Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.

Roll out the crescent roll dough or puff pastry on a clean surface. If using crescent dough, pinch the perforated seams together into one large sheet; if using puff pastry, simply unfold it into a rectangle.

In a small bowl, mix ½ cup sugar, 2 tablespoons cinnamon, and a pinch of salt until fully combined.

Brush the entire dough surface with ½ cup melted butter to help the cinnamon sugar stick and add richness.

Sprinkle the cinnamon sugar mixture evenly over the buttered dough, covering every corner.

Roll the dough tightly from one edge into a log, keeping the layers intact.

Cut the log into 12 equal slices, each forming a cruffin.

Gently coil each slice into a muffin cup, keeping the shape compact but not squashed.

Bake for 20–25 minutes until golden brown and crispy on top, watching carefully to prevent over-browning.

Let the cruffins cool in the tin for 5 minutes before transferring to a wire rack. Serve warm with coffee, tea, or on their own, optionally dusted with extra cinnamon sugar.