Name: Peach Pie Cruffins Twist
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 can refrigerated crescent roll dough, chilled; 1 cup peach pie filling (or fresh peaches tossed with sugar and cinnamon); 2 tablespoons butter, melted and slightly cooled; 2 tablespoons brown sugar, packed; 1 teaspoon ground cinnamon; Powdered sugar, for dusting (optional)

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These Peach Pie Cruffins Twist take everything I love about warm, fruity pastries and wrap it up in golden, flaky spirals of crescent dough. They’re buttery, sweet, spiced with cinnamon, and bursting with juicy peach filling—yet come together in under 40 minutes with just a few simple steps. Whether I’m craving a cozy breakfast, a brunch centerpiece, or a comforting snack, this recipe always delivers bakery-style results without the fuss.

Why You’ll Love This Recipe

I love how this recipe transforms store-bought crescent dough into something that looks (and tastes) like it came from a pastry shop. The layers puff up beautifully in the oven, and the combo of buttery dough, caramelized brown sugar, warm cinnamon, and sweet peaches is irresistible. The best part? I can make them ahead, customize the filling, and serve them as a grab-and-go breakfast or dessert—all with beginner-level effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can refrigerated crescent roll dough, chilled
1 cup peach pie filling or fresh peaches (tossed with sugar and cinnamon)
2 tablespoons butter, melted and slightly cooled
2 tablespoons brown sugar, packed
1 teaspoon ground cinnamon
Powdered sugar, for dusting (optional)

Directions

Preheat the Oven
I preheat the oven to 375°F (190°C) so it’s ready once the cruffins are assembled. A hot oven helps the dough rise and crisp perfectly.
Prepare the Dough
I roll out the chilled crescent dough on a lightly floured surface, pinching the seams to create a single smooth sheet.
Add Butter and Spices
I brush the surface evenly with melted butter, then sprinkle brown sugar and cinnamon across the dough. This layer adds deep, warm flavor and helps the filling cling to the dough.
Add the Peach Filling
I spoon the peach pie filling across the dough, spreading it in an even layer while leaving a small border around the edges to prevent leaking during baking.
Form the Cruffins
I roll the dough tightly into a log, slice it lengthwise to reveal the layers, and gently twist each half into a spiral. Each twist goes into a greased muffin tin cup to bake into its final cruffin shape.
Bake
I bake the cruffins for 18–22 minutes until they’re golden, puffed, and the filling is bubbling slightly. The aroma in the kitchen is incredible.
Finish and Serve
After letting them cool in the pan for a few minutes, I dust them with powdered sugar for a bakery-style touch. I serve them warm, when the centers are still gooey and the layers are perfectly flaky.

Servings and timing

Servings: 8 cruffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

I like to get creative with these twists depending on the season or my mood:

Apple pie cruffins: I swap in apple pie filling and add a pinch of nutmeg.
Cherry almond: I use cherry filling and sprinkle slivered almonds over the top before baking.
Savory twist: I skip the sugar and cinnamon, brush with herb butter, and fill with ham and cheese or spinach and feta.

Storage/Reheating

If I have leftovers, I store them in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a toaster oven at 300°F for 5–7 minutes to refresh the crisp texture. They’re best enjoyed the same day they’re baked, but still delicious the next morning.

FAQs

What type of dough works best for cruffins?

I always use refrigerated crescent roll dough. It’s easy to handle, bakes up flaky, and makes this recipe simple enough for everyday baking.

Can I use fresh peaches instead of pie filling?

Yes, I often slice fresh peaches and toss them with sugar and cinnamon. They give the cruffins a more natural flavor and slight tartness.

How do I keep the dough from getting soggy?

I work with cold dough and avoid overfilling. I also leave a small edge clear of filling to help seal the cruffins and prevent leaks.

What’s the best way to shape the cruffins?

I roll the dough into a log, slice it lengthwise, then twist each half and coil it into a spiral. Placing them in a muffin tin keeps the shape while baking.

Can I make them ahead of time?

Yes. I often shape the cruffins the night before, refrigerate them in the muffin tin, and bake in the morning. I let them sit out for 15 minutes while the oven preheats.

Conclusion

Peach Pie Cruffins Twist is my go-to recipe when I want something sweet, flaky, and impressive—without spending hours in the kitchen. With juicy peaches, warm cinnamon, and buttery crescent dough, these spiraled pastries hit all the right notes for breakfast or dessert. I love how versatile and beginner-friendly they are, and once I tried them, they quickly became a weekend favorite.