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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: 143 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

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! 

horizontal Herby Everything Cheddar Swirl Buns

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Comments

    1. 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

  1. 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?

    1. Thanks so much Leah! Yes, almond milk will work just fine here! I hope you love the recipe! xTieghan

    1. Hey Lauren,
      Happy Sunday! I am thrilled that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  2. 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

  3. 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

  4. 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.

    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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

    1. Hey Grace,
      I really appreciate you giving this recipe a try, I am so glad it was enjoyed.🌷 xTieghan

  11. 5 stars
    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!

  12. 5 stars
    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.

    1. Hey Cindy,
      I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan

  13. 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

    1. 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

  14. 5 stars
    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.

    1. Hey Abby,
      I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan and thanks for your review:)

  15. 5 stars
    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?

    1. Hey Emily,
      Sure that would work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  16. 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!!!

  17. 5 stars
    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!!!!!!!

  18. 5 stars
    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.

    1. 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

    1. 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

    1. 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

  19. 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!

    1. 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

  20. 5 stars
    Just a question—I made these and they were amazing. Tonight I’m making them into pizza rolls instead using pizza ingredients. My question is, instead of making these into swirl buns, could I follow the recipe exactly but instead roll the dough up like a pizza bread and bake in a loaf shape on a cookie sheet instead of in buns? If I did that, what would the approx bake time and temp be?

    1. Hey Doris,
      I haven’t tested this so I am unsure of the results, but I would keep the oven time and temp the same. Let me know how it turns out! xTieghan

    1. Hey Amanda,
      Yes that would be okay to do. Just bring them back to room temperature before baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  21. Could you by chance freeze these? I absolutely love your recipes and fix at least 3 a week. My granddaughter is terribly impressed with me. Lol. Everything I have tried is fantastic.
    Yours C

    1. Hey Cynthia,
      Thanks so much for your kind message! Yes, you could freeze these, I would recommend slicing in half before freezing then pop in the toaster to warm them. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  22. Could hand-kneading the dough result in a lower rise? Since I do not have a stand mixer, I used my hands and kneading till the ingredients were incorporated and smooth-ish. Although the dough did rise, it did not resemble the way yours did in the video. I hope mine turn out okay!

    1. Hey Ameera,
      I am wondering what kind of yeast you used, that could have affected the rise. I hope they turned out okay! xTieghan

  23. 5 stars
    These rolls are absolutely amazing. And I have very good news for any gluten free folks out there—I followed the recipe exactly, except I used my gluten free flour (GF Jules flour) and they came out perfectly!!!! Best GF bread item I’ve ever made. GF bread is hard to get right, but for some reason this recipe worked wonderfully just substituting in my flour! My whole family devoured them. Next I’m trying this recipe but using pizza sauce and pepperoni and mozzarella and making pizza rolls! Thank you so much—this is a game changer for us. So many possibilities….

  24. We don’t get the Everything but the bagel spice in little Ol’ New Zealand 😭
    Please could you recommend some herbs or spices to replicate? Thank you !

    1. Hey Raquel,
      I make homemade everything spice, here is the recipe:
      3 tablespoons toasted white or black sesame seeds
      2 tablespoons poppy seeds
      1-2 tablespoons caraway seeds
      2 teaspoons dried onion
      2 teaspoons dried garlic
      1 teaspoon kosher salt, plus more if needed
      I hope you love the recipe, please let me know if you have any other questions! xTieghan

  25. 5 stars
    Figured I should finally leave a review for this recipe. I have made these rolls many times, they have become my speciality! I bring them to potlucks, camping trips, etc. My favourite Half Baked Harvest recipe I’ve tried, they turn out perfect every time! Soft, cheesy, herby, amazing.

    1. Yes!! Love to hear that! I hope you continue to love my recipes, Kaley! Thank you so much! xTieghan

  26. 5 stars
    Made these for the first time – so tasty. Easy to make and delicious. The nutrition info is off though – I think it’s 272 calories per roll…

    1. Hi Christy,
      Yes I did. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  27. These are on their second rise. I can’t wait to see the results and eat these for dinner tonite. Your recipes all look amazing!!

