Preparation and Baking

• Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin.
• In a small bowl, combine peach preserves and ground cinnamon until well mixed.
• Unroll the first can of crescent roll dough onto a clean surface and press seams together to create a rectangle.
• Spread about ⅓ cup of the peach-cinnamon mixture over the rectangle, leaving a ¼-inch border.
• Roll the dough tightly into a log, cut in half crosswise, then slice each half lengthwise to expose layers.
• Twist each strip gently to expose more filling and roll into a spiral, tucking the end underneath.
• Place each shaped cruffin into the prepared muffin tin, repeat with remaining cans of dough.
• Bake for 18-20 minutes until puffed and golden brown.
• While baking, prepare the glaze by whisking together powdered sugar and heavy cream until smooth.
• Remove cruffins from the oven, cool for 5 minutes, then drizzle glaze over each while warm.
• Transfer to a wire rack to cool slightly before serving.