Gooey Cheese and Garlic Rolls

Gooey Cheese and Garlic Rolls

Do you ever wonder, wonder who. Who wrote the book of love?

Me either.

I think I’m pretty sure I know. No need to wonder.

It must have been someone who baked a heavenly pan of gooey cheese rolls and instantly fell madly in love with the magical aroma coming from the oven, the gooey cheese bubbling up from the rolls and the divine buttery goodness melting in their mouth. Which had a lot to do with why they ate another and another…and since their mouth was understandably full of heavenly bliss and they couldn’t utter a word…

they just had to write it.

The Book Of Love, that is.

The Book Of Magical Cheesy Bread Love.

Which I like to read on a regular, cheesy basis.


These fabulous rolls come together quickly. I used the dough recipe from the Quick and Easy Breadsticks recipe I posted a couple of years ago, then layered the dough with three kinds of cheese, some tasty seasonings and dried herbs I found in my pantry. I rolled them up (sweet roll style), cut them and then baked them. The result is fabulous! They would be a wonderful companion to Italian Tortellini Soup, Lasagna Casserole or even Hearty Spaghetti. Hope you enjoy them as much as we have. 🙂

Gooey Cheese and Garlic Rolls

Time: 45 minutes
Yield: 24 little rolls
Recipe from Jamie Cooks It Up!

1 1/2 C warm water
1 T yeast (I use active dry)
1 T sugar
3 1/2-4 C flour
1/2 t salt
1/4 C butter, melted

2 C mozzarella cheese, grated
2 C cheddar cheese, grated
1 C parmesan cheese, grated
1 t granulated garlic
1/2 t oregano
1 t italian seasoning
1/2 t thyme

1. Preheat your oven to 170 degrees. Mix the water, sugar and yeast together in a measuring cup or in the bottom of your mixer. Let it sit for 5 minutes.

2. Add the salt and the flour, one cup at a time, until it is well incorporated. Mix on high for 5 minutes. Let the dough rest for 5 minutes.

3. Melt the butter and pour half of it into a jelly roll pan (large cookie sheet).

4. Place the dough in the center of the pan. Let it sit for 2 or 3 minutes. Letting the dough rest makes it MUCH easier to shape.

5. Spread the dough out flat onto the pan until it reaches all of the edges. Doing all of the spreading and cutting of these bread sticks, in the pan makes cleaning up your counter so much easier!

6. Once the dough is spread out, cut in half with a pizza cutter.

7. Pour the rest of the melted butter over each half of the dough

and spread it around with your hands so that it evenly covers the dough.

8. Combine 1 teaspoon granulated garlic, 1/2 teaspoon oregano, 1 teaspoon italian seasoning and  1/2 teaspoon thyme together in a small bowl. Sprinkle the seasonings evenly all over the top of the buttery dough.
9. Sprinkle the shredded cheeses over the top.

10. Roll each dough half up, starring with the long end of each.

Don’t they look lovely?

11. Take a sharp knife and cup each roll into 12 small pinwheels.

12. Lay each roll flat along the cookie sheet. Pop the pan into your warm oven and let the rolls rise for about 5-10 minutes. Turn your oven up to 350 degrees (leaving the rolls inside, please. They will continue to rise a bit as the oven temperature rises.) Once your oven has reached 350 degrees the rolls should cook for about 10 minutes, or until the tops and bottoms are golden brown.

13. Remove the pan from the heat and let the rolls rest on the pan for about 5 minutes. Serve and enjoy!

Post a comment!


  1. 1
    September 10, 2012 at 5:58 am

    That’s a beautiful dough and yummy-looking rolls!

    • 2
      September 10, 2012 at 7:26 am

      Thanks, Memoria. 🙂 You are always so sweet.

  2. 3
    September 10, 2012 at 7:54 am

    Those look fantastic! Cheese & garlic are are 2 of my favorite things (among hundreds!:))

    • 4
      February 7, 2014 at 9:56 pm

      Captain, those INTs were thrown late in the games, from bheind, trying to catch up. If you don’t take some risks there, then you might as well just toss our the hurry up offense as well. Um, nevermind.Thank goodness I don’t listen to talk radio in this town. WIP must be jumping off bridges. Can’t wait to see what it’s like when the Eagles go 1-3 (or 0-4) in the pre-season as usual. Settle down people. Nothing matters until the games count. If you’re stressing about some pulled hammies (!), you need some help. It just hit August for crying out loud.

  3. 5
    September 10, 2012 at 10:03 am

    Those look SOOOOO good! Pinned for later!

