These cheesy pesto swirl rolls are soft, fluffy, and packed with homemade pesto and melty cheddar cheese. And they are super simple to make with a no-knead dough that you can prep in advance!
I've used the same no-knead dough that you all love in my vegan cinnamon rolls, pumpkin bread rolls, and braided pesto bread. It's a true game changer! You can make it up to 3 days ahead, and when you're ready to bake, all you need to do is just roll, spread, swirl, and bake. In 25 minutes, you'll have warm, cozy, golden, cheesy dinner rolls ready to serve!
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Why You'll Love This Recipe
✨ If you’re searching for an easy, tasty dish that can be served as an appetizer, side, or snack, then no-knead cheesy pesto rolls are it!
✨ Fun, swirly, and extra delicious, these bread rolls have an unbeatable texture. Soft, fluffy, and filled with garlicky pesto and pockets of gooey, melted cheese.
✨ The rolls are incredibly versatile. Swap the cheddar cheese for mozzarella or feta cheese, or even try sun-dried tomato pesto for a different twist.
✨These rolls are guaranteed crowd-pleasers. Serve them alongside soups and pastas or as the star of a brunch table. Everyone will be reaching for seconds!
✨ Perfect for parties, holiday dinners, game day potlucks, or any cozy family meal!
Cheesy Pesto Rolls Ingredients
Milk: Warm milk activates the yeast, which helps the cheesy pesto bread dough rise beautifully. You can use regular dairy milk or switch to a plant-based option if you prefer. Just make sure it’s lukewarm, not hot. Too much heat can kill the yeast. Ideally, the temperature should be 105°F / 40.5 °C.
Yeast: Both instant and dry active yeast work. Make sure the yeast is not old or expired.
Olive oil keeps the dough tender and soft and adds a lovely flavor.
Sugar helps jumpstart the activation of yeast.
Flour: All-purpose will give you the fluffiest rolls. You can do a half-and-half mix with whole wheat flour, too. Or use bread flour.
Pesto is the star ingredient of the pesto rolls recipe. Homemade pesto or store-bought, either works. Just pick one you love and spread it generously on the dough.
Cheese: I used cheddar, but any cheese like Gouda, Parmesan, or Emmental would work.
Please see the recipe card below for full information about ingredients and quantities.
Variations
Pesto: You can use any kind of pesto in these pesto cheese rolls—spinach pesto, pistachio pesto, or any other you love.
Cheese: Cheddar is classic, but mozzarella will give you that epic cheesy pull. Soft cheeses like feta or goat cheese make the rolls creamy and tangy.
How To Make Cheesy Pesto Swirl Rolls
Step 1: Warm the milk to just lukewarm, 40°C / 105°F. Stir in the olive oil, sugar, and yeast. Let it sit in a draft-free place for 10-15 minutes until frothy and bubbly.
Step 2: In a large bowl, add the flour and yeast mixture.
Step 3: Mix well, cover, and place in a warm, draft-free place for 1 hour or until the dough doubles in size.
Step 4: Once your dough has doubled in size, stir in the extra flour, salt, baking soda, and baking powder. And your dough is ready for use. You can refrigerate it for 30 minutes or up to 3 days. I always chill this dough overnight for easy handling.
Step 5: When you're ready to bake, divide the dough into 2 halves. Working with one half at a time, dust your work surface with flour and roll out the dough into a rectangle. Spread half the pesto evenly over the dough, leaving a half-inch border all around.
Step 6: Sprinkle half the shredded cheese on top.
Step 7: Roll the rectangle into a tight log, starting from the long side away from you. Pinch the seam together and make sure the seam is facing down.
Step 8: Cut into 6 pieces, about 2 inches thick. Place in a greased 9-inch baking pan. Repeat with the other half of the dough.
Step 9: Let the rolls rise for another 15-20 minutes, until puffy.
Step 10: Bake for 20-25 minutes, until golden and cooked through. Brush the hot rolls with melted butter or olive oil and allow to cool for 5-10 minutes. Serve warm!
Top Tips
- This is an easy make-ahead recipe. You can make the dough up to 3 days ahead of time. Keep it refrigerated in a covered bowl.
- Don't rush the dough! For the softest, fluffiest rolls, give the dough enough time to rise properly!
- You can divide the dough in half, like I did, for easier handling, or just roll it all out in one go, like I did for my Biscoff cinnamon rolls.
- If you want to bake all 12 rolls in one baking dish, use a 9 x 13-inch baking pan. I used 2 9-inch pie dishes.
- Brush the hot rolls with melted butter or olive oil. This gives them a nice sheen and also keeps them soft. You can also brush them with extra pesto or garlic butter, like I did for my pizza pull-apart bread.
