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Preheat oven to 350 F.
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Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.
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Roll out each sheet of crescent roll until you have 3 larger rectangles, that are slightly larger than what you started with and the perforated lines are blended back together.
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Spread about ¼ cup of Nutella onto each sheet.
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Starting at the long end of the rectangle, roll up the dough into a log.
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Cut the dough in half width wise, giving you 2 shorter logs.
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Then cut each piece in half lengthwise.
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Repeat with the other two sheets.
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Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out.
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Place each rolled piece in the greased pan.
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Bake for about 18 to 20 minutes, on the middle rack of the oven, rotating the pan halfway through the baking time.
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Remove from the oven and immediately remove the cruffins from the pan.
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Sprinkle each cruffin generously with sugar and place them on a cooling rack. Serve warm or room temperature.