Dough

Preheat oven and spray muffin tin.

Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.

Roll out dough.

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.)

Filling

Make garlic butter.

In a medium bowl combine butter, chives, and garlic.

Spread butter on dough.

Spread about ⅓ of the butter mixture over the top of one sheet of dough.

Sprinkle cheese.

Sprinkle 1 cup of the cheddar cheese evenly over the butter mixture.

Roll dough.

Starting on the long end of the dough sheet, tightly roll it up into a log.

Cut logs.

Cut the log in half, creating two shorter logs.

Cut logs in half.

Cut each of those shorter logs in half lengthwise, giving you four sections of dough.

Repeat with remaining dough.

Repeat with the remaining two sheets of dough. You will have 12 sections of dough.

Roll dough into cruffin shape.

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 muffin tin.

Place into the prepared muffin tin. Repeat with the remaining 11 sections.

Bake and prepare butter.

Bake for 20-25 minutes, or until golden brown. While the cruffins are baking, prepare the garlic butter.

Garlic Butter

Prepare garlic butter.

In a small bowl, whisk together the butter, garlic, chives, and salt.

Brush butter onto rolls.

Brush the butter topping over the warm rolls.