Step 1

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

Step 2

Working on a lightly floured work surface, roll out each tube of dough to a 12x16-inch rectangle. (We used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)

Step 3

Spread 2 tablespoons of softened butter evenly over each sheet of dough.

Step 4

In a small bowl, whisk together the sugar and cinnamon.

Step 5

Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later.

Step 6

Starting on the long end of the dough sheet, tightly roll it up into a log.

Step 7

Cut the log in half, creating two shorter logs.

Step 8

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

Step 9

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

Step 10

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.

Step 11

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

Step 12

Bake for 18-20 minutes, or until golden brown.

Step 13

Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!