Preheat the oven to 350 degrees.

Add nonstick spray to the muffin pan.

Mix the cinnamon and sugar in a bowl.

Open the crescent dough and lay it on a lightly floured surface.

Spread 1/3 of the softened butter, and then sprinkle 1/4 of the sugar and cinnamon mixture across.

Lay the second dough on top of the first and spread 1/3 of the butter and 1/4 of the cinnamon.

Lay the last dough on top, and lightly flour this layer. Roll out the three layered dough to be a 12X15 rectangle.

Spread the remaining butter on this and then sprinkle 1/4 of the cinnamon sugar.

Start at the long edge of the dough and then roll it tightly into a log. Cut the log in half.

Cut the halves into half, making four pieces. Cut each of those four pieces into half, making eight pieces.

Put the pieces in the muffin tin and pinch to seal off the bottoms. (you can leave them as a pinwheel or gather the tops a bit)

Bake on the center rack for 30 minutes or until golden-brown.

Take them out of the oven and sprinkle them with the rest of the cinnamon mixture. (this needs to be done while they are still warm)