My daughter once called these rolls “the green swirls of happiness,” and that name sort of stuck. I remember it was a rainy Tuesday, and I had some extra basil on the counter, looking a little sad. The garden had been generous that week, and I’d made a jar of pesto the night before, just like my mother used to when the herb patch was bursting.
The kitchen already smelled like garlic, pine nuts, and memories, and I had a bit of time before the grandkids showed up after school. That’s when I decided to take the old cinnamon roll technique and turn it savory.
I’ve made sweet rolls more times than I can count, but this version felt like a fun little rebellion. Pesto instead of sugar, mozzarella instead of icing—why not? By the time they came out of the oven, the house smelled like an Italian bakery, and the grandkids were already pulling chairs up to the counter. One bite, and my youngest asked if we could have these for breakfast every Sunday.
Since then, these Cheesy Pesto Rolls have become our in-between-meals comfort food—perfect for family dinners, potlucks, or quiet afternoons when the heart needs something warm and familiar.
Short Description
Soft, golden rolls swirled with herby pesto and melted cheese, Cheesy Pesto Rolls are an irresistible twist on classic dinner rolls—perfect for family gatherings, brunches, or cozy nights in.
Key Ingredients
For the Dough
- 1 cup whole milk
- 1/4 cup salted butter
- 2 tablespoons honey or granulated sugar
- 2 1/4 teaspoons instant yeast
- 3 1/2 to 4 cups all-purpose flour
- 2 large eggs
- 1 teaspoon fine sea salt
For the Pesto Filling
- 3/4 cup basil pesto, plus extra for brushing
- 2 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- Fine sea salt, to taste
- Freshly cracked black pepper, to taste
Tools Needed
- Small saucepan
- Stand mixer with dough hook attachment
- Large mixing bowl
- Measuring cups and spoons
- Rolling pin
- 9×13-inch baking dish
- Pastry brush
- Sharp knife or unflavored dental floss
Cooking Instructions
Step 1: Warm the Milk Mixture
In a small saucepan, combine the whole milk, salted butter, and honey. Stir over medium heat until the butter melts and the mixture reaches 110°F. Remove from heat and allow to cool slightly if it gets too hot.
Step 2: Make the Dough
Pour the warm milk mixture into the bowl of a stand mixer fitted with a dough hook. Sprinkle the instant yeast over it and give it a quick stir. Add 3 1/2 cups of flour, eggs, and sea salt. Mix on medium-low speed until a soft dough forms.
If it’s too sticky, add up to 1/2 cup more flour gradually. The dough should pull away from the sides but still feel slightly tacky. Knead for 5 minutes on low.
Step 3: First Rest
Shape the dough into a smooth ball and place it in a greased bowl. Cover with a damp towel and let rest at room temperature for 10 minutes.
Step 4: Roll and Fill
On a floured surface, roll the dough into a 12×18-inch rectangle. Spread pesto evenly across the surface, leaving a 1-inch border on one long side. Sprinkle mozzarella and Parmesan evenly, then season with sea salt and freshly cracked black pepper.
Step 5: Roll the Dough
Starting at the long edge, roll the dough tightly into a log. Pinch the seam to seal. Trim off 1/2 inch from each end using dental floss or a sharp knife. Cut the log into 12 even rolls.
Step 6: Second Rise
Place the rolls in a greased 9×13-inch baking dish. Cover with a damp towel and let rise in a warm area for 25 minutes.
Step 7: Bake the Rolls
Preheat oven to 350°F. Once risen, uncover the rolls and bake on the center rack for 15–20 minutes until tops are golden and centers are fully baked.
Step 8: Final Touch
Remove from oven and brush the warm tops with a bit more pesto. Serve fresh from the oven while gooey and fragrant.
Why You’ll Love This Recipe
Savory Comfort: These rolls are buttery, herby, and cheesy—everything you crave in one warm bite.
Crowd Favorite: Perfect for parties, family dinners, or brunch spreads, there’s never a crumb left.
Freezer-Friendly: They reheat beautifully, so you can make a batch ahead and enjoy throughout the week.
Easy Dough: The dough is soft, easy to work with, and forgiving, even if you’re new to baking.
Versatile Pairing: They go with soups, pasta, salads, or even on their own with a glass of wine.
Mistakes to Avoid & Solutions
Overheating the Milk: Milk hotter than 110°F can kill the yeast. Use a thermometer or test with your finger, it should feel warm, not hot.
Adding Too Much Flour: Adding beyond 4 cups makes the dough tough. If it sticks slightly to your fingers but pulls away from the bowl, it’s perfect.
Under-seasoning: Don’t skip the salt and pepper in the filling, it helps balance the richness of the cheese.
Loose Rolls: Roll the dough tightly and seal the edge well to avoid them unraveling during baking.
Underbaking: The tops may brown quickly, always check the center roll to ensure it’s fully cooked before pulling them out.
Serving and Pairing Suggestions
Serve Warm: Best fresh out of the oven with a swipe of extra pesto or a drizzle of olive oil.
