Preparation Steps

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Unroll the crescent roll dough and separate into triangles. Pinch the seams together to form rectangles.
  1 can refrigerated crescent rolls
• In a small bowl, combine granulated sugar and ground cinnamon. Sprinkle half of the cinnamon-sugar mixture over the crescent roll rectangles, pressing it gently into the dough.
  1 can refrigerated crescent rolls
• Drizzle the melted butter over the cinnamon-sugar mixture.
  1 can refrigerated crescent rolls
• Starting from the shorter side, tightly roll up each rectangle into a log. Cut each log into 1-inch thick slices.
• Place the cinnamon twists onto the prepared baking sheet, spacing them about 1 inch apart.
• Bake for 10-12 minutes, or until golden brown and cooked through.
• While the twists are baking, prepare the glaze (if using): whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk or powdered sugar to reach desired consistency.
  1 can refrigerated crescent rolls
• Once baked, let the cinnamon twists cool slightly on the baking sheet before drizzling with glaze. Serve warm.