Garlic Cheese Swirls

These cheesy swirl rolls are…amazing! Garlic butter and cheese! These might replace plain garlic bread forever in our home. This dough is derived from Half Baked Harvest’s Basic Dough recipe, it’s really simple and always comes out perfectly.

Look at those soft and cheesy layers…hot damn.

Makes: 12 rolls

Time: total resting: 1.5 hours, constructing: 15 minutes.


For the dough:

  • 4 cups all purpose flour
  • 1 cup warm milk (heat in microwave for 30 seconds, you don’t want hot milk)
  • 1 packet instant yeast
  • 2 Tablespoons sugar
  • 2 eggs, scrambled
  • 4 Tablespoons butter, melted
  • 1/2 teaspoon salt


  • 4 Tablespoons butter, very soft
  • 3-4 cloves garlic, minced or grated (go buy a garlic press if you don’t have one)
  • 1 teaspoon of All the Goods seasoning…or Italian seasoning if preferred
  • pinch of crushed red pepper flakes
  • 2 cups shredded cheese
  • Grated Parmesan cheese to sprinkle
  • And if you like…an extra sprinkling of garlic powder

How to

  1. To make the dough, place all ingredients in the bowl of a stand mixer and using the dough hook attachment, mix for 5 minutes or until a dough forms. It can be helpful to keep an eye on the dough in case you need to use a spatula to help incorporate any dough from the sides or bottom of the bowl. Cover, and allow to double in size, roughly an hour.
  2. Line a 13×9 baking dish with parchment paper.
  3. Once doubled, punch dough down and turn over onto a floured surface. Using a rolling pin, roll out to a rectangle roughly 18×12. Dough should be about 1/4 inch thick.
  4. In a bowl, mash up the garlic and butter. Spread that over the dough. I find using your fingers works best to give some extra heat from your hands in spreading it evenly over the dough. Once spread, sprinkle with the seasoning mix found a couple posts back…or use Italian Seasoning mix. Sprinkle with optional crushed red pepper flakes (we’re generous with red pepper in this house) and maybe a little more garlic powder…Layer on the shredded cheese and Parmesan cheese.
  5. Starting with the longest side close to you, start to tightly roll the dough over the cheese creating a pin wheel effect.
  6. Press to seal off the ends, then with a sharp knife, or a serrated knife, cut an inch to an inch and a half off the ends, throw them away. Cut the rolled dough into 12 equal parts. Place in the baking dish, 3 per row. Allow to sit for 30 minutes covered loosely with a clean towel. Preheat your oven to 400 degrees at this time.
  7. Bake for 25-30 minutes or until the tops are turning a light golden brown. Allow to cool for a few minutes before ripping them up and eating!

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