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These cheesy garlic cruffins came to me when I was trying to spice up our usual dinner bread options. I couldn't believe how fancy crescent dough could look! They're basically what you'd get if a croissant and muffin had a baby, all twisted up with garlicky butter and melty cheese. Now my children ask for these instead of plain bread at mealtimes. The outside gets all crispy while the inside stays pull-apart soft. And the best thing? They look bakery-worthy but they're actually really simple to make.
What Makes These So Popular
I can't tell you how many times these cruffins have saved dinner at our house. They're pretty much foolproof, which works great when you're rushing around. The smell of cheese and garlic that fills your home while they bake will bring everyone running. I served them last Christmas and my mom actually wanted to know how to make them – that's when you know you've got something special! They work just as well for guests as they do for random Tuesday dinners.
What You'll Need
- Crescent Dough: Look for the kind without cuts to make your job easier
- Butter: Use half a cup that's room temp so it spreads well
- Garlic Powder: One teaspoon works but you can always add more if you love garlic
- Fresh Chives: I keep these growing by my sink but green onions work in a pinch
- Cheese: Try a cup of mild cheddar though any melty cheese does the trick
- More Butter: Save some for the final touch when they come out hot you'll thank me later
Cooking Steps
- Prep Your Base
- Spread the crescent sheets on a floured surface. Coat them with the soft butter right to the edges. Sprinkle your garlic powder chives and cheese all over it's the fun part!
- Getting It Ready
- Take each sheet and roll it up tightly just like you would for cinnamon rolls. Then cut it in half and slice down the middle of each piece. You'll see all those beautiful layers inside!
- Shaping Your Cruffins
- Twist the cut pieces together like you're making a rope then curl them into spirals. Put each one into your muffin pan.
- Into The Oven
- Bake them about 18 minutes until they turn golden. Your kitchen will smell amazing! Brush with more garlic butter while they're still hot.
Switch Things Up
You can try so many different versions of these. Sometimes I grab sharp cheddar for more flavor, or throw in some mozzarella for stretchy cheese pulls. The other day I used fresh minced garlic instead of powder and it was next level! When I want some heat I add a pinch of red pepper flakes. My neighbor tried using puff pastry instead of crescent dough and said they turned out incredibly flaky.
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Custom Variations
For get-togethers I make tiny ones in my small muffin tin and they look so cute! Nobody can resist a bite-sized cruffin. Just use smaller pieces of dough and watch them closely since they'll bake faster. My kids love to help make these they say it's better than playdough. Always keep that garlic butter nearby it's what makes them extra tasty.
Helpful Tricks
Roll your dough really tight or it might unravel during baking. I found out the hard way! Kitchen scissors work way better than knives for cutting the rolled dough. And don't forget to grease your muffin tin super well these little guys stick like nobody's business. I always add a quick spray of oil even in my non-stick pans just to be safe.
Assembly Steps
When you're putting these together go slow with the twisting part that's what gives them their fancy look. Don't stress if they aren't perfect they'll taste great anyway. Try tucking the end underneath when you place them in the tin it keeps everything tidy. Make sure they fit snugly but give them a bit of space to grow while baking.
Nailing The Details
If your house is warm stick the dough in the fridge for a bit before cutting it'll give you cleaner cuts. That final butter brush isn't just for taste it makes them look glossy too. I always cook one tray at a time right in the middle rack they brown better that way. Let them sit in the pan for a couple minutes after baking it helps them keep their shape when you take them out.
Storage Ideas
These taste best right after baking but they'll stay good a couple days in a sealed container. You can warm them up in the oven for a few minutes to bring back the crispiness. I wouldn't try freezing them they just don't come back the same. But honestly we rarely have any left they get eaten too quickly! If you need to plan ahead just get everything ready and bake them just before you want to eat.
Frequently Asked Questions
- → What are cruffins?
They're muffins with flaky croissant layers. This version uses store-bought crescent dough for simplicity.
- → Can I use regular crescents?
Absolutely. Pinch the seams tightly to avoid gaps. The seamless sheets make rolling easier, though.
- → How do I roll tightly?
Make sure to face the layers outward when twisting. This creates neater, more defined layers.
- → Can these be made early?
They're best hot from the oven. If you reheat later, brush with garlic butter again right before eating.
- → What cheeses can I use?
Any melty cheese works. Sharp cheddar has bold flavor, but mozzarella melts beautifully and keeps things mild.
Conclusion
Combining buttery croissants and muffins, these garlic cheese twists are flaky, savory, and easy to prepare. Crescent dough makes this beautiful side easy for anyone to whip up, whether you're hosting or just treating yourself.