These cheesy roasted garlic rolls are soft, pull-apart rolls filled with a creamy roasted garlic herb butter, melty mozzarella, and nutty Parmesan, then baked like savory cinnamon rolls. They're perfect as a side for soups, holiday meals, or when you want something warm and bread-like.

Baked garlic rolls arranged in a white ceramic dish on a wooden board.

If you love cheesy, garlicky sides like these rolls, you might also enjoy cheesy smashed potatoes or a sourdough grilled cheese for another comforting option.

Hand holding a baked garlic spiral roll with herbs and chili flakes.

Key Ingredients

Bread Flour: It gives a softer, chewier roll due to its higher gluten content. In Germany, Type 550 works well. All-purpose flour can be used, but the texture will be softer and less chewy.
Cheese: I use mozzarella for melt and Parmesan for flavor. You can swap with Gruyère, fontina, or low-moisture mozzarella.
Fresh Herbs: Fresh thyme, chives (or scallion greens), and parsley add flavor. Use just one herb if you prefer, or swap with other fresh herbs such as rosemary or oregano.
Cream Cheese: Adds creaminess and helps the filling spread evenly.

Step by Step With Photos

Here's how to make this cheesy garlic rolls recipe with a simple visual guide.

Mixing dough ingredients in a bowl for garlic rolls.

Smooth dough filling a large metal bowl.

Mix and knead the dough until soft and smooth.
Let the dough rise until doubled in size.

Creamy garlic herb butter mixture in a bowl.

Rolled-out dough on a lightly floured surface.

Prepare the garlic herb butter by mashing roasted garlic with butter, cream cheese, herbs, salt, and chili flakes.
Roll the dough into a rectangle.

Garlic herb butter spread evenly over rolled dough.

Hands rolling dough into a log with cheese filling visible.

Spread garlic butter evenly and sprinkle with Parmesan and mozzarella.
Roll into a log and slice into rolls.

Unbaked spiral rolls arranged in a white baking dish.

Baked spiral rolls being brushed with garlic butter.

Arrange rolls in the baking dish and let them proof until puffy.
Bake until golden, then brush with melted garlic butter.

Troubleshooting & Common Mistakes

Dense Rolls: This usually happens if the dough is too dry or under-proofed. Let the dough rise until doubled and visibly puffy before shaping.
Rolls Didn't Rise Much: Milk that's too hot can kill the yeast, while cold milk slows it down. Use warm milk (lukewarm to the touch) and check that your yeast is fresh.
Cheese Leaking Out While Rolling: Overfilling or rolling too tightly can push the cheese out. Spread the filling thinly and roll snug, not tight.
Rolls Browning Too Quickly: Every oven runs differently. If the tops brown too fast, loosely tent with foil for the last few minutes while the centers finish baking.

Close-up of baked spiral rolls with garlic, herbs, and chili flakes.

Storage

Make-Ahead: Rolls can be shaped, covered, and refrigerated overnight. Bring to room temperature before baking.
Store: Store leftover rolls in an airtight container in the refrigerator for up to 3 days.
Freeze: Baked rolls can be frozen once completely cooled and stored in a freezer-safe container for up to 2 months. Rolls can also be frozen unbaked before the second rise. Thaw baked rolls at room temperature and reheat until warm, or thaw unbaked rolls overnight in the refrigerator, bring to room temperature, then bake as directed.
Reheat: Reheat in the oven or air fryer for the best texture. The microwave works too, but the rolls will be softer.

Stacked baked spiral rolls in a white baking dish.

Serving Suggestions

These cheesy roasted garlic rolls are great served warm as a side with soups, stews, or pasta, and work just as well on a holiday table or for sharing at gatherings.

I suggest pairing them with roasted garlic soup, roasted tomato basil soup, or a creamy mushroom bisque. They're also delicious alongside richer mains like four cheese mac and cheese or creamy Cajun shrimp pasta. For heartier dinners, serve them with air fryer tandoori chicken or stuffed chicken with sun-dried tomatoes.

