Go Back
Cheese-stuffed garlic bread rolls baked until golden brown in a white dish, topped with parsley and parmesan, with one roll pulled apart showing gooey melted cheese.
Print Pin

Cheese-Stuffed Garlic Bread Rolls

Soft, fluffy garlic bread rolls stuffed with gooey melted cheese and brushed with rich garlic butter until golden and irresistible. These cheese-filled rolls are perfect for sharing, pairing with pasta or soup, or serving as a crowd-pleasing appetizer straight from the oven.
Course Appetizer, bread, Side Dish, Snack
Cuisine American, Italian-Inspired
Keyword cheese stuffed garlic bread rolls, cheesy bread appetizer, cheesy garlic rolls, garlic butter rolls, homemade garlic bread, mozzarella stuffed rolls, party bread recipes, pull-apart garlic bread, soft dinner rolls, stuffed bread rolls
Prep Time 20 minutes
Cook Time 22 minutes
Rise Time 1 hour
Total Time 2 hours
Servings 12 rolls
Calories 260kcal
Cost $7 for entire recipe

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or dough whisk
  • Stand mixer with dough hook (optional)
  • Clean kitchen towel or plastic wrap
  • Bench scraper or knife
  • Baking dish or rimmed baking pan
  • pastry brush
  • Small bowl (for garlic butter)
  • Oven

Ingredients

Dough

  • 3 ½ cups all-purpose flour
  • 2 ¼ tsp active dry yeast 1 packet
  • 1 cup warm milk 110°F / warm to touch
  • 3 tbsp sugar
  • 1 tsp salt
  • 4 tbsp unsalted butter melted
  • 1 large egg

Cheese Filling

  • 12 cubes low-moisture mozzarella about ¾-inch cubes
  • Optional mix-ins: provolone fontina, or pepper jack

Garlic Butter

  • 4 tbsp unsalted butter melted
  • 3 cloves garlic finely minced
  • 1 tbsp chopped parsley
  • ¼ tsp salt
  • Optional: pinch of chili flakes or Italian seasoning

Topping (Optional but recommended)

  • ¼ cup freshly grated parmesan

Instructions

Activate the Yeast

  • In a large bowl, mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.

Make the Dough

  • Add melted butter, egg, salt, and flour. Mix until a soft dough forms. Knead 6–8 minutes until smooth and elastic.

First Rise

  • Place dough in a greased bowl, cover, and let rise in a warm place until doubled (about 1 hour).

Shape the Rolls

  • Punch down dough and divide into 12 equal pieces. Flatten each piece, place a cheese cube in the center, pinch tightly to seal, and roll into a smooth ball.

Second Rise

  • Place seam-side down in a greased baking dish. Cover and let rise 20–30 minutes.

Prepare Garlic Butter

  • Mix melted butter, garlic, parsley, and salt.

Bake

  • Brush rolls generously with garlic butter. Sprinkle with parmesan if using.
  • Bake at 375°F (190°C) for 18–22 minutes until golden brown.

Finish

  • Brush with extra garlic butter straight out of the oven. Serve warm.

Notes

  • Cheese choice matters: Use low-moisture mozzarella for the best melt without leaking. Fresh mozzarella releases too much liquid and can cause blowouts.
  • Seal tightly: Pinch seams very well and place rolls seam-side down to keep the cheese inside.
  • Don’t overfill: One ¾-inch cube per roll is ideal. Too much cheese increases leaking.
  • Garlic flavor control: For milder garlic, sauté the minced garlic briefly in butter before brushing.
  • Golden tops: If rolls brown too fast, loosely tent with foil for the last few minutes.
  • Extra soft rolls: Brush with garlic butter immediately after baking and cover loosely for 5 minutes.
  • Make-ahead: Rolls can be shaped, covered, and refrigerated overnight. Let sit at room temp 30–45 minutes before baking.
  • Freezing: Freeze unbaked stuffed rolls after shaping. Thaw overnight in the fridge, then let rise and bake.
  • Reheating: Warm in the oven at 300°F for 8–10 minutes—microwaving can toughen the bread.
  • Flavor upgrades: Add parmesan to the dough, Italian seasoning to the butter, or a pinch of chili flakes for heat.

Tips & Variations

  • Extra Gooey: Use two smaller cheese cubes per roll
  • Herb-Loaded: Add rosemary or thyme to the dough
  • Pizza-Style: Add a teaspoon of marinara inside with the cheese
  • Make-Ahead: Shape and refrigerate overnight, then bake fresh

Perfect Pairings

  • Tomato soup
  • Creamy pasta dishes
  • Salads with balsamic or Caesar dressing
  • As a party appetizer with marinara or ranch dip