A while ago I took pulled pork and transformed it into “cinnamon” rolls, but savory cinnamon rolls, without the cinnamon, because I’m no monster. Those were really popular, so that’s why these Garlic Bread “Cinnamon” Rolls are here to join the mash-up party. They’re savory bread rolls that taste just like garlic bread and are perfect for any and all of your pasta night dinners. Don’t let another day go by without giving these a try. They’re great to keep on hand in the freezer for when you’re in need of some garlic bread in your life. I also like to make these for Thanksgiving.

These savory garlic bread “cinnamon” rolls are great to serve along side lasagna or whatever your favorite pasta dish is. They’re great to serve your dinner guests before the main meal as well, because they’re a definite topic of discussion. People are going to really love them, trust me.

Print Recipe

Garlic Bread “Cinnamon” Rolls

These Garlic Bread "Cinnamon" Rolls are a fun and exciting way of making deliciously soft garlic bread for your next pasta dinner feast.

Prep Time25

Cook Time30

Rising Time2 30

Total Time3 25

Course: Breads

Cuisine: American

Keyword: Breads, Garlic Bread, Sides, Yeast Dough

Servings: 12

Author: Jonathan Melendez

Equipment

Mixer
Mixing bowl
9×13-inch baking pan

Ingredients

Dough:

1 cup lukewarm whole milk
2 ¼ teaspoons active dry yeast
4 ½ cups all-purpose flour
¼ cup granulated sugar
1 ¾ teaspoons salt
2 large eggs
⅓ cup unsalted butter diced

Filling:

6 tablespoons unsalted butter softened
3 tablespoons chopped garlic fresh or jarred
1/4 cup shredded or grated parmesan
1/2 teaspoon paprika
2 tablespoons chopped fresh parsley

Topping:

4 tablespoons unsalted butter
2 tablespoons chopped garlic fresh or jarred
1 tablespoon chopped fresh parsley

Instructions

In a small bowl, combine the warm milk, yeast and about a teaspoon of the sugar. Set aside in a warm spot and let sit until foamy and frothy, about 10 minutes.
In the bowl of a stand mixer, fitted with the dough hook, combine the flour, milk mixture, sugar, salt, eggs and butter and mix on medium until it comes together. Knead on high for about 8 to 10 minutes, until smooth and somewhat soft. Transfer the dough to a well-oiled bowl and cover with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1½ hours.
Punch dough down and then transfer the dough to a lightly floured work surface. Roll out into a large rectangle about ¼-inch thick. Spread evenly with the softened butter, and sprinkle with the chopped garlic, parmesan, paprika and parsley. Roll into a tight long, length wise, and then cut into 12 even pieces. Place on a well greased 9 by 13-inch baking pan. Cover loosely with plastic wrap and a damp kitchen towel. Allow to rest in a warm spot until doubled in size, about 1 hour.
Preheat oven to 350°F.
Bake the rolls until puffed and golden brown, about 30 to 35 minutes. Remove from the oven and let cool slightly.
Meanwhile, to make the topping, melt the butter in a small saucepan, set over low heat. Add the garlic and parsley and cook until the garlic has softened, stirring often, about 5 minutes. Brush over the warm buns and serve. Enjoy!

Garlic Bread “Cinnamon” Rolls