Step 1

Preheat the oven to 350°F.

Step 2

Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.

Step 3

Roll out each sheet of the crescent roll dough until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are blended back together.

Step 4

Spread the softened butter onto the sheets.

Step 5

Combine the sugar and cinnamon in a small bowl and whisk with a fork to combine.

Step 6

Sprinkle half of the cinnamon/sugar mixture on top of the buttered sheets.

Step 7

Starting on the long end of the rectangle, roll up the dough into a log.

Step 8

Cut the dough in half, giving you shorter logs.

Step 9

Then cut each of those logs in half, lengthwise.

Step 10

Repeat with the other two sheets. When you’re finished, you should have 12 pieces.

Step 11

Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out.

Step 12

Place each rolled piece in the greased muffin pan.

Step 13

Bake for about 18-20 minutes, rotating the pan halfway through the baking time.

Step 14

Remove from the oven and immediately remove the cruffins from the pan.

Step 15

Sprinkle each cruffin generously with the cinnamon/sugar mixture and place them on a cooling rack. Serve warm or at room temperature.