2 TB sugar ▢1 tsp cinnamon ▢1 can crescent rolls (8 oz) ▢3 TB butter melted
Preheat oven to 375.
Unroll the crescent dough and arrange it in four rectangle shapes on a cookie sheet that has been greased. Ensure that the triangles are pressed together to create the rectangles.
Combine the cinnamon and sugar in a small basin and set aside. Two rectangles should be coated with liquefied butter, followed by the application of slightly less than half of the cinnamon/sugar mixture on top of the melted butter.
Place the two rectangles that have not been buttered on top of the buttered and cinnamon/sugar rectangles. Compile the borders by pressing them together.
The two unbuttered rectangles should be positioned atop the buttered and cinnamon/sugar rectangles. By pressing the borders together, they are assembled.
Finish with the residual cinnamon and sugar. Bake for ten to eight minutes.