Roasted Garlic Cheese Rolls are a savory stuffed bun recipe with three kinds of cheese, roasted garlic and fresh herbs.
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 🙂
- 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
- 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.
- Make dough.
- 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.
- Combine roasted garlic, softened cream cheese, chopped garlic and scallions in a medium bowl. Stir until the mixture is smooth.
- Then evenly dollop mixture over the rectangle of dough, leaving ¾″ border along one long edge.
- 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.
- 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.
- 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.
- 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.
- Bake in preheated oven until golden brown and puffed about 25 to 30 minutes.
- Remove roasted garlic cheese rolls from oven and allow to cool at least 10 minutes.
- 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.
- 1 cup whole milk
- 2 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 2 large eggs room temperature
- ¼ cup butter softened
- 3 ½ cups all purpose flour
- ½ teaspoon salt
- 1 large head garlic
- 1 teaspoon olive oil
- pinch salt
- ½ cup parmesan cheese shredded
- ¼ cup mozzarella cheese shredded
- 8 ounces cream cheese softened
- 1 medium scallion sliced
- ½ cup basil chopped
- ¼ cup parsley minced
- ¼ cup chives chopped
- pinch salt
- pinch red pepper flakes optional
- ¼ cup butter
- Thaw frozen dough in the refrigerator overnight or make dough. To make savory brioche dough warm milk to 105-110 degrees and combine warm milk with sugar, instant yeast, eggs and butter. Add to a stand mixer with the dough attachment and mix with flour and salt until flour is incorporated, about 5-6 minutes. Cover dough and allow to rest at room temperature until doubled in size, about an hour.1 cup whole milk, 2 teaspoons instant yeast, 1 tablespoon granulated sugar, 2 large eggs, ¼ cup butter, 3 ½ cups all purpose flour, ½ teaspoon salt
- Meanwhile prepare garlic. Preheat oven to 350 degrees Fahrenheit. Remove papery outer peel from garlic and separate into individual cloves, chop two cloves and reserve. Make roasted garlic from remaining cloves. Cut a bit off the root end of cloves and place on a sheet of aluminum foil or parchment paper. Drizzle with olive oil and sprinkle with salt. Bring foil up around garlic into a tight packet and place foil packet directly on the rack in preheated oven. Bake until fragrant and roasted, 30-45 minutes. Remove roasted garlic and let cool. Once cool squeeze roasted garlic out of papery peels into a medium bowl.1 large head garlic, 1 teaspoon olive oil, pinch salt
- Add softened cream cheese, scallions, and reserved chopped garlic to roasted garlic in bowl and stir until smooth.8 ounces cream cheese, 1 medium scallion
- Meanwhile, on a lightly floured surface roll dough to a roughly ¼" thick 12” x 16” rectangle. Then dollop garlic cream cheese mixture onto dough and spread evenly, leaving a ¾” border along the top edge. Sprinkle roasted garlic cream cheese with chopped herbs and shredded cheese, reserving a little shredded parmesan for later. Press filling slightly to adhere.½ cup parmesan cheese, ¼ cup mozzarella cheese, ½ cup basil, ¼ cup parsley, ¼ cup chives
- Carefully roll the dough into a tight cylinder starting with the long edge that has the cream cheese spread all the way to the edge and ending with the bare edge. Pinch the dough together to seal and carefully place it seal side down. Gently stretch and smooth the cylinder until it is even throughout before slicing with a sharp serrated knife into 12 even pieces.
- Using a light hand place the rolls, cut sides up, into a 9×13" baking pan greased with 2 tablespoons of butter, reserving the remaining butter to brush over top of the warm rolls. Top rolls with a sprinkle of Parmesan cheese and also some red pepper flakes for color and flavor.pinch red pepper flakes, ¼ cup butter
- Let cheese rolls rise in a warm place until they have nearly doubled in size and are pressed against each other, at least 30 minutes up to 3 hours.
- Bake rolls in preheated oven until golden and puffed, 25 to 30 minutes.
- Melt remaining butter and brush melted butter over still warm cheese rolls. Sprinkle with salt and allow to cool at least 10 minutes before serving.pinch salt