In a medium mixing bowl, vigorously whisk together the granulated sugar, ground cinnamon, and salt until completely unified. Take exactly half of this mixture and set it aside in a wide, shallow dish for the final coating.

Lightly flour your work surface and unroll the first can of crescent dough into a large rectangle. Gently use a rolling pin to smooth out any seams. Spread half of the softened butter edge-to-edge over the dough. Sprinkle evenly with half of your remaining cinnamon-sugar mixture.

Starting from the long edge, tightly roll the dough into a firm log. Using a sharp knife, slice the log perfectly in half lengthwise to expose the alternating ribbons of dough and cinnamon butter.

Gently twist each halved strip into a knot, keeping the exposed layered side facing outward. Place into a greased muffin tin cup. Repeat with the remaining dough. Bake at 350°F (175°C) for 18 to 22 minutes until you see a deep, golden-brown crust and puffy layers.

Let the cruffins rest in the tin for exactly 3 minutes. Carefully remove them while still warm. Roll each warm cruffin directly into the reserved shallow dish of cinnamon sugar until generously coated.