Begin by preheating your oven to 350°F. While it's warming up, lightly grease a standard 12-cup muffin tin and set it aside.

On a clean surface, roll out each crescent roll sheet into a 12x16-inch rectangle. If you're using perforated crescent roll dough, make sure to seal the seams.

Spread 2 tablespoons of the softened butter evenly over each sheet of dough.

In a mixing bowl, combine the granulated sugar, ground cinnamon, and optional nutmeg. Sprinkle 1/3 of this mixture evenly over the buttered dough sheets, pressing it gently into the dough.

Starting from the longer side, roll each dough sheet tightly into a log. Cut each log into four equal sections, giving you 12 pieces in total.

Take each section and, with the layered side facing out, roll it into a spiral, tucking the end underneath. Place each spiral in the prepared muffin tin.

Bake in the preheated oven for 18-20 minutes, or until the muffins are a beautiful golden brown.

As soon as they're out of the oven, roll each muffin in the remaining cinnamon-sugar mixture to coat them evenly.

Let them cool slightly, then serve and enjoy your cruffins!