Description
Irresistibly Cheesy Garlic Cruffins combine the flaky layers of crescent roll dough with a flavorful filling of garlic butter, chives, and melted cheddar cheese. Baked to golden perfection and brushed with a savory garlic butter topping, these cruffins make an irresistible savory treat ideal for breakfast, brunch, or appetizers.
Ingredients
Scale
Dough and Filling
- 3 tubes Refrigerated crescent roll sheets (8 ounces each)
- ½ cup Unsalted butter (softened)
- 1 tablespoon Chives (finely chopped)
- 1 tablespoon Garlic (minced)
- 3 cups Mild cheddar cheese (shredded and 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: Begin by setting your oven to 350°F (175°C). Lightly spray a standard 12-cup muffin tin with nonstick cooking spray and set it aside, ready for those delightful cruffins.
- Roll out dough: On a lightly floured work surface, roll out each tube of crescent dough into a rectangle measuring approximately 12×16 inches.
- Mix fillings: In a medium bowl, combine the softened butter, chopped chives, and minced garlic, stirring until well-blended and smooth.
- Spread butter mixture: Take one sheet of dough and evenly spread about one-third of the butter mixture over the entire surface, making sure to cover it fully.
- Add cheese: Sprinkle 1 cup of shredded mild cheddar cheese evenly over the buttered dough layer to ensure plenty of cheesy flavor in every bite.
- Roll the dough: Starting on the long edge of the dough rectangle, roll the dough up tightly into a log shape like a jelly roll.
- Cut the log: Using a sharp knife, slice the rolled log in half to create two shorter logs for easier handling.
- Cut again: Take each of the shorter logs and cut them lengthwise in half, giving you four long strips from each original log.
- Repeat for remaining sheets: Repeat steps 3 through 8 with the remaining two crescent dough sheets so you end up with all your dough prepared and cut into strips.
- Shape the cruffins: With the layered, cheese-filled side facing outward, carefully roll each strip into a tight cinnamon roll shape to form your cruffins.
- Place in muffin tin: Arrange each rolled cruffin into one of the prepared cups of the muffin tin, spacing them evenly.
- Bake: Place the muffin tin in the preheated oven and bake for about 20 to 25 minutes, or until the cruffins are puffed up and a golden brown color.
- Prepare garlic butter topping: While the cruffins bake, whisk together the melted butter, minced garlic, chopped chives, and kosher salt in a small bowl to create a flavorful finishing glaze.
- Brush topping: Remove the baked and warm cruffins from the oven and generously brush the garlic butter mixture all over their tops for a glossy, aromatic finish.
Notes
- Use well-sharpened knife to cut the dough strips cleanly without squashing the layers.
- If desired, substitute mild cheddar with other melty cheeses like mozzarella or gouda for different flavors.
- The butter mixture should be softened but not melted for easy spreading on the dough sheets.
- Brush the garlic butter topping while cruffins are warm so it soaks in nicely.
- Store leftover cruffins in an airtight container at room temperature for up to 2 days or reheat in the oven for best texture.
