Preheat & Prep
Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.

Make the Filling
In a small mixing bowl, stir together peach preserves and cinnamon until well combined.

Prepare the Dough
Unroll each can of crescent dough into a flat rectangle. Press the perforated seams together to form a solid sheet.

Spread the Filling
Spread about ⅓ cup of the peach mixture over each rectangle, covering the surface evenly.

Roll & Slice
Roll each rectangle tightly from the long edge into a log. Slice each log in half crosswise, then cut each half lengthwise to create four strips per can.

Shape the Cruffins
Twist each strip gently and coil into a spiral, tucking the ends underneath. Place each spiral into the prepared muffin tin.

Bake
Bake for 18–20 minutes, or until golden brown and puffed.

Make the Glaze
While baking, whisk powdered sugar and heavy cream until smooth and pourable.

Finish & Serve
Drizzle glaze over warm cruffins, release from the tin with a knife if needed, and transfer to a wire rack to cool slightly before serving.