Spread out dough evenly and cut it into 8 long strips.
Combine cinnamon and sugar into a mixture evenly and place in a bowl. In a separate bowl place some canola oil.
Grab each strip, dip it into the canola oil and make sure its evenly coated. You an also take a basting brush and brush on the oil to make sure it isn't over-saturated.
Dip your oil-coated strip into the cinnamon sugar and press down gently so that the sugar really presses into the dough. Make sure each side is heavily coated. (You should finish all of your sugar mixture!)
Once you've covered your strip, twist it into shape and place on a baking sheet covered with parchment paper.
Repeat this process with all of your strips, and place them into the oven for 18 minutes at 350 degrees.
Frosting (to dip)
Mix together your powdered sugar, cream cheese and butter into a frosting. I like to soften the butter and cream cheese by heating it slightly in the microwave and then mixing it in with the powdered sugar. You can also use a hand blender to mix it.
Notes
You can use any oil for the coating or even unsalted melted butter. The Pillsbury crescent dough is already salted, so regular butter won’t work well, since the dish will end up tasting over salted. I chose canola oil for this because I think it’s the healthiest option that doesn’t affect the overall flavor of the dish! (Like coconut or olive oil which have a distinct flavor and fragrance).