Preheat the oven to 375°F (190°C) and prepare your muffin tin by placing liners inside each cup.

In a medium bowl, mix together the peach preserves and ground cinnamon until well combined.

Open your cans of crescent dough and roll them out onto a clean surface. Press the seams together to form solid rectangles.

Spread an even layer of the peach mixture over each rectangle of dough.

Carefully roll each rectangle into log shapes, then slice them in half lengthwise and twist each piece into a spiral shape.

Place each twisted piece into your prepared muffin tin and bake for about 18-20 minutes or until golden brown.

Whisk together powdered sugar and heavy cream in a small bowl until smooth, then drizzle over warm cruffins.