Preheat oven to 375°F (190°C). Grease 6 muffin cups or line with muffin liners.

Roll out the dough on a lightly floured surface into a thin rectangle (about ⅛ inch thick).

If using crescent dough, pinch seams together to seal.

Brush with melted butter, then sprinkle evenly with sugar and cinnamon.

Add a light layer of any optional fillings now.

Roll tightly from the long side to form a log.

Slice the log in half lengthwise to expose the layers.

Twist each strip and coil into a spiral (like a cinnamon roll). Place into the muffin tin, cut sides up.

Bake for 18–22 minutes, until puffed and golden brown.

Cool for 5–10 minutes in the pan. Remove carefully and dust with powdered sugar before serving.