Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Unroll the crescent roll dough and gently separate it along the perforated lines into triangles. Lay them flat on your work surface.

In a small bowl, stir together the granulated sugar and ground cinnamon until well combined.

Using a pastry brush, lightly coat each triangle of dough with the melted butter, covering the entire surface.

Generously sprinkle the cinnamon-sugar mixture over the buttered dough. Make sure the mixture reaches the edges for even flavor in every bite.

Starting from the wide end of each triangle, roll the dough tightly toward the narrow point to form a crescent shape.

Place each roll point-side-down onto the prepared baking sheet. Bake for 10–12 minutes, or until they’re puffed and golden brown. The sugar should be slightly caramelized on the edges.

Let the crescents cool for 2–3 minutes. Optional: Dust with powdered sugar for a soft, snowy finish.