Preheat oven to 350 °F. Lightly spray a 12‑cup muffin tin with nonstick cooking spray

On a lightly floured surface, roll out each crescent‑roll sheet into a roughly 12×16‑inch rectangle. Pinch seams if the dough is perforated

In a bowl, combine the softened butter, garlic, and chives until smooth

Spread about one‑third of this butter mixture over one dough sheet. Evenly sprinkle 1 cup of shredded cheddar cheese over the butter

Tightly roll the dough lengthwise into a log. Cut the log in half, then cut each half lengthwise to create 4 sections. Repeat for the remaining two dough sheets to yield 12 sections total

Working one section at a time, roll each piece into a cinnamon‑roll shape with the layered side facing outward. Tuck the end piece underneath, and place each into the prepared muffin tin

Bake for 20–25 minutes, until golden brown and cheese bubbles

While they bake, whisk together melted butter, garlic, chives, and kosher salt for the topping

Brush the warm cruffins with the garlic‑butter topping immediately after baking