Preheat oven to 375°F (190°C) and grease or line a muffin tin.

In a small bowl, mix peach preserves and ground cinnamon until well combined.

Unroll each can of crescent dough into a flat rectangle, pressing perforated seams to seal.

Spread approximately ⅓ cup of the peach mixture over each rectangle.

Roll each rectangle from the long edge into a log, then cut each log in half and slice each half lengthwise to make four strips per can.

Twist each strip and coil into a spiral, tucking ends underneath. Place each spiral into a muffin cup.

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

While baking, whisk powdered sugar and heavy cream until smooth to make the glaze.

Drizzle glaze over warm cruffins, then transfer to a wire rack to cool slightly before serving.