  28. I will try this recipe out! I can’t wait. Can I use the Instant Pot to 1st proof with your recipe? I have using the IP lately to proof dough from 15 – 20 mins, but the recipe calls for it.

    1. Hi,
      So sorry I have never tried this method so I do not know how it will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi! I have not tried this, but I am sure it will work great! Please let me know if you try it! xTieghan

  29. If I wanted to use premade dough what kind would you suggest? Pie dough? Biscuit dough? Love all your recipes!

  30. 5 stars
    Hi this recipe is too tempting…will surely make it …an a big fan of ur recipes…I generally combine your recipes to make mine as I am a vegetarian. Can u help me out for the substitute for eggs in this recipe ?? Would really appreciate it .. thx 😊
    Shruti

    1. Hi Shruti,
      I am so sorry but the eggs are pretty key to this recipe. Please let me know how else I can help. xTieghan

  31. I’m looking forward to trying these…but question alternatives to the whole milk? Almond milk? Dairy free alternatives. Thanks

  32. Do you think these could be made gf? Things get so dense when you try to make them gf🤦🏽‍♀️
    They look amazing!!

    1. Hi Adrienne! I have not tried making these GF, but if you would like to I would recommend cup4cup flour! I hope you love these! xTieghan

  33. 4 stars
    4 stars because of a flaw in the recipe but 5 stars for flavor. I had to make the dough twice because the first time, starting with the suggested 3.5 C of flour, it turned out soooo dry and there was just no fixing it. I made the dough a second time, starting with only 2.5 C of flour, ending with a little less than 3 C total, and it turned out to be perfect consistency. Flavor is absolutely incredibly and I ended up enjoying these with a big bowl of soup!

    1. Hi Kimberly!! I am really glad this recipe turned out so well for you! Please let me know if there is anything I can help with! I hope you continue to enjoy this and others of mine! xTieghan

  34. don’t know if you’ll see this, i tried making this recipe twice the first time the dough didn’t come together in a ball and the second time it also didn’t form a ball and was too wet? any tips on how to get the dough right?

    1. Hi Jenna! I am so sorry to hear that.. Are you following the recipe correctly? Please let me know, I would love to help!! xTieghan

  35. I haven’t made these yet, but BOY am I excited to today! My one question is… because I could not find it and there’s a pandemic going on so not going to go searching ALLLLLL the stores, but can I create a make-shift everything spice blend from my seasoning drawer? Asking for a friend. Just kidding I’m asking for me. I NEED TO KNOW because I love everything spice. Thanks in advance!!!

    1. Hi Nicole! Yes, of course you can make your own!! I am sure it will be just as amazing! Please let me know if you have any other questions! xTieghan

      2 tablespoons poppy seeds
      1 tablespoon white sesame seeds
      1 tablespoon black sesame seeds
      1 tablespoon plus 1 teaspoon dried minced garlic
      1 tablespoon plus 1 teaspoon dried minced onion
      2 teaspoons flaked sea salt or course salt

  36. If you leave in the fridge overnight, do you need to bring them to room temperature the following day, before baking ?
    Many thanks in advance

  37. 5 stars
    Fantastic recipe!! I’ve never been that good at making breads/doughs but this recipe was so easy and came together so nicely! (also used your everything bagel seasoning recipe that also worked very well.) They turned out so beautiful and tasted out of this world. My family kept going back for more. Thanks for sharing another phenomenal recipe!

  38. Hi – I would love to make this recipe, but is there an acceptable substitute for the whole milk? I don’t tolerate milk well (but eggs aren’t a problem) so I usually drink almond or soy milk. Would that work? Thank you! 🙂 These look amazing!

