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. Press the perforated seams together to create one large rectangle.
• Spread about ⅓ cup of the peach-cinnamon mixture evenly over the dough rectangle, leaving about a ¼-inch border around the edges.
• Starting with the long edge, tightly roll the dough into a log. Cut the log in half crosswise to create two shorter logs.
• Slice each half lengthwise down the middle, exposing the layers and peach filling.
• Twist each strip gently to expose more of the filling and roll into a spiral shape, tucking the end underneath.
• Place each shaped cruffin into a cup of the prepared muffin tin. Repeat with the second and third cans of crescent dough.
• Bake for 18-20 minutes, or until puffed up and golden brown.
• While baking, prepare the glaze by whisking together powdered sugar and heavy cream until smooth.