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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
Do you think I could replace the yeast with my leaving starter? If so, should I change the rising time?
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
Do you need to butter the pan?
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
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?
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
Can I substitute something else for the honey, or omit, so my under one year old can partake?
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
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
Love that! Thank you so much Kelly! xTieghan
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!
Thank you so much Sarah! That sounds really great! xTieghan
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!
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
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.
Hi Doug. Thank you and I will look at it again. I hope you love this recipe! xTieghan
Definitely about to go make these! One question though – does it have to be whole milk?
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
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
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
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?
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
Hiii! making these today 🙂 what is the best way to store them?
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
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.
Hi Lindsey! I am really glad these turned out so well for you! Thank you for trying them! xTieghan
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!
Thank you so much Jasmine! That is so great to hear! xTieghan
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!! ?
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