Preparation

• Preheat oven to 375°.
• Grease or line a muffin tin.
• In a bowl combine peach preserves with ground cinnamon.
• Unroll each can of crescent dough into a rectangle, pressing the seams together.
• Spread ⅓ cup of peach mixture over each rectangle.
• Starting with the long side, roll up into a log.
• Cut the dough into 2 pieces and then down the center, making 4 pieces.
• Twist each piece and then roll into a muffin shape.
• Place into the lined muffin tins.
• Bake for 18 - 20 minutes until golden brown.
• In a bowl whisk together powdered sugar and heavy whipping cream until smooth.
• Drizzle icing over cruffins.
• Remove from muffin tins, loosening the edges with a sharp knife if needed.
• Cool on a wire rack. Serve warm or at room temperature.