Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a small bowl, combine brown sugar, granulated sugar, ground cinnamon, and salt, mixing well.

Unroll the crescent roll dough onto a clean surface and separate into triangles. Brush each triangle lightly with softened unsalted butter.

Sprinkle the cinnamon-sugar mixture evenly over the buttered triangle dough and press lightly to adhere.

Starting from the wide end, roll each triangle towards the point and place seam-side down on the baking sheet.

Bake for 10-12 minutes until puffed and golden brown, watching carefully to avoid burning.

Prepare the glaze by whisking powdered sugar with a splash of milk or heavy cream until smooth.

Remove crescents from the oven, cool slightly, and drizzle the glaze over them before serving.