Prepare before beginning by preheating the oven to 350℉ and by spraying a 12-cup muffin pan with non-stick cooking spray.
First, mix together the granulated sugar and ground cinnamon until combined thoroughly.
1 cup granulated sugar, 1 Tbsp ground cinnamon
On a lightly floured surface roll out one tube of dough into a rectangle approximately 12 x 16 inch. (If there are any holes use your fingers to pinch them closed.
3 tubes crescent roll dough
Spread out 2 tablespoons of softened butter over the sheet of dough.
6 Tbsp butter
Sprinkle around ¼ cup of the ground cinnamon and sugar mixture over the buttered dough sheet.
Roll this sheet into a log by starting on the long side. If the ends are not even, tuck them gently.
Cut the log in half creating 2 shorter logs.
Cut each of the 2 shorter logs in half lengthwise creating 4 sections.
Take one section at a time, with the layers facing out and being to roll the dough into a spiral going around and round until you reach the end and place each one into a cup in the muffin tin.
Repeat this process with each of the remaining two crescent dough sheets. These three sheets will fill the 12 cups in the muffin tin.
Bake in the preheated oven at 350℉ for 17 - 20 minutes until they are golden brown.
Remove them from the oven, dunk and swirl them around in the remaining granulated sugar and ground cinnamon mixture. Set them aside to cool or enjoy them now.