Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray and set aside.
Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. We used crescent roll sheets; if you use perforated crescent roll dough, be sure to pinch the seams to seal.
In a medium bowl combine butter, chives, and garlic.
Spread about ⅓ of the butter mixture over the top of one sheet of dough.
Sprinkle 1 cup of the cheddar cheese evenly over the butter mixture.
Starting on the long end of the dough sheet, tightly roll it up into a log.
Cut the log in half, creating two shorter logs.
Cut 2 logs into 4 even pieces.
Place into the prepared muffin tin. Repeat with the remaining 11 sections.
Bake for 20-25 minutes, or until golden brown. While the cruffins are baking, prepare the garlic butter.
In a small bowl, whisk together the butter, garlic, chives, and salt.
Brush the butter topping over the warm rolls.