  39. Made these today – had to use baking powder and baking soda because my dry active yeast had died and I made half the recipe because I didn’t have enough pesto (besides, I’ve been drowning my husband in baked goods since on lock down and figured it might be time I cut back a little). Anyway, after baking them for almost 30 minutes, they were since and golden on the top, the cheese was bubbling, but when I pulled them apart, they were still raw on the inside. I used a Pyrex glass loaf pan, as it was the only vessel small enough to hold the rolls I cut. Do you have any idea on what I might have done wrong? I’m new to baking and would be over the moon about any advice you have to share. Thanks so much!

    1. Hi Julie,
      So sorry you had issues with the recipe, I am thinking it is the glass pyrex. Next time I would cover with foil so the insides can bake and then remove the foil about half way through. Please let me know if you have any other questions! xTieghan

    1. Hi Annie,
      You should be okay to do this! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  40. I’m going to make these to go with out dinner on the weekend. What do you think would pair well with them?

    1. Hi Amy,
      Really anything! I love them with a good gumbo or chili, also really great with a steak and veggies. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  41. 5 stars
    These were a huge hit with the whole family. Flavorful and fun! They were simple to make and didn’t last long once they were baked.

  42. HOLY CHEESY BISCUIT! THIS WAS ACTUALLY THE SIMPLEST RECIPE ANDVTHE MOST AMAZING CHEESY BISCUIT. MY FAMILY IS IN LOVE! THANKS SO MUCH FOR THE RECIPE. ABSOLUTELY PHENOMENAL ♥️♥️♥️♥️♥️♥️♥️♥️

    1. I am so glad these turned out so well for you and your family Donna! Thank you so much for trying them! I hope you are all doing well! xTieghan

  43. I made these a week or so ago with some minor substitutions (given that we’re under Covid-19 quarantine and can’t access the supermarkets as often) e.g. substituted the basil pesto with pesto made from a local seasoning (Chadon Beni/Culantro) that we use in Trinidad a lot (with the usual garlic and olive oil etc.). It came out great…we gobbled it down that same night…no leftovers. Thanks for the recipe!

    1. Thank you Leena! I am so glad this recipe turned out so well for you! Thank you for trying it! xTieghan

  44. 5 stars
    I don’t leave comments on blogs really ever, but these are AMAZING! Make them now. Do a double batch, share them. Your family and friends need these in their lives! So good!

  45. We made this recipe for our Easter brunch this year! YUM! I didn’t have yeast so I had to use baking powder/baking soda option so they were definitely a little more dense/less fluffy that using yeast but still delicious! Husband approved!

  46. Made these to go with some eggplant parmesan last week. SO yummy. I took the spice and cheese and pesto amounts as ~recommendations~ so mine turned out more pesto-y than cheesy. SO GOOD! Next time, I’ll go heavier on the cheese and lighter on the pesto just to try it that way but the beauty of it is that it’s really up to you. Saw another used mention using half the dough for a cinnamon roll and think thats a great idea. They were so fluffy and would be perfect as a breakfast roll with different roll-ins. Gonna be remaking this recipe a lot in the future.

    1. Hi Tori! I am so glad this recipe turned out so well for you! Thank you for trying it! I hope you are staying well! xTieghan

  47. 5 stars
    Made these for Easter—so delicious!!!! Since it’s a social distance Easter we have leftovers—fridge or counter best to store extras??

  48. Hi Tieghan……..I made these last night and they were a big hit with the family ….thank you for sharing the recipe! I’ll be making the prosciutto caprese puff pastry today as an appetizer before our Easter dinner!
    Dana

    1. Hi Dana! I am so glad you and your family enjoyed this recipe! Thank you so much for trying it! Also,, I hope you love the prosciutto caprese puff pastry! Have an amazing Easter and stay safe! xTieghan

  49. I’m making these tonight and the dough did not rise the first time(platinum red star instant yeast)….we will see how they turn out tomorrow??

    1. Hi Sarah-Grace! I hope these turn out amazing for you! Please let me know if you have any questions! xTieghan

  50. I am planning to make these tomorrow but don’t have a standing mixer – can I kneed the dough and have it come out just as well?

