Cheesy Garlic Cruffins

These Cheesy Garlic Cruffins are the ultimate savory treat, combining the flaky layers of a croissant with the convenience of a muffin. Filled with a rich garlic-chive butter and plenty of melted cheddar, they make the perfect side dish for any meal or holiday gathering. You will love how the exterior gets perfectly crisp while the inside remains soft and buttery.

Why You Will Love This Recipe

You will love this recipe because it delivers gourmet results with minimal effort by using refrigerated crescent roll dough. The combination of fresh chives, minced garlic, and sharp cheddar cheese creates a flavor profile that is reminiscent of high-end garlic biscuits but with a much more interesting, layered texture. These cruffins are also incredibly versatile, serving as a great finger food for Christmas parties or a comforting side for a weeknight dinner. Plus, the extra garlic butter brushed on top after baking ensures every bite is bursting with flavor.

Ingredients

• 3 tubes (8 ounces each) refrigerated crescent roll sheets
• 1/2 cup (1 stick) unsalted butter, softened
• 1 tablespoon chives, finely chopped
• 1 tablespoon garlic, minced
• 3 cups mild cheddar cheese, shredded and divided
• 3 tablespoons unsalted butter, melted (for topping)
• 1 teaspoon garlic, minced (for topping)
• 1 teaspoon chives, finely chopped (for topping)
• 1 teaspoon kosher salt

Step-by-Step Instructions

1. Preheat your oven to 350°F and lightly spray a standard 12-cup muffin tin with nonstick cooking spray.
2. On a lightly floured work surface, roll out each tube of crescent dough into a 12×16-inch rectangle. If you are using perforated dough instead of sheets, make sure to pinch the seams together to seal them.
3. In a medium bowl, combine the softened butter, chopped chives, and minced garlic until smooth.
4. Spread about one-third of the butter mixture evenly over the surface of one sheet of dough.
5. Sprinkle 1 cup of the shredded cheddar cheese over the butter layer.
6. Starting from the long end of the rectangle, tightly roll the dough up into a long log.
7. Cut the log in half to create two shorter logs, then cut each of those logs in half lengthwise to reveal the interior layers.
8. Repeat this process with the remaining two sheets of dough until you have 12 sections total.
9. Take one section of dough at a time and, with the layered side facing outward, roll it tightly into a cinnamon roll shape, tucking the end piece underneath.
10. Place each roll into the prepared muffin tin and bake for 20-25 minutes, or until the cruffins are golden brown.
11. While the cruffins are baking, whisk together the melted butter, minced garlic, chives, and salt in a small bowl.
12. Remove the cruffins from the oven and immediately brush the garlic butter topping over the warm rolls before serving.

Expert Tips / Pro Tips

For the best results, ensure your butter is truly softened at room temperature so it spreads easily without tearing the delicate crescent dough. When rolling the dough into the muffin shape, keeping the “cut” side (the side where you can see the layers of cheese and butter) facing out will result in a more beautiful, professional-looking cruffin. If you prefer a more uniform look, try to roll the dough as tightly as possible during the initial log-forming step. Using a sharp knife or even unflavored dental floss to cut the logs will help prevent the dough from squishing, preserving those beautiful layers.

If you don’t have chives on hand, finely chopped scallions make an excellent substitute, though the flavor will be slightly more onion-forward. While mild cheddar is used in the base recipe, you can easily swap it for medium or sharp cheddar for a bolder punch. For those who want to use puff pastry, you can substitute three sheets of thawed puff pastry; however, you must increase the oven temperature to 400°F and bake for approximately 24 minutes. You can also make “Mini Cruffins” by cutting each log into smaller segments and baking them in a mini muffin tin at 350°F for about 18 minutes.

Serving Suggestions

These savory cruffins are best served warm, straight from the oven, when the cheese is still melty. They pair beautifully with Italian dishes like lasagna or spaghetti, but they are also a fantastic accompaniment to a hearty bowl of tomato soup or a fresh Caesar salad. If you are serving them at a party, arrange them on a platter with a small bowl of extra warm marinara or garlic aioli for dipping.

To store leftovers, allow the cruffins to cool completely to room temperature before placing them in an airtight container. They will stay fresh for up to 3 days at room temperature. For longer storage, you can freeze the baked cruffins in a freezer-safe bag for up to 2 months. To reheat, place them in a 350°F oven for 5-8 minutes until warmed through and the exterior regains its crispness. Avoid microwaving if possible, as this can make the pastry dough chewy rather than flaky.

Nutrition Information

FAQ

Can I make the dough from scratch?

Yes, you can use a homemade dough. You can use a standard from-scratch cruffin dough or a dough meant for turnovers, simply omitting the sugar and replacing it with the savory garlic and cheese ingredients listed in this recipe.

Can I use puff pastry instead of crescent dough?

Yes, puff pastry works well. Use 3 sheets (1.5 boxes) and follow the same filling and rolling instructions. Just be sure to bake them at 400°F for 24 minutes instead of the standard crescent dough settings.

How do I make mini cruffins?

To make mini versions, cut each sheet of dough into 8 sections instead of 4. Use a mini muffin tin and bake at 350°F for 18 minutes, then brush with the garlic butter as usual.

Cheesy Garlic Cruffins

These savory cruffins are made with crescent roll dough filled with a cheesy chive garlic butter, rolled, cut, and baked in a muffin tin for a crisp exterior and soft interior.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12 cruffins

Course: Appetizer, Side Dish

Cuisine: American

Calories: 403

Ingredients Method Notes

Ingredients

  

Dough

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

Filling

• 1/2 cup (1 stick / 113 g ) unsalted butter
• 1 tablespoon chives
• 1 tablespoon garlic
• 3 cups (339 g) mild cheddar cheese

Garlic Butter Topping

• 3 tablespoons unsalted butter
• 1 teaspoon garlic
• 1 teaspoon chives
• 1 teaspoon kosher salt

Method

 

Instructions

1. Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
2. Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. If using perforated dough, pinch the seams to seal.
3. In a medium bowl, combine the softened butter, chives, and garlic for the filling. Spread about 1/3 of the mixture over the top of one sheet of dough.
4. 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.
5. Cut the log in half to create two shorter logs, then cut each of those shorter logs in half lengthwise, giving you four sections of dough per sheet.
6. Repeat the process with the remaining two sheets of dough until you have 12 sections total.
7. Working one section 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.
8. Bake for 20-25 minutes, or until golden brown. While the cruffins are baking, whisk together the melted butter, garlic, chives, and salt for the topping.
9. Brush the garlic butter topping over the warm rolls immediately after removing them from the oven.

Notes

Store leftovers in an airtight container for up to 3 days. To use puff pastry, bake at 400°F for 24 minutes.