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Step 1
Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
Step 2
Working on a lightly floured work surface, roll out each tube of dough to a 12x16-inch rectangle. (We used crescent roll sheets; if you use perforated crescent roll dough, be sure to pinch the seams to seal.)
Step 3
In a medium bowl combine butter, chives, and garlic.
Step 4
Spread about ⅓ of the butter mixture over the top of one sheet of dough.
Step 5
Sprinkle 1 cup of the cheddar cheese evenly over the butter mixture.
Step 6
Starting on the long end of the dough sheet, tightly roll it up into a log.
Step 7
Cut the log in half, creating two shorter logs.
Step 8
Cut each of those shorter logs in half lengthwise, giving you four sections of dough.
Step 9
Repeat with the remaining two sheets of dough. You will have 12 sections of dough.
Step 10
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.
Step 11
Place into the prepared muffin tin. Repeat with the remaining 11 sections.
Step 12
Bake for 20-25 minutes, or until golden brown. While the cruffins are baking, prepare the garlic butter.
Step 13
In a small bowl, whisk together the butter, garlic, chives, and salt.
Step 14
Brush the butter topping over the warm rolls.