The Easiest Peach Cruffins: Flaky, Sweet, and Ready in Under 30 Minutes

By Jason Griffith

Introduction

I’m going to let you in on a little secret: you don’t need to spend hours proofing, laminating, and folding dough to get a flaky, sweet, bakery-quality pastry. If you’ve been dreaming of that perfect cruffins (croissant-muffin hybrid) but are short on time, this recipe is your new best friend. We’re using a genius shortcut—refrigerated crescent roll dough—to deliver all the buttery, flaky texture with none of the hassle.

These Peach Cruffins are filled with sweet, tender peach pie filling, rolled up with a perfect cinnamon-sugar swirl, and baked until golden in a muffin tin. They’re soft, gooey, and ready to go from the pantry to your plate in under 30 minutes. Trust me, the aroma alone will have your entire family rushing to the kitchen. It’s the ultimate easy weekend breakfast, brunch treat, or simple dessert!

Why I Love This Recipe

What’s not to love about a recipe that makes you look like a pastry pro without any real effort? This recipe is a life-saver for busy mornings or unexpected guests.

• The Crescent Roll Hack: Using canned crescent roll dough cuts down the prep time to about 10 minutes. It’s the ultimate pantry shortcut for phenomenal flaky texture.
• Minimal Ingredients: You only need a handful of things—crescent rolls, peach filling, and a simple cinnamon-sugar butter—for maximum flavor payoff.
• Customizable: While we’re going with peaches today, this simple framework works with almost any fruit filling or even chocolate spread. It’s a template for endless deliciousness.
• Crowd-Pleaser: These pastries are perfect for a brunch spread, a simple dessert, or even a grab-and-go breakfast. They disappear fast!

List of Ingredients

Ingredient	Quantity	Notes
Refrigerated crescent roll dough	1 can (8 oz)	The standard dough that comes in triangles.
Canned peach pie filling	1 cup	Or see ‘Swaps and Notes’ for a fresh peach option.
Melted butter	2 tablespoons	Unsalted or salted, your choice!
Granulated sugar	2 tablespoons	For the buttery topping.
Ground cinnamon	1 teaspoon	For the topping and filling swirl.
Powdered sugar	For dusting (optional)	For a pretty, bakery-style finish.

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Swaps and Notes

• Fresh Peaches: If you’re using fresh peaches, peel and dice 1–2 medium peaches. Toss them with 1 tablespoon of granulated sugar and ½ teaspoon of ground cinnamon. This will create a great filling, though it will be less gooey than canned pie filling.
• Filling Variations: Swap the peach filling for apple pie filling (like the filling from my Caramel Apple Pie Cookies), cherry pie filling, or even a mix of brown sugar and walnuts for a sticky bun twist.
• The Butter Brush: Don’t skip brushing the melted cinnamon butter on top! It’s what gives these cruffins their signature crackly crust and sweet flavor.

List of Steps for the Recipe

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a standard 6-cup muffin tin or line it with non-stick spray. This is crucial as the filling can bubble and stick.
2. Roll Out the Dough: Unroll the crescent roll dough on a lightly floured surface. Gently press the perforations together until they form one seamless, rectangular sheet of dough. Take your time here to ensure a good seal.
3. Add the Filling: Spread the 1 cup of peach pie filling evenly over the entire surface of the dough, leaving about a ½-inch border around the edges. For an extra pop of spice, sprinkle a small pinch of extra cinnamon over the filling.
4. Roll & Slice: Starting from the long edge, roll the dough tightly into a log. Once rolled, use a sharp knife or bench scraper to slice the log into 6 even rounds.
5. Assemble in Muffin Tin: Place each sliced roll, cut side up, into the prepared muffin tin cavities. They should look like little cinnamon rolls.
6. Brush with Cinnamon Butter: In a small bowl, whisk together the melted butter, 2 tablespoons of sugar, and 1 teaspoon of ground cinnamon. Use a pastry brush to coat the tops of each cruffin generously.
7. Bake: Bake for 15–20 minutes, or until they are puffed up, deeply golden brown, and cooked through in the center.
8. Cool & Serve: Let the cruffins cool in the tin for 5–10 minutes. They can be a bit fragile when hot. Carefully transfer them to a wire rack. Dust with powdered sugar right before serving, if desired.

Tips for Success

• Seal the Seams: The most important step is ensuring you fully press and seal the perforations in the crescent roll dough. If the seams aren’t sealed, the filling can leak out while rolling and baking.
• Don’t Overfill: Stick to the 1 cup of filling. Too much filling can make the rolls messy to slice and can prevent the dough from cooking through.
• Use a Sharp Knife: For clean slices, chill the rolled-up log in the freezer for about 5 minutes before slicing, and use a very sharp knife or even unflavored dental floss to cut the rolls.

Serving Suggestions and Pairings

These Peach Cruffins are delightful on their own, but a warm pastry always pairs well with a refreshing drink or a savory side:

• Drinks: For a bright contrast, serve them alongside a cold glass of homemade Blueberry Lemonade or your favorite hot coffee.
• Savory Sides (Brunch): Pair them with a simple egg dish or a savory appetizer like Easy Cheesy Chicken Slidersto balance the sweetness.
• Dessert Toppings: Drizzle with a simple glaze (powdered sugar mixed with a splash of milk), a scoop of vanilla ice cream, or a dollop of fresh whipped cream.

Nutritional Information Per Serving (Estimate)

Based on 6 servings using canned peach pie filling and without powdered sugar.

Component	Amount
Calories	250–300 kcal
Total Fat	14g
Saturated Fat	4g
Carbohydrates	30g
Sugars	15g
Protein	3g

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Note: This is an estimated value and will vary based on specific brands and ingredients used.

Storage and Leftover Tips

• Storage: Store any leftover cruffins in an airtight container at room temperature for up to 2 days. If you need them to last longer, you can refrigerate them for up to 5 days, though the pastry will lose some of its flakiness.
• Reheating: The best way to enjoy a leftover cruffin is to pop it into a toaster oven or air fryer at 300°F for 3–5 minutes until the outside is crispy and the filling is warm and gooey again.

More Recipes You Will Love

If you’re a fan of easy, sweet treats that look like you spent all day on them, you absolutely have to try these next:

• The Best Peanut Butter Brownies I’ve Ever Made
• These Caramel Apple Pie Cookies are My Favorite Fall Treat
• These Easy Coconut Macaroons are My Favorite 3-Ingredient Treat

Final Thoughts

This Peach Cruffin recipe is proof that you don’t need a culinary degree to create something truly spectacular. It’s a simple, versatile, and ridiculously delicious pastry that your entire family will ask for again and again. Give it a try this weekend!

Did you swap the peach for another filling? Did you serve it for breakfast or dessert? Let me know in the comments below! Don’t forget to follow ChefManiac for more genius, time-saving recipes.