Preheat your oven to 350°F (175°C).

Spray a standard muffin pan generously with cooking spray.

Roll out each tube of refrigerated crescent dough into a rectangular sheet measuring approximately 12" x 16".

Spread 4 tablespoons of softened butter evenly over each sheet of dough.

In a small bowl, combine the granulated sugar and ground cinnamon. Sprinkle about 1/4 cup of this mixture over each butter-covered dough sheet.

Starting from one long edge, roll each sheet of dough tightly into a log.

Cut each log in half, then slice each half lengthwise into quarters, resulting in 12 pieces.

With the layered side facing out, roll each piece into a spiral shape and tuck the end underneath.

Place each rolled piece into the prepared muffin tin.

Bake in the preheated oven for 18-20 minutes.

Remove the cruffins from the oven and roll each warm cruffin in the remaining cinnamon-sugar mixture.