Ingredients
Equipment
Method
- Preheat your oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray and set it aside.
- On a lightly floured work surface, roll out each tube of crescent roll dough into a 12x16-inch rectangle. If you are using perforated dough, be sure to pinch the seams together to create a solid sheet.3 tubes refrigerated crescent roll sheets
- In a medium bowl, combine the softened butter, 1 tablespoon of chives, and 1 tablespoon of minced garlic until smooth.1/2 cup unsalted butter, 1 tablespoon chives, 1 tablespoon garlic
- Spread approximately 1/3 of the garlic butter mixture evenly over the top of one dough sheet.
- Sprinkle 1 cup of the shredded cheddar cheese over the butter layer.3 cups mild cheddar cheese
- Starting from the long end of the dough sheet, roll it up tightly into a long log.
- Cut the log in half to create two shorter logs, then cut each of those logs in half lengthwise to reveal the inner layers.
- Repeat this process with the remaining two sheets of dough until you have 12 sections.
- Working with one section at a time, roll the dough tightly into a cinnamon roll shape with the layered, cut side facing outward. Tuck the end piece of dough underneath.
- Place each roll into the prepared muffin tin and bake for 20 to 25 minutes, or until the tops are golden brown.
- While the cruffins bake, whisk together the melted butter, 1 teaspoon of minced garlic, 1 teaspoon of chives, and kosher salt in a small bowl.3 tablespoons unsalted butter, 1 teaspoon garlic, 1 teaspoon chives, 1 teaspoon kosher salt
- Brush the warm garlic butter topping over the cruffins immediately after removing them from the oven.
Notes
To achieve the signature blooming effect, ensure the layered side of the dough is facing outward when you roll the final cruffin shape. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
