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Homemade Cheese Rolls Recipe

Cheese rolls are made from soft homemade roll dough and stuffed with ooey gooey cheese and savory spices. They are the perfect side to serve with dinner!

Soft bread dough made from scratch is stuffed with ooey gooey cheese and savory spices to create these delicious homemade cheese rolls. Pair with a bowl of hearty soup and you've got the perfect comfort food meal.

If you’re looking for the perfect roll to go with a hot bowl of homemade soup, look no further. These savory cheese rolls are the savory, cheesy cousin of a freshly baked cinnamon roll. My sister told me they make something like these cheese rolls at her high school, so I thought I’d give it a whirl and I’ll tell you, they are really yummy. The dough is pillowy soft and the cheese gets all crusty and bubbly and delicious. And it’s easy to change out the fillings to create different versions of this delicious homemade treat.

Homemade roll dough swirled with delicious cheese and spices. Perfect side to serve with soup!

Start by mixing up the pillowy soft bread dough. Then roll it into a rectangle, just like you would do if you were making cinnamon rolls.

Top the rectangle with the cheesy filling, roll it up tightly, and slice it.

Let the slices rise for another 20 minutes or so, then they’re ready to be baked!

I’ve made these cheese rolls many different ways. It’s so fun to switch up the flavor profile! Here are a few of our favorite combinations:

  • Cheddar cheese, garlic salt and diced jalapeno pieces
  • Mozzarella cheese, Italian seasoning and garlic powder (and marinara for dipping)
  • Colby Jack cheese, dry Ranch dressing powder, crumbled bacon
  • Mexican cheese blend, cumin, chili powder and onion powder

Soft bread dough made from scratch is stuffed with ooey gooey cheese and savory spices to create these delicious homemade cheese rolls. Pair with a bowl of hearty soup and you've got the perfect comfort food meal.

5 from 4 votes
Homemade Cheese Rolls Recipe
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/4 cup warm milk
  • 1 egg
  • 2 teaspoons instant yeast
  • 1/4 cup butter softened
  • 3 1/2 cups flour approximately
  • 2-4 cups cheese any variety
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon italian seasoning
  • 1/2 cup butter softened
  1. Add all dough ingredients to the bowl of a stand mixer and mix until the dough forms a ball. Cover and let raise until double.

  2. Roll dough into a big rectangle. Spread softened (not melted) butter over all the dough. Sprinkle with cheese and seasonings.

  3. Starting at the long end of the rectangle, roll tightly just like when you make cinnamon rolls. Cut into slices, place on a baking sheet and raise for 20 minutes or so. Bake at 350 until golden brown and bubbly, about 18-20 minutes.


Soft bread dough made from scratch is stuffed with ooey gooey cheese and savory spices to create these delicious homemade cheese rolls. Pair with a bowl of hearty soup and you've got the perfect comfort food meal! The best cheese roll recipe.


  1. I made these a couple of months ago and mine didn't turn out as tasty as they looked in the picture. Maybe the dough makes a difference. I used French Bread dough…is yours just roll dough?
    Looks great! 🙂

      • Yes, I would cut them into slices, flash freeze them on the pan, then store them in a freezer bag. When it’s time to bake, you’d just have to let them thaw a bit before throwing in the oven.

  2. Holly,

    I used softened butter because it stays in the folds of the dough better than melted butter. I add the DRY milk powder straight to the mixer WITHOUT mixing it with water. Hope that helps!

    And Beth, the dough makes a HUGE difference. Adding lots of butter makes a big difference too. They turn out so much better when you add lots of butter.

  3. Is there any way to make this with regular milk and cutting back water. I don't own any powdered milk and don't want to buy some just for 1/8 cup : These look great and I'm pretty sure my kids would love em!

    • That's because it's completely up to you! Cheddar, mozzarella, jack, mexican blend… I've used all kinds of cheeses and they are all delicious. As far as seasonings go, I love garlic powder and a bit of italian seasoning. Onion powder, a bit of powdered ranch dressing dip packet, parsley, and chives are also yummy. Just sprinkle it on before rolling it up! 🙂

      • These look & sound amazing. I’d love to try the different variations too. Could you add the ingredient amounts for those?

        • Blaine, I didn’t add amounts for the different variations, because you can use as much or as little as you want. If you like things cheesy, add more cheese. If you want a strong garlic flavor, add more garlic.

  4. this recipe calls for warm milk theres no meantion of powder milk how much is 7/8 and do you put the 1/4 c butter in dough then use more to spread on dough when rolled out plus I do not have a mixer can I use a hand help beater

  5. How long to bake. You have raising instructions, but none for length to bake. Thanks
    Just made them and about to put in oven, but would help if I didn’t have to babysit oven so closely. Thanks

  6. These look very yummy and I will make soon.

    Just a thought that came to my mind — I wonder if you could use cream cheese instead of butter OR even a combo of both.

  7. Best rolls …Made for Christmas…Colby jack, garlic powder, Italian spice…put all ingredients except filling into bread machine on dough cycle. At end of dough cycle, rolled out this very soft dough to a rectangle, filled according to recipe, sliced into rolls, placed on cookie sheet to rise and then baked (per recipe). While rolls baked the kitchen was filled with a wonderful aroma. Thank you, Jennifer, this recipe is a keeper.

  8. When you say “cover and let raise until double” is that like a 20 minute thing or a multiple hours long wait? I’m new to baking and trying to plan these out for thanksgiving

    • I’d say it will take about an hour. But it depends on so many factors… room temperature, weather, the type of flour and yeast you use, etc. That’s why I didn’t set a specific time.

      • 5 stars
        Turned out perfectly this morning! I’m making a new batch now, could i keep them in the fridge for tonight and bake them in the morning? Thanks for the amazing recipe.

        • I think it would work to put them in the fridge. You’ll probably just need to bring them to room temperature and watch that they don’t collapse before baking.


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