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.

Combine sugar and cinnamon in a small bowl. Reserve half for topping. Sprinkle the remaining mixture on each buttered sheet.

Starting on the long end, roll up the dough into tight logs. Cut logs in half, then each half lengthwise, exposing the layers.

Repeat with the other sheets for a total of 12 pieces.

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

Place each wrapped piece in the greased muffin pan.

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

Let set in the pan for a few minutes before transferring to a cooling rack.

Immediately sprinkle with reserved cinnamon sugar mixture.

Serve warm or at room temperature.