{"id":46539,"date":"2025-09-04T17:37:22","date_gmt":"2025-09-04T12:07:22","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=46539"},"modified":"2026-03-16T16:59:16","modified_gmt":"2026-03-16T11:29:16","slug":"cheesy-pesto-swirl-rolls","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/cheesy-pesto-swirl-rolls\/","title":{"rendered":"Cheesy Pesto Swirl Rolls"},"content":{"rendered":"\n

These cheesy pesto swirl rolls<\/strong> 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! <\/p>\n\n\n\n

\"Pesto<\/figure>\n\n\n\n

I've used the same no-knead dough that you all love in my vegan cinnamon rolls<\/a>, pumpkin bread rolls<\/a>, and braided pesto bread<\/a>. 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!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 If you\u2019re searching for an easy, tasty dish that can be served as an appetizer, side, or snack, then no-knead cheesy pesto rolls are it!<\/p>\n\n\n\n

\u2728 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.<\/p>\n\n\n\n

\u2728 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.<\/p>\n\n\n\n

\u2728These 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!<\/p>\n\n\n\n

\u2728 Perfect for parties, holiday dinners, game day potlucks, or any cozy family meal!<\/p>\n<\/div><\/div>\n\n\n\n

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Cheesy Pesto Rolls Ingredients<\/h2>\n\n\n\n
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Milk:<\/strong> 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\u2019s lukewarm, not hot. Too much heat can kill the yeast. Ideally, the temperature should be 105\u00b0F \/ 40.5 \u00b0C.<\/p>\n\n\n\n

Yeast: <\/strong>Both instant and dry active yeast work. Make sure the yeast is not old or expired.<\/p>\n\n\n\n

Olive oil<\/strong> keeps the dough tender and soft and adds a lovely flavor.<\/p>\n\n\n\n

Sugar <\/strong>helps jumpstart the activation of yeast.<\/p>\n\n\n\n

Flour:<\/strong> 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.<\/p>\n\n\n\n

Pesto <\/strong>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.<\/p>\n\n\n\n

Cheese:<\/strong> I used cheddar, but any cheese\u00a0like\u00a0Gouda,\u00a0Parmesan, or Emmental would work. <\/p>\n\n\n\n

Please see the recipe card below for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

Pesto<\/strong>: You can use any kind of pesto in these pesto cheese rolls\u2014spinach pesto, pistachio pesto,<\/a> or any other you love.<\/p>\n\n\n\n

Cheese<\/strong>: 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.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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How To Make Cheesy Pesto Swirl Rolls<\/h2>\n\n\n\n
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\"Bubbly<\/figure>\n\n\n\n

Step 1:<\/strong>\u00a0Warm the milk to just lukewarm, 40\u00b0C \/ 105\u00b0F. Stir in the olive oil, sugar, and yeast. Let it sit in a draft-free place for 10-15 minutes until frothy and bubbly.<\/p>\n<\/div>\n\n\n\n

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\"Yeast<\/figure>\n\n\n\n

Step 2:<\/strong> In a large bowl, add the flour and yeast mixture. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Dough<\/figure>\n\n\n\n

Step 3:<\/strong> Mix well, cover, and place in a warm, draft-free place for 1 hour or until the dough doubles in size.<\/p>\n<\/div>\n\n\n\n

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\"Flour<\/figure>\n\n\n\n

Step 4:<\/strong>\u00a0Once 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.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Rolled<\/figure>\n<\/div>\n\n\n\n
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\"Shredded<\/figure>\n<\/div>\n\n\n\n
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\"Dough<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Step 5:<\/strong> 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.<\/p>\n\n\n\n

Step 6:<\/strong> Sprinkle half the shredded cheese on top.<\/p>\n\n\n\n

Step 7:<\/strong> 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. <\/p>\n\n\n\n

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\"6<\/figure>\n\n\n\n

Step 8:<\/strong> Cut into 6 pieces, about 2 inches thick. Place in a greased 9-inch baking pan. Repeat with the other half of the dough.<\/p>\n<\/div>\n\n\n\n

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\"Proofed<\/figure>\n\n\n\n

Step 9:<\/strong> Let the rolls rise for another 15-20 minutes, until puffy.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\"Baked<\/figure>\n\n\n\n

Step 10:<\/strong> 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!<\/p>\n<\/div><\/div>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n