Preheat your oven to 350°F and lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.

On a floured surface, roll each tube of crescent dough into a rectangle measuring about 12x16 inches. If using perforated dough, pinch the seams to seal them.

In a medium bowl, mix softened butter, chopped chives, and minced garlic to create a garlic butter mixture.

Spread roughly a third of this garlic butter over one dough sheet. Then, sprinkle 1 cup of shredded cheddar cheese evenly across the butter.

Roll the dough tightly from the long side to form a log. Cut this log in half, giving you two shorter logs.

Cut each of those shorter logs in half lengthwise, resulting in four pieces of dough. Repeat this process with the remaining dough sheets until you have a total of 12 pieces.

Taking one section at a time with the layered side facing out, roll it into a tight cinnamon-bun shape, tucking the ends in.

Place each rolled section into the prepared muffin tin. Once all 12 pieces are in, bake for 20-25 minutes, or until they turn a lovely golden brown.

While the cruffins are baking, prepare the garlic butter by whisking together melted butter, minced garlic, chopped chives, and salt in a small bowl.

Once the cruffins are done, brush this delicious garlic butter generously over the warm rolls.