Preheat your oven to 175°C (350°F). Lightly grease a standard 12-cup muffin tin with nonstick spray.

Unroll the first tube of crescent roll dough onto a lightly floured surface, shaping it into a rectangle.

Spread 2 tablespoons of softened butter evenly across the dough. Mix the sugar with the cinnamon, then sprinkle over the buttered dough.

Roll the dough tightly from the short end into a log. Cut the log in half lengthwise to reveal the swirls. Coil each half into a spiral shape.

Repeat the shaping, buttering, and filling process with the remaining two tubes of dough, filling all 12 muffin cups.

Bake the cruffins for 20–25 minutes, or until golden brown. Keep an eye on them to achieve the perfect flaky texture.

Brush the warm cruffins with melted butter and roll each one in the cinnamon-sugar mixture until fully coated.

Cool the cruffins slightly before serving. Enjoy warm or at room temperature.