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side angle of 6 cheesy bread rolls side by side on a serving board with a beautiful golden color and honey butter spread on top


  • Author: Zoha
  • Total Time: 3 hours including rest
  • Yield: 6 rolls


Easy small-batch cinnamon roll style cheesy bread rolls brushed with honey butter



  • 160g milk (2/3 cup), warm 
  • 40g sugar (3 tbsp)
  • 2 teaspoons yeast 
  • 325g AP flour (2 1/2 cup)
  • 1 teaspoon salt
  • 60g unsalted butter, softened (1/4 cup)
  • 1 egg

Cheese sauce:

  • 2 tbsp unsalted butter (28g)
  • 2 tbsp all purpose flour (16g)
  • 1 cup milk (240g)
  • 1 tsp minced or chopped garlic
  • 1/2 tsp each salt, pepper and chili flakes (add more to taste)
  • 1/3 cup shredded mozzarella cheese + more to sprinkle (optional)
  • 1/3 cup shredded cheddar cheese
  • 1/3 cup shredded gouda cheese
  • 2 tbsp cream cheese (30g)

Honey butter:

  • 2 tbsp unsalted butter (28g)
  • 2 tbsp honey (40g)



  • Add all ingredients for the bread to the bowl of your stand mixer, and knead using the dough hook attachment for 7-10 minutes. The dough will be sticky at first but over time will become smooth, soft and stretchy, and pull away from the edges of the bowl
  • Transfer the dough to a clean bowl sprayed with oil, cover with cling wrap and place in a warm, humid place for 60-90 minutes until it doubles in size

Cheese sauce:

  • Melt the butter in a nonstick saucepan over medium heat. Add garlic and saute until fragrant
  • Add flour and stir for 1 minute, then add the milk and seasonings. Stir and cook until there are no lumps and the mixture is starting to thicken
  • Turn the heat to low. Add the shredded cheeses and cream cheese, and stir until they fully mix in. Taste and adjust seasoning if needed. The sauce should be thick but not too thick or stiff; it will thicken up more as it cools
  • Remove from heat and let cool down


  • Prep an Eighth sheet pan with parchment paper and butter
  • Once the dough has doubled in size, turn it out onto a lightly floured surface and roll into a 12x14" rectangle 
  • Use an offset spatula to spread the cheese sauce evenly onto the rectangle. Optionally, sprinkle some more mozzarella cheese onto the rectangle
  • Cut the rectangle into 6 2" thick strips (along the length). Carefully roll each strip as tightly and neatly as you can to form 6 rolls. Place the rolls in the prepared pan
  • Let the rolls rise for a second time, for about 30-45 minutes until they look puffed up

Baking & serving:

  • In the last 20 minutes of the second rise, preheat your oven to 375F (conventional)
  • Bake the rolls for ~20-22 minutes until they are golden in color
  • Melt the butter for the honey butter and mix in the honey. Brush onto the rolls using a pastry brushb while still hot
  • Serve and enjoy!


  • To get soft rolls, it is critical to ensure the dough is properly risen before assembly. It should be at least double in size, and when poked gently, should spring back part of the way
  • Prep Time: 40 min
  • Cook Time: 20 min
  • Category: Appetizer
  • Cuisine: American

Keywords: Small batch cheesy bread rolls