Preheat the oven to 400 degrees.

Lightly grease 8 wells of a muffin tin. Set aside.

Using a small rolling pin, roll out each sheet of the crescent roll dough until you have 2 larger rectangles that are slightly larger than what you started with and the perforated portions are blended back together.

Spread a thin layer of butter onto the rolled crescent roll sheets.

Combine the brown sugar, crushed Oreo cookies, and cocoa powder in a small bowl.

Sprinkle most of that Oreo mixture on top of the butter.

Starting on the long end of the rectangle, roll up the dough into a log.

Cut the dough in half, giving you shorter logs.

Then cut each of those logs in half, lengthwise – exposing the inner layers of the logs. This will be messy and bits of the filling will crumble out – this is fine.

Repeat with the second sheet. When you are finished – you should have 4 pieces out of each sheet.

Take each piece and wrap it around your fingers to form the shape of a muffin, with the layered side out. This will give the best chance of all those layers being visible when they are baked. You can gently stretch the dough during this process.

Place each rolled piece in the greased muffin tin.

Sprinkle the tops of each cruffin with a little bit of the remaining Oreo mixture.

Bake for 17-20 minutes – rotating halfway through.

Remove from the oven and immediately remove the cruffins from the pan, one by one, by gently releasing any parts that are stuck using a butter knife or thin object.

Sprinkle the baked cruffins with more of the Oreo topping and place them on a plate or cooling rack to come to room temperature.

Combine the confectioner's sugar, heavy cream, and vanilla in a small bowl. Whisk to combine.

Drizzle the glaze over the tops of the cruffins while they are still warm.

Store at room temperature in an open container. Closing them into an airtight container will make them sweat and the sugar will become moist and they will lose the texture that makes them great.