Cheesy Garlic Spiral Rolls – Soft, pillowy dinner rolls filled with melted cheese and bright garlic flavor. They make an ideal companion for a steaming bowl of soup.
Hi everyone — Sarah from Whole and Heavenly Oven here. Hope you’re having a lovely weekend!
If you’re a bit tired of holiday sweets and want something savory, these garlic-and-cheese spiral rolls are for you. They’re rich, comforting, and surprisingly simple to make.
Think of the spiral inside a cinnamon roll — the same technique creates the beautiful, savory swirl here. Instead of cinnamon and sugar, the dough is layered with softened butter, minced garlic, fresh parsley, and plenty of shredded cheese. Roll it tightly, slice into rounds, bake until golden, and you’ll have warm, gooey spirals that pull apart easily.
The dough used in this recipe is the same forgiving, beginner-friendly dough from my overnight dinner roll recipe. It handles well, rises nicely, and yields rolls that are soft and tender.
Assembly is straightforward: roll the dough into a 9×15-inch rectangle, spread softened butter leaving a one-inch border, sprinkle minced garlic and parsley, then pile on the shredded cheese (jack or mozzarella work well). Roll the dough tightly along the long side, seal the edges, and cut into 1-inch slices. Place each roll spiral-side up on a parchment-lined baking sheet, let rise until puffy, then bake until golden and the cheese is melted and bubbly.
Serve them warm straight from the oven. The combination of buttery dough, garlicky filling, and melted cheese is irresistible — be warned, they disappear fast!
Below you’ll find the recipe adapted for clarity and ease. These rolls are best enjoyed warm and can be stored at room temperature for up to two days or frozen for up to one month.
Cheesy Garlic Spiral Rolls
Ingredients
- 0.25 oz (7 g) active dry yeast (2 ¼ teaspoons)
- 1 ¼ cups (296 g) warm water (110°F)
- ⅓ cup (68 g) granulated sugar
- ⅓ cup (80 ml) vegetable oil
- 1 large egg, lightly beaten
- 1 ¾ teaspoons salt
- 4 to 4 ½ cups (480–540 g) white whole wheat flour, stir, spoon & level
- 2 Tablespoons (28 g) butter, softened (for the dough)
- 6 garlic cloves, minced
- 1 Tablespoon minced fresh parsley
- 2 cups (238 g) shredded jack cheese (or mozzarella)
Instructions
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In a large stand mixer fitted with a dough hook, dissolve yeast in warm water and let stand 5 minutes. Add sugar, oil, egg, and salt, mixing to combine.
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With mixer running on low, add 4 cups of flour. Increase speed to medium and continue mixing until the dough pulls away from the sides of the bowl. If it’s too sticky, add flour 1 tablespoon at a time until it clears the bowl.
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Turn the dough onto a floured surface and knead until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm spot for 1½ to 2 hours, or until doubled.
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Punch the dough down and roll it into a 9×15-inch rectangle on a floured surface. Spread softened butter over the dough, leaving a 1-inch border. Sprinkle with minced garlic, parsley, and shredded cheese.
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Roll the rectangle tightly along the long side and pinch the seam to seal. Cut into 1-inch slices and place each roll swirl-side up on parchment-lined baking sheets. Let rise in a warm place about 30 minutes, until puffy.
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Bake at 375°F (190°C) for 20–25 minutes, until golden brown and the cheese is melted. Cool slightly on a wire rack and serve warm.
Notes
Recipe by Sarah at Whole and Heavenly Oven
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Be sure to check out my original dinner roll recipe!
Overnight Dinner Rolls
