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Herby Everything Cheddar Swirl Buns. Is there anything better?! These rolls are easy, doughy, swirled with cheddar cheese, basil pesto, fresh herbs, and a little everything bagel spice too. Serve at your next family gathering as an easy brunch, appetizer, or even as a side dish. Everyone will love these fun (cheesy) and pretty swirl buns…perfect, springy and DELICIOUS!
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There are three things I seem to be really into right now – fresh herbs, everything bagel spice, and recipes geared towards Easter entertaining. I’m sure you’ve all noticed my major obsession with herbs. Honestly, it’s been going on since about this time last year. I haven’t gotten even the least bit tired of creating new recipes with fresh herbs. They add so much flavor and color to even the simplest of recipes.
The everything bagel spice? Well, I seem to get hooked on this spice blend every time the spring and summer months roll around.
And Easter recipes? Well, that’s simply because Easter is fast approaching, and I’m really excited about it this year. Why? Because I love when Easter is late into April. When Easter falls in March I’m never that excited about it. March is a cold and dreary month meant for St. Patrick’s Day, not Easter, you know? Easter is all about longer, warmer days, with blooming flowers, asparagus quiche, and lots of sweet spring desserts. Probably making no sense at all, but in my head it does…
Anyway, these swirl buns have a funny story. I mean, kind of. Nothing that comes out of my mouth is ever very “funny”. I just don’t seem to have that funny bone in my body.
Moving on.
Here’s how these buns came to be. Every night I set aside a good chunk of time to go through ALL of my Instagram messages, look through the photos of recipes everyone’s made, and do my very best to respond to you all. It’s honestly one of my favorite things to do, I’m always so bummed if I have to miss a night.
One night a couple of weeks ago, someone had tagged me in their story, showing me a cheddar swirl roll they’d made, and informing me how much they loved my recipe. At first, I thought how good the rolls looked, and that I was so happy they had enjoyed the recipe! A few hours later though, my thoughts rolled back to that photo. I thought to myself, wait, what recipe was that? So I searched the site, and unfortunately confirmed my unease…I didn’t have a cheddar swirl bun recipe.
I have so many recipes here on HBH (2067 to be exact), sometimes I can forget that I’ve made something. However, I now know for sure that I have not made a cheddar swirl bun. My thought is that this very kind reader just got me confused with someone else. BUT, I am so thankful, because once I realized that I had zero cheddar swirls roll recipes, I knew I needed to make one.
And as soon as possible, because how perfect will these be as an Easter brunch bun or appetizer? Yum.
I like to use my favorite, super simple bread dough recipe as the base for the rolls. It’s literally just milk, flour, eggs, and butter. Simple, but it’s a great, extra soft and doughy base.
The filling is really what we need to talk about though, it’s so flavorful.
For one, there’s basil pesto. Yes, I might use basil pesto in one too many recipes but I find it really adds so much.
Two, there’s cheddar cheese. Now, I have not once met a person who does not love cheddar. It’s easily one of the more likable cheeses, and it pairs especially well with….
Everything bagel spice…oh how I love this flavor combo! It’s a mix of sesame seeds, onion, and herbs, and if you love the classic everything bagel, then you’ll love this spice.
Spread the pesto all over the base of the dough. Then add the cheese, everything spice, and a pinch of fresh thyme. Next step is to roll up the deliciousness, just as you would a cinnamon roll, then slice into buns, and let rise.
At this point, you can either keep the buns in the fridge overnight and bake them off in the morning. OR you can simply bake them right away. Either option is great.
As soon as the swirl buns come out of the oven, serve them! These are definitely a roll that’s best to eat warm. They’ll be soft cheesy, and smelling beyond good.
You must make these buns! Sorry, best line I can come up with at the moment. My brain is a little all over the place, but it’s still true! You need a cheesy, herby swirl bun in your life this spring. Maybe as a mid-week treat, or for Easter dinner, a Mother’s Day brunch – whatever.
Just make them and enjoy!
If you make these cheddar swirl buns, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Herby Everything Cheddar Swirl Buns.
