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 my from-scratch cruffin recipe, which is a homemade dough. Simply leave out the cinnamon and sugar and replace it with the ingredients in the recipe card below. 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.)
Mini Cruffins
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
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.
Video
Did you make this recipe?
You can tag me at @iamhomesteader.
What is the best way to reheat these? Going to make them for Mother’s Day but want to make them on Saturday. Thanks in advance.
I would assemble them up until the point of baking them place in the fridge. Then just bake on that big day… they will be hot and fresh.
yummy
Just made these cruffins and they were everything I expected! So yummy! Will be making these again thanks for posting the recipe!
Just made them and they were wonderful! Our Kroger happened to have a garlic, parmesan herb butter that I used. Worked great, thnk you for the awesome recipe!
I’m going to have to make these. I’m going to have to add bacon, though. Wondering if I should omit the garlic… So many thoughts!
Delicious! I will be making this again.
I live in Australia, we don’t have crescent dough here. Is it the same as puff pastry, which is sold in sheets here?
It’s not. Puff pastry is flaky and crescent roll dough is not.
Pie dough would be pretty similar.
That said, this recipe might be fine with puff pastry dough.
They’d just be lighter and flakier.
can you use frozen puff pastry?
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.
where did you find the video?? i couldn’t find it
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…
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?
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.
I agree with Maria – I also had to see the video to figure out how to finally roll it before placing it in the muffin tins – link was NOT on the blog (at least today), but I typed it in on YouTube and was able to watch it. And BTW I suspect she cuts the rolls in half, then in half again because it’s an easy way to get even lengths. Can’t wait to try this recipe and all of its sweet & savory cousins!
The video is literally in the recipe card. Right after the directions. It is also at the top of the post, its a video player.
They look yummy! Can you use puff pastry dough?
We are having Thanksgiving a couple of weeks early this year, in fact this weekend, and I will definitely be making these although I will be using plant based butter and cheese. Can’t wait to try them, they look delicious!
What is crescent dough
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.
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.
I must try it with normal yeast dough ❤️🙏
That look yummy n easy to me I love it thank u for sharing ❤️
Cannot wait to try, yum !!!!
A winner, cannot wait to try them, thank you for sharing. Marcy Shirley.
Do you have a video on jow to make the cjeesy garlic cruffins
These look delicious. I’m thinking how I can make them into bite size appetizers.
Awesome, YAY🙂🙂✌❤💜