In a small bowl, whisk the margarine with the cinnamon and sugar until it's evenly mixed and creamy.
Roll out the crescent rolls flat onto a piece of parchment paper, and pinch together any seams, so you have a single, flat sheet of dough. Spread the cinnamon-butter mixture evenly over all of them.
Roll up the sheet, then transfer to a cutting board and slice into 8 rounds. I like to use a serrated knife for this and gently saw off the rounds, so I don't squish the rolls.
Arrange the rounds on a lined baking sheet, and bake for 10-12 minutes, until they turn golden brown.
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Notes
Leftover cinnamon rolls will keep for 2-3 days in a covered container on the kitchen counter. Eat the leftovers cold or warm them back up in the toaster oven before serving.