Preheat the oven to 375°F.

Place the butter, paprika, garlic powder, and cayenne in a small bowl and whisk to combine.

Brush or smear the sides and bottom of an 8-inch or 9-inch round cake pan with some of the butter mixture. Set remaining mixture aside.

Stack a few slices of bread at a time on a cutting board and cut off the crusts.

To make the wrapper for one grilled cheese roll, lay three slices of crustless bread end to end, overlapping them about 1/4 inch. Dab a bit of water between the slices where they overlap and press together to seal. Using a rolling pin, flatten the bread to 1/8 inch thick to help connect the bread slices.

Lightly brush some of the butter mixture onto a bread wrapper and sprinkle with 1/4 cup of the shredded cheese. Dab one short end with water. Starting with the other short end, roll the bread into a tight jelly roll and squeeze to seal. Leave the sides open. Repeat with the remaining butter mixture, bread, and cheese. Set on a large plate, seam side down.

Slice each roll into three equal pieces. Nestle the slices into the prepared cake pan, cut side up. If using an 8-inch pan, the rolls will be fitted together very snugly.

Brush the pinwheels with the remaining butter mixture.

Bake the pinwheels on middle rack of oven until cheese begins to melt and bread is lightly toasted, about 20 minutes.

Check to see that pinwheels are done. Remove from oven or add time as needed.

Sprinkle pinwheels with the chives and serve hot or at room temperature.