Scale

3 tubes of your favorite refrigerated crescent roll sheets (about 8 ounces each)
6 tablespoons of creamy, unsalted butter (softened for easy spreading)
1 cup of sweet granulated sugar (about 200 grams)
1 tablespoon of aromatic ground cinnamon

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Start by warming up your oven to a cozy 350°F. Give your 12-cup muffin tin a light spritz of non-stick spray – we don’t want any sticky situations!
On your work surface, roll out each dough sheet into a rectangle about 12 by 16 inches. If your dough has those pesky perforations, just give them a gentle pinch to seal.
Now for the fun part – spread 2 tablespoons of that soft butter over each dough sheet. Don’t be shy, make sure it’s evenly coated!
In a bowl, mix up your sugar and cinnamon. Sprinkle a quarter cup of this sweet-spicy mix over each buttered dough sheet. Pat it down gently – we want it to stick!
Time to roll! Start from the long edge and roll each sheet into a tight log. Then, slice each log in half to get two shorter logs.
Here’s where it gets interesting – cut each of those shorter logs in half lengthwise. You’ll end up with 12 stripey sections of dough.
Take each section, layered side out, and roll it up like a cinnamon roll. Tuck in the end so it stays neat.
Pop each rolled-up piece into your muffin tin.
Bake for about 18-20 minutes. You’re looking for a beautiful golden brown color.
Fresh out of the oven, roll these warm cruffins in your leftover cinnamon-sugar mix. It’s like a sweet, sparkly finishing touch!