▢3 tubes (8 ounces each) refrigerated crescent roll sheets
▢½ cup (1 stick / 113 g) unsalted butter, softened
▢1 tablespoon chives, finely chopped
▢1 tablespoon garlic, minced
▢3 cups (339 g) mild cheddar cheese, shredded, divided
▢3 tablespoons unsalted butter, melted
▢1 teaspoon garlic, minced
▢1 teaspoon chives, finely chopped
▢1 teaspoon kosher salt
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 12×16-inch rectangle. (We used crescent roll sheets; if you use perforated crescent roll dough, be sure to pinch the seams to seal.)
In a medium bowl combine butter, chives, and garlic.
Spread about ⅓ of the butter 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, creating two shorter logs.
Cut each of those shorter logs in half lengthwise, giving you four sections of dough.
Repeat with the remaining two sheets of dough. You will have 12 sections of dough.
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 the prepared muffin tin. Repeat with the remaining 11 sections.
Bake for 20-25 minutes, or until golden brown. While the cruffins are baking, prepare the garlic butter.
In a small bowl, whisk together the butter, garlic, chives, and salt.
Brush the butter topping over the warm rolls.