Preheat your oven to 350°F. Grease a 6-cup standard muffin tin with nonstick spray or butter.

On a lightly floured surface, unroll both cans of crescent dough. Press the perforated seams together to form two solid rectangular sheets.

In a small bowl, stir together the granulated sugar, brown sugar, and cinnamon until evenly combined.

Brush a thin layer of melted butter over one sheet of dough. Sprinkle half of the cinnamon-sugar mixture evenly over the butter.

Place the second sheet of dough on top, aligning the edges gently.

Using a sharp knife or pizza cutter, slice the stacked dough into 6 long strips (about 1 1/2 inches wide). Roll each strip up tightly from the short end to form a spiral, like a cinnamon roll.

Dip each spiral in the remaining melted butter, then roll in the leftover cinnamon-sugar mixture to coat all sides.

Place each coated spiral into a prepared muffin cup, seam side down.

Bake for about 20 minutes, until the cruffins are puffed and golden brown on top.

Let them cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.