Instead of cinnamon and sugar, these Parmesan Cheese Rolls are stuffed with Italian herbs and cheeses…I dare you to eat just one!
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But as I was rolling up those cinnamon rolls, I got to thinking about the filling inside. Instead of cinnamon + sugar, what if I used savory ingredients instead? Say dried herbs and cheese. I knew I needed to try this idea out! I went with some dried Italian herbs as well as some Parmesan and provolone cheeses…after all, it’s Italian. And Italian flavors are always a huge hit in our house!
Parmesan Cheese Rolls
Guess what? These Parmesan Cheese Rolls totally worked! Instead of serving these for breakfast, I served them along with dinner. Heck, these rolls could’ve been dinner all by themselves. Heat up some marinara sauce for dipping, and you’ve got a tasty meal right there. Dinner and done! I mean look at the browned bits of cheese on top of these Parmesan Cheese Rolls!
As they were baking, the provolone cheese began to ooze out of the tops of the rolls. I wish I had the ability to take a time-lapse video inside of my oven because that would be amazing. Of course, if I had that video ability, I probably would’ve burnt my hand reaching in to grab one of these rolls while they were baking. Melty cheese is just impossible to resist!
Now that I’ve experimented with these Parmesan Cheese Rolls, I want to try this same thing using different cheeses and different herbs. What about pepperjack cheese or a good sharp cheddar? Oh, or what about using some smoked cheese like smoked gouda or smoked cheddar? Now we’re talking! Actually, now I need to go back to the kitchen and make another batch of these cheese rolls ASAP!
If you make a batch of these Parmesan Cheese Rolls, please come back and leave a comment. Better yet, snap a photo of your creation and tag me on Instagram (@Spicedblog). Cheers, friends, and happy baking!
Love homemade breads? Check out some of my other favorites:
Parmesan Cheese Rolls
- Using a countertop mixer, add bread flour, yeast and salt; mix until well combined.
- Add warm (not hot) milk, honey and olive oil; mix on low speed for 3 minutes. (Tip: Just heat milk in microwave or on stovetop until lukewarm, but not hot. The ideal temperature for yeast fermentation is 80°F-100°F.)
- Add egg and increase speed to medium; continue mixing for 4-5 more minutes.
- Transfer dough into an oiled bowl and cover with plastic wrap. Let dough rise in a warm spot for 60 minutes. (Tip: I often let dough rise in my oven with just the oven light on. Just make sure to remove the dough before preheating the oven!)
- Transfer dough to a well-floured countertop; roll dough into a 9”x12” rectangle.
- Using a mixing bowl, combine Parmesan, provolone, dried basil and dried oregano; stir until well combined. Sprinkle this mixture evenly on top of the rolled dough.
- Starting with a long edge, roll dough into a tight log. Pinch seem to seal.
- Slice dough into 1½” thick pieces and place cut-side down on a parchment-lined baking sheet. (Note: Place slices ~3” apart.)
- Cover lightly with plastic wrap and let rise in a warm spot for 60 minutes.
- Preheat oven to 350°F.
- Bake rolls for 28-30 minutes, or until golden brown on top.