Last week I asked you guys to help me choose a recipe to blog, and while chocolate cookies were the winner of the day, cheesy carbs were a close second. So, for everyone who wanted the cheesy carbs, here you go!
These cheddar swirl rolls come courtesy of Deb‘s Smitten Kitchen Cookbook. They were one of the very first recipes I flagged upon an initial flip through the book, for obvious reasons I hope. They’re actually labeled as a breakfast item, an alternative idea for those who don’t enjoy sweet, decadent cinnamon rolls for their first meal of the day. That’s a problem I can’t relate to at all, I will always choose sweet over savory when it comes to breakfast, and cinnamon rolls are pretty high up on the list. I’m pretty sure I could eat one every day and never get sick of them.
I thought these cheddar swirl rolls would be equally as good any other time of the day, though, and I ended up serving them alongside a bowl of lightened-up broccoli cheddar soup. It only seemed fair that all the calories I saved by making a light version of the soup should go toward carbs, right?
The process of making these rolls is very much reminiscent of cinnamon rolls. You start with a rich, buttery yeast dough but instead of filling it up with brown sugar and cinnamon, you use a combination of sharp cheddar cheese, parsley, and one slightly unexpected ingredient: grated onion. The onion sort of melts into the dough as the rolls bake so it’s not texturally obvious. If you didn’t know, you probably wouldn’t be able to put your finger on the onion as an ingredient but it definitely elevates the flavor of these rolls. They’re soft and tender with gooey cheese swirls – in other words, completely impossible to resist.
I’ve been trying so hard to get back on track with healthy eating after returning home from vacation this week, but looking at the pictures of these rolls again has left me with a serious craving π And as luck would have it, I’ve got everything I need to whip up another batch so I guess you know what I’ll be doing today!
Cheddar Swirl Rolls
barely adapted from The Smitten Kitchen Cookbook by Deb Perelman
{Note: To make ahead – prep the dough to the point before the first rise and refrigerate it for up to 3 days. Just bring to room temperature before you continue with the recipe. Also, I halved this recipe without any issues, so that’s an option.}
Dough
3 cups (375 g) all-purpose flour
1 teaspoon salt
pinch of black pepper
1 tablespoon sugar
2 1/4 teaspoons instant yeast
1 cup milk
1/4 cup (1/2 stick) unsalted butter, melted and cooled to lukewarm, plus 1 tablespoon for brushing the rolls
Filling
1/2 cup grated onion (about 1/2 medium onion)
1 1/2 cups (170 g) grated sharp cheddar cheese
2 teaspoons minced fresh parsley
1/4 teaspoon salt
pinch of black pepper
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, pepper, and sugar. Mix briefly to combine. In a medium measuring cup, whisk the yeast into the milk to dissolve. Add the yeast mixture and the melted butter to the mixer and beat on low speed just until a rough dough comes together. Switch to the dough hook and knead the dough on low speed for about 5 minutes, or until it is smooth and elastic.
Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and place in the prepared bowl. Cover with plastic wrap and let rise for about 2 hours, or until doubled in size.
Meanwhile, in a small bowl, stir together all of the ingredients for the filling. Line two 9-inch round cake pans with parchment paper and set aside.
Turn the dough out onto a lightly floured work surface. Roll into a rectangle measuring about 12×16-inches. Spread the filling evenly over the dough, leaving about 1/2-inch border at the edge. Starting with a short side, roll the dough into a tight log. Cut the dough into 12 rolls, each about 1-inch wide. Place 6 of the rolls into each of the prepared pans, spacing them out evenly. Melt the remaining 1 tablespoon of butter and gently brush it over the rolls. Cover the pans with plastic wrap and let rise for about 2 hours, or until doubled in size.
Preheat oven to 350 F when the rolls are nearly done rising.
Remove the plastic wrap from the pans, and bake the rolls for 20-25 minutes, or until they’re golden brown and the cheese bubbles. Serve warm!
I’m pretty sure I’m making this today. I’m definitely a savory breakfast person but my family doesn’t agree so I’m thinking they’ll go good with the chicken & rice I have planned tonight. They look awesome1
Oh my gosh! Tracey! These are incredible!! So prefect for this weekend too. I love all that cheddar! I wan one now!
I have SUCH a weakness for things that involve rolling dough into jelly rolls and slicing them into cute little pinwheels. These look absolutely delicious – like a savory cinnamon roll!
Now what could look better than these any time of the day? I can’t think of much…wow, need to mark that one in my book. I got it for Christmas and haven’t had a chance to make anything from it…this will probably be the first up. Gorgeous photos, as always.
Yes! These look wonderful! I recently made my own version and I absolutely love the gooey, savory cheesiness of these!
How did I miss this recipe in her book??!! Probably b/c you said it’s in the breakfast chapter and like you, I will always choose sweet over savory when it comes to breakfast (or most any time…lol)
You outdid yourself. Stunning and beautiful! Pinned!
You don’t even have to give this recipe a name, you know. Just say ‘cheesy carbs’ and I’m there! π
These rolls were great, thanks for making them!
I voted for cheesy carbs and have been waiting ever since!! LOVE this recipe! I still, for some crazy reason, don’t have Deb’s book yet!
These are so easy to make and they look fab.
Awesome idea…I will make these with pasta I think
Cheddar swirl rolls sound so delish! I love how yummy they look!
These look amazing! I am going to pin this right now, my family will LOVE them!
These look incredible. I could eat them for breakfast, lunch or dinner. I wouldn’t discriminate. π
I love sharp cheddar in anything. These rolls look delicious!!
That ooey gooey inside cheese shot has me drooling! I can’t believe I haven’t noticed these in Deb’s book!
Love this! And you know I could make dinner out of this!
I’m….hypnotized….by the cheesy, cheddar-y swirls of gooodness…
Yum. I love savory rolls as much as I do cinnamon rolls. But yes, eating cinnamon rolls for breakfast is a heck of a lot better than savory rolls. I’m going to save this recipe for a later date; they look delicious! π
They look wonderful! I love cinnamon rolls and would eat them every day if my weight didn’t fight back but these would be super good with soup or any yummy dinner. I saved this to make sometime soon!!!
I love everything about these, Tracey! They are beautiful!
These are mouthwatering! Oh I wish I had one right now! (Or a cinnamon roll!)
Who doesn’t love cheese and bread? Mmmm. These look great, and pretty simple! Thanks for sharing!
Yay cheesy carbs!
This sounds pretty ridiculously amazing. I think I’ll have to give them a try. I’m curios about the onion situation, but I’m going to trust you on the texture. Cheese and bread are pretty much perfect.
I’d pass on these for breakfast, but they’d be great with dinner. And, I made that broccoli soup and loved it!!
WOW. I’m in awe of these rolls! I would love to sink my teeth into one of these ASAP. They look delicious!
Oh yum! These look fantastic π perfect combination!
I’m a sweet breakfast lover too…so pairing these with soup or a salad sounds perfect!
I want to move in with you.
Can I bring my husband? I think he’d be happy there too. π
Never thought I would crave a savory swirl roll over the cinnamon variety. That picture of them being pulled apart is magic!
What a great idea! And grated onion? Genius. I might just have to buy Deb’s cookbook. Thanks for sharing!
These look like pure heaven! Beautiful!