• Preheat oven to 375 degrees Fahrenheit. Line a muffin pan with cupcake liners.
• Place sugar in a small bowl. Add the zest one orange and mix well. This will be the filling for the rolls. Set aside.
• Unravel crescent rolls into two large rectangles, pinching seams to seal.
• Spread 1 tablespoon of butter over each rectangle. Sprinkle with orange sugar.
• Roll up each rectangle tightly, beginning on long side.
• Cut each rectangle into 6 slices and place each slice into the prepared muffin pan.
• Bake for 14-15 minutes or until golden brown. Remove from oven and allow to cool.
• Spoon 1 teaspoon to 1 tablespoon of orange syrup glaze over each roll.

Orange Syrup Glaze

• In a medium saucepan, combine ¾ cups sugar, 1-2 teaspoon orange zest, ¼ cup orange juice, and ¾ cups water.
• Cook over medium-high heat just until sugar dissolves and mixture begins to boil. Reduce heat and cook for an additional 5 minutes. Remove from heat and allow to cool for 15 minutes.