30 Minute Chicken Fajitas with Roasted Pineapple Salsa Verde.
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!
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.
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!
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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 !!
Happy Sunday! Thanks a lot for giving this recipe a go, I am so excited that it was enjoyed! xxTieghan
Made these last night and they were amazing!! What is your suggestion on storing the leftovers?
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
When I saw “cheddar”, I was totally on board, but the everything bagel spice ended up being my favorite part. These were so flavorful!!
Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan
Do you these freeze well? Wpuld.it 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.
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
Going to try to make these this weekend. Is the honey necessary?
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
I made these for dinner tonight. So quick, easy, and absolutely delicious!
I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
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.
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
Would there be instructions for usuing active sourdough starter??
Sorry, I’ve never used sourdough starter! I hope you love the recipe, please let me know if you give it a try! xTieghan
Can this dough be made on bread machine?
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
Could i use some sourdough starter in this mix? If so how much would you recommend? Many thanks Emma
So sorry, I’ve never tried this with sourdough starter. Let me know if you give it a try! xTieghan
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?
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
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?
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
Just wondering if these can be made gluten free using an all purpose gluten free flour instead?
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
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?
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
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!
I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan
Can you make these with active dry yeast instead of instant?
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
this recipe made my roommates decide not to evict me! thanks bestie!!!
I really appreciate you giving this recipe a try, I am so glad it was enjoyed.? xTieghan