Cinnamon Sugar Peach Cobbler Cruffins – Easy Homemade Recipe

The first time I bit into a cinnamon sugar peach cobbler cruffin, I was standing in my kitchen, flour on my shirt, and peach juice dripping down my fingers. I’d been chasing that elusive bakery-style treat — something that’s flaky, tender, and bursting with gooey fruit and warm spice. You know how bakery pastries have that magic? Turns out, you can make it happen right at home, and honestly, there’s nothing quite like the smell of cinnamon and peaches swirling together in your oven.

I started tinkering with cruffins after a trip to a local bake shop, where they had a line out the door for these gorgeous, golden swirls. The idea of combining the classic peach cobbler with a cinnamon sugar cruffin just felt right. It’s comfort food with a twist, and it’s the kind of recipe that gets people talking — “Wait, you made these at home?!”

So, if you’ve ever wanted bakery-style cinnamon sugar peach cobbler cruffins without leaving your house (or spending a fortune), this is the recipe you need. It’s simple enough for a cozy Saturday morning, but impressive enough for brunch with friends or a sweet treat after dinner. I’ve made these more times than I can count, and they always disappear fast. Whether you’re a baking newbie or a seasoned pro, these cruffins are about to become your new favorite obsession.

Ready to create a batch of irresistible cinnamon sugar peach cobbler cruffins? Trust me — you’ll be amazed at how easy it is to get that flaky, sweet perfection in your own kitchen.

Why You’ll Love This Recipe

• Quick & Easy: These cinnamon sugar peach cobbler cruffins come together in just about 45 minutes (with most of that being hands-off baking time). Perfect for lazy weekends or when you need dessert in a hurry.
• Simple Ingredients: No fancy flour blends or obscure spices. You probably have everything you need — flour, sugar, butter, cinnamon, peaches — in your pantry.
• Perfect for Brunch or Dessert: These cruffins shine at brunch tables, potlucks, or cozy family gatherings. They’re a showstopper, but surprisingly easy to whip up.
• Crowd-Pleaser: Every time I make these, there’s nothing left but crumbs. Kids love the gooey peach center, adults rave about the bakery-style layers, and everyone asks for seconds.
• Unbelievably Delicious: The combination of soft, buttery pastry, warm cinnamon sugar, and juicy peaches is pure comfort. It’s the kind of treat you close your eyes for — the flavors are just that good.

What sets these cinnamon sugar peach cobbler cruffins apart? It’s the technique — rolling the dough with a generous cinnamon sugar layer and folding in sweet, diced peaches. The cruffin shape bakes up flaky on the outside, tender on the inside, and every bite is swirled with cobbler flavor. If you’ve ever had trouble getting bakery-style texture at home, this method is a game-changer. And you don’t need any wild appliances or special skills — just a little patience and a love for good food.

Honestly, this recipe has become my go-to for showing off at brunch, making weeknights special, or turning a basket of peaches into something outrageously tasty. It’s comfort food, but with a little bakery magic. Plus, you can tweak it for different occasions (think berries in summer, apples in fall). If you want something that’s easy, indulgent, and absolutely unforgettable, cinnamon sugar peach cobbler cruffins are your answer.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that bakery-style texture — no fuss, no mystery. Most of these are pantry staples, and you can easily swap them to suit your taste or dietary needs.

• For the Dough:
• 2 cups (250g) all-purpose flour (King Arthur is my go-to for consistent texture)
• 2 tbsp (25g) granulated sugar
• 1 tbsp (10g) instant yeast
• 1/2 tsp (3g) salt
• 2/3 cup (160ml) warm milk (dairy or unsweetened almond milk is fine)
• 1 large egg, room temperature
• 4 tbsp (55g) unsalted butter, softened
• For the Cinnamon Sugar Filling:
• 1/2 cup (100g) granulated sugar
• 2 tsp ground cinnamon
• 2 tbsp (30g) unsalted butter, melted
• For the Peach Cobbler Layer:
• 1 cup (150g) fresh peaches, peeled and finely diced (about 2 medium peaches)
• 1 tsp lemon juice (keeps peaches bright)
• 1 tbsp (12g) cornstarch (helps thicken the filling)
• 2 tbsp (25g) brown sugar
• For the Topping:
• 2 tbsp (25g) granulated sugar
• 1/2 tsp ground cinnamon

