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!

Adding compound butter and then cheese to dough for cheesy cruffins.

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.

Steps for rolling, cutting, and twisting cheesy cruffin dough.

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.

Cheesy Garlic Cruffins on parchment paper and next to melted butter from overhead.

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!

Stacked Cheesy Garlic Cruffins.
Cheesy Garlic Cruffins on a Counter.
5 from 6 votes

Cheesy Garlic Cruffin

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 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 rolls

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

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 the mixture onto the top of the dough.
  • Sprinkle 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.

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Reader Comments

  1. I live in Australia, we don’t have crescent dough here. Is it the same as puff pastry, which is sold in sheets here?

  2. 5 stars
    Made the Cheesy Garlic Cruffins last night. Just did 1/3 of the recipe as there are just 3 of us. They were so delicious and came out exactly like your pictures. I did watch your video on how to cut and assemble them. I paused the video several time to make sure I was getting the cutting correct. It was very easy to do, but I was just not understanding the process until I followed along with the video. The end product looks so fancy and tastes amazing! A winner for sure! I would like to try them in a smaller size as they are pretty filling, so may attempt to modify to do in a mini-muffin pan. I will 100% make these again. Thanks for the recipe. These taste great with your Cheeseburger Soup.

  3. Do you ever publish nutritional analysis with your recipes? These look great, but with 2/3 cup butter, several cups if cheese, and processed dough, they seem a bit like a heart attack waiting to happen…

  4. The ingredients sound great, but the description is confusing. Why all the stages of cutting (cut in half, cut the halves in half again…), why not just say to cut it in 12 pieces? I have no idea what you mean by rolling the already rolled log into a cinnamon roll shape – aren’t the already in a cinnamon roll shape? What’s the layered side? Can you please either simplify the directions or add photos?

    1. The directions are written exactly how they are made. There are images as well as a VIDEO on how to make it in the post.

    1. Hi Sarah. Crescent dough is a product that comes in a tube-shaped package. It’s found in the refrigerated cases at grocery stores. There are various brands with Pillsbury probably being the most well known. The dough itself has perforations that allow for easily separating the dough into triangular pieces. The dough is then rolled from the short side up to the point then shaped into crescents, hence the name. It can be purchased non-perforated in some stores. That way there are no “seams” to pinch together.

    2. It’s another form of pastry dough found in the in refrigerated section, next to the pizza dough, biscuits, cookie doughs, etc. That can be used for many different kinds of recipes, like plain ole crescent rolls. Or you can add a mixture of ingred. like chicken-pesto, and just bake for a quick snack.

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