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. Clear some counter space for rolling and shaping your cruffins.
  
• 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. Using your fingers or a rolling pin, gently press the perforated seams together.
  
• Spread about ⅓ cup of the peach-cinnamon mixture evenly over the dough rectangle, leaving a border around the edges.
  
• 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, exposing the layers and peach filling to create 4 strips.
  
• Twist each strip gently and roll into a spiral shape, tucking the end underneath. Place in the muffin tin.
  
• Repeat with the second and third cans of dough to form 12 cruffins.
  
• Place the muffin tin in the oven and bake for 18-20 minutes until golden brown.
  
• While the cruffins bake, prepare the glaze by whisking together the powdered sugar and heavy cream until smooth.
  
• Let the cruffins cool for about 5 minutes before drizzling with glaze.
  
• Enjoy the cruffins warm, when the pastry is crisp and the filling is gooey.