Ingredient Tips: Use firm, ripe peaches for the best flavor. If peaches aren’t in season, frozen diced peaches work just fine (thaw and drain them first). Want it gluten-free? Swap in your favorite gluten-free flour blend (Bob’s Red Mill 1-to-1 works well). For a dairy-free version, use plant-based butter and milk — the results are still delicious. If you’re short on fresh peaches, canned peaches (in juice, not syrup) are a solid substitute — just drain well and pat dry.

I’ve tested this recipe with everything from organic eggs to supermarket peaches, and honestly, it’s forgiving. Don’t stress if you need to swap or substitute — the cinnamon sugar peach cobbler cruffin will still be irresistible.

Equipment Needed

• Muffin Tin: Standard 12-cup muffin tin works perfectly. If you want bigger, bakery-style swirls, use a jumbo tin.
• Rolling Pin: Essential for getting those thin, even layers — but a wine bottle works in a pinch (been there, done that!).
• Mixing Bowls: You’ll need a couple: one for dough, one for peaches, one for cinnamon sugar.
• Measuring Cups & Spoons: For precise measurements. If you’re like me and eyeball sometimes, just know cruffins love accuracy.
• Pastry Brush: For spreading melted butter — you can use the back of a spoon if you don’t have one.
• Sharp Knife or Pizza Cutter: For slicing dough into strips before rolling.
• Food Scale (optional): I recommend using a scale for flour (makes a huge difference in texture).
• Kitchen Towel or Plastic Wrap: For covering dough as it rests.

I’ve made these cruffins with every kind of muffin pan out there. Nonstick is easiest, but if yours sticks, just grease well or use parchment liners. Rolling pins come in all shapes — even a sturdy glass works if you’re improvising. Budget tip: Most dollar stores have solid baking tools that get the job done. Keep your muffin tin clean by soaking it right after baking (those sugary bits can stick!).

Preparation Method

1. Make the Dough (15 minutes):
   
   In a large bowl, combine 2 cups (250g) all-purpose flour, 2 tbsp (25g) sugar, 1 tbsp (10g) yeast, and 1/2 tsp (3g) salt.
   
   Add 2/3 cup (160ml) warm milk and 1 large egg. Mix until a shaggy dough forms.
   
   Add 4 tbsp (55g) softened butter and knead for 5-7 minutes until smooth.
   
   (If dough feels sticky, add a tablespoon of flour at a time.)
   
   Cover bowl with a towel or plastic wrap; let rest 10 minutes.
2. Prepare Peach Cobbler Filling (5 minutes):
   
   In a small bowl, toss 1 cup (150g) diced peaches with 1 tsp lemon juice, 1 tbsp (12g) cornstarch, and 2 tbsp (25g) brown sugar.
   
   Let sit while dough rests. Peaches will get syrupy — that’s good!
3. Make Cinnamon Sugar Filling (2 minutes):
   
   In another bowl, mix 1/2 cup (100g) sugar and 2 tsp cinnamon.
   
   Melt 2 tbsp (30g) butter for brushing.
4. Roll Out the Dough (10 minutes):
   
   Lightly flour your work surface.
   
   Roll dough into a large rectangle, about 12×16 inches (30x40cm).
   
   Brush surface with melted butter. Sprinkle evenly with cinnamon sugar mixture.
   
   Scatter peach cobbler filling over the dough, leaving a half-inch border.
   
   Tip: If peaches are extra juicy, drain off excess liquid to avoid soggy layers.
5. Shape the Cruffins (8 minutes):
   
   Using a sharp knife or pizza cutter, slice dough lengthwise into 6 strips.
   
