Separate triangles of crescent rolls and form into each muffin cup.
Reserve leftover crescent rolls for topping.
Place one peach in each cup, adding a small amount of juice.
Cut leftover rolls in half and place strip over each cup.
Save the peach juice for serving.
Bake at 350 degrees for 10 to 12 minutes or until golden brown.
2 tablespoons of milk
2 cups of powdered sugar
(If too thin, add sugar. If too thick, add tad of milk.)
Drizzle glaze over muffins.
Sprinkle with cinnamon sugar.
When serving, add leftover peach juice.
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