Preheat your oven to 375°F (190°C) and grease the muffin tin with butter.

Unroll the refrigerated crescent dough and flatten it to a rectangle about ¼-inch thick. Spread peach preserves across the dough, leaving a small border.

Sprinkle cinnamon evenly over the peach preserves layer.

Roll the dough into a tight log, keeping the filling inside, and pinch the seam to seal.

Slice the log into 1-inch thick spirals and place them upright in the greased muffin tin.

Bake the cruffins in the oven for about 20 minutes until golden brown and flaky.

Let the cruffins cool for a few minutes before serving. Optionally drizzle with glaze or sprinkle with powdered sugar.