Cheesy Garlic Cruffin

I have had quite a few people ask about making miniature cruffins, so I am here to let you know that you can certainly make these into mini cheesy garlic cruffins. With each sheet of crescent roll dough, instead of making 4 cruffins, you will make 8 (for a total of 24 if using all three sheets of dough). Cut each log in half (like the original), and then cut in half again, for 4 small ‘logs’ of dough. Cut each small log in half lengthwise for a total of 8. Roll as directed and place into the prepared mini muffin tin. Bake for 18 minutes at 350°F. Then, brush the tops of the warm rolls with the garlic butter.

How to Store Cheesy Garlic Cruffins
After the cruffins have been baked, allow them to cool to room temperature. Store the leftovers in an airtight container. They will last up to 3 days, but I doubt it; they are THAT good!

Cheesy Garlic Cruffin
PREP TIME 20MINUTES MINS
COOK TIME 25MINUTES MINS
TOTAL TIME 45MINUTES MINS
This cruffin recipe is crescent roll dough that is filled with a cheesy chive garlic butter, rolled, cut, and baked in a muffin tin.

Ingredients

Dough
▢3 tubes (8 ounces each) refrigerated crescent roll sheets
Filling
▢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
Garlic Butter
▢3 tablespoons unsalted butter, melted
▢1 teaspoon garlic, minced
▢1 teaspoon chives, finely chopped
▢1 teaspoon kosher salt

Instructions
Dough
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.)
Filling
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.
Garlic Butter
In a small bowl, whisk together the butter, garlic, chives, and salt.
Brush the butter topping over the warm rolls.