Roasted Garlic Cheese Rolls

Roasted Garlic Cheese Rolls are a savory stuffed bun recipe with three kinds of cheese, roasted garlic and fresh herbs.

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• Savory filled rolls
• Ingredients
• Step by step instructions
• How to make ahead
• 📖 Recipe

Savory filled rolls

These gooey garlic stuffed cheese rolls have the same light, moist crumb and pillowy texture of classic cinnamon rolls. With fun, pull apart layers and a garlic cheese filling. These savory filled rolls are perfect to serve over the holidays, or any time of year!

Make filled rolls with homemade dough or make easy stuffed buns with frozen bread dough instead. Make with basil, mozzarella and cream cheese or use whatever mix of herbs and cheese you like. But no matter what, make sure to include lots of roasted garlic like the recipe calls for. My no mess, no waste roasted garlic method makes it easy 🙂

Ingredients

• Yeasted dough – homemade savory brioche dough or use frozen bread dough instead for an easy cheese roll recipe. This brioche dough recipe calls for instant yeast but you can substitute active dry yeast instead, but you will have to proof the yeast in a little warm milk before using.
• Roasted garlic – whole clove garlic to make roasted garlic
• Shredded cheese – both shredded parmesan cheese and shredded mozzarella cheese. For the best flavor and melting ability do not buy pre-shedded cheese shred your own cheese instead.
• Cream cheese – or try whipped feta, labneh or goat cheese instead.
• Herbs – scallion, basil, parsley and chives. Or use a sprinkle of dried herbs instead of fresh.
• Seasonings – salt and red pepper flakes
• Optional – sprinkle crumbled bacon on before rolling for a delicious bacon and cheese stuffed morning bun. Add sundried tomatoes with the herbs for a festive red and green stuffed bun. Make jalapeno cheese rolls with fresh jalapeno, pepper jack cheese and cilantro. Add pepperoni or other pizza toppings for pizza cheese buns.

Step by step instructions

1. Make roasted garlic. Remove the papery peel from the outside of the garlic bulb and snip just a small piece of the root end off of each individual clove. Coat with oil and sea salt, then roast. This easy roasted garlic method gets all the roasted garlic out without a sticky mess.
2. Make dough.
3. Roll dough out to a 12″ x 16″ rectangle. Use your hands to press into shape if it’s too bouncy for the rolling pin.
4. Combine roasted garlic, softened cream cheese, chopped garlic and scallions in a medium bowl. Stir until the mixture is smooth.

5. Then evenly dollop mixture over the rectangle of dough, leaving ¾″ border along one long edge.

6. Sprinkle shredded cheese and herbs over cream cheese mixture. Press lightly to set the shredded cheese into the cream cheese then starting at the long end with the cream cheese spread all the way to the edge roll dough tightly into a long long. Pinch the dough on the end to seal and stretch and smooth as needed to get a nice even shape.

7. Cut into 12 even pieces using a sharp serrated knife. To get evenly sliced rolls begin by cutting the thin uneven parts off each end. Then slice down the middle to create two even halves. Separate each half into three even pieces. Then divide each of those six pieces in half again, into 12 rolls total.

8. Grease a 13×9 baking dish with half the butter and save the other half for later. Carefully place cheese rolls into greased baking dish cut sides up. Then top with a sprinkle of Parmesan cheese and crushed red pepper flakes.

9. Let rise until cheese rolls are nearly double in size and there’s no space between them, 1 to 3 hours at room temperature or 8-12 hours refrigerated.

10. Bake in preheated oven until golden brown and puffed about 25 to 30 minutes.

10. Remove roasted garlic cheese rolls from oven and allow to cool at least 10 minutes.
11. Serve and enjoy!

How to make ahead

Make stuffed cheese rolls a day in advance by going all the way through filling, slicing and arranging in the pan. But instead of rising on the counter place rolls in the refrigerator to rise for 8-12 hours. Then bake the next day.

Or make up to three months in advance by placing the cut rolls in the freezer instead. Then defrost and rise, either refrigerated or at room temperature, before baking.

I like to do this for Thanksgiving. Remove from the freezer in the morning. Allow to defrost while the turkey cooks. Then bake while the turkey rests and serve hot cheesy stuffed rolls with dinner.

📖 Recipe

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