Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

In a bowl, mix together the peach preserves and cinnamon until smooth.

Unroll the crescent dough and press the seams together to form rectangles.

Spread the peach mixture evenly over each rectangle, leaving a small border.

Roll each rectangle into a log, then slice the log in half lengthwise. Twist each half into a spiral, keeping the filling inside.

Place the twisted pieces into the muffin tin. Don’t worry if they look a bit uneven—they’ll puff up nicely as they bake.

Bake for 18–20 minutes, until golden brown and flaky. Remove from the oven and let them cool slightly.

Whisk the powdered sugar with heavy cream until smooth. Drizzle the glaze over the warm cruffins before serving.