Description
A Cheesy Garlic Cruffin is one of those rare kitchen creations that stops you in your tracks the kind of recipe that marries buttery layers with golden, cheesy bliss in every swirl. These are flaky, rich, and pull apart like a dream, their centers melting with mild cheddar and fragrant garlic butter.
Ingredients
Units
Scale
Dough
- 3 tubes (8 ounces each) refrigerated crescent roll sheets
- 1/2 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
- 3 tablespoons unsalted butter, melted (for topping)
- 1 teaspoon garlic, minced (for topping)
- 1 teaspoon chives, finely chopped (for topping)
- 1 teaspoon kosher salt (for topping)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- Roll each tube of dough into a 12x16-inch rectangle on a lightly floured surface. If using perforated dough, seal seams completely.
- In a bowl, combine softened butter, garlic, and chives to make the filling.
- Spread ⅓ of the garlic butter mixture onto the first sheet of dough.
- Sprinkle 1 cup of shredded cheddar on top.
- Roll the dough tightly from the long side to form a log.
- Cut the log in half crosswise, then slice each half lengthwise to reveal layers.
- Repeat with the remaining 2 dough sheets to get 12 total sections.
- Roll each strip into a spiral with the cut side out, tuck the tail under, and place into muffin tin.
- Bake for 20–25 minutes until golden and bubbling.
- Meanwhile, mix melted butter, garlic, chives, and salt for the topping.
- When cruffins are warm from the oven, brush each with the garlic butter topping.
Notes
Nutrition
- Serving Size: 1 cruffin
- Calories: 270
- Sugar: 1g
- Sodium: 310mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 45mg