For the Cinnamon Roll Twists: Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Lightly grease with nonstick cooking spray.
Unroll crescent dough and separate into 4 rectangles.
In a small bowl, combine sugar and cinnamon.
Brush 2 Tbsp. melted butter onto tops of crescents and sprinkle with half cinnamon-sugar mixture.
Place one crescent rectangle, buttered side down, on top of another and press edges together. Cut each rectangle into 5 strips. Brush with remaining melted butter. Twist each strip a few times and place on prepared baking sheet. Sprinkle with remaining cinnamon-sugar.
Bake for 8-10 minutes. Serve with Glaze Dip, if desired.
For the Glaze Dip: Combine powdered sugar and milk in a small bowl. Whisk until smooth. Serve with cinnamon twists.
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