Cheesy Garlic Rolls (Savory Hot Cross Buns)
These Cheesy Garlic Rolls are a savory spin on classic hot cross buns. Soft, pillowy rolls stuffed with a melted cheese center, brushed generously in pesto garlic butter straight from the oven, and finished with cream cheese crosses piped on top. They make 15 rolls, work as an Easter centerpiece OR a garlic dinner roll any time of year, and they are EXACTLY as good as they sound.
EMAIL THIS RECIPE
Enter your email and I'll send this directly to you.
Plus you'll get new recipes from me every week!
Ingredients
Dough
- 3½ cups All-Purpose Flour
- 2¼ tsp Instant Yeast
- 3 Tbsp Granulated Sugar
- 1 tsp Salt
- 1 cup Warm Whole Milk about 110°F
- 4 Tbsp Unsalted Butter melted
- 1 Large Egg room temperature
Cheese Filling
- 15 small cubes of low-moisture mozzarella or cheddar about ½ inch each
Pesto Garlic Butter
- 3 Tbsp Unsalted Butter melted
- 1 Tbsp Basil Pesto
- 2 Cloves Garlic minced
- ¼ tsp Garlic Powder
Cream Cheese Crosses
- 4 oz Cream Cheese softened to room temperature
Instructions
- In a large bowl, whisk together the flour, 2¼ teaspoons instant yeast, 3 tablespoons sugar, and 1 teaspoon salt until evenly combined.
- Add the warm milk, melted butter, and egg to the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms, then continue mixing until it comes together into a rough ball, about 1 to 2 minutes.
- Turn the dough out onto a lightly floured surface and knead by hand for 8 to 10 minutes. Only add a little extra flour if the dough is aggressively sticking to your hands. The dough is ready when it feels smooth, slightly tacky but not sticky, and springs back when poked.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and set in a warm spot to rise until doubled in size, 45 minutes to 1 hour.
- While the dough rises, prepare the pesto garlic butter by stirring together 3 tablespoons melted butter, 1 tablespoon pesto, 1 tablespoon minced garlic, and ¼ teaspoon garlic powder in a small bowl. Set aside. Transfer the softened cream cheese to a piping bag or zip-lock bag and refrigerate until needed.
- Punch down the dough and turn it onto a lightly floured surface. Divide into 15 equal pieces. Cover loosely with plastic wrap or a kitchen towel to keep them from drying out as you work.
- Working with one piece at a time, pat the dough into a flat disc. Place one cheese cube in the center, then gather the edges of the dough up around it like a drawstring bag, pinching firmly at the top to seal. Flip the ball seam-side down. Place your hand over it with fingers relaxed and lightly touching the surface, then move your hand in small, quick circles while applying gentle downward pressure. The friction against the countertop will tighten the dough into a smooth ball after about 10 to 15 seconds.
- Arrange the rolls evenly in a parchment-lined baking dish, cover with plastic wrap, and let rise until nearly doubled, 45 minutes to 1 hour.
- Bake for 18 to 20 minutes, until the tops are deep golden brown. Immediately brush generously with the pesto garlic butter while still hot.
- Let the rolls cool for 10 to 15 minutes, then snip the tip of the piping bag and pipe a line of cream cheese down each row of rolls, then pipe across in the perpendicular direction to form crosses over every bun. Serve warm and enjoy!
Notes
- Cheese options: Low-moisture mozzarella melts cleanly inside without making the dough soggy. Cheddar, Gruyère, or fontina all work well and each give a different flavor profile.
- Sealing the rolls: Pinch the seams very firmly before shaping. Any gap will let the cheese leak out during baking.
- Cream cheese: Make sure it's fully softened before piping, otherwise it will be lumpy and hard to pipe smoothly. If it's too stiff, microwave for 5 to 8 seconds.
- Pesto garlic butter: Brush while the rolls are straight out of the oven so the butter soaks in. A second coat is never a bad idea.
- Make ahead: Shape the rolls and refrigerate overnight before the second rise. The next day, let them come to room temperature for 30 to 45 minutes before baking.
- Storage: Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a 300°F oven for 5 to 8 minutes. The cream cheese crosses will firm up when chilled but soften again when warmed.
- Troubleshooting: If your rolls are spreading flat rather than holding their shape, the dough may be too warm or too sticky. Chill it for 15 minutes before shaping.
Nutrition
Calories: 216kcalCarbohydrates: 27gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 35mgSodium: 208mgPotassium: 92mgFiber: 1gSugar: 4gVitamin A: 333IUVitamin C: 0.1mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!
Want To Save This Recipe?
Share your email & we’ll send it over! PLUS, you’ll get new recipes from us weekly
