- 8 oz. tube refrigerated crescent roll sheets – 3
- Unsalted butter, softened – 6 tbsp
- Granulated sugar – 1 cup
- Ground cinnamon – 1 tbsp
- Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
- Working on a lightly floured surface, roll out each tube of dough to a 12×16-inch rectangle.
- Spread 2 tablespoons of softened butter evenly over each sheet of dough.
- In a small bowl, whisk together the sugar and cinnamon.
- Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough.
- Set aside the remaining cinnamon-sugar mixture to use for topping later.
- Starting on the long end of the dough sheet, tightly roll it up into a log.
- Cut the log in half, creating two shorter logs.
- Cut each of those shorter logs in half lengthwise, giving four sections of dough.
- Repeat with the remaining two sheets of dough. There will be 12 sections of dough.
- Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.
- Place into the prepared muffin tin. Repeat with the remaining 11 sections.
- Bake for 18-20 minutes, or until golden brown.
- Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture.
Culinary Creations 