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5 from 23 votes

Cheesy Garlic Herb Butter Rolls

These Cheesy Garlic Herb Butter Rolls are as delicious as they sound. Loaded with fresh garlic, butter, a variety of herbs, parmesan cheese, and more garlic, what is not to love? They are rolled up cinnamon roll style to ensure flavor in every bite. Absolutely addicting!
Prep Time3 hrs
Cook Time30 mins
Total Time3 hrs 30 mins
Course: Bread, Side Dish
Cuisine: American, Italian
Servings: 12 rolls
Calories: 380kcal
Author: Brianna May



  • 1 cup (240 ml) water, warmed to 110 degrees
  • 1 Tablespoon honey*
  • 2 ¼ teaspoons active dry instant yeast*
  • 3 Tablespoons (42g) unsalted butter, melted and cooled
  • 1 Tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 Tablespoon dried rosemary
  • 1 teaspoon garlic powder
  • 3 - 3 ¼ cups (390-422g) bread flour*
  • 2 teaspoons salt

Garlic Butter Filling

  • 6 Tablespoons unsalted butter softened
  • 6-8 cloves garlic grated
  • 1 teaspoon salt
  • 1 cup shredded parmesan cheese blend*

Garlic Butter Topping

  • 2 Tablespoons unsalted butter melted
  • ¼ teaspoon granulated garlic
  • ½ teaspoon dried parsley


  • Review all recipe notes and instructions before beginning.
  • In a stand mixer fitted with the paddle attachment, add the water, honey, and yeast to the bowl. Whisk until combined. Let stand for 5 minutes. The mixture should be bubbly/frothy.
  • Add the butter oregano, thyme, rosemary, and garlic. Whisk until combined.
  • Add 2 cups (260 g) of flour and the salt. Mix on low for 2 minutes.
  • Add another cup (130 g) of flour. Mix on low for another 2 minutes. If the dough is all stuck to the paddle and no longer sticking to the side of the bowl, do not add anymore flour. If the dough is wet enough to still stick to the sides of the bowl, add another ¼ cup (33 g) flour. The dough should form in a large clump around the paddle. Once this occurs, mix the dough on medium for another 5 minutes.
  • Grease the bowl and the top of the dough with spray oil.
  • Cover and let rise in a warm environment (see recipe notes) for 2 hours. The dough should double in size.
  • Punch the dough down. The dough should be greased enough that it does not stick to your hands. On a clean surface and lightly floured surface, roll the dough out into a 18 x 12 rectangle using a rolling pin.
  • In a small bowl combine the butter, salt, and garlic for the filling. Microwave for 5-10 seconds to make it more spreadable if needed. Spread the filling over the entire rectangle.
  • Sprinkle the cheese over the entire rectangle.
  • Using a pizza cutter, cut the dough into 12 even strips (about 1.5 inches each).
  • Roll the pieces up and place them on their sides into a well greased 9 x 13 baking dish.
  • Cover and let rise for another 30 minutes in a warm environment.
  • While the rolls rise, preheat the oven to 350°. Mix together the butter, garlic, and parsley to make the topping.
  • Bake the rolls for about 28-33 minutes. Cover loosely with foil towards the end if the tops look too brown. The tops should be golden. Brush with the garlic butter immediately and serve warm.


Honey: Swap for 1 Tablespoon of granulated sugar.  
Yeast: Red Star Platinum Superior Baking Yeast is my favorite yeast. I highly recommend this brand.
Bread Flour: Bread flour gives the rolls more of a chewy texture. Swap for all purpose flour if needed. 
Parmesan Cheese Blend: Swap for 1 cup of cheddar or mozzarella.
Use a thermometer. Using warm water helps the yeast activate properly and the dough rise. However, if the water is too hot, it will kill the yeast and have the opposite effect. That is why taking the temperature of the water while heating it is so important. I highly recommend a meat/food thermometer like this one.
Use a scale to measure your ingredients. This is the most accurate way to measure. It is also easier because your don't need to dirty a bunch of measuring cups. Try this scale!
Use a stand mixer to knead. I highly recommend a kitchen aid mixer. You can use a bowl and a spoon to mix the dough and knead it by hand, but it's a bit more difficult.
Do not overwork the dough. When you are rolling out the dough, it can be tempting to roll it too much. This will create tough rolls. Work with it as least as possible.
Keep an eye on the rolls as they bake. Cover with foil loosely if the rolls are browning too much.


Serving: 1roll | Calories: 380kcal | Carbohydrates: 51g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 714mg | Fiber: 3g | Sugar: 2g