Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.

On a lightly floured or sugared surface, roll out each sheet of crescent roll dough, pinching together the perforated lines. Use a rolling pin to roll each sheet into 3 larger rectangles.

Spread a thin layer of the softened butter onto each sheet.

In a small bowl, whisk together sugar and cinnamon. Reserve half for topping and divide the rest among the three buttered sheets.

Starting on the long end of each rectangle, roll up the dough into a tight log. Cut the log in half, then cut each half lengthwise to expose the layers.

Repeat with the remaining sheets, creating a total of 12 layered pieces.

Wrap each piece around your finger to form a muffin shape, with the layered side facing out.

Place each wrapped piece into the greased muffin pan.

Bake on the middle rack for about 18-20 minutes, rotating the pan halfway through, until golden brown and crisp.

Remove from the oven and let the cruffins set in the pan for a few minutes before transferring to a cooling rack.

Immediately sprinkle each cruffin generously with the reserved cinnamon sugar mixture.

Serve warm or at room temperature.