• Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick spray and set aside.
• On a lightly floured surface, roll out each crescent sheet to approximately 12×16 inches. (If using perforated dough, be sure to pinch the seams to seal. You will have 3 separate sheets of dough.)
• In a small bowl, combine the butter, brown sugar, and cinnamon into a smooth paste. Spread ⅓ of the mixture evenly over each sheet of crescent dough.
• Starting from the long edge, roll each sheet tightly into a log.
• Cut each log in half crosswise, then slice each half lengthwise to expose the layers, creating 4 pieces per log (12 total).
• With the cut (layered) side facing out, roll each section into a tight swirl, tucking the end underneath. Place into the prepared muffin tin.
• Bake for 18–22 minutes, or until golden brown and the tops are set. Rotate the pan halfway through if needed for even baking.
• While the cruffins are baking, make the glaze.

Cream Cheese Glaze

• In a medium bowl, using a hand mixer, beat the cream cheese until smooth. Add the confectioners’ sugar, milk, and vanilla, and mix until the glaze is smooth and pourable. Add more milk as needed to reach your desired consistency.
• Coat the warm cruffins with the glaze, allowing it to drip into the swirls. Serve warm or at room temperature.