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

Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle.

In a medium bowl, combine softened butter, chives, and minced 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 each of those shorter logs in half lengthwise, giving you four sections of dough. Repeat with the remaining two sheets of dough for a total of 12 sections.

Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.

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 melted butter, garlic, chives, and salt.

Brush the butter topping over the warm rolls.