Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.

In a small bowl, combine granulated sugar and ground cinnamon, mixing thoroughly. Set aside.

Unroll both cans of crescent roll dough and separate into individual triangles along perforated lines.

Brush each triangle generously with melted butter, coating the entire surface.

Sprinkle cinnamon-sugar mixture generously over each buttered triangle, pressing gently to adhere.

Starting from the wide end, roll each triangle halfway. Cut the rolled portion lengthwise down the middle, leaving the pointed end intact.

Twist the two cut strips around each other to create a spiral, then continue rolling to the pointed end to seal.

Place twists on prepared baking sheet, spacing 2 inches apart. Brush tops with additional butter and sprinkle with more cinnamon-sugar.

Bake for 12-15 minutes until golden brown and fully cooked through with crispy, caramelized edges.

Remove from oven and let cool on baking sheet for 5 minutes before transferring to wire rack. Serve warm.