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Cheese rolls are made from soft homemade roll dough and stuffed with ooey gooey cheese and savory spices. They are the perfect side to serve with dinner!
If you’re looking for the perfect roll to go with a hot bowl of homemade soup, look no further. These savory cheese rolls are the savory, cheesy cousin of a freshly baked cinnamon roll. My sister told me they make something like these cheese rolls at her high school, so I thought I’d give it a whirl and I’ll tell you, they are really yummy.
The dough is pillowy soft and the cheese gets all crusty and bubbly and delicious. And it’s easy to change out the fillings to create different versions of this delicious homemade treat.
Start by mixing up the pillowy soft bread dough and letting it raise. Then roll the dough into a rectangle, just like you would do if you were making cinnamon rolls.
Top the rectangle with softened butter, spices and shredded cheese, roll it up tightly, and slice it.
I use a serrated bread knife and it works well, no need for fancy floss or anything like that.
Let the slices rise for another 20 minutes or so, then they’re ready to be baked!
I’ve made these cheese rolls many different ways. It’s so fun to switch up the flavor profile! Here are a few of our favorite combinations:
- Cheddar cheese, garlic salt and diced jalapeno pieces
- Mozzarella cheese, Italian seasoning and garlic powder (and marinara for dipping)
- Colby Jack cheese, dry Ranch dressing powder, crumbled bacon
- Mexican cheese blend, cumin, chili powder and onion powder
It’s also delicious to add diced ham, diced pepperoni or crumbled bacon.
Cheese Rolls Recipe Video
Homemade Cheese Rolls Recipe
Prep Time 1 hour hr 15 minutes mins
Cook Time 18 minutes mins
These cheese rolls are the savory cousin of cinnamon rolls. Soft, delicious bread dough is swirled with cheese that gets crispy and gooey. They are the perfect side to serve with soup or salad.
Ingredients
Dough:
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 1/4 cup warm milk
- 1 egg
- 2 teaspoons instant yeast
- 1/4 cup butter softened
- 3 1/2 cups flour approximately
Filling:
- 2-4 cups shredded cheese any variety
- 1/2 teaspoon garlic powder
- 1/2 teaspoon italian seasoning
- 1/2 cup butter softened
Instructions
Add all dough ingredients to the bowl of a stand mixer and mix until the dough forms a ball, approximately 5 minutes.
Cover bowl with a clean dish towel and let raise in a warm place until double in size, about an hour.
Roll dough into a big rectangle. Spread softened (not melted) butter over all the dough. Sprinkle with cheese and seasonings.
Starting at the long end of the rectangle, roll the dough tightly just like when you make cinnamon rolls.Cut into slices, place on a baking sheet and raise for 20 minutes or so.
Bake at 350 until golden brown and bubbly, about 18-20 minutes. Serve warm.
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- BYU Hottie says
I made these a couple of months ago and mine didn't turn out as tasty as they looked in the picture. Maybe the dough makes a difference. I used French Bread dough…is yours just roll dough?
Looks great! 🙂Reply
- Holly says
Ok, so do you mean Melted butter or just softened? And by 1/8 of a cup powdered milk, do you mean mix it up to a liquid first??
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- Linda says
Can these be made ahead and frozen or refrigerated at any point prior to baking?
- Jennifer says
Yes, I would cut them into slices, flash freeze them on the pan, then store them in a freezer bag. When it’s time to bake, you’d just have to let them thaw a bit before throwing in the oven.
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- Holly says
Do you use melted butter or just softened? Also, do you mix the powered milk up first? or add it dry?
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Holly,
I used softened butter because it stays in the folds of the dough better than melted butter. I add the DRY milk powder straight to the mixer WITHOUT mixing it with water. Hope that helps!
And Beth, the dough makes a HUGE difference. Adding lots of butter makes a big difference too. They turn out so much better when you add lots of butter.
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- Muriel says
I must be blind, but I do not see powdered milk in the recipe? am I missing something. Looks yummy gonna try
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- Jennifer says
Hi Muriel, I changed the recipe to use regular milk instead of powdered milk. You’re not missing anything, don’t worry!
