Preheat oven to 350°F (175°C).

Lightly spray a standard 12‑cup muffin tin with nonstick cooking spray. Set aside.

Working on a lightly floured surface, roll out each crescent roll sheet to a roughly 12 × 16‑inch rectangle. If using perforated crescent dough, pinch the seams to seal so it doesn’t split.

In a medium bowl, combine the softened butter, minced garlic, and chopped chives. This is your garlic‑chive butter filling.

Spread about one‑third of that butter mixture evenly over the top of the first dough sheet. Then sprinkle one cup of shredded mild cheddar cheese over the buttered dough.

Starting from the long side of the rectangle, roll the dough into a tight log. Once rolled, cut the log in half, giving two shorter logs. Then cut each short log lengthwise into two strips to make four sections. Repeat this for all three dough sheets so that in total you have 12 sections of dough.

Take each section of dough, layer facing outward, and roll it like a cinnamon roll, tucking the end under to secure the shape. Place each shaped cruffin into one cavity of your prepared muffin tin. Repeat until the tin is full.

Bake for 20‑25 minutes, or until the cruffins are golden brown and the dough is fully cooked through.

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

Once the cruffins are baked, remove from the oven and brush the warm tops liberally with the garlic butter mixture. Let them rest slightly in the muffin tin for a minute, then remove and serve warm.