Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.

Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle.

Spread a third of the whipped cream cheese over one sheet of dough.

Carefully spread ⅓ cup of the strawberry preserves over the cream cheese. Repeat the steps with the other sheets of dough.

Starting with the long end of one of the dough sheets, tightly roll it up into a log.

Cut the log in half, creating two shorter logs.

Cut each of those shorter logs in half lengthwise, giving you four sections of dough.

Repeat with the remaining two sheets of dough. You will have a total of 12 sections of dough.

Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.

Place into the prepared muffin tin. Repeat with the remaining 11 sections.

Bake for 22-24 minutes, or until golden brown.

Let the cruffins cool slightly before serving.