Perfect Sides: Pair with creamy tomato soup, roasted chicken, or a crisp arugula salad.
Brunch Favorite: Serve alongside scrambled eggs, avocado slices, and citrus salad.
Appetizer Style: Cut smaller and serve on a platter for parties or potlucks.
Wine Pairing: A light Chardonnay or sparkling white works beautifully with the basil and cheese.
Storage and Reheating Tips
To Store: Place cooled rolls in an airtight container. Keep in the fridge for up to 4 days.
To Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 1 month.
To Reheat: Warm in a 300°F oven for 10–12 minutes. Microwave works too—wrap in a damp paper towel and heat for 30–40 seconds.
Avoid Sogginess: Don’t store while still warm, let them cool completely to avoid condensation.
FAQs
1. Can I use store-bought pesto?
Yes! While homemade pesto adds a personal touch, a high-quality store-bought version works just fine.
2. What if I don’t have a stand mixer?
No problem. Mix and knead the dough by hand. It takes about 8–10 minutes of kneading to get the right texture.
3. Can I use bread flour instead of all-purpose?
Yes, but the rolls may turn out a bit chewier. Stick to all-purpose for a softer bite.
4. Can these be made ahead of time?
Absolutely. Assemble and refrigerate overnight. Let them come to room temp for 30 minutes before baking.
5. Can I add more fillings like sun-dried tomatoes or olives?
Yes! Just don’t overload about 1/4 cup of add-ins keeps the structure intact.
Tips & Tricks
Warm your oven slightly, then turn it off to create a cozy rising environment.
Use parchment under the rolls for easier cleanup.
Don’t skip trimming the log ends, they’re usually dough-heavy and underfilled.
For extra crispness, bake uncovered on the bottom rack for the last 5 minutes.
Brush with pesto right after baking for maximum aroma and shine.
Recipe Variations
Spinach-Feta Swirl: Swap basil pesto for a spinach-feta blend. Use 1 cup cooked, drained spinach + 1/2 cup crumbled feta + olive oil in place of pesto. Follow same filling steps.
Sun-Dried Tomato Pesto Rolls: Use sun-dried tomato pesto for a richer, slightly sweet note. Add chopped sun-dried tomatoes for texture.
Spicy Jalapeño Cheddar: Skip pesto and use softened butter, chopped pickled jalapeños, and sharp cheddar instead. Sprinkle crushed red pepper for a kick.
Vegan Version: Use plant-based milk, vegan butter, and your favorite dairy-free cheese. Choose a nut-free pesto to keep it allergy-friendly.
Final Thoughts
The kitchen fills with the earthy aroma of basil, the dough warms your hands, and before long, you’re rewarded with golden swirls that disappear faster than you expect. They aren’t flashy or fussy—they’re familiar, hearty, and full of personality, just like family recipes should be. I love that I can serve them with almost anything, or even sneak one cold from the fridge when no one’s watching.
If you’ve never baked with pesto before, this might just become your favorite way to start. There’s something quietly joyful about pulling apart a soft, cheesy roll, still warm from the oven. And in that moment, with a bit of melty cheese and a swipe of green on your fingers, all is well.
Soft Cheesy Pesto Rolls
Print ThisIngredients
- For the Dough
- 1 cup whole milk
- 1/4 cup salted butter
- 2 tablespoons honey or granulated sugar
- 2 1/4 teaspoons instant yeast
- 3 1/2 to 4 cups all-purpose flour
- 2 large eggs
- 1 teaspoon fine sea salt
- For the Pesto Filling
- 3/4 cup basil pesto, plus extra for brushing
- 2 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- Fine sea salt, to taste
- Freshly cracked black pepper, to taste
Instructions
Step 1: Warm the Milk Mixture
Heat milk, butter, and honey in a saucepan over medium until butter melts and mixture reaches 110°F. Let cool slightly if needed.
Step 2: Make the Dough
In a stand mixer, combine the warm milk mixture and yeast. Stir briefly. Add 3 1/2 cups flour, eggs, and salt. Mix on medium-low until a soft dough forms. If sticky, add up to 1/2 cup more flour. Knead on low for 5 minutes.
Step 3: First Rest
Shape dough into a ball, place in a greased bowl, cover with a damp towel, and let rest at room temp for 10 minutes.
Step 4: Roll and Fill
Roll dough into a 12×18-inch rectangle on a floured surface. Spread pesto, leaving a 1-inch border. Top with mozzarella, Parmesan, salt, and pepper.
Step 5: Roll the Dough
Roll dough tightly from the long edge. Seal seam and trim 1/2 inch off each end. Slice into 12 even pieces.
Step 6: Second Rise
Arrange rolls in a greased 9×13-inch pan. Cover and let rise in a warm spot for 25 minutes.
Step 7: Bake the Rolls
Preheat oven to 350°F. Uncover and bake for 15–20 minutes until golden and fully baked.
Step 8: Final Touch
Brush warm rolls with extra pesto. Serve immediately.
