Cheesy Garlic Chive Cruffins are crescent-roll dough that is filled with cheesy chive garlic butter, rolled, cut, and baked in a muffin tin. They are the perfect side to any meal. If you love these savory cruffins, you should also try my sweet cinnamon sugar cruffins!
Cheesy Garlic Cruffin
Cheesy Garlic Cruffins remind me of my cheesy garlic biscuits, but the texture is much different. They are pleasantly crisp on the outside and soft on the inside. And while delicious on their own, the extra garlic butter topping really sets them apart! Be sure to add these Cheesy Garlic Cruffins to your holiday menu for easy finger food at your next Christmas party!
Ingredients & Substitutions
Dough: I used storebought crescent roll dough that came in sheets (no perforations). Any store-bought crescent dough will work. If you want to make the dough from scratch, I will give you a couple of recipes you could use next.
Cheese: I chose mild cheddar cheese for this recipe. You could substitute medium or sharp cheddar cheese for a stronger cheddar flavor.
Chives: The chives in this recipe add amazing flavor. You could use finely chopped scallions as a substitute if that’s what you have on hand. Keep in mind the flavor may change slightly with any substitutions.
Can I Make the Dough From Scratch?
Sure! If you want to make your own dough for cruffins, there are a couple of options. You could check out the New York Times Croissant recipe. Or, use the dough that I make for my Apple Turnovers.
Can I Make Cruffins with Puff Pastry Sheets?
Yes! You could use 3 sheets of puff pastry (1 1/2 boxes), thawed according to package instructions, to make 12 cruffins. However, the baking instructions are a little different. If using a puff pastry sheet, follow the instructions for filling, rolling, and cutting. Place in the prepared muffin tin and bake for 24 minutes at 400°F. (Notice the baking time and temperature are different when compared to making the cruffins with crescent roll sheets.)
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
- 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.
Did you make this recipe?
You can tag me at @iamhomesteader.
Can you freeze these cheese and garlic cruffins when you have leftovers? And how do you reheat from frozen?