Ingredients
- 1 cup warm whole milk
- 1 tablespoon honey
- 2 eggs, beaten
- 2 tablespoons butter, melted
- 3 ½ – 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant dry yeast, (see notes for no yeast option)
- 1/2 teaspoon kosher salt
- 2 cups shredded cheddar cheese
- 1 tablespoon fresh thyme leaves, (or 2 teaspoons dried thyme)
- 2 tablespoons everything bagel spice
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup basil pesto, homemade or store-bought
Instructions
- 1. In the bowl of a stand mixer, combine the milk, honey, eggs, butter, 3 ½ cups flour, yeast and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour.2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size. 3. Meanwhile, make the filling. In a small bowl, combine the cheddar, thyme, everything bagel spice, and crushed red pepper flakes. 4. Preheat the oven to 350 degrees F. Line a 9×13 inch baking dish with parchment. 5. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread the pesto evenly over the dough. Sprinkle the cheddar mix evenly over the pesto, lightly pushing it into the pesto. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12 rolls. Place the rolls in the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes. Alternately, you can let the rolls sit in the fridge overnight.6. Bake the rolls for 20-25 minutes, or until the cheese is bubbling. Serve warm and enjoy.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
These were amazing! The buns were so soft and melt in your mouth. Plus we really loved the flavors with the basil pesto. I used regular yeast dissolving it in the warmed milk and honey and allowed them to rise another hour after forming the rolls. Thank you for this recipe!
Hey Sue,
I am delighted that this recipe was enjoyed, thanks a lot for trying it out! Happy Friday! xTieghan
I made these tonight and they were very good. I didn’t have cheddar so i used mozzarella and asiago. I baked them at 375 for about 25 minutes so they would be nicely browned. Can’t wait to try other combinations.
Hey Cindy,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
Is it possible to make this using store bought bread dough, or store bought roll dough? I have never send store bought dish so I’m not sure if I would have to let it rise? Thanks
Hey Lynn,
I am sure store bought dough would work well here. Yes, you will want to let is rise. I hope you love the recipe. If you have any other questions, please let me know! Happy New Year! xTieghan
I just want to start this by saying I NEVER leave comments or reviews on recipes, but this is so out of this world I have to.
This is the best bread recipe, ever. It’s soft, flaky, light- to say it is the perfect bun/ roll is an understatement. I worked from home for seven months this year and made a different bread recipe every other day. Whatever that math is, out of all those recipes, this is the best bread recipe I’ve ever made. I’m going to save this as the general bread recipe I use all the time and just tweak the added ingredients to what I’m making. Seriously, make this recipe.
I should add, I did not use pesto sauce and instead used butter because I didn’t have pesto, and used 2% milk instead of whole. Everything else I followed to a T, and it was perfect.
Hey Abby,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan and thanks for your review:)
I have made these 3 times and have turned out fantastic each time. I was wondering about using an egg wash? Have you ever done that and will it do any harm?
Hey Jill,
Thanks for trying the recipe! Sorry I have not tried that but I think it would work just fine! xTieghan
Can you simplify with crescent rolls?
Hey Emily,
Sure that would work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These were a simple delicious and versatile recipe! Can’t wait to make them again!
Thank you so much Caitlin! I am really glad this turned out so well for you! xTieghan
I made these yesterday and subbed out the regular flour and yeast for gf flour, with the baking soda and baking powder additions. They are perfection!! Serving them alongside your French mustard chicken recipe with mashed potatoes. Just amazing!!!
Thank you so much Misty!! I am really glad you enjoyed this one! xTieghan
Your recipes always make my belly full and happy!!
This one was fun to make and soooo delicious, I highly recommend trying it if you’re thinking about it!!!!!!!
Thank you so much Michelle! I am really glad this recipe turned out so well for you! xTieghan
Just made these and they were great. The filling was too salty for me though. Maybe I added too much everything bagel seasoning? I think I will switch to unsalted butter and decrease the salt in the dough. Or switch to less salty pesto or cheese? Will be trying again for sure to perfect for the holidays.
Hey Julia,
Thanks so much for giving the recipe a try! Any of these adjustments would work to make it less salty. Please let me know if you have any other questions! xTieghan
Hi! Is this possible to make without a mixer?
Hey Emma,
Yes you could mix with a wooden spoon. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These look delicious! Could you use premade dough? If so what kind would work best? Thank you so much!,,
Hey Michelle,
Sure I would use a premed pizza dough. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I want to make these today but have no Everything Bagel Spice, nor all the spices in my pantry to make it myself. Could I sub this somehow? They look delish!
Hey Shayna,
I would wait until you have the proper seasonings for this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan
can you use 2% milk in place of the whole milk?
Hey Allyson,
Yes 2% will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m a retired Chef. Teaching myself to bake. Love your recipes!!! Cheddar Swirl into my dreams!!
Thank you so much Wendy! I am really glad this turned out so well for you! xTieghan