Preheat the oven to 350 F. Line a large baking sheet with parchment or silicon liner.
In a small bowl, whisk together the sugar and the cinnamon. Set aside.
Unroll the crescent dough in a well-floured surface and separate it into 4 rectangles, pressing perforations to seal.
Brush each rectangle with melted butter.
Sprinkle 2 of the rectangles with 2 teaspoon of the cinnamon-sugar.
Top the sugar-sprinkled rectangles with the other two rectangles, butter side up.
With pizza cutter or a sharp knife, cut each rectangle stack into 4 strips.
Twist each strip and place on the prepared baking sheet. Repeat with the remaining strips.
Bake for 8 to 10 minutes or until golden brown and crisp.
Brush the baked churros with the remaining melted butter and sprinkle the remaining cinnamon sugar mixture. Serve with the Mexican Chocolate Dipping Sauce.