Preparation

• Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray or line with paper liners.
• In a small bowl, combine the peach preserves and ground cinnamon. Stir until well mixed.
• Open the first can of crescent roll dough and unroll it onto a clean surface. Gently press the perforated seams together.
• Spread about ⅓ cup of the peach-cinnamon mixture evenly over the dough rectangle, leaving a ¼-inch border.
• Starting with the long edge, tightly roll the dough into a log. Cut the log in half crosswise.
• Slice each half lengthwise down the middle to expose the layers and peach filling.
• Twist each strip gently to expose more filling and roll each into a spiral shape.
• Place each shaped cruffin into a cup of the prepared muffin tin with the spiral facing upward.
• Repeat the process with the remaining cans of crescent dough.
• Place the muffin tin in the oven and bake for 18-20 minutes until golden brown.
• While the cruffins are baking, prepare the glaze by whisking together powdered sugar and heavy cream until smooth.
• When done baking, let cruffins cool in the tin for about 5 minutes, then drizzle glaze while still warm.
• Transfer to a wire rack to cool slightly before serving.