How To Serve
These cheesy pesto rolls are terrific on their own, so good for breakfast, brunch, or a snack! You can also serve them in so many ways:
They are great as appetizers. Serve them warm with a simple tomato sauce, cashew-roasted red pepper sauce, or yum yum sauce.
They’re fantastic alongside a creamy roasted pumpkin soup, pea soup, or this lovely Moroccan vegetable stew.
Pair with my easy avocado egg salad, smashed chickpea salad, or roasted sweet potato chickpea salad!
Or serve them the classic way with spaghetti aglio e olio or lasagna!
How To Store
At room temperature, these pesto dinner rolls stay well for 2 days. Keep them in an airtight container.
For longer storage, refrigerate them. Warm before you serve.
You can even freeze pesto rolls. Wrap tightly and store for up to 2 months. Reheat in an oven, air fryer, or toaster oven.
Recipe FAQs
Yes! Simply swap the milk for any plant-based milk like oat milk or almond milk. Use olive oil or vegan butter, and replace the cheese with your favorite dairy-free alternative. Vegan pesto works beautifully here, too.
Definitely. Instead of cutting and arranging into rolls, roll up the dough and place it seam-side down in a greased loaf pan. You’ll end up with a gorgeous pesto cheese swirl bread loaf, similar to my braided pesto bread.
Almost any cheese that melts well will do! I used cheddar for its sharp, tangy flavor, but mozzarella, gouda, parmesan, or even feta work. Feel free to mix and match.
📖 Recipe
Cheesy Pesto Swirl Rolls
Ingredients
Dough
- 1 cup Milk
- 1/4 cup Olive oil
- 2 tbsp Sugar
- 1.5 tsp Active dry yeast
- 2 1/3 cup All-purpose flour
- 1/4 tsp Baking soda
- 1/4 tsp Baking powder
- 1/2 tsp Salt
- 1/4 cup All-purpose flour
Filling
- 1/2 cup Pesto You may need more
- 1 1/3 cups Shredded cheddar cheese
- 1-2 tbsp Melted butter or olive oil, for brushing on top
Instructions
Dough
- Heat the milk until lukewarm. Stir in sugar, oil, and yeast. Keep in a warm, draft-free place for 10 -15 minutes until the mixture is bubbly and foamy.1 cup (240 ml) Milk, 1/4 cup ( 50 ml) Olive oil, 2 tbsp Sugar, 1.5 tsp Active dry yeast
- In a large bowl, add the flour and the yeast mixture. Combine well, cover, and place in a draft-free place for 1 hour or until the dough doubles in size.2 1/3 cup (295 g) All-purpose flour
- Mix in the extra 1/4 cup flour, baking powder, baking soda, and salt.1/4 cup ( 31.25 g) All-purpose flour, 1/4 tsp Baking powder, 1/4 tsp Baking soda,1/2 tsp Salt
- The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 3 days.For easier handling, I like to refrigerate the dough overnight.
- Preheat your oven to 200 C./ 400 F. Lightly grease your baking pan. I used 2 9" pie dishes. You can also use a 9" x 13" pan.
- Divide the dough into two halves. Working with one half at a time, sprinkle flour on your work surface and roll out the dough into a rectangle, about 9" x 12" in size.You can also roll out the whole dough in one go.
- Spread half the pesto evenly on top of the dough, leaving about 1/2" border all around. Sprinkle half the shredded cheese on top.Divided - 1/2 cup (130 g) Pesto, 1 1/3 cups (150 g) Shredded cheddar cheese
- Starting with the long side of the rectangle, start rolling the dough tightly. Pinch the seam together and make sure the seam is facing down.
- Cut into 6 slices, about 2" thick, and place cut side down in your greased baking dish.Repeat with the second half of the dough.
- Let the rolls rise for 20-25 minutes, until puffy.
- Bake the rolls at 200 C/ 400 F for 20-25 minutes or until they are golden and cooked through.
- Brush with melted butter or olive oil. Allow to cool for 5-10 minutes and enjoy warm!1-2 tbsp Melted butter or olive oil
Video
Notes
-
- You can make the dough up to 3 days ahead of time. Keep it refrigerated in a covered bowl.
-
- Don't rush the dough! For the softest, fluffiest rolls, give the dough enough time to rise properly!
-
- You can divide the dough in half, like I did, for easier handling, or just roll it all out in one go, like I did for my Biscoff cinnamon rolls.
-
- If you want to bake all 12 rolls in one baking dish, use a 9 x 13-inch baking pan. I used 2 9-inch pie dishes.
-
- Brush the hot rolls with melted butter or olive oil. This gives them a nice sheen and also keeps them soft. You can also brush them with extra pesto or garlic butter, like I did for my pizza pull-apart bread.
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