Quick Cinnamon Sugar Cruffins (Print Version)

# Ingredients:

01 - 3 (8 ounce) cans of crescent roll dough
02 - 1/2 cup butter, completely softened
03 - 1/2 cup granulated sugar
04 - 2 tablespoons ground cinnamon

# Instructions:

01 - Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.
02 - On a lightly floured or sugared surface, roll out each sheet of crescent roll dough and pinch together the perforated lines. Use a rolling pin to roll each sheet of dough out until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are well blended back together.
03 - Spread a thin layer of the softened butter onto each sheet.
04 - Add the sugar and cinnamon to a small bowl and whisk together to combine well. Reserve half of the cinnamon sugar mixture to sprinkle on top of the cruffins after they have baked. Divide the remaining cinnamon sugar mixture amongst the three buttered sheets by sprinkling each sheet so it is covered completely in cinnamon sugar.
05 - Starting on the long end of the rectangle, roll up the dough into a tight log. Cut the log in half, giving you two shorter logs. Then cut each of those logs in half, lengthwise, to expose the cinnamon sugar layers within. Repeat with the other two rolled up sheets. When you're finished, you should have 12 pieces.
06 - Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out. Place each wrapped piece in the greased muffin pan.
07 - Bake on the middle rack of the preheated oven for about 18-20 minutes, rotating the pan halfway through the baking time, until the cruffins are golden brown and crisp on top.
08 - Remove from the oven and let the cruffins set in the pan for a few minutes before removing and placing on a cooling rack set on a rimmed baking sheet. Immediately sprinkle each cruffin generously with the remaining cinnamon sugar mixture.
09 - Serve warm or at room temperature.

# Notes:

01 - These cruffins are best enjoyed the day they're made when they're still flaky and crisp.
02 - You can make these ahead by preparing the night before, refrigerating unbaked, and baking fresh in the morning.

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