Dough Preparation:

1. Preheat oven to 350°F (175°C). Starting with a properly preheated oven is essential for even baking and achieving that golden-brown color. Make sure your oven has reached the correct temperature before placing the cruffins inside. Using an oven thermometer can help ensure accuracy. Baking at 350°F allows the cruffins to cook through without browning too quickly on the outside.
2. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside. Preventing sticking is key to easy removal of the baked cruffins. Nonstick cooking spray creates a barrier between the muffin tin and the dough, ensuring they release cleanly without tearing or sticking. Make sure to spray all crevices of the muffin tin, including the sides and bottoms of each cup. Setting the prepared muffin tin aside keeps it ready for when you need to assemble the cruffins.
3. Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. A lightly floured surface prevents the crescent roll dough from sticking and makes it easier to roll out. Use a rolling pin to gently roll each tube of dough into a 12×16 inch rectangle. Rolling the dough thinner helps create more layers in the cruffins and ensures they bake through evenly. If you’re using perforated crescent roll dough, remember to pinch the seams together firmly before rolling to seal them. Aim for a consistent thickness across the rectangle for even baking.

Filling and Assembly:

4. In a medium bowl, combine softened butter, chives, and minced garlic. This is where we create the flavorful filling that will infuse every layer of our cruffins. Ensure your butter is softened for easy mixing. Use a fork or a spatula to thoroughly combine the softened butter, finely chopped chives, and minced garlic until well blended. The mixture should be smooth and spreadable. Taste the filling at this stage and adjust the garlic or chive amounts to your preference if needed.
5. Spread about ⅓ of the butter mixture over the top of one sheet of dough. Evenly distribute the butter mixture over the entire surface of the rolled-out dough sheet, leaving a small border if desired. Using ⅓ of the filling for each sheet ensures you have enough for all three tubes of dough. Spreading the butter evenly is crucial for consistent flavor and flakiness in each cruffin.
6. Sprinkle 1 cup of the shredded cheddar cheese evenly over the butter mixture. Distribute the shredded cheddar cheese uniformly over the butter mixture, covering the entire surface of the dough sheet. Using 1 cup of cheese per sheet ensures a generous cheesy filling in each cruffin. Press the cheese lightly into the butter mixture to help it adhere to the dough. You can add a little more cheese if you are a cheese lover, but be careful not to overfill, as it might leak out during baking.
7. Starting on the long end of the dough sheet, tightly roll it up into a log. This step is key to creating the layered structure of the cruffins. Starting from one of the long edges of the dough rectangle, tightly roll the dough up like a jelly roll. Rolling tightly helps create defined layers and prevents air pockets. Keep the roll snug as you go, ensuring a tight log.
8. Cut the log in half, creating two shorter logs. Using a sharp knife or a bench scraper, cut the dough log in half crosswise. This makes the dough logs more manageable and easier to work with in the next steps. Cutting in half also helps create the swirled shape of the cruffin.
9. Cut each of those shorter logs in half lengthwise, giving you four sections of dough. Now, take each of the shorter logs and cut them in half lengthwise, slicing through the layers you just created. This will give you four sections of dough with the layered edges exposed. These sections will form the individual cruffins. You should now have four sections from each tube of dough, totaling 12 sections from the three tubes.
10. Repeat steps 4-9 with the remaining two sheets of dough. You will have 12 sections of dough. Follow the same process with the remaining two tubes of crescent roll dough, butter filling, and cheese, until you have a total of 12 sections of dough ready to be shaped into cruffins.
11. 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. This is where the magic happens! Take one section of dough, holding it with the layered cut side facing outwards. Starting from one end, roll the dough tightly inwards to form a swirl, similar to a cinnamon roll. As you roll, tuck the end piece of dough underneath the cruffin to secure it. Rolling tightly helps create the characteristic cruffin shape and prevents them from unraveling during baking.
12. Place into the prepared muffin tin. Repeat with the remaining 11 sections. Place each shaped cruffin into a cup of the prepared muffin tin. They should fit snugly but not be overcrowded. Repeat with the remaining 11 sections of dough, distributing them evenly in the muffin tin. If you have any leftover cheese, you can sprinkle a little on top of each cruffin for an extra cheesy crust before baking (optional).
13. Bake for 20-25 minutes, or until golden brown. Bake the cruffins in the preheated oven for 20 to 25 minutes, or until they are golden brown and cooked through. The baking time may vary slightly depending on your oven. The cruffins should be puffed up, golden brown on top, and sound hollow when tapped lightly. Keep an eye on them towards the end of the baking time to prevent them from over-browning. While the cruffins are baking, prepare the garlic butter topping.

Garlic Butter Topping:

14. In a small bowl, whisk together melted butter, minced garlic, chives, and salt. While the cruffins are baking, prepare the garlic butter topping. In a small bowl, combine the melted butter, minced garlic, finely chopped chives, and kosher salt. Whisk together until well combined and the salt is dissolved. The warmth of the melted butter will help infuse the garlic and chives, creating a flavorful topping.
15. Brush the butter topping over the warm rolls. As soon as the cruffins are out of the oven, immediately brush them generously with the garlic butter topping. The warmth of the cruffins will help the butter topping soak in and create a glossy, flavorful finish. Use a pastry brush to apply the topping evenly over the tops and sides of the cruffins. Don’t be shy with the topping – it adds a significant amount of flavor and moisture.