Prepare the Cinnamon Sugar: In a small bowl, combine the granulated sugar and ground cinnamon. Stir well to ensure the cinnamon is evenly distributed.

Unroll and Separate: Carefully unroll the crescent roll dough on a lightly floured surface. Separate the dough into the pre-cut triangles.

Brush with Butter: Using a pastry brush or a spoon, lightly brush each triangle of dough with melted butter. This will help the cinnamon-sugar mixture stick and add to the overall flavor.

Sprinkle with Cinnamon Sugar: Generously sprinkle each buttered triangle with the cinnamon-sugar mixture. Make sure to cover the entire surface for maximum flavor.

Roll Up: Starting at the wide end of each triangle, gently roll the dough towards the pointed end, forming a crescent shape.

Arrange on Baking Sheet: Place the rolled croissants onto a baking sheet lined with parchment paper. Leave a little space between each croissant to allow for expansion during baking.

Bake: Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until golden brown. Keep a close eye on them – they can brown quickly! The color is your best indicator.

Prepare the Glaze: While the croissants are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk (or water) until smooth. Start with 1 tablespoon of liquid and add more, a little at a time, until you reach your desired consistency. It should be thick but pourable.

Cool and Glaze: Once the croissants are baked, remove them from the oven and let them cool slightly on the baking sheet for a few minutes. Then, drizzle the glaze generously over the warm croissants.