Easy Cheesy Cruffins are sheets of crescent roll dough filled with Garlic Parm and Herb Snack Spread and cheddar cheese, rolled, cut, and baked in a muffin tin. Then, the freshly baked cruffins are brushed with more of the butter spread for a flaky, buttery taste in each bite. They look impressive, but are simple to put together! Once you get these savory cruffins made, you will want to try my sweet Cinnamon Sugar Cruffins, too!

Pan of Easy Cheesy Cruffins with Some Cut in Half to Show Inside.

What is a Cruffin?

A cruffin is a cross between a croissant and a muffin. However, in this recipe, I use crescent roll dough in place of croissant dough to make this an easy recipe that anyone can make (no homemade dough required). It is a light and flaky pastry with a savory, cheesy, garlic and herb butter filling.

Ingredients & Substitutions

Dough: I used crescent roll dough that was already made and came in sheets without perforations. But if you only have the dough with perforations, just press the seams together so it becomes one big sheet.

Butter: One part of this recipe that made it so easy was the Challenge® Garlic Parm and Herb Snack Spread. (I also added this spread to my Surf and Turf Butter Board.) There was no need to make your own garlic butter spread when Challenge® already has you (and these cruffins) covered! Challenge butter is made the old-fashioned way, churned fresh daily from the freshest milk and cream from happy cows at family-owned dairies since 1911.

Cheese: Shredded mild cheddar cheese tops the butter for added flavor and cheesiness. You could use sharp cheddar for a stronger cheddar cheese flavor.

Close up of the cheesy layers of a Easy Cheesy Cruffins.

Can I Make the Dough From Scratch?

Sure! Although I prefer the simplicity of this recipe using crescent roll dough, there are a couple of options if you want to make the dough from scratch. You could check out my From-Scratch Cruffin recipe, simply leave out the cinnamon and sugar and replace them with the ingredients in the recipe card below. Or, use the dough that I make for my Apple Turnovers.

Close up of a Buttery Rich Cheesy Garlic Cruffin.

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 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. Brush the butter topping over the warm rolls.

Stacked Cheesy Garlic Cruffins Next to Challenge Butter.

Can I Make Easy Cheesy Cruffins Ahead of Time?

Yes! You can get the cruffins filled, rolled, and cut up to a day in advance. After you have assembled the rolls, place them in the muffin tin and cover with plastic wrap. Store them in the refrigerator overnight. When ready to bake the next day, let them sit at room temperature for 10-15 minutes before placing in the oven. Don’t forget to brush the melted butter over the tops!

How to Store Easy Cheesy Cruffins

Easy Cheesy Cruffins can be stored in an airtight container in the refrigerator for up to 3-4 days. Warm them up in the microwave when ready to enjoy.

Pan of Easy Cheesy Cruffins with Some Cut in Half to Show Inside.
5 from 6 votes

Easy Cheesy Cruffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Easy Cheesy Cruffins are sheets of crescent roll dough filled with spreadable parmesan garlic and herb butter and cheddar cheese, rolled, cut, and baked in a muffin tin. Then, the freshly baked cruffins are brushed with more of the snack spread for a flaky, buttery taste in each bite.



  • 3 tubes (8 ounces each) refrigerated crescent roll sheets


  • ½ cup Challenge® Garlic Parm and Herb Snack Spread, room temperature, divided
  • 3 cups (339 g) mild cheddar cheese, shredded, divided


  • 3 tablespoons Challenge® Garlic Parm and Herb Snack Spread, melted
  • ½ 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.)


  • Spread about ⅓ of the snack spread over the top of one sheet of dough.
  • Sprinkle 1 cup of the cheddar cheese evenly over the butter.
  • 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.


  • In a small bowl, whisk together the melted snack spread and salt.
  • Brush the butter topping over the warm rolls. Serve.



*If you can’t find Challenge® Garlic Parm and Herb Snack Spread, make homemade garlic butter for the filling and the topping.
  • 1/2 cup (1 stick / 113 g) Challenge® unsalted butter, softened 
  •  1 tablespoon chives, finely chopped  
  •  1 tablespoon garlic, minced  
  •   3 tablespoons Challenge® unsalted butter, melted  
  •    1 teaspoon garlic, minced
  •    1 teaspoon chives, finely chopped
  •   1 teaspoon kosher salt

Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:


I loved that the garlic butter was ready to go! This simple cruffin recipe would be perfect for as a side for any meal. The muffins were flaky and buttery with just the right amount of cheese! Delicious!


Using a spreadable garlic herb butter made these savory cruffins extra easy, but still cheesy! I definitely got the herb flavor from the butter with each layered, flaky, buttery bite. These would be an impressive basket of bread to share at the dinner table, for sure! And, I love how you can peel away the layers of each cruffin, making it last!


I enjoy these cruffins! The cheese and butter are just an appropriate amount. The spread of garlic parmesan butter gives this recipe more flavour. The garlic isn't overpowering either! The cruffin is flaky with some fun layers. These would be ideal as an accompaniment or as a snack.

Easy cheesy cruffins! Made even easier with the addition of the Challenge Garlic Parmesan and herb butter. They look as good as they taste! Flaky and tender layers baked to perfection.


These flaky, buttery cruffins are so delicious. They would be perfect for a side dish or just to eat as a snack!

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Reader Comments

  1. I’m not sure I understand step number 7. After each log is cut in half and the the halves cut in half lengthwise, how do you roll and tuck the ends?

    1. Hi Lisa! There is a video in the recipe card that should help with understanding that step. 🙂

  2. Very good I added crumbled sausage (cooked) and cooked bacon and made it a meal instead of a snack or side.

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