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Preheat the oven to 350°F.
Open both cans of croissants and roll them out on a floured surface. Make sure the perforations are no longer there.
In a small bowl, combine sugar, brown sugar, and cinnamon.
Spread a small amount of the melted butter on one layer of croissant dough. Sprinkle with half of the sugar mixture.
Top with the second layer of croissant dough.
Slice the dough into long strips. Roll each strip up, similar to a cinnamon roll.
Dip each roll into the remaining butter and cinnamon sugar mixture.
Place each roll in a prepared muffin tin. (I sprayed each with cooking spray.)
Bake for approximately 20 minutes or until the cruffins are golden brown.
Remove and let cool slightly before serving.