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

2. Working on a lightly floured surface, roll out each tube of dough to a 12×16-inch rectangle. If using perforated dough, pinch the seams to seal.

3. In a medium bowl, combine 1/3 of the butter, half of the chives, and half of the garlic.

4. Spread about 1/3 of the butter mixture evenly over one sheet of dough.

5. Sprinkle 1 cup of cheddar cheese evenly over the buttered dough.

6. Starting from the long edge, tightly roll the dough into a log.

7. Cut the log in half crosswise, then slice each half lengthwise to create four sections.

8. Repeat the process with the remaining two sheets of dough to get 12 sections total.

9. With the layered side facing out, roll each section into a cinnamon roll shape, tucking in the end. Place each into the prepared muffin tin.

10. Bake for 20–25 minutes, or until golden brown.

11. While the cruffins bake, prepare the garlic butter topping by combining remaining butter, garlic, chives, and salt in a small bowl.

12. Brush the warm cruffins with the garlic butter and serve.