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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!

overhead photo Herby Everything Cheddar Swirl Buns

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…

dough before rolling

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.

Herby Everything Cheddar Swirl Buns before buns

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.

Herby Everything Cheddar Swirl Buns in baking dish

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.

Herby Everything Cheddar Swirl Buns torn apart

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.

overhead close up photo of Herby Everything Cheddar Swirl Buns

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!

overhead Herby Everything Cheddar Swirl Buns with serving spoon and herbs

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.

Prep Time 20 minutes
Cook Time 20 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 12 rolls
Calories Per Serving: 877 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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 9x13 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.


No Yeast Option: If you do not have access to yeast or simply cannot use, you can omit the yeast and instead use 1 1/2 teaspoons baking powder and 1 teaspoon baking soda, added with the flour. You can skip the rising and instead just let the dough rest 30 minutes, then roll, rest again another 15-20 minutes, then bake. The rolls will be a little less fluffy, but will be great! 
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  1. 5 stars
    Had these today for breakfast ! They were delicious! I did not have pesto sauce, so I used tomato sauce. Also I used garlic butter. I did not have bagel spice either. But still they were so good. Thank you for the recipe ! Greetings from India !!

    1. Hey Tina,
      Happy Sunday! Thanks a lot for giving this recipe a go, I am so excited that it was enjoyed! xxTieghan

    1. Hey Shannon,
      Happy Friday! Thanks so much for making this recipe, I am delighted that it was enjoyed! I just keep these in an airtight container on the counter. xxTieghan

  2. 5 stars
    When I saw “cheddar”, I was totally on board, but the everything bagel spice ended up being my favorite part. These were so flavorful!!

    1. Hey Gina,
      Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan

  3. Do you these freeze well? better to freeze the dough then bake before serving. It freeze after baking, then just warm up?
    I am making them for a brunch. But trying to plan what can I make ahead of time.

    1. Hey Jennifer,
      I would assemble and freeze in your baking dish, then you can just allow the buns to thaw and bake as directed. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Erin,
      Yes, you need the honey to activate the yeast. I hope you love the recipe, please let me know if you give it a try! xTieghan

  4. What if you don’t have a stand mixer? Would you just knead it by hand for a certain amount of time? I’ve actually never really made bread or anything with homemade dough.

    1. Hey Lauren,
      Yes, I would just knead by hand for a few minutes until the dough forms a ball. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Denise,
      Sorry, I’ve never used sourdough starter! I hope you love the recipe, please let me know if you give it a try! xTieghan

      1. Hey Kathy,
        I am honestly not sure as I have never used a bread machine. I hope you love the recipe, please let me know if you give it a try! xTieghan

  5. Could i use some sourdough starter in this mix? If so how much would you recommend? Many thanks Emma

    1. Hey Emma,
      So sorry, I’ve never tried this with sourdough starter. Let me know if you give it a try! xTieghan

    2. I’m due to have a baby next week and wondering if these would freeze well if I had them cut and individually packed. Would you change the baking time/temp if baking from frozen?

      1. Hey Sarah,
        I would follow the recipe as is, freeze them in the baking dish, thaw and then bake. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. Hi! Looks yum can’t wait to try this out! Can I replace whole wheat flour instead of all-purpose flour? Will the quantity vary?

    1. Hey there,
      Yes, you can use an equal amount of whole wheat flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. Hi,

    Just wondering if these can be made gluten free using an all purpose gluten free flour instead?

    1. Hey Rilee,
      Yes, you can use an equal amount of GF flour here. I hope you love the recipe, please let me know if you give it a try! xTieghan

  8. Hi, Tieghan! Thank you for your recepies, these buns are super delicious! Can you give an advise, please. Will it be ok for the taste if I freeze them after cook? How long is it possible to store?

    1. Hey Natalia,
      I’m so glad you’ve been enjoying this recipe. You can freeze before or after baking for up to 3 months. I hope this helps, please let me know if you have any other questions! xTieghan

  9. 5 stars
    Oh. My. Gosh. These are heavenly, and I am eating one as I type this now! This is such a beautiful recipe that can be tweaked to enhance any flavors you like. I only had active dry yeast, so I activated that in a little bit of warm sugar water while I warmed my milk, butter, and honey on the stove together. I tempered my eggs with that mixture and mixed it with the flour and salt. I just hand mixed and kneaded the dough for about 5 minutes until it passed the windowpane test. When I was adding the filling, I sprinkled a bit of garlic and onion powder to give a little more oomph! I think next time I will add thyme and garlic into the dough to give it some flavor and try different cheeses like swiss or gruyere. This recipe is easily a 9.9/10!

    1. Hey Connie,
      I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan

    1. Hey Whitney,
      You bet! Just dissolve in the warm milk and honey first, allow that to come to a bubble, and then follow the recipe as is. I hope you love the buns, please let me know if you have any other questions! xTieghan