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- Ambivalent Woman says
Is there any way to make this with regular milk and cutting back water. I don't own any powdered milk and don't want to buy some just for 1/8 cup : These look great and I'm pretty sure my kids would love em!
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@Ambivalent Woman You bet! Just do 7/8 cup milk and 1/4 cup water instead of the water and powdered milk listed in the recipe.
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- Beth Riley says
It says "cheese and seasonings" but it doesn't specify what kind.
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That's because it's completely up to you! Cheddar, mozzarella, jack, mexican blend… I've used all kinds of cheeses and they are all delicious. As far as seasonings go, I love garlic powder and a bit of italian seasoning. Onion powder, a bit of powdered ranch dressing dip packet, parsley, and chives are also yummy. Just sprinkle it on before rolling it up! 🙂
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- Blaine Yuen says
These look & sound amazing. I’d love to try the different variations too. Could you add the ingredient amounts for those?
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- Jennifer says
Blaine, I didn’t add amounts for the different variations, because you can use as much or as little as you want. If you like things cheesy, add more cheese. If you want a strong garlic flavor, add more garlic.
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- laurie schofield says
this recipe calls for warm milk theres no meantion of powder milk how much is 7/8 and do you put the 1/4 c butter in dough then use more to spread on dough when rolled out plus I do not have a mixer can I use a hand help beater
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- Judy Simpson says
How long to bake. You have raising instructions, but none for length to bake. Thanks
Just made them and about to put in oven, but would help if I didn’t have to babysit oven so closely. ThanksReply
- Jennifer says
Fixed the recipe to include baking time.
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- Michelle Graves says
Where does it say dry milk powder. It just say milk.
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- Eva says
These look very yummy and I will make soon.
Just a thought that came to my mind — I wonder if you could use cream cheese instead of butter OR even a combo of both.
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- Bertha says
Good with soupReply
- Tina says
I see warm milk listed but not powdered milk. So …what exactly is it?
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- Jennifer says
Use regular milk
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- Jennifer says
I’ll get the recipe fixed right away! Thanks for bringing this to my attention.
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- me says
I these look so yummy. I just can’t get past the rusty, dirty looking pan.
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- Jennifer says
It’s clean! It’s just been well seasoned.
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- Elaine Condon says
my sister made these…she said they were fabulous…
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- Runie Varuna says
Tried it and came out like cheesy garlic bread. Yum.
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- Diane says
Best rolls …Made for Christmas…Colby jack, garlic powder, Italian spice…put all ingredients except filling into bread machine on dough cycle. At end of dough cycle, rolled out this very soft dough to a rectangle, filled according to recipe, sliced into rolls, placed on cookie sheet to rise and then baked (per recipe). While rolls baked the kitchen was filled with a wonderful aroma. Thank you, Jennifer, this recipe is a keeper.
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- Samantha says
So delicious. I served them with a bowl of homemade soup and got rave reviews from our dinner guests!Reply
- Marjorie says
Just made these and LOVE the recipe. A big winner for my family! They look just as the picture. Will do it again for sure.Reply
- Chris says
When you say “cover and let raise until double” is that like a 20 minute thing or a multiple hours long wait? I’m new to baking and trying to plan these out for thanksgiving
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- Jennifer says
I’d say it will take about an hour. But it depends on so many factors… room temperature, weather, the type of flour and yeast you use, etc. That’s why I didn’t set a specific time.
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- Georgia G says
Turned out perfectly this morning! I’m making a new batch now, could i keep them in the fridge for tonight and bake them in the morning? Thanks for the amazing recipe.Reply
- Jennifer says
I think it would work to put them in the fridge. You’ll probably just need to bring them to room temperature and watch that they don’t collapse before baking.
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- Laura says
DELICIOUS. Use some whole milk in the pan when baking and makes them so soft 🙂
I also used this same dough for cinnamon rolls and I couldn’t keep my husband from eating them lolReply
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