01 -
Preheat oven to 375°F (190°C). Grease muffin tin or line with baking liners.
02 -
In a mixing bowl, combine peach preserves and ground cinnamon. Stir until thoroughly blended.
03 -
Unroll each can of crescent dough onto a clean surface. Press seams together gently to form rectangles. Spread about 1/3 cup of peach mixture evenly over each rectangle.
04 -
Starting from the long side, roll each rectangle into a log shape. Cut each log in half, then slice each half lengthwise, creating four strips from each can. Twist each piece gently and roll into a spiral shape.
05 -
Place twisted dough spirals into prepared muffin tin. Bake for 18-20 minutes, or until pastry turns golden brown and crispy.
06 -
In a separate bowl, whisk together powdered sugar and heavy whipping cream until smooth and creamy. Drizzle icing over warm cruffins. Cool for a few minutes on wire rack before serving.