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 12x16-inch rectangle. If using perforated dough, pinch the seams to seal.

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.

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 to create two shorter logs, then cut each of those shorter logs in half lengthwise, giving you four sections of dough per sheet.

Repeat the process with the remaining two sheets of dough until you have 12 sections total.

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.

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.

Brush the garlic butter topping over the warm rolls immediately after removing them from the oven.