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

On a slightly floured surface or silicone baking mat, roll out the crescent dough sheet. If you’re using perforated crescent roll dough, pinch the seams together. Roll it into a rectangle. It starts as a rectangle already; you’re just rolling it a little bigger.

Using a spatula or the back of a spoon, spread the softened butter all over the dough rectangle.

Sprinkle the buttered dough generously with some of your cinnamon sugar mixture so it is fully covered without any empty spots.

Then slice each of the two halves in half again lengthwise, creating 4 strips. You’ll repeat this step 3 times, once with each tube of dough, to create 12 strips of cut dough total.

Take each strip of dough, and with the lines of cinnamon sugar on the outside, wrap the strip of dough around your finger into a pinwheel. Tuck the end into the bottom, and put it in the muffin pan. Repeat 11 more times.

Bake at 350°F until the cruffins puff up and turn golden brown, about 18–20 minutes.

As soon as they are cool enough to handle, put the remainder of the cinnamon sugar on a plate or on the baking mat, and roll the outside and top of each cruffin in the cinnamon sugar. Feel free to sprinkle more cinnamon sugar on top!