1-Preheat your oven to 375°F and grease a muffin tin to get everything set for baking.

2-Mix the 1 cup peach preserves with 1 teaspoon ground cinnamon in a bowl for that tasty filling.

3-Unroll the 3 cans of refrigerated crescent dough, press the seams together to form rectangles, and spread one-third of the peach mixture over each one evenly.

4-Roll up each dough rectangle from the long side to make a log, then cut each log into 2 pieces.

5-Slice each piece lengthwise down the center to create 4 strands per log, giving you plenty for twisting.

6-Twist each strand and shape it into a muffin form, ready for the tin.

7-Place the shaped dough into the muffin tins and bake for 18-20 minutes until they turn golden brown.

8-Whisk together ½ cup powdered sugar and 3 tablespoons heavy whipping cream until smooth for the icing.

9-Drizzle the icing over the warm cruffins, then let them cool on a wire rack.

10-Serve them warm or at room temperature, and store cooled ones at room temperature for up to 1 day or in the fridge for up to 3 days.