Preheat oven to 350. Blend first 3 ingredients until smooth. Separate crescent dough into 8 rectangles; firmly press perforations together to seal (2 triangles are pressed together to make the 1 rectangle). Spread about 2 tablespoons of cream cheese mixture on each rectangle. Starting at longer side, roll up; press edges to seal. Gently stretch each roll to about 25 cm. Coil loosely into spirals with seam on inside. Seal ends. Make a deep indentation in center of each coiled roll. Fill with half teaspoon of preserves/jam. Bake on an ungreased cookie sheet for 20 to 25 minutes or until deep golden brown. Blend glaze ingredients. Drizzle over warm rolls.