    Thanks!

    1. Hi Maggie,
      I would recommend using 2% or almond milk in place of the whole milk. I hope you love the recipe! Please let me know if you have any other questions! xTieghan

  51. 4 stars
    Four stars because I had to make it twice for it to turn out the way it should. The first time I made this, I added the 3.5 cups of flour and my dough was so dry that it wouldn’t hold together. When I remade it, I started with only 2.5 cups of flour and, in the end, probably only added just under 3 cups total and it turned out perfect. Other than the flour ratios, this recipe was great, easy to make and so so delicious!

  52. Hi! I’m a total newbie when it comes to baking. I have a question- do you knead this dough at all or just punch it out and immediately roll it? I made this today and they did turned out awesome but my dough is totally different than pictured. I did knead the dough. Thanks in advance!

    1. Hi Macarena,
      Did you use a stand mixer, if so there is no need to knead the dough. I hope this helps. Please let me know if you have any other questions!

  53. Can I freeze uncooked rolls? And if I can, do I cook from frozen? And for how long? I have some in oven right now. Excited.

    1. Hi Karen! Yes, you can freeze the uncooked roll and I would let them defrost before baking! I hope you love this recipe! Please let me know if you have any other questions! xTieghan

    1. Hi Linda! Everything spice is a combination of poppy seeds, toasted sesame seeds, dried garlic, dried onion, and salt. It can be made or purchased in the spice isle of the grocery store! xTieghan

    1. Hi Phoebe,
      I would recommend using the oven on low to reheat. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  54. Do you think I could replace the yeast with my leaving starter? If so, should I change the rising time?

    1. Hi Jessica,
      I have not tested this recipe like that before. Just to be safe, I would recommend the no yeast method in the notes! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Rachel! If you are not using parchment paper, I do recommend oiling the baking sheet. If you are using parchment you should be fine without it! xTieghan

  55. If you put the rolls in the fridge overnight, do you need to get them out and let them rise the 20-30 min before baking or can they go straight into the oven?

    1. Hi Madison,
      I would let them rise before baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Olivia,
      You can use maple syrup in place of the honey. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  56. You have a recipe very very similar to this in HBH Super Simple! I am guessing that is what the original poster made. This looks delicious! Adding it to the Easter menu

  57. 5 stars
    I just made this tonight to go with the simple one skillet cheese lasagna roll ups! SO delicious! I didn’t have any yeast (I’ve been unsuccessful finding it in the grocery stores lately!) so I used the substitutions and baked it in a cupcake tin!

  58. Hi! These look oh so yummy! I’m hoping to make them tomorrow with whole wheat flour (a.k.a. quarantine’s only option). Do you have any recommendations for altering this, if at all? Thanks!

    1. Hi Jessica,
      You should be okay following the recipe as is with whole wheat flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  59. 2 stars
    So I see your nutritional disclaimer, but c’mon. I substituted low-fat milk, halfed the (low-fat) cheese, and used whole wheat flour. I’m still over 200kcal. Your recipe is about 280kcal.

    1. Hi Vaishnavi,
      You can use another milk that you have on hand. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  60. They’re currently in the oven and smell delicious however I took them out at 22minutes and the dough was still raw in the centre. I have left it in for another 10mins but the top is hardening too much now….I’ve covered the top and hoping centre will cook without drying the rest out too much

    1. Hi Iwona,
      I hope these turned out okay! Next time I would recommend covering with foil if the top is getting to dark, also be sure these are on the middle rack in your oven. Please let me know if you have any other questions! xTieghan

  61. These look so yummy! Thank you for the no yeast option. There has been a shortage of yeast here in North Texas. What everything bagel spice do you use? Or do you make your own?

    1. Hi Andrea! I make my own everything bagel spice! I find it the easiest way! Please let me know if you have any other questions! xTieghan

    1. Hi Ale,
      I like to store in an airtight container on the counter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  62. 5 stars
    These are so good!! Flakey and cheesy. I used bread flour which worked well. The dough didn’t rise enough to fill the pan with the buns, but they cooked normally and were a good texture after about 30 minutes of baking.

