Preheat oven to 375 degrees Fahrenheit. Grease a cookie sheet or baking pan and set it aside.
In a small bowl, stir together the granulated sugar and cinnamon.
On a large surface, unroll crescent dough (do not separate) and press perforations to seal. Repeat with the second crescent dough package. Cut one sheet of crescent dough in half and set it aside (we'll use it to make a lamb's head). Brush remaining 1 ½ crescent dough sheets with melted butter. Sprinkle with cinnamon sugar.
Starting from a long side, roll up the dough. Using a sharp knife, slice the dough into 1-inch pieces. Arrange the pieces you cut from the full crescent dough, cut side up, in a prepared pan, flattening each roll slightly. Arrange the pieces from the half of the crescent dough on top to form the body.
Knead the remaining crescent dough (removing a small amount for the ears and wool) until smooth ball forms. Press in raisins for eyes and nose and make an indent using the back of a knife for the mouth.
Gently press the ears and wool on top of the head.
Bake 12-15 minutes or until golden brown. Remove and cool rolls slightly in the pan on a wire rack. Remove from the pan and dust with powdered sugar before serving.
You can use a gluten-free mix if you or someone in your family has dietary restrictions. Glaze the rolls, if desired: