Preheat your oven to 350°F (175°C). Lightly spray a standard 12-cup muffin tin with nonstick cooking spray and set aside.
On a lightly floured surface, roll out each tube of crescent roll dough into a 12×16-inch rectangle. (If using perforated crescent roll dough, be sure to pinch the seams to seal them.)
Spread 2 tablespoons of softened butter evenly over each sheet of dough.
In a small bowl, mix together the granulated sugar and ground cinnamon.
Sprinkle ¼ cup of the cinnamon-sugar mixture over the buttered dough, pressing it gently into the surface. Set aside the remaining cinnamon-sugar mixture for later.
Starting at the long edge, tightly roll each dough sheet into a log.
Cut each log in half, creating two shorter logs, then cut each of those shorter logs in half lengthwise, giving you four sections per sheet.
Repeat the rolling and cutting process with the other two sheets of dough until you have 12 sections.
Take one section at a time, with the layered side facing outward, and tightly roll it into a cinnamon roll shape, tucking in the end of the dough. Place each roll into the prepared muffin tin.
Bake for 18-20 minutes, or until the cruffins are golden brown.
Remove the cruffins from the oven and immediately roll each one in the remaining cinnamon-sugar mixture.
Serve warm and enjoy!