    1. Hi Lindsey! I am really glad these turned out so well for you! Thank you for trying them! xTieghan

  63. 5 stars
    I just made these! They turned out so delicious. The texture is so pillowy and fluffy. The only thing I would change is adding a little more pesto. Other than that, YUM!

  64. Looks so yummy! Are you able to give a weight for your flour? I usually use a scale when I bake for accuracy. Flour measuring can vary so widely! Thank you!! ?

    1. Hi Susan! It is approximately 455 grams to 520 grams! I hope you love this recipe! Please let me know if you have any other questions! xTieghan

    1. Hi Jen,
      Yes that is totally fine! I hope you love the recipe! Please let me know if you have any other questions. xTieghan

    1. Hi Natalya! It is 2 1/4 teaspoons of yeast in each packet! I hope you love this! Please let me know if you have any other questions! xTieghan

  65. In the recipe notes—when it says you may omit the yeast and use….I don’t see anything beyond that?! What is the substitute? Thank you!!

    1. Hey Brigette, sorry about that. I fixed the notes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  66. Hi Tieghan,
    Can you kindly update the no yeast option, please? Haven’t been able to get any in past weeks.

    1. Hey Monica, sorry about that. I fixed the notes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  67. The no yeast version says, No Yeast Option: If you do not have access to yeast or simply cannot use, you can omit the yeast and instead use . . .

    Use what? Something’s missing.thanks!

    1. Hey Wendy, sorry about that. I fixed the notes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hey Mary, sorry about that. I fixed the notes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  68. These look amazing! Unfortunately basil pesto is not something I have on hand right now (and I don’t have the ingredients to make it), is there something I can substitute for it? Quarantine is squashing all my delectable baking endeavors 🙁

    1. Hi Sierra,
      You can simply leave out the pesto and add some additional herbs and cheese! I hope you love the recipe! xTieghan

  69. Due to social distancing, I couldn’t go out to get pesto. So, I put my own spin on this recipe, pizza sauce for pesto, and pepperoni slices.
    Everything this else exactly the same since your bread recipe really is the best.
    The where amazing, I loved them. More importantly with two kids and the hubby home, they loved them.
    I was hoping for leftovers, no such luck. It doesn’t look like they’re going to make it past lunch.

  70. These look amazing! I don’t have any pesto on hand or ingredients to make it and we’re trying to avoid the grocery store. Any suggestions to substitute the pesto? Can’t wait to try these!

    1. HI! Do you have basil and parmesan? Or just dried basil + parmesan? If so use 2 tbs dried basil with 1/4 cup parmesan and 2 tbs olive oil. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  71. Please start adding the name of your recipes as well as your name to pics when sharing. Down the road I won’t remember your name of the recipe much less your name and it’s your recipes I want to make. Thanks ~ Judy

  72. We really do not like pesto, basil is fine in cooked items but not fresh, can pesto be made with other herbs?

    1. Hey Judy! Yes, pesto can be made with whatever herbs you really love. I would recommend using a combination of your favorites. Maybe fresh parsley and oregano, or cilantro + parsley. Alternately, you can make pesto with kale or spinach as well. Both are great options. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  73. Hi Tieghan! I’m torn between your swirled garlic herb bread and these buns. Do you think these would work with the filling of the garlic bread (utter, the garlic, parmesan, basil, sage, and thyme)? Thanks so much!

    1. Hey!! Yes, I am sure that will work well. Fun idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  74. I’ve been trying to use white whole wheat flour in things – can I use it for this recipe? I’m still learning how to bake and find it not nearly as forgiving as cooking when it comes to substitutions and alterations to recipes. Thanks!

    1. Hi Karen! Yes, I think white whole wheat flour will work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  75. 5 stars
    These were delicious and much easier than I would have thought! I had just made you white pesto spinach lasagna and this popped up on my Pinterest just in time to use up the rest of my pesto! They also reheated great for lunch today. Thanks, as always, for the amazing recipe!

  76. 4 stars
    Made these today. Very good. Would maybe add more of the filling, possibly double the cheese. The bread was light and fluffy. Will definitely make again and try different fillings. Could be go to cinnamon roll recipe.

  77. I am so excited to make these! What would you recommend if I want to prep/make them ahead? Bake them and put them in the fridge? Bake them and freeze them? Or prep the dough and then freeze them? I’m hoping to make them a week in advance

    1. Hey Melanie! I like to prep the rolls, then freeze until ready to bake. To bake, thaw overnight in the fridge, then remove from the fridge and allow the rolls to rise and come to room temp for an hour or so before baking. Then, just bake as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  78. If making these a day ahead and putting in the fridge overnight, do I let the rolls rise at room temp for 20-30 min THEN place in the fridge, or so I skip the last step of rising and put directly into the fridge?

    1. Hey Kim! You can skip the rising at room temp and instead let the rolls rise in the fridge. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. HI! This is much easier with a stand mixer, but you can mix with a wooden spoon for 5 minutes or until the dough comes together and is smooth. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. Hi Stacie, I would recommend using pre-made pizza dough. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  79. Eyeing this recipe for an upcoming brunch. Can almond milk be used instead of whole milk? What kind of cheddar, sharp or mild?

    1. Hi! Almond milk should work just fine. I like to use sharp cheddar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  80. I’ve made these loads of times now they’re absolutely amazing but has any one tried a variation ? I swapped out the pesto cheese and garlic for cinnamon paste and raisins OMG AMAZING give It a go

  81. I’m making these for my boys’ birthday brunch next week! I haven’t made them yet. You mention that you can refrigerate overnight, does it affect it at all? Have you tried it? How long do you leave it out the next morning before baking? 2 hours?

    1. If anything, the refrigeration helps proof the dough even more and makes them delicious! We’d suggest letting them sit out about an hour to get to room temperature the morning of baking. Then bake and enjoy!

  82. This look delicious!! At what point in the instructions could I freeze this dough? Or would it be best to freeze once cooked completely?

    1. Hey Sarah! Once you have shaped the rolls and placed them in the baking dish, I would then freeze. Just cover the pan with plastic wrap and freeze for up to 3-4 months. Thaw for a few hours on the counter, then allow them to sit at room temp 1 hour before baking. Bake as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  83. Hello, fellow Colorand! We live at 9,000 ft. And I am wondering if I should be following your baking recipes as written or do you suggest making adjustments for altitude? If so what are your recommendations. Thank you!

    1. Hi Rachael! You actually should be fine with the altitude! If you have any further questions please let me know! xTieghan

    1. Hey Jo! I have not made these in a mini size, but I am sure cutting and baking the buns smaller will be great! Just adjust the cooking time accordingly. I would image the smaller size will require less time in the oven. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  84. Hi! Has anyone tried making these gluten free? I want to try it out, but I’m a bit hesitant in case they turn out poorly, and I waste 4 cups of flour. I’m using Cup4Cup flour, which doesn’t always work on its own with yeast. Do you think a gluten free bread mix would work?

    1. Hi Wren! I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour, which you already have! I would give it a try! Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan

  85. What kind (brand) of dry yeast and how much…..you say one packet but not quite sure if all packets are equal?

    1. Hi Christine! You need 2 1/4 teaspoons yeast. I like the use Red Star Baking Yeast. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  86. 5 stars
    Just made these and they are spectacular!!
    I used half the red pepper flakes called for, but no other changes. FANTASTIC!

  87. If I leave the rolls to sit in the fridge overnight, do I put them in after the second rise? Or do I refrigerate them and let them do the second rise after I take them out of the fridge? (If it’s the latter, is it still a 20-30 minute rise, or does it take longer?)
    I can’t wait to try these!

