished with a sweet glaze. Perfect for brunch or a cozy dessert!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cruffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Cruffin Dough
  • 2 cans refrigerated crescent roll or croissant dough (8 oz / 226 g each)
  • 1/4 cup unsalted butter melted
  • 1/3 cup granulated sugar
  • 1 tsp ground cinnamon
Peach Filling
  • 1 cup peach pie filling chopped into small pieces if chunky
Glaze
  • 1 cup powdered sugar
  • 1–2 tbsp milk to reach desired consistency
  • 1/2 tsp vanilla extract

Equipment

  • Muffin Tin
  • Rolling Pin
  • Mixing Bowl

Method
 

  1. Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. Unroll the crescent or croissant dough sheets on a lightly floured surface. Pinch seams together if needed to create a continuous sheet.
  3. Brush dough with melted butter, then sprinkle evenly with sugar and cinnamon.
  4. Spread a thin layer of chopped peach pie filling over the dough.
  5. Starting from the long edge, roll the dough into a tight log. Cut the log in half lengthwise to expose the layers, then twist each half into a spiral shape and roll it up loosely like a cinnamon roll.
  6. Place each twisted roll into a muffin cup. Repeat with remaining dough.
  7. Bake for 20–25 minutes, or until golden brown and crisp on top. Allow to cool slightly before glazing.
  8. For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cruffins and serve warm or at room temperature.

Notes

For an extra indulgent touch, sprinkle toasted pecans on top or brush baked cruffins with extra melted butter before glazing. Store leftovers in an airtight container for up to 3 days.