Ingredients​

Dough​

• ▢3 tubes (8 ounces each) refrigerated crescent roll sheets

Filling​

• ▢½ cup (1 stick / 113 g) unsalted butter, softened
• ▢1 tablespoon chives, finely chopped
• ▢1 tablespoon garlic, minced
• ▢3 cups (339 g) mild cheddar cheese, shredded, divided

Garlic Butter​

• ▢3 tablespoons unsalted butter, melted
• ▢1 teaspoon garlic, minced
• ▢1 teaspoon chives, finely chopped
• ▢1 teaspoon kosher salt

Garlic Butter​

• In a small bowl, whisk together the butter, garlic, chives, and salt.
• Brush the butter topping over the warm rolls.

Instructions​

Dough​

• Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
• Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (We used crescent roll sheets; if you use perforated crescent roll dough, be sure to pinch the seams to seal.)

Filling​

• In a medium bowl combine butter, chives, and garlic.
• Spread about ⅓ of the butter mixture over the top of one sheet of dough.
• Sprinkle 1 cup of the cheddar cheese evenly over the butter mixture.
• Starting on the long end of the dough sheet, tightly roll it up into a log.
• Cut the log in half, creating two shorter logs.
• Cut each of those shorter logs in half lengthwise, giving you four sections of dough.
• Repeat with the remaining two sheets of dough. You will have 12 sections of dough.
• Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.
• Place into the prepared muffin tin. Repeat with the remaining 11 sections.
• Bake for 20-25 minutes, or until golden brown. While the cruffins are baking, prepare the garlic butter.