    1. Hey Jaclyn! Let the rose rise in the fridge for the second rise, then bring them to room temp before baking (about 1 hour on the counter before baking). Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi Taylor! Yes, up to 24 hours. Bring to room temp before baking so they have time to rise. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  88. 4 stars
    I made these with a few modifications. I had some multigrain flour mixes (from King Arthur) so used that for roughly 30% and used a combination of Italian cheeses including Asiago, Parmesan, Pecorino, and mozzarella. The baked rolls are wonderful and I can see playing with the basic idea even more….how about a sundried tomato pesto?! The only negative for me is that the “Everything seasoning” was lost with all of the herbs/pesto. I think if I want that to be the star next time, I might leave out or decrease the pesto and just use some hearty fresh herbs like rosemary and thyme with the cheese or maybe sprinkle the “Everything” seasoning over the top.

    1. Hi! I am so glad you enjoyed this recipe and I hope you enjoy more of the recipes on my site! Thank you! xTieghan

  89. Tiegan,

    I made these yesterday for my daughter and her fiancé coming over for dinner. Totally delicious. And really easy. GREAT recipe.

    Bruce

  90. Morning!

    Quick question. I am new to making bread and using yeast. Haven’t seen a recipe where you don’t allow the yeast to bloom before adding other ingredients. Is there a reason why for this recipe? I am miraculous than anything. Have all the ingredients to make these delicious looking treats! Thanks very much.
    Jen

    1. Hi there! This recipe calls for instant yeast and with instant yeast you can skip that first step of blooming the yeast. Does that make sense? Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  91. 5 stars
    These rolls were the highlight of our Easter dinner! They turned out exactly as pictured and were the perfect compliment to the lamb entree. My family has dubbed me the bread maker for all our get-togethers from now on! I’m making them again this weekend for a birthday celebration. So tasty, thank you!

  92. If we don’t have time to make the dough, what is something pre-made/store bought that you recommend??

  93. I got all the ingredients for this but forgot the milk! 🙁 is there anything I can use to replace it? TIA!

  94. 5 stars
    Amazing recipe! I made them this weekend and they are such a crowd pleaser. I had to bake them quite a bit longer than stated in the recipe, but my oven is finicky.

    1. HI! Yes, that sounds so delicious! What a great combo! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi there! Store-bought pizza dough will work, but honestly the dough recipe is SO EASY. I’d recommend giving it a try! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  95. 5 stars
    LOVE!! I made these last week for a girls night in and everyone loved them. My husband devoured the leftovers and said they are one of the best things I’ve ever made. Making again for a group of friends coming for dinner tonight. Thank you!

    1. Hi there! Yes, you can make an freeze OR you can assemble the rolls, cover and keep them in the fridge for up to 2 days, then bake on Easter! Please let me know if you have any other questions. I hope you love this recipe! Happy Easter! Thank you! xTieghan

  96. What changes would you suggest for using active dry yeast instead of instant? These looks amazing, I can’t wait to try.

    1. Hi Lisa! Add the yeast to the warm milk with the honey and mix to combine. Let this mix sit 5-10 minutes until the mix is puffy on top and smells like bread. Then follow the recipe as directed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  97. 2 stars
    I loved this idea and made them today. They did not turn out well. I used 4 cups of flour and rolled the dough out to 10*16, however I found the layer was a bit too thick, no doubt when they came out of the oven, the first bite did not reach the spiced and tasted plain. Also, the cheese never bubbled…. I used bread machine for the mixing part. Next time will try less flour.

    1. Hey Rachel! I worry buttermilk will be a bit too thick for this recipe. I would recommend using 3/4 cup buttermilk and 1/4 cup water to thin the buttermilk a bit. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  98. Im so excited to try this recipe this week! I have a silly question ? – would I be able to swap the thyme for another herb like rosemary?

