Description

These Cheesy Garlic Swirl Rolls are pillowy-soft, golden baked rolls loaded with a savory garlic, butter, and cheese filling. Each bite showcases a perfect swirl of melty cheese and aromatic garlic, making them an irresistible side or snack for any meal. Perfect for gatherings or as a comforting treat, these rolls combine the best of classic garlic bread and cheesy rolls in one delightful package.

Ingredients

Units Scale

For the Dough

2 1/4 teaspoons (1 packet) active dry yeast
1 cup warm milk (about 110°F/43°C)
2 tablespoons granulated sugar
3 cups all-purpose flour (plus more for dusting)
1 teaspoon salt
3 tablespoons unsalted butter, melted

For the Garlic Butter Cheese Filling

4 tablespoons unsalted butter, softened
4 cloves garlic, minced
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (plus extra for garnish)
1/4 teaspoon salt

For Topping

2 tablespoons melted butter
Extra chopped parsley for garnish

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Instructions

Activate Yeast: In a large mixing bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5–10 minutes, until the mixture looks foamy. This helps ensure the yeast is alive and ready to work.
Prepare the Dough: Add the melted butter, salt, and flour to the yeast mixture. Mix until a dough forms, then knead it on a floured surface for about 5–7 minutes, until smooth and elastic. Place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot for 1 hour, or until doubled in size.
Make the Garlic Butter Cheese Filling: In a small bowl, mix together the softened butter, minced garlic, chopped parsley, Parmesan, mozzarella, and salt until well combined. This rich mixture will infuse every swirl with flavor.
Roll Out the Dough: After the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about 12 x 18 inches. Spread the garlic butter cheese filling evenly over the dough, leaving a small border along the edges.
Form the Swirls: Starting from the long edge, tightly roll up the dough into a log. Cut the log into 12 equal rolls. Arrange the rolls cut-side up in a greased 9×13 inch baking dish, allowing a little space between each.
Second Rise: Cover the pan with a towel and let the rolls rise for 30 minutes, until slightly puffy. Meanwhile, preheat your oven to 350°F (180°C).
Bake: Bake the rolls for 22–25 minutes, until golden brown and the cheese is bubbling.
Finish and Serve: Remove the rolls from the oven and immediately brush them with the melted butter. Sprinkle with extra chopped parsley for a fresh finish. Serve warm and enjoy!

Notes

You can use bread flour instead of all-purpose flour for a chewier texture.
Feel free to substitute the cheese types based on your preferences.
For an extra kick, add a pinch of crushed red pepper flakes to the filling.
The unbaked rolls can be assembled and refrigerated overnight; let them come to room temperature before baking.
Leftover rolls can be reheated in the oven or microwave for a fresh-from-the-oven feel.

Nutrition

Serving Size: 1 roll
Calories: 210
Sugar: 2g
Sodium: 290mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 7g
Cholesterol: 25mg