For the Crunch Knots

• Preheat oven to 350 F.
• Lightly grease a baking sheet with cooking spray or line with parchment paper.
• Open the two packages of crescent rolls, separating the triangles. Place two of the triangles of dough next to each other on the baking sheet, one point facing toward you, and one away. You're creating a rectangular shape.
• Press the seam of the two rolls together and flatten with your fingers. You should have what resembles a small sheet of dough. Repeat with remaining dough until you have eight rectangles of dough. If you run out of space, place some of the squares on a cutting board.
• Spread 2 Tbsp. of the softened butter over the squares, leaving a tiny border along the edge of the dough.
• Sprinkle the sucanat over the butter. This should resemble miniature cinnamon rolls before you roll them.
• From the long edge of the dough, roll the dough tightly. Taking one of the ends, gently twist the dough into a spiral, tucking the other end underneath the spiral to form the knot.
• It's essentially a roll, twist, and tuck.
• Once you have eight knots, mix your white sugar and cinnamon in a small dish.
• Lightly spray your knots with cooking spray and dip into the cinnamon-sugar mixture. Place the knots back on the tray a couple of inches apart.
• Bake for 10-12 minutes. Depending on how tall your knots are, cooking time will vary. Look for a golden brown colour of the dough.
• While the knots are baking, combine powdered sugar and water to form a glaze. Transfer the baked knots to a cooling rack and drizzle the glaze over them.
• Serve and enjoy!