    1. Hi there! Yes, of course! I am sure rosemary will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  99. 5 stars
    AMAZING! Made these for a party tonight and they turned out great. Let rise in the fridge over night so if you do that add about 10 extra min to the baking time but they turned out perfect. Subbed olive oil for pesto. Will be making again

  100. Great recipe. I think I might use marmite instead of pesto and make them into cheese and marmite pinwheels, which I normally make with pastry , but using dough will be a change 🙂

  101. thnk you i was looking for article like this. you tell everithing about cheddar to me… thnk you.. i wish you allwas write article like this 🙂

    1. HI! It is about 7-8 grams. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  102. I made these today at work, used smoked Gouda. Made them a bit larger
    Then turned them into Smokey pesto turkey sandwiches.
    I may try using a smoked garlic horseradish instead of pesto to make a killer beef sandwich next!

  103. Can they stay in the fridge for 24 hours? I’d like to make them tonight for a party tomorrow… so they’d be in the fridge almost full 24 hours. Would I take them out for a bit before baking them?

    1. HI! Yes, that will be just fine. Remove the rolls 45 minutes to 1 hour before baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  104. I see now that the link in your text that leads to the heirloom tart does lead me to the recipe of everything spice. So if got it now. ;-). But still, I wanted you to know about the other links I mentioned.

    Tessa

  105. Ohh these looks so delicious, I’m pinning them for sure. But when I click on the link of the everything spice recipe, it leads me to the grilled cheese recipe. And if I click on the everything spice link there, it leads me back again to the grilled cheese! Is it possible to fix that please? Thank you!

    Best regards, Tessa

  106. I love this idea and I’m also wondering if I could double the basic dough for a pan of cinnamon rolls for breakfast….!

    1. HI! Yes, you can double the dough and use for cinnamon rolls. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  107. These look amazing! Can I ask about the yeast though, what size packets are the ones you use? The ones we’ve got here are 7 grams…

  108. These look amazing! But what size yeast packet do you use? I have 7 gram packets – is that enough, not enough?? Thanks!

    1. HI! 7 grams of yeast is perfect. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI! This is much easier with a stand mixer, but you can mix with a wooden spoon for 5 minutes or until the dough comes together and is smooth. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  109. I will be *testing* these for Easter that’s for sure! I have one question first though- I’ve made your cinnamon brioche rolls from the cookbook about 4 times now. The first time I did not rise overnight in the fridge and they turned out beautifully. The next 3 times, out of sheer stubbornness, I tried to rise overnight in the fridge but all 3 times they turned out icky…they did not rise, they were thin, they didn’t brown in the oven, just sort of stayed the colour of the dough, and tasted very doughy. I follow the recipe exactly and cover with cellophane and put them in the fridge (at 4 degrees) and let them rest for a half hour at room temp before baking. What am I doing wrong? Should I just give up on the fridge? Thanks!

    1. Hey Jess! Is your fridge 4 degrees or 40 degrees? If 4 degrees, that is way too cold for the rolls, but my guess is that your fridge is more like 40! I am super confused as to why your rolls are not rising. What brand yeast and what variety of yeast are you suing? Hoping you can help! So sorry for the trouble!

  110. These look amazing! Can’t wait to try them as a side with soup or …maybe just for a snack! How long will these keep and what is the best way to store them to keep them fresh?

    1. HI! These keep well in the fridge for up to 5 days. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  111. 5 stars
    Love the looks of this recipe. I’ll give it a try using frozen bread dough. Thanks for the inspiration.

  112. Oh my Lord, these sound perfect! You could mix it up with different cheese, maybe add a sprinkling of crumbled, cooked bacon …. What a great idea! Thanks once again for the inspiration! Your ideas have literally never failed me yet in all these years!

  113. 5 stars
    ABSOLUTELY perfect! These savory rolls are a must for any Brunch or get-together coming up, especially Easter. What a fantastic idea to use the pesto as a base for everything. I’ve gotta try these. Love your unique recipe ideas! Thanks for sharing.

  114. 5 stars
    These look incredible, and are definitely going to the top of my list of things to make ASAP!