Prepare the Dough:
Preheat oven to 350°F (175°C).
Lightly grease a 12-cup muffin pan with non-stick spray.
Roll out each sheet of crescent dough into three larger rectangles, sealing any perforations.

Fill and Roll:
Spread a thin layer of cream cheese over each rectangle.
Spread raspberry preserves evenly on top.
Roll up the dough lengthwise into a log.
Cut each log in half, then slice each half lengthwise to create 12 strips total.

Shape and Bake:
Wrap each strip around your finger to form a spiral shape, with the layers facing outward.
Place in the greased muffin pan.
Bake for 18-20 minutes, rotating the pan halfway through, until golden brown.

Make the Glaze & Serve:
In a small bowl, whisk powdered sugar and milk until smooth.
Remove cruffins from the oven and immediately transfer to a cooling rack.
Drizzle each cruffin generously with glaze.
Serve warm or at room temperature.