Description
A delightful hybrid of a croissant and muffin, oozing with cheesy goodness and aromatic garlic, perfect for brunch or cozy nights in.
Ingredients
Scale
- 3 tubes (8 ounces each) refrigerated crescent roll sheets
- 1/2 cup (113 g) unsalted butter, softened
- 1 tablespoon chives, finely chopped
- 1 tablespoon garlic, minced
- 3 cups (339 g) mild cheddar cheese, shredded, divided
- 3 tablespoons unsalted butter, melted
- 1 teaspoon garlic, minced
- 1 teaspoon chives, finely chopped
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 350°F and spray a 12-cup muffin tin with nonstick cooking spray.
- On a floured surface, roll out each tube of crescent roll dough into a 12 by 16-inch rectangle.
- In a small bowl, mix softened butter, chives, and minced garlic until well combined.
- Spread one-third of the butter mixture on one sheet of dough, then sprinkle with 1 cup of shredded cheddar cheese.
- Roll the dough tightly from one long side, forming a log, and cut it in half, then cut each half lengthwise to make four sections.
- Roll each section to resemble a cinnamon roll and place them in the muffin tin on their cut sides.
- Bake for 20 to 25 minutes until golden brown and puffed up.
- Whisk together melted butter, remaining garlic, chives, and salt during baking.
- Brush tops of baked cruffins with garlic butter and let cool slightly before serving.
Notes
These cruffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 215
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg