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These garlic cheese rolls are everything I love about a cinnamon roll, just savory!! Soft tangzhong brioche gets rolled up with garlic butter, parmesan, and mozzarella, baked in a 9×13 pan, and brushed with more garlic butter while they’re still warm. Tear one open and you get buttery layers and stretchy cheese (and yes, dunking them in marinara is mandatory).
Quick Look: Garlic Cheese Rolls
- 🍞 What it is: Cinnamon-roll-style yeast rolls filled with garlic butter, parmesan, and mozzarella.
- ⭐ Why it works: A tangzhong keeps the brioche soft, and chilling makes it easy to roll.
- 💛 Why you’ll love it: Buttery layers, stretchy cheese, and a garlic butter finish on top.
- ⚠️ What to watch for: Go easy on the cheese, or it can leak out during baking.
- 🍳 Pan notes: One 9×13 pan holds all 12 rolls in 4 rows of 3.
- ❄️ Make ahead: Chill the dough overnight after the first rise, then shape it the next day.
Why This Recipe Works
Most garlic cheese rolls start with frozen dough or canned biscuits. This one is a from-scratch yeast dough shaped just like my homemade cinnamon rolls, so the garlic butter and cheese run through every layer. If you want a plain roll for the bread basket, my buttery soft dinner rolls are the ones to make.
- The dough is the same base as my brioche cinnamon rolls, with less sugar and no vanilla so it works for a savory roll
- A tangzhong (a quick cooked paste of flour and milk) helps the dough hold onto moisture, so the rolls stay soft
- Chilling the dough after the first rise makes a very soft dough easy to roll and cut
- Parmesan brings the salty, savory flavor and mozzarella brings the stretch
- You get garlic twice: once in the filling and again in the butter brushed on top
Table of Contents
Key Ingredients
- Whole milk: It goes into both the tangzhong and the dough, and the fat keeps the rolls tender.
- All-purpose and bread flour: Using both gives the dough a soft bite with enough structure to hold its swirl.
- Fresh garlic: Mince it finely so it spreads evenly through the butter.
- Parmesan: Grate it fresh from a wedge. It goes in the filling and on top.
- Mozzarella: This is what gives you the cheese pull when you tear a roll open.
- Fresh chives: They go on at the very end for color and a mild onion flavor.
Full ingredient amounts are in the recipe card below.
Substitutions and Additions
- Roasted garlic: Swap the 4 fresh cloves in the filling for 1 tablespoon of roasted garlic for a sweeter, mellower flavor.
- Parsley: Use chopped fresh parsley instead of chives on top.
- Instant yeast: Use the same amount in place of active dry yeast.
- Flaky salt: A pinch on top of the warm garlic butter is optional, but so good.
How to Make Garlic Cheese Rolls
- Make the tangzhong. Whisk the flour and milk in a small saucepan until smooth. Cook over medium heat, whisking constantly, until it thickens into a paste that leaves lines, 2 to 4 minutes. Move it to a bowl and cool to room temperature.
- Add the wet ingredients. Whisk the warm milk and sugar, sprinkle in the yeast, and let it sit for 5 minutes until foamy. Add it to your stand mixer bowl with the cooled tangzhong, melted butter, and eggs.
- Add the flour. Add the salt and both flours. Mix on low with the dough hook until a soft dough forms.
- Knead in the butter. Knead on medium speed for 5 to 8 minutes until smooth and elastic. Add the softened butter one tablespoon at a time until it’s fully mixed in. The dough should be smooth and slightly tacky.
- Let it rise, then chill. Cover the dough in a greased bowl and let it rise in a warm spot for 1 to 2 hours, until doubled. Then refrigerate it for 2 to 8 hours or overnight. Don’t skip this! It’s what makes the dough easy to roll.
- Make the garlic butter. Mix the softened butter, garlic, Italian seasoning, black pepper, and salt until smooth and spreadable.
