Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
On a lightly floured work surface, roll out each tube of dough into a 12×16-inch rectangle.
Spread 2 tablespoons of softened butter over each sheet of dough.
Mix sugar and cinnamon in a small bowl. Sprinkle ¼ cup of the cinnamon-sugar mixture over each buttered sheet, pressing it gently into the dough.
Start at the long end and tightly roll the dough into a log. Cut the log in half to create two shorter logs.
Slice each short log in half lengthwise to yield four sections.
Repeat steps 2-6 for the remaining dough. You should have 12 dough sections.
Roll each section into a cruffin shape with the layers visible and tuck in the ends.
Place each cruffin in the prepared muffin tin and bake for 18-20 minutes until golden brown.
Roll the hot cruffins in the remaining cinnamon-sugar mixture.