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📖 Recipe

Cheesy Roasted Garlic Rolls

Soft, pull-apart garlic rolls filled with a creamy roasted garlic herb butter, mozzarella, and Parmesan, baked into savory, swirl-shaped rolls.

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Prep Time: 25

Cook Time: 25

Rise Time: 1 30

Total Time: 2 20

Servings: 6 rolls

Author: Qashang

Ingredients

Dough

2 cups (240 g) bread flour see note
1 teaspoon instant yeast
2 teaspoon sugar
1 teaspoon salt
10 tablespoon (150 ml) warm milk use gradually
2 tablespoon (28 g) unsalted butter melted

Roasted Garlic

2-3 whole garlic cloves unpeeled
½ teaspoon olive oil

Garlic Herb Filling

4 tablespoon (56 g) unsalted butter softened
1 tablespoon cream cheese
2-3 roasted garlic cloves from the roasted garlic above
1 teaspoon fresh thyme or ½ teaspoon dried
1 tablespoon dried parsley or 1 teaspoon dried
1 tablespoon chives or 2 teaspoon scallion greens
¼ teaspoon sea salt
½ teaspoon red pepper flakes
¼ cup (25 g) grated Parmesan
½ cup (60g) shredded mozzarella

Equipment

1-quart (1-liter) baking dish

Instructions

Make the Dough

In a bowl, add flour, warm milk, instant yeast, sugar, melted butter, and salt.
Knead for 5-6 minutes by hand, or 5 minutes in a stand mixer on low to medium speed, until smooth and elastic. The dough should feel smooth, slightly tacky, and pull cleanly from the bowl.
Cover and let rise in a warm place for about 60 minutes, or until doubled.

Roast the Garlic

Place unpeeled garlic cloves in a small oven-safe ramekin.
Drizzle with oil and cover loosely with foil so the garlic steams.
Bake at 180°C 350°F ( 180°C) for 15-20 minutes until soft and golden. (Air fryer: 175°C for 12-15 minutes.)
Cool slightly, then squeeze the garlic from the skins.

Prepare the Herb Butter

Mash roasted garlic with butter, cream cheese, finely chopped herbs, salt, and chili flakes until smooth.
Reserve 1 tablespoon of this mixture for brushing after baking.

Roll & Shape

Roll dough into a 10 × 12-inch (25 × 30 cm) rectangle.
Spread the garlic butter evenly over the dough.
Sprinkle Parmesan evenly over the buttered dough, followed by mozzarella.
Roll from the short side to form a snug 10 inch (25 cm) log, not too tight.
Slice into 6 equal rolls using unflavored dental floss or a sharp knife.
Arrange cut-side up in a greased 1 quart (1-liter) baking dish.
Cover and rest for 30 minutes until puffy. Meanwhile, preheat the oven at 350°F (180°C ).

Bake

Bake for for 22-25 minutes, until lightly golden on top and soft in the center.
If browning too quickly, loosely tent with foil for the last 5 minutes.

Finish

Melt the reserved garlic butter and brush over the warm rolls. Serve immediately.

Video

Notes

Flour: Bread flour gives a chewier structure due to its higher gluten content. In Germany, Type 550 works well. All-purpose flour can be used, but the rolls will be less chewy.
Milk: Start with the lower amount and add more only if needed. The dough should be soft, not sticky.
Fresh Herbs: I highly recommend using at least one fresh herb, as it makes a noticeable difference in flavor.
Cheese: Avoid overfilling to keep clean swirls.
Make-ahead: Rolls can be shaped, covered, and refrigerated overnight. Bring to room temperature before baking.
Storage: Best enjoyed fresh. Leftovers can be reheated gently but will be softer the next day.

Nutrition

Did you make this recipe?Please leave a star rating and a review in the comments. You can also tag @chilitochoc on Instagram. I love hearing your feedback!

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