Preheat your oven to 375°F (190°C) while you prepare your muffin tin by greasing it or lining it with paper liners.

Mix the peach preserves and ground cinnamon in a small bowl until fully combined.

Unroll each dough sheet and press the seams together to form a solid rectangle. Brush them generously with melted butter.

Spread the cinnamon-peach mixture evenly over your dough rectangles.

Roll each rectangle tightly from the long edge into a log. Slice each log in half lengthwise, then twist or coil the pieces.

Place each spiral into your prepared muffin tin, positioning them evenly apart. Bake for 18–22 minutes, or until puffed and golden brown.

Whisk together powdered sugar, milk, and vanilla to create a smooth glaze. Drizzle it over warm cruffins.

Cool slightly before serving warm or at room temperature.