Spinach Artichoke “Cinnamon” Rolls

A follower on Instagram reached out to me and shared an image of my garlic bread rolls but they turned them into a spinach and cheese roll and it looked amazing. I got their permission to basically take the idea and run with it. So here I am with these Spinach and Artichoke “Cinnamon” Rolls. I say cinnamon in quotes because they’re not actually sweet nor do they have cinnamon in them, but they are made in the same way that classic cinnamon rolls are. These savory buns are filled with spinach, artichoke and lots of cheese. Serve them warm as a snack or alongside your favorite meal. It’s basically fluffy bread stuffed with cheesy spinach dip and I can assure you that they’re one of the best things you’ll eat all weekend.

The filling is basically like a spinach artichoke dip (which incidentally you can totally spoon into a baking dish, top with cheese and bake as a dip). In a large bowl, beat together the cream cheese until light and fluffy, about a minute or so. Then stir in the mayonnaise and seasonings.

**Note: I raided my spice cabinet and used dried onion, garlic, salt, pepper, parsley and crushed red pepper flakes. But feel free to use what you have!**

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Stir in the spinach, artichoke hearts, half of the Monterey jack, and all of the parmesan until evenly combined. Give it a small taste and adjust the seasoning if needed. Set aside.

Again, this would be great baked on its own as a dip. It’s a bonus double recipe for this post. Serve with chips or with veggies for dipping. But I highly recommend you proceed with the recipe as written because the buns are delicious!

On a lightly floured work surface, roll out the dough into a large rectangle about ¼-inch thick. Spread evenly with the filling mixture. Sprinkle the feta and remaining Monterey jack on top in an even layer.

**Note: I didn’t show the step-by-step of the dough making process because it is the same dough I use for my garlic bread “cinnamon” rolls. I didn’t think we needed another tutorial, but if you want a visual be sure to check out that post!**

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Roll into a tight long, length wise, and then cut into 12 even pieces. Place into a greased 9 by 13-inch baking pan, spacing them out evenly.

**Note: To ensure all the rolls are somewhat the same size, I divide the log in half then cut each half into six even slices so you end up with 12.**

Cover loosely with plastic wrap and a damp kitchen towel. Allow to rest in a warm spot until doubled in size, about 1 hour. In the meantime, preheat the oven to 375°F.

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Bake the rolls until puffed and golden brown, about 25 to 30 minutes. Remove from the oven and let cool slightly before serving. Although the rolls are so good when slightly warm still because the cheese will be melty and delicious.

If you want to plan ahead, you can assemble them as directed up until the second proof (so after you’ve sliced and placed them into the pan). Then just cover and chill in the fridge overnight. They’ll do the second rise in the fridge which the cold temperature will slow it down. Then just allow to come to room temperature for about 20 minutes before baking as directed!

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You can also freeze the baked rolls. Allow them to cool down completely and then just separate, place in a freezer container or a freezer bag and freeze! Rewarm in the oven or toaster oven until hot.

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These are delicious as a little snack during the day but also would be a big show-stopper on the side of a delicious meal. Like a roasted chicken or a grilled steak. If you’ve made the garlic bread variation before, then you’re really going to love these. I hope you give them a try and if you do, be sure to let me know what you think! Thank you so much for reading and following along!