  4. 6
    September 10, 2012 at 10:52 am

    Jamie–do you turn the oven up to 350 as soon as you put the rolls in, or do you wait 10 minutes???
    I can not wait for a cold day to make these along with the Meatball Minestrone soup, both look so yummy.
    Thank you so much for all your hard work on our behalf.

    • 7
      September 10, 2012 at 1:28 pm

      Hi Ella,
      Thanks for your question. Yes, just leave the rolls in the oven for about 10 minutes before you turn it up to 350 degrees. Hope they turn out well for you.

  5. 8
    September 10, 2012 at 12:47 pm

    These look amazing.
    One question – do you think fresh minced garlic would work instead of granulated?

    • 9
      September 10, 2012 at 1:27 pm

      Hi June,
      I’m not sure how that would work. It may get lost in the dough and not cook like you are hoping it might. Let me know if you try it and how it turns out. 🙂

  6. 10
    September 10, 2012 at 1:29 pm

    Oh Jamie these look killer delicious. Fabulous photos, too 🙂

  7. 11
    September 15, 2012 at 7:31 am

    Jamie,just took my Garlic Rolls from the oven,think i will have my neighbors pounding on my door ,they smell so good especially since it is a little cool here today and they lookso yummy,thank you.Have a great weekend.

  8. 12
    Liz M.
    September 19, 2012 at 11:17 am

    Trying these today, mmm they look delish!

  9. 13
    September 28, 2012 at 10:19 pm

    Made them. Loved them. Made more! The pictures were especially helpful. Thanks!

  10. 14
    October 15, 2012 at 5:50 pm

    gonna make these to go with your Lasagna soup!

  11. 15
    December 2, 2012 at 11:02 am

    Should I use 1 TBSP of sugar or 2 TBSP of sugar? Your original breadstick recipe calls for 2 TBSP but this one only calls for 1 TBSP sugar? Suggestions? Thanks for your great recipes 🙂

    • 16
      December 3, 2012 at 6:43 am

      1 T will work out fine. 🙂

  12. 17
    December 3, 2012 at 2:19 pm

    Jamie, good to know, thanks!

  13. 18
    March 31, 2013 at 8:19 pm



    Pinning this. Not only do I know my family will love it, but I think they’ll be great for packing in the ole lunch boxes!

    • 19
      February 7, 2014 at 11:27 pm

      Emma, there have to be some amazing gaagre sales in D.C!! You just have to find the right neighborhoods. That is a huge part is just knowing what areas to search.Elisabeth,I have found some good gaagre sales in your neighborhood!! Don’t they have a weekend where a bunch of people in your neighborhood have sales?Sarabeth,Are there any major universities in Tacoma? Find out where professor families live.. those are usually good sales . Or big fancy suburbia neighborhoods where people buy their kids lots of stuff.Rachel,I totally love craigslist too. We bought our little play wooden house, our play structure from our yard, and even our van off of craigslist Diana,That is a great story. How nice!

  14. 20
    October 19, 2013 at 7:33 pm

    Jamie, I would like to make these for a church dinner, but I don’t have the time to complete all the steps shortly before cooking. Can I prepare to a point and do the cooking later? Maybe refrig until then?

    • 21
      October 21, 2013 at 7:57 am

      I haven’t had much luck with yeast breads that rise in the fridge. It seems they don’t rise at all, or tend to rise up too much. I would suggest making the rolls all the way through. Then, just when you are ready to serve cover them with foil and pop them in the oven to heat through. Good luck! Hope it turns out well for you.

  15. 22
    November 16, 2013 at 11:46 pm

    I love making my own bread so I am going to have a go at this recipe!

  16. 23
    Ann Louise Alger
    January 20, 2014 at 11:24 am

    Cutting the rolls into individual pieces is really easy if you slide a piece of dental floss under the rolls and bring the two ends together and pull. It cuts the slices neatly and doesn’t smash the beautiful dough. I keep dental floss in. The drawer with my measuring cups. Essential to cinnamon roll baking. Love your site.

  17. 24
    Ann Louise Alger
    January 20, 2014 at 11:25 am

    Cutting the rolls into individual pieces is really easy if you slide a piece of dental floss under the rolls and bring the two ends together and pull. It cuts the slices neatly and doesn’t smash the beautiful dough. I keep dental floss in the drawer with my measuring cups. Essential to cinnamon roll baking. Love your site.

  18. 25
    Francine Nault
    April 22, 2017 at 8:05 am

    I made dough this week for a pizza and have some left in the fridge, I think I will try your rolls because they look so good and all my favorite in it.

  19. 26
    Karen Ashford-Brown
    April 8, 2018 at 2:52 pm

    Do you use the dough hook on your mixer?

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