In a small bowl, mix the sugar and cinnamon. Set Aside.
To make the streusel topping:
In a medium bowl, use your fingers or a pastry blender to work the cold butter into the oats, brown sugar, flour, salt and 2 tablespoons cold butter until the mixture resembles coarse crumbs. Set aside.
For the dough:
Preheat oven to 350-degrees.
Place 12 muffin liners into a muffin pan and spray the liners with baking spray.
Press out both of the crescent roll sheets to form one long rectangle, pressing the two pieces together to form one.
Spread the softened butter evenly over the entire surface of the dough.
Evenly sprinkle the cinnamon and sugar mixture over the surface of the dough and top the cinnamon sugar mixture evenly with the chopped strawberries.
Carefully roll the dough, jelly-roll fashion, lengthwise to form a large snake. Trim the ends (if needed).
Slice the dough snake into 12 even pieces and place each piece into one of the prepared muffin liners in the muffin tin.
Place the muffins in a preheated oven and bake for 20-25 minutes or until the muffins are golden brown.
Cool the muffins in the muffin tin for 10 minutes and then remove the muffins from the tin to cool completely.
After removing the muffins from the oven and cool them for 10 minutes, then remove them from the muffin tin and cool completely on a cooling rack.