Preheat the oven to 350 degrees. Spray 12 cup muffin tin with non-stick spray, (I suggest using non-stick muffin tin to prevent sticking!)
Open up both cans of crescent dough, and cut each triangle into 3 equal-sized pieces. Roll each piece of dough into 3 equal-sized small balls, totaling 24 balls per pack of crescent rolls. (Note: balls should be smaller than golf balls, but big enough that about 4 balls will fit into each muffin tin).
Combine the stevia/splenda (or whatever sugar substitute you choose) with 2 tbs of cinnamon in a small bowl. Toss the dough balls in the cinnamon-‘sugar’ mix until the balls are well coated.
Next, melt the butter in microwave-safe bowl for about 30 seconds, (or until melted). Add the syrup and 1 tbs cinnamon to the melted butter, stir, and set aside.
Place four balls into each individual muffin tin, and pour the butter-syrup mixture over each muffin tin, until the dough balls are almost covered in the syrup mixture, (if there isn’t enough to cover each muffin tin, I just added a bit more syrup to each tin).
Bake for 15- 20 minutes, or until a caramelized crust forms on the top of each little monkey bread. Remove from the oven, and let cool for about 15 minutes. Use a knife to remove the edges and serve on a pretty plate… Preferably while still warm!