When I was in high school, our school’s full kitchen acted as the main distribution kitchen for several of the schools around it. That meant that there were more freshly made options than I had experienced in lower levels of school. In the morning, it meant if you arrived early enough there were fresh-out-of-the-oven chocolate muffins, warm gooey cinnamon rolls and the elusive cheddar cheese roll (rolled like a cinnamon roll). I didn’t say any of these options were healthy!
As I’ve been thinking about making sweet, sticky buns lately, I also have been thinking about trying to recreate the cheddar cheese filled, buttery, yeasty rolls I remember. Probably with less additives. So I went on a Google tear and it wasn’t easy finding something like this from The Hungry Mouse:
That blog refers to them as “Cheese Pinwheel Rolls” which involves buying pizza dough, topping it with butter and cheese, rolling it up, slicing and then baking. My complaint would be that the dough above doesn’t look browned.
I’m not sure where I’ll start with these. I also wonder if I can find a dough recipe that is savory but can also be made sweet and used for cinnamon rolls. Does anyone have any hints?
See if you can buy bread dough – fresh or frozen. My mom use to make all kinds of rolls with bread dough. Good Luck & now I want a roll to eat!
Oh that’s a good idea. Or even just make a yeasty bread dough for these. If I could find sourdough dough then I’d probably die and go to heaven with these.
You might want to check out the Cheese Board Collective’s book. They have recipes for cheese rolls, sticky buns, and pecan rolls (and scones and breads and pizzas). I haven’t baked anything from it yet but I’ve eaten the results from Arizmendi Bakery.
Oh I’ll try that out. Sounds like I’d get really fat cooking out of that book!
I was also thinking the dough I made for Thanksgiving pull apart rolls would work because it’s more savory?
I suspect any good bread dough would work. Mike loves the Cheese Board’s cheese rolls but I have to say they are really chewy. More like a bagel texture than a light roll.
Maybe if you try the recipe from the Hungry Mouse, but cook it at a lower temp, so the cheese doesn’t brown way before the dough?
If I just used store-bought pizza dough that was different it also might come out more browned. It does sound quick and easy.
Try the focacia bread dough that they sell in the refrigerated section at Trader Joe’s. I would be happy to make the sacrifice and try them once you make them. Do you need me to grate the cheese, too?
Pingback: Quick (no yeast) Mediterranean Olive & Garlic Bread « thismodernwife
Pingback: Yeasty, Cheesy, Buttery Roll Ups « thismodernwife
Pingback: Cast Iron vs. Cake Pan « thismodernwife