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 and pinch together the perforated lines. Use a rolling pin to roll each sheet of dough out until you have 3 larger rectangles.

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

Add the sugar and cinnamon to a small bowl and whisk together. Reserve half of the mixture to sprinkle on top after baking. Divide the remaining mixture amongst the three buttered sheets.

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

Repeat with the other two sheets to have 12 pieces.

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

Place each wrapped piece in the greased muffin pan.

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

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

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

Serve warm or at room temperature.