A quick and impressive hybrid of a croissant and muffin—these flaky crescent dough spirals are filled with sweet peach‑cinnamon preserves and finished with a smooth, creamy glaze. They’re warm, buttery, and beautifully layered—perfect for brunch, dessert, or a cozy morning treat.
Why You’ll Love This Recipe
I love how these cruffins turn basic crescent dough into something that feels like a bakery treat. The combination of golden flaky layers and warm peach-cinnamon filling is hard to resist. They’re surprisingly easy to put together, yet they look and taste like something that took hours. Whether I serve them at brunch or enjoy one with coffee, they always hit the spot.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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3 cans refrigerated crescent dough (8 oz each)
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1 cup peach preserves
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1 teaspoon ground cinnamon
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½ cup powdered sugar
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3 tablespoons heavy whipping cream
directions
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I start by preheating the oven to 375°F (190°C) and greasing or lining a muffin tin.
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In a small bowl, I mix the peach preserves with the ground cinnamon until the flavor is well balanced.
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I unroll each can of crescent dough and press the seams together to form full rectangles.
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I spread about ⅓ cup of the peach-cinnamon mixture over each dough rectangle.
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I roll each rectangle tightly from the long side into a log. Then I cut each log in half crosswise and slice each half lengthwise to create 4 long strips from each can.
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I twist each strip and coil it into a spiral shape before placing it into the muffin tin.
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I bake the cruffins for 18–20 minutes until they’re golden and crisp.
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While they bake, I whisk the powdered sugar with heavy cream to make a smooth glaze.
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Once the cruffins are out of the oven, I drizzle the glaze over them while they’re still warm.
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I let them cool slightly in the tin before removing and serving them warm.
Servings and timing
This recipe makes 12 cruffins.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
When I want to change things up, I like using mixed berry preserves instead of peach. I’ve also added a layer of sweetened cream cheese for a cheesecake-like twist. For some crunch, I sometimes sprinkle chopped pecans or almonds on top before baking. The base recipe is so versatile—it’s fun to experiment with new flavors.
storage/reheating
I store the cruffins in an airtight container at room temperature for up to 2 days. If I need them to last longer, I refrigerate them for up to 5 days. To reheat, I pop them in a 350°F (175°C) oven for 5–7 minutes to bring back that fresh-baked crispness. They taste just as good the second time around.
FAQs
How do I keep the cruffins from unraveling in the oven?
I make sure to twist the dough strips tightly before coiling them. That helps the cruffins hold their shape while baking.
Can I make these cruffins ahead of time?
Yes, I sometimes assemble them the night before and keep them covered in the fridge. In the morning, I just pop them in the oven to bake fresh.
What if I don’t have peach preserves?
I can easily swap in any fruit preserves I like—apricot, strawberry, or mixed berry all work beautifully.
Can I freeze baked cruffins?
Yes, once they’re fully cooled, I freeze them in an airtight container. When I want one, I reheat it in the oven at 350°F for about 10 minutes.
How can I make them even richer?
I like brushing the dough with melted butter before adding the filling. It adds an extra layer of richness to every bite.
Conclusion
These peach cinnamon crescent cruffins are the perfect way to transform store-bought dough into a warm, flaky, sweet treat. They’re simple to make, yet elegant enough to impress. I always enjoy baking a batch for brunch guests or just to treat myself during the week. Once I tried them, they quickly became a staple in my kitchen.
Print
Peach Cinnamon Crescent Cruffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cruffins
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A quick and impressive hybrid of a croissant and muffin—flaky crescent dough spirals filled with peach‑cinnamon preserves and finished with a sweet glaze.
Ingredients
- 3 cans refrigerated crescent dough (8 oz each)
- 1 cup peach preserves
- 1 teaspoon ground cinnamon
- ½ cup powdered sugar
- 3 tablespoons heavy whipping cream
Instructions
- Preheat oven to 375°F (190°C) and grease or line a muffin tin.
- In a bowl, combine the peach preserves and ground cinnamon until well blended.
- Unroll each can of crescent dough and press seams together to form rectangles.
- Spread about ⅓ cup of the peach‑cinnamon mixture over each rectangle.
- Roll each rectangle into a log from the long side, cut each log in half, then slice each half lengthwise into two strips (yielding 4 strips per can).
- Twist each strip, then coil into a spiral and place into the muffin tin.
- Bake for 18–20 minutes, or until golden brown and crisp.
- Whisk powdered sugar and heavy cream until smooth, then drizzle the glaze over the warm cruffins.
- Let cool slightly in the tin before removing; serve warm.
Notes
- Use organic or high‑quality peach preserves for better flavor.
- Brush dough with melted butter before filling for extra richness.
- Ensure the twists are tight so cruffins hold shape while baking.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheat at 350°F (175°C) for 5–7 minutes to revive crispness.
- Variations: substitute mixed berry preserves, add sweetened cream‑cheese layer, or sprinkle chopped nuts on top.
Nutrition
- Serving Size: 1 cruffin
- Calories: 200 kcal
