Mix the cinnamon (1 tablespoon) and sugar (150g / ¾ cup) together in a small bowl until well combined.
Grease all 12 regular sized muffin cups with spray or butter or shortening. Your choice.
Place a half-sheet pan on the lower rack of your oven and the next rack right above it.
Heat oven to 375℉.
Unroll one dough sheet on a lightly floured work surface. Using your fingers or a rolling pin even out the edges and flatten to form it into a 13"-x-8" rectangle (33cm x 20cm)
Spread two tablespoons of the butter evenly over the dough. Sprinkle 2-tablespoons of the sugar-cinnamon over and gently press into the butter. (I'll be using a rolling pin.)
Starting on the 13" (33cm) side, roll tightly and pinch the seam together.
Cut the roll in half -- leaving you two ~6.5" (~16.5cm) rolls.
Now cut each roll in half lengthwise, leaving you with four 'half logs' about 6.5" long.
Hold the log, cut side facing up, and wrap into a spiral. Tuck the tail underneath and place into a muffin cup.
You should have some cinnamon sugar mixture left. If you don't, make a little more.
Repeat this with the rest of the dough sheets.
Bake for 18-21 minutes until golden brown. (You know your oven better than me: You may need to turn the muffin tins around in the middle of baking.)
Immediately turn out the muffins and dip the tops into the remaining cinnamon-sugar mixture.
Place on a cooling rack.
Serve warm.