Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing or lining it.

In a bowl, combine peach preserves with ground cinnamon.

Roll out each can of crescent dough into a rectangle, pressing the seams together.

Spread 1/3 cup of the peach mixture over each rectangle.

Roll up each rectangle into a log, starting from the long side.

Cut the dough into 2 pieces and then down the center, creating 4 pieces.

Twist each piece and shape into a muffin shape.

Arrange the shaped dough in the prepared muffin tin.

Bake for 18-20 minutes until the cruffins are golden brown.

In a bowl, whisk together powdered sugar and heavy whipping cream until smooth.

Drizzle the icing over the baked cruffins.

Remove the cruffins from the muffin tin, loosening the edges with a sharp knife if needed.

Allow the cruffins to cool on a wire rack. Serve them warm or at room temperature.