   Roll each strip into a spiral, starting from one short end.
   
   Tuck the end underneath and place each spiral into a greased muffin tin cup.
   
   If filling spills out, just tuck it back in — messy is okay!
6. Final Rise (10 minutes):
   
   Cover muffin tin lightly with a towel. Let cruffins rise in a warm spot for 10 minutes.
   
   Tip: If it’s cold, set the tin on top of a preheating oven or near a sunny window.
7. Bake (20 minutes):
   
   Preheat oven to 375°F (190°C).
   
   Bake cruffins for 18-22 minutes, until golden brown and puffed.
   
   Rotating the pan halfway through helps them bake evenly.
   
   (They should smell like cinnamon toast and look deeply golden.)
8. Finish & Serve (5 minutes):
   
   While cruffins are hot, mix 2 tbsp (25g) sugar and 1/2 tsp cinnamon.
   
   Sprinkle over tops, or roll each cruffin in cinnamon sugar for extra sparkle.
   
   Let cool for 10 minutes before eating (if you can wait!).

Troubleshooting Tips: If cruffins collapse after baking, the dough was likely over-proofed — try shortening the rise next time. If peaches leak out, don’t worry — the caramelized bits on the pan are delicious (I always sneak a taste!). For super flaky layers, make sure to roll the dough thin and keep the butter soft, not melted. And, if you’re short on time, you can let the dough rest just 5 minutes before rolling — it’s pretty forgiving.

Cooking Tips & Techniques

Getting these cinnamon sugar peach cobbler cruffins just right isn’t rocket science, but a few pro tips make all the difference.

• Layering is Key: Roll the dough as thin as you can without tearing — thinner layers mean more flakiness and better swirl. If you notice the dough springing back, let it rest again for a few minutes.
• Butter Temperature: Softened butter blends into the dough beautifully, but don’t use melted butter for the dough itself — it’ll make things greasy. Melted butter is perfect for the filling.
• Peach Prep: Too much juice can make cruffins soggy, so drain peaches if they’re extra juicy. I once used peaches straight from the farmer’s market — wow, but I had to blot them dry first!
• Baking Time: Don’t underbake! The tops should be deep golden and the centers set. If in doubt, poke with a toothpick — it should come out mostly clean, with a little peach goo.
• Multitasking: While the dough rises, prep your fillings and clean up — it saves loads of time. I usually measure cinnamon sugar and chop peaches while waiting.
• Consistency: Use a kitchen scale if you have one — it’s the secret weapon for repeatable bakery results. My first batch was too dense because I packed the flour; the scale fixed that for good.
• Common Mistakes: Don’t overfill the dough with peaches. If you do, they’ll burst out during baking (which is messy, but still tasty). Also, avoid letting the dough rise too long — it’ll puff, then deflate.

I’ve had plenty of cruffin fails — too dry, too soggy, not enough swirl. But with these tricks, you’ll nail it every time. The beauty of cruffins is their rustic charm, so don’t stress about perfection!

Variations & Adaptations

One of the best things about cinnamon sugar peach cobbler cruffins is how easy they are to customize. Whether you’ve got dietary needs, seasonal fruit, or just a craving for something different, these cruffins adapt like a dream.

• Gluten-Free Cruffins: Swap all-purpose flour for a gluten-free blend (like Bob’s Red Mill 1-to-1). You might need to add a tablespoon or two extra liquid — gluten-free doughs are a little thirstier.
• Berry Cobbler Cruffins: Use blueberries, raspberries, or blackberries instead of peaches. A mix of berries is especially good in summer — just chop them small and toss with sugar and a little cornstarch.
• Apple Cinnamon Cruffins: In fall, diced apples (peeled and tossed with lemon juice) make a fantastic swap for peaches. Add a pinch of nutmeg for extra warmth.
• Dairy-Free Adaptation: Substitute plant-based butter and milk. Earth Balance and Oatly work well for a rich, flaky pastry.
• Low-Sugar Version: Halve the sugar in both dough and filling, or use coconut sugar in place of white — the flavor is deeper, and it’s a bit healthier.
• Nutty Cruffins: Sprinkle chopped pecans or almonds into the cinnamon sugar layer for crunch.

