I make soft, pillow-y homemade rolls swirled with a garlicky butter mixture, Parmesan cheese, and fresh parsley—baked until golden and brushed once more with garlic butter for a dreamy, savory twist on classic cinnamon rolls.

Why You’ll Love This Recipe

I love how these rolls combine the comforting ease of a basic bread recipe with a bold garlicky punch. They feel special—even simple to bake and perfect for dipping into soups, alongside pasta, or simply devoured on their own. I find them nostalgic, crowd-pleasing, and wonderfully fragrant. They’re forgiving enough for beginner bakers yet impressive for gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour (or a mix with whole-wheat)
Active or instant yeast
Warm milk or water
Sugar (or honey)
Unsalted butter, softened
Eggs
Salt
Fresh garlic, minced
Parmesan cheese, finely grated
Fresh parsley, chopped
Black pepper

directions

Mix dough: stir yeast into warm liquid with sugar, then add butter, eggs, salt, and flour. Knead until smooth and elastic.
Let the dough rise until roughly doubled in size.
Roll the dough into a rectangle and spread evenly with the garlic-butter-Parmesan-parsley mixture.
Roll it up like a cinnamon roll, seal the edge, and cut into 12 equal pieces.
Arrange rolls in a greased pan, cover, and let rise another 25–45 minutes until puffed.
Bake at 350°F (175°C) for 25–35 minutes, until golden brown.
Immediately brush with additional garlic butter for maximum flavor.

Servings and timing

This recipe makes about 12 rolls.

Prep time: 20–30 minutes
First rise: 45–60 minutes
Shaping and second rise: 30–45 minutes
Baking time: 25–35 minutes
Total time: Approximately 2½ to 3 hours

Variations

Add shredded mozzarella or cheddar for a gooey, cheesy center.
Swap parsley for basil, oregano, or chives.
Use roasted garlic for a milder, sweeter flavor.
Substitute with whole-wheat flour for a heartier texture.
Add red pepper flakes for a spicy kick.

storage/reheating

I store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, I freeze the unbaked rolls tightly wrapped for up to a month. To reheat, I microwave for 10–15 seconds or bake at 300°F (150°C) for 5–7 minutes, then brush with garlic butter again before serving.

FAQs

Can I make the dough ahead of time?

Yes, I often refrigerate the dough overnight, then let it rise and bake the next day.

Can I freeze these after baking?

Definitely. I let them cool completely, wrap them well, and freeze. When ready to eat, I thaw and reheat in the oven.

Can I make them dairy-free?

Yes, I use plant-based butter and non-dairy milk. The result is still delicious and satisfying.

What if I don’t have a stand mixer?

I knead the dough by hand for about 10 minutes until it’s smooth and elastic. It takes a bit more effort, but it works just as well.

Can I prep this in the morning and bake later?

Absolutely. After shaping the rolls, I refrigerate them in the pan. Before baking, I let them come to room temperature and rise again.

Conclusion

I adore these garlic swirl rolls for their soft texture and rich garlic-butter flavor. They make any meal more exciting and are always a hit at the table. Fresh from the oven, they’re irresistible—I love watching them disappear as quickly as I bake them.