- Fill and shape. Roll the dough into a 16×12-inch rectangle. Spread on the garlic butter, leaving a 1/2-inch border along the far long edge, then sprinkle on the parmesan and mozzarella. Cut 12 strips about 1 1/3 inches wide, roll each one into a spiral, and arrange them cut side up in a buttered 9×13 pan in 4 rows of 3.
- Second rise. Cover loosely and let the rolls rise for 50 to 70 minutes, until very puffy. Preheat the oven to 325°F. Then bake for 25 to 28 minutes, until lightly golden on the edges and the centers reach 190 to 195°F. Tent loosely with foil if the tops brown too quickly.
- Brush and finish. Stir the minced garlic into the melted butter and brush it over the warm rolls. Sprinkle with parmesan, chives, and flaky salt if you like. Serve warm!
Expert Tips
- Use a stand mixer. This is a soft, enriched dough, so it’s very sticky. A stand mixer with a dough hook kneads it smooth and works the butter in without you reaching for more flour. You can knead it by hand, but plan on 10 to 12 minutes of slap-and-fold kneading (and sticky fingers).
- Don’t add extra flour. This dough feels sticky after kneading, and that’s normal. It firms up in the fridge and bakes up light and fluffy.
- Keep the dough cold. Roll it straight from the fridge so it stays easy to shape.
- Don’t overfill. Too much cheese can leak out during baking, so stick to the amount in the recipe card.
- Spread the garlic butter thin. An even layer means you get garlic in every swirl.
- Use a thermometer. Pull the rolls when the centers hit 190 to 195°F, and tent with foil if the tops get dark first.
What to Serve with Garlic Cheese Rolls
These work as a side dish or an appetizer. My favorite way to eat them is warm and dunked in my 30-minute marinara sauce, or in my creamy garlic pizza sauce if you’d rather go with a white sauce. For dinner, set them next to a bowl of spaghetti aglio e olio, spiced carrot and sweet potato soup, or creamy zucchini soup. And if you’re on a cheesy bread kick, try my cheesy pull-apart garlic bread next.
They also make a fun swap for regular dinner rolls on your Thanksgiving or holiday table, right next to the sweet potato casserole with pecans. And since the dough chills overnight, you can do most of the work the day before you host.
Garlic Cheese Rolls FAQs
Yes! Make the dough for your garlic cheese rolls, let it rise, and chill it in the fridge overnight. Shape, rise, and bake the rolls the next day.
Store garlic cheese rolls in an airtight container in the refrigerator for up to 3 days. Reheat them before serving so the cheese softens again.
The dough for garlic cheese rolls is a very soft, enriched dough, so it will feel sticky after kneading. Don’t add extra flour. It firms up in the fridge and becomes easy to roll.
Too much filling is the usual reason garlic cheese rolls leak. Stick to the cheese amount in the recipe card and spread the garlic butter in a thin, even layer.
Garlic cheese rolls are done when the edges are lightly golden and the centers read 190 to 195°F on an instant-read thermometer, about 25 to 28 minutes at 325°F.
More Recipes You’ll Love
If you tried these Garlic Cheese Rolls or any other recipe on my blog, please leave a ⭐ star rating and let me know how it goes in the comments! I love hearing from you!