I’ve experimented with adding lemon zest, almond extract, and even a bit of ginger to the filling — each twist gives the cruffins a unique vibe. The peach cobbler version is my personal favorite (it reminds me of summers growing up), but honestly, every variation is delicious. Allergies? Skip the nuts, use dairy-free options, and you’re good to go.

Serving & Storage Suggestions

These cinnamon sugar peach cobbler cruffins taste best warm, straight from the oven — the pastry is tender, the filling gooey, and the cinnamon sugar sparkles. If you’re serving for brunch, arrange them on a pretty platter and dust with extra cinnamon sugar for bakery vibes.

Want to really impress? Serve with a scoop of vanilla ice cream or a dollop of whipped cream. They pair beautifully with hot coffee, sweet tea, or even a glass of cold milk. For a brunch spread, add fruit salad or crispy bacon on the side — it’s a feast!

Storing Cruffins: Place leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days, or freeze (wrapped tightly) for up to a month. To reheat, warm in a 350°F (175°C) oven for 5-7 minutes — they’ll crisp up nicely without drying out.

The flavors deepen as cruffins sit overnight, especially the cinnamon and peach. Sometimes I make a batch the night before a party, and they’re even more delicious the next morning. Just don’t expect them to last long — these cruffins never do at my house!

Nutritional Information & Benefits

Each cinnamon sugar peach cobbler cruffin packs about 210 calories, 5g protein, 7g fat, and 32g carbs (based on standard ingredients and serving size). The peaches provide vitamin C and fiber, while the cinnamon offers a natural antioxidant boost — so you can feel good about this treat.

If you choose dairy-free or gluten-free swaps, the nutrition profile adjusts a bit, but the flavor stays big. These cruffins are lower in sugar than most bakery pastries, and you can go lighter on the filling for a less sweet version. Allergens? The recipe contains wheat, egg, and dairy (unless you swap those out). From a wellness perspective, I love that you’re getting real fruit and some wholesome grains — it’s a dessert that doesn’t feel like a guilty pleasure.

Honestly, I’ve fit these cruffins into my own balanced eating plan, and they’re a joy with coffee or as an afternoon snack. Moderation is key, but it’s nice to treat yourself to something homemade and special!

Conclusion

If you’re looking for a bakery-style treat that’s easy, stunning, and loaded with comfort, cinnamon sugar peach cobbler cruffins are it. The flavors are classic, the texture is dreamy, and the recipe is flexible enough for any home baker. You don’t need fancy skills or equipment — just a love for good food and a little time in the kitchen.

I keep coming back to this recipe because it makes people smile. It turns a simple morning into something memorable, and it’s a sweet way to celebrate the season. Customize it with your favorite fruit, tweak the spices, or add a personal touch — it’s yours to play with.

So, give these cruffins a try! Leave a comment with your own twists, share your photos, or let me know how they turned out. I love hearing how people make recipes their own. Here’s to flaky layers, juicy peaches, and cinnamon sugar on everything!

FAQs

Can I use canned peaches for cinnamon sugar peach cobbler cruffins?

Yes! Just drain the peaches well and pat them dry before dicing. Avoid peaches packed in syrup — use those in juice for best results.

Do I need a stand mixer for the dough?

Nope, you can easily make the dough by hand. It’s a bit sticky, but kneading for a few extra minutes gets it smooth.

Can I freeze cruffins after baking?

Absolutely. Wrap them tightly and freeze for up to a month. Reheat in a warm oven to restore their crispness.

What if I don’t have instant yeast?

You can substitute active dry yeast — just let it dissolve in warm milk for 5 minutes before mixing with the other ingredients.

How do I prevent cruffins from sticking to the pan?

Grease your muffin tin really well, or use parchment liners. A nonstick pan makes release easier, but a little extra butter always helps!

Print