Cheesy, Garlic Butter Rollups
Cheesy garlic butter rollups are a fun twist on my normal breadsticks. If you notice, the 2 recipes for the dough is almost identical! This is because that breadsticks recipe is literally the best recipe for breadsticks in the whole world so why would I use any other base for this fun new recipe?? These cheesy garlic butter rollups can be enjoyed on their own as an appetizer served with marinara or alfredo sauce for dipping, or serve with your favorite pasta or soup. They’re super cute and ridiculously delicious.
PrintCheesy, Garlic Butter Rollups
Cheesy garlic breadsticks but rolled up like a cinnamon roll! Great to serve as an appetizer dipped in marinara or even with spaghetti.
- Prep Time: 20 minutes plus rising time
- Cook Time: 20 minutes
- Total Time: 40 minutes plus rising time
- Yield: about 12-15 rollups 1x
Ingredients
Dough-
2 cups warm water
4 teaspoons yeast
3 tablespoons sugar
5 cups flour
1 tablespoon salt
2 teaspoons garlic powder
Filling-
1/2 cup butter (salted), room temp & super soft
7–8 cloves of garlic, minced
4 oz mozzarella cheese (about 1 cup)
4 oz Parmesan cheese (about 1 cup)
1/4 cup fresh parsley, chopped
garlic salt, for sprinkling
Topping-
Sea salt flakes, optional
2 tablespoons butter, melted (for brushing after cooked)
lightly brush with butter when they come out of the oven
Instructions
Dough-
Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
Stir water, yeast, and sugar together in the bowl of a stand mixer. Let sit for 5 minutes till it starts to foam.
With a dough hook attached add in the flour, salt and garlic powder and knead till dough combines together around the hook (about 3-4 minutes). Remove the dough briefly, just hold it in your hand or place on counter and spray the bowl with cooking spray. Return the dough to the bowl and cover with plastic wrap. Let sit in a warm place for 30-40 minutes till double in size.
Filling-
Lightly flour the counter and tip the bowl over to dump the dough out. With a rolling pin, roll the dough out into about 1/3-inch thick rectangle (see pictures below recipe).
Spread the butter around on top of the rectangle. I find using a rubber spatula very helpful in this. Sprinkle as evenly as you can first with the minced garlic, followed by the cheeses and parsley flakes. Finally, sprinkle with additional garlic salt. Roll up like you would a cinnamon roll and cut in about 1 ½ inch sections using dental floss, or a sharp knife or bench cutter. (about 12-15 rolls)
Place 2-3 inches apart on a baking sheet lined with parchment paper and sprinkle with sea salt flakes, if desired. Bake for 22-27 minutes until light golden brown on top. Remove from oven and brush lightly with melted butter.
Notes
Serve warm or wait till cooled. Dip in marinara or alfredo sauce, if desired.
This is the recipe we use all the time to go with pasta dishes!
I decided to try these for a change up of the usual breadstick or roll and I was not disappointed. It wasn’t all that much extra work and so delicious.
Okay, t h e b e s t r o l l e v e r !!!!! It’s seriously so yummy. I usually half the recipie for my family of 4 so we don’t pig out haha. I love making this with soups and Italian foods. I love that you don’t need a second rise. It’s so simple for a bread recipie. This is definitely my go to bread side dish.