Garlic Cheese Rolls
Equipment
Ingredients
Tangzhong
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
Brioche Dough
- 3/4 cup whole milk warmed to 100 to 110°F
- 2 1/4 teaspoons active dry yeast or instant yeast
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter melted or very soft
- 2 large eggs room temperature
- 1 1/4 teaspoons salt
- 2 1/2 cups all-purpose flour
- 1 cup bread flour
- 5 tablespoons unsalted butter softened, added after kneading
Garlic Butter Filling
- 1/2 cup unsalted butter softened
- 4 cloves garlic finely minced (or 1 tablespoon roasted garlic)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Cheese Layer
- 3/4 cup freshly grated parmesan cheese
- 1 cup shredded mozzarella cheese
Garlic Butter Finish
- 3 tablespoons unsalted butter melted
- 1 clove garlic finely minced
- 2 tablespoons freshly grated parmesan cheese
- 1-2 tablespoons chopped fresh chives or parsley
- flaky salt optional
Instructions
Make the Tangzhong
- In a small saucepan, whisk together the flour and milk until smooth. Cook over medium heat, whisking constantly, until thickened into a paste that leaves visible lines when stirred, about 2 to 4 minutes. Transfer to a bowl and let cool to room temperature.2 tablespoons all-purpose flour, 1/2 cup whole milk
Make the Dough
- In a small bowl, whisk the warm milk and sugar until dissolved. Sprinkle the yeast over the top and let sit for 5 minutes until foamy.3/4 cup whole milk, 2 1/4 teaspoons active dry yeast, 2 tablespoons granulated sugar
- In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, yeast mixture, melted butter, eggs, salt, and both flours. Mix on low speed until a soft dough forms.1/4 cup unsalted butter, 2 large eggs, 1 1/4 teaspoons salt, 2 1/2 cups all-purpose flour, 1 cup bread flour
- Knead on medium speed for 5 to 8 minutes until smooth and elastic. Add the softened butter one tablespoon at a time, mixing until fully incorporated. The dough should be smooth and slightly tacky.5 tablespoons unsalted butter
- Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1 to 2 hours, or until doubled in size.
- Refrigerate the dough for 2 to 8 hours or overnight. This makes the soft dough much easier to roll and shape.
Make the Garlic Butter Filling
- In a small bowl, mix together the softened butter, garlic, Italian seasoning, black pepper, and salt until smooth and spreadable.1/2 cup unsalted butter, 4 cloves garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon black pepper, 1/2 teaspoon salt
Shape the Rolls
- Butter a 9×13-inch baking pan.
- Roll the chilled dough into a 16×12-inch rectangle with the long side facing you. Spread the garlic butter filling in a thin, even layer, leaving a 1/2-inch border along the far long edge.
- Sprinkle the parmesan evenly over the butter, followed by the mozzarella.3/4 cup freshly grated parmesan cheese, 1 cup shredded mozzarella cheese
- Using a pizza cutter or sharp knife, cut the dough into 12 strips, each about 1 1/3 inches wide. Roll each strip up into a spiral and place it cut side up in the prepared pan, arranging the rolls in 4 rows of 3.
- Cover loosely and let rise for 50 to 70 minutes, until very puffy.
Bake
- Preheat the oven to 325°F (165°C).
- Bake for 25 to 28 minutes, until lightly golden on the edges and the centers reach about 190 to 195°F. Tent loosely with foil if the tops brown too quickly.
Finish
- Stir the minced garlic into the melted butter. While the rolls are warm, brush them with the garlic butter, then sprinkle with parmesan, chives, and flaky salt if desired.3 tablespoons unsalted butter, 1 clove garlic, 2 tablespoons freshly grated parmesan cheese, 1-2 tablespoons chopped fresh chives, flaky salt
- Serve warm.
Notes
- Don’t skip the chill. This is a very soft dough and it will feel sticky after kneading. Chilling it after the first rise makes it much easier to roll and shape, so avoid adding extra flour.
- Go easy on the cheese. Too much cheese can leak out during baking.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve tested these garlic cheese rolls more times than I can count, and this version is the one that made the cut! The tangzhong keeps them soft for days, and that last brush of garlic butter right out of the oven is everything. Tip from my kitchen: use a stand mixer and don’t add extra flour, even when the dough feels sticky. It firms up in the fridge and rolls out perfectly. If you bake them, share a picture in our Loaf community for November Bake Club! 🧄🧀
These were the highlight of my family’s Sunday dinner! SO GOOD!
Thank you so much for trying them!!