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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
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.
Watch the How-To Reel
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
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!
This post was originally published on April 3, 2019
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.
I am so glad this turned out so well for you Jon! Thank you! xTieghan
I am baking these right now for a brunch and they smell divine! Thanks for the recipe.
Thank you so much Barb! xTieghan
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
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
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?
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
I don’t own a mixer. Is this recipe still possible?
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
Is there something pre-made we could use for the dough?
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
Eyeing this recipe for an upcoming brunch. Can almond milk be used instead of whole milk? What kind of cheddar, sharp or mild?
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
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
That sounds delicious! Thanks for sharing!
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?
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!
This look delicious!! At what point in the instructions could I freeze this dough? Or would it be best to freeze once cooked completely?
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
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!
Hi Rachael! You actually should be fine with the altitude! If you have any further questions please let me know! xTieghan
Have you ever made these mini-sized? I’d like to bring these to a high tea next weekend
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
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?
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
What kind (brand) of dry yeast and how much…..you say one packet but not quite sure if all packets are equal?
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
Just made these and they are spectacular!!
I used half the red pepper flakes called for, but no other changes. FANTASTIC!
Thank you so much Kara! xTieghan