Preparing the Cruffins

• 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 a large rectangle.
• Spread about ⅓ cup of the peach-cinnamon mixture evenly over the dough rectangle, leaving 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 and then slice each half lengthwise to expose the filling.
• Take each strip and twist it gently, then roll into a spiral shape, tucking the end underneath. Place each cruffin into the prepared muffin tin.
• Repeat the process with the second and third cans of crescent dough until you have 12 cruffins.
• Place the muffin tin in the oven and bake for 18-20 minutes, until puffed up and golden brown.
• While baking, prepare the glaze by whisking together powdered sugar and heavy cream until smooth.
• Once baked, let the cruffins cool for about 5 minutes. Drizzle with glaze while warm and serve.