Instructions

• 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 and the cinnamon is evenly distributed throughout the preserves.
• 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 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 of the rectangle, tightly roll the dough into a log. Once rolled, cut the log in half crosswise to create two shorter logs.
• Slice each half lengthwise down the middle to expose the layers and peach filling, yielding 4 strips from the first can of dough.
• Twist each strip gently to expose more of the filling and roll each twisted strip into a spiral shape, tucking the end underneath.
• Place each shaped cruffin into a cup of the prepared muffin tin with the spiral facing upward.
• Repeat the process with the second and third cans of crescent dough until you have 12 cruffins in the muffin tin.
• Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the cruffins are puffed up and golden brown.
• While the cruffins are baking, prepare the glaze by whisking together the powdered sugar and heavy cream until smooth and pourable.
• When the cruffins are done, let them cool in the tin for about 5 minutes and drizzle the glaze over each cruffin while still warm.
• Transfer to a wire rack to cool slightly before serving. These cruffins are best enjoyed while still warm.