Description
Cheesy Garlic Cruffins are a delightful fusion of croissants and muffins, boasting layers of flaky crescent roll dough, rich garlic butter, fresh chives, and melted mild cheddar cheese. These savory treats bake to a golden perfection and are brushed with a flavorful garlic chive butter for an irresistible finish, perfect for breakfast, brunch, or snacks.
Ingredients
Scale
Dough and Filling
- 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
Garlic Butter Topping
- 3 tablespoons unsalted butter, melted
- 1 teaspoon garlic, minced
- 1 teaspoon chives, finely chopped
- 1 teaspoon kosher salt
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray and set aside.
- Roll Out Dough: On a lightly floured work surface, roll out each tube of crescent roll dough to a 12×16-inch rectangle. If using perforated dough, pinch the seams to seal.
- Make Garlic Butter for Filling: In a medium bowl, combine ½ cup softened butter, 1 tablespoon finely chopped chives, and 1 tablespoon minced garlic. Mix well.
- Spread Butter on Dough: Spread about one-third of the garlic butter mixture evenly over the surface of one dough sheet.
- Sprinkle Cheese: Evenly sprinkle 1 cup of shredded mild cheddar cheese over the buttered dough.
- Roll the Dough: Starting from the long edge, tightly roll the dough into a log shape.
- Cut the Dough Log: Cut the long log in half, then cut each half lengthwise in half again, creating four strips per dough sheet.
- Repeat for Remaining Dough Sheets: Repeat the buttering, cheese sprinkling, rolling, and cutting with the remaining two sheets to yield 12 sections total.
- Form Cruffins: Take each dough strip with the layered side out and roll it tightly like a cinnamon roll, tucking the ends underneath.
- Arrange in Muffin Tin: Place each rolled cruffin into the prepared muffin tin cups, filling all 12 cups.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the cruffins are golden brown and cooked through.
- Prepare Garlic Butter Topping: While baking, whisk together 3 tablespoons melted butter, 1 teaspoon minced garlic, 1 teaspoon chopped chives, and 1 teaspoon kosher salt in a small bowl.
- Brush Topping on Warm Cruffins: Once baked, remove the cruffins from the oven and immediately brush the garlic butter mixture generously over the warm cruffins for extra flavor and shine.
Notes
- Ensure the crescent roll dough seams are sealed properly to prevent cheese leakage during baking.
- Use mild cheddar for a creamy flavor; sharper cheeses can be substituted for more tang.
- The garlic butter topping adds a rich, savory finish—don’t skip this step!
- Serve warm to enjoy the best flaky texture and melty cheese.
- Leftovers can be reheated in a 350°F oven for 5-7 minutes to regain crispiness.
