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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!
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.
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.
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 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.
Notes
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!Â
These look delicious!! If I freeze do I need to let them sit in refrigerator overnight before putting in freezer? How long should I defrost before baking? Thank you!! Love every HBH recipe I’ve made!!!
Hi Beth,
After the rise you can pop them in the freezer, I would say they need to thaw on the counter for a few hours before baking. I hope you love the recipe, let me know if you give it a try! xx
Can you use gluten free flour for this recipe? I have some family members that are gluten intolerant
Hi Debra,
Yes, an equal amount of gluten free flour will work well for you! Let me know if you give this recipe a try, I hope you love it! xx
I made these for a dinner party last night and they were a huge hit!
They were quite easy to make too.
Hey Lisa,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
Wondering if one can use regular yeast and not instant? How would that change the directions?
Hi Marsha,
You bet!! Just dissolve the yeast into the whole milk and honey, allow that to bubble and then follow the recipe as is:) Please let me know if you have any other questions! xx
These are super good! My family loved them.
Hey Christina,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
Amazing as all your recipes are!!!!
Hey Abby,
Thanks you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
I love this recipe! Thank you so much. I was wondering – after assembling (before baking), how long can I let this recipe sit in the fridge before baking? Your instructions say they can sit overnight. I was curious if it’s ok to let it sit in the fridge for two days before baking? Or would it be better to freeze for a day and then defrost and bake?
Hi Grace,
Two days would be just fine to do:) Please let me know if you have any other questions! xTieghan
If I want to freeze them, can I go through step then freeze?
Hi LeeAnn,
Yes, through step 5 and then freeze:) Please let me know if you have any other questions! xTieghan
Made these to bring to my mom’s (she made lasagna soup) – they were amazing! I followed the adjustment to make without yeast since I was in a pinch, and I used butter to spread instead of pesto, and they still turned out really yummy! Will definitely make again!!
Hey Sammi,
Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xTieghan
I modified these to make them into pizza rolls… just spread a thin layer of pizza sauce, pepperoni and mozzarella, then topped with garlic butter and Parmesan. SO GOOD!
Hey there! Thank you for trying out this recipe, I’m so happy to hear you enjoyed it! ? xTieghan
Made these as a side for steak and mushroom dinner- perfectly fluffy and savory and delicious!
Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! Have a wonderful week! xTieghan
so yummy! each bite is full of flavour! cant decide if i loved them more straight from the oven or reheated next day!
Split recipe in half and made 6 rolls instead
Thanks so much for giving this recipe a try! So glad you enjoyed it. xTieghan
Baked these on my Traeger for some extra flavor and they turned out delicious!
Hey there,
Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan
I don’t know how you do it, you’re a genius when it comes to creating recipes!This is definitely on my list of recipes to try. Would almond milk work?
Thanks so much Leah! Yes, almond milk will work just fine here! I hope you love the recipe! xTieghan
This is one of my kids favorites at the moment! It’s so good! Any chance that it freezes well?
Hey Lauren,
Happy Sunday! I am thrilled that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan