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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.

Author: Tieghan Gerard
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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Ingredients

US Customary - Metric

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! 
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Comments

  1. Love your recipes. I would like to make this for an Easter dinner I was invited to, but the hostess is allergic to nuts. I saw a previous comment made about subbing butter for the pesto. Do you think an herb butter would work well or do you have a different pesto-sub recommendation?

    Thanks!

    Reply

    1. Hey Tori,
      Sure, you could do that! You could also just use a pesto that doesn’t contains nuts:) Please let me know if you have any other questions! xx

      Reply

    1. Hi Maggie,
      You would probably have a different shape:) Let me know if you give this recipe a try, I hope you love it! xx

      Reply

  3. Hi! I’m making these for a baby shower but am wanting to make them closer to bite sized, do you have a suggestion on how to do that?

    Reply

    1. Hey Jillian,
      You’re just going to have to cut them smaller and then probably reduce the bake time:) Please let me know if you have any other questions, I hope you love this recipe! xT

      Reply

    1. Hey Sima,
      You bet, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT

      Reply

    1. Hey Brooke,
      You bet, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT

      Reply

    1. Hey Emily,
      You can just mix with a wooden spoon and knead by hand! Let me know if you have any other questions, I hope this turns out well for you! xx

      Reply

  7. 5 stars
    Made these buns the other day to go with fish chowder. They were delicious. I omitted the red pepper flakes (teen palate). Shared with friends who raved about them . I had several online requests for the recipe when I posted my photo as they were fresh out of the oven. I will make these again for sure!

    Reply

    1. Hey Kathy,
      Happy Wednesday! Thanks so much for giving this recipe a try, I am thrilled to hear that it was a winner! xTieghan

      Reply

  8. 5 stars
    I made these tonight and they were so good! I attempted them last week but my dough didn’t rise, so I used my bread machine for the mixing and rising and they came out much better

    Reply

    1. Hey Ashley,
      Happy Monday!! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)

      Reply

    1. Hi Tiffany,
      Yes, an equal amount of gluten free flour will work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan

      Reply

  10. Can these be baked in a muffin tin instead of a baking dish? Would any modifications need to be made? Thank you!!

    Reply

    1. Hey Katelyn,
      I’ve not tried this, but I don’t see why it wouldn’t work for you! Let me know if you give the recipe a try, I hope you love it! xx

      Reply

  11. 5 stars
    I made these for the family Easter get together, preparing them the night before and letting the dough rise in the refrigerator. absolutely delicious and so easy to make! I made these in my newly remodeled kitchen, and got inspired to do other yeast dough recipes It’s been a wonderful results. Thank you.

    Reply

    1. Hey James,
      Fantastic!! I love to hear that this recipe was a hit, thanks a lot for making it! Have the best weekend:) xTieghan

      Reply

  12. I’m making this tonight and I had the dough rising for an hour and it seemed like it got to 1.5x maybe…will it be fine and still be fluffy? What should I do different next time?

    Reply

    1. Hi Taylor,
      Thanks for giving the recipe a try!! Was there anything you adjusted in the recipe? It may have just needed a little more time or a warmer spot in your kitchen. I hope this recipe! xTieghan

      Reply

  13. These look delish! If I were to use pre-made dough, would you recommend pastry? How could I modify the recipe? Thank you!

    Reply

    1. Hi Nicole,
      I would probably use a bread or pizza dough. Please let me know if you give the recipe a try, I hope you love it! xTieghan

      Reply

    1. Hey Katie,
      Totally, just pop them in the fridge and then bring back to room temp before baking. I hope this recipe turns out amazing for you, let me know if you give it a try! xx

      Reply

    1. Hi Taylor,
      Sorry, I have not tried this with biscuit dough, it’s going to be different than these buns as biscuit dough is much more dense. Let me know how the recipe turns out, I hope you love it! xx

      Reply