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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!
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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.
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 9×13 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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
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?
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
Hello, just wondering if you can make these roll up your dough and freeze it to bake at a later date?
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
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
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
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!
Hey Ameera,
I am wondering what kind of yeast you used, that could have affected the rise. I hope they turned out okay! xTieghan
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….
Ah that is so great to hear! Thank you so much for trying this one, Doris! xTieghan
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 !
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
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.
Yes!! Love to hear that! I hope you continue to love my recipes, Kaley! Thank you so much! xTieghan
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…
Thank you A! I will recheck that info! I am really glad you enjoyed this recipe! xTieghan
Did you use a 9×13 pan?
Hi Christy,
Yes I did. I hope you love the recipe, please let me know if you have any other questions! xTieghan
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!!
Thank you so much Cindy! xTieghan
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.
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
Can I use egg replacer if I don’t have eggs available to me?
Hi! I have not tried this, but I am sure it will work great! Please let me know if you try it! xTieghan
If I wanted to use premade dough what kind would you suggest? Pie dough? Biscuit dough? Love all your recipes!
Hi Mary,
I would use biscuit dough, I hope you love the recipe! xTieghan
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
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
I’m looking forward to trying these…but question alternatives to the whole milk? Almond milk? Dairy free alternatives. Thanks
Hi Kim! Almond milk will work great in this recipe! I hope you love this one! xTieghan