Spinach Artichoke “Cinnamon” Rolls
A follower on Instagram reached out to me and shared an image of my garlic bread rolls. 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.
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!
Spinach Artichoke “Cinnamon” Rolls
Equipment
- 9×13-inch baking pan
- Rolling Pin
Ingredients
Dough:
- 1 cup lukewarm milk about 105° to 110°F
- 2 1/4 teaspoons active dry yeast
- 4 1/2 cups all-purpose flour plus more for dusting
- 1/4 cup granulated sugar
- 1 3/4 teaspoons Kosher salt
- 2 large eggs room temperature
- 1/3 cup unsalted butter softened and diced
Filling:
- 8 ounces cream cheese softened
- 1/3 cup mayonnaise or sour cream
- 1/2 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried parsley
- 1/4 teaspoon crushed red pepper flakes
- 8 ounces frozen spinach thawed and squeeze-dried
- 14 ounces artichoke hearts drained and chopped
- 1 1/2 cups shredded Monterey jack cheese divided
- 1/3 cup Parmesan cheese
- 1 cup crumbled feta
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.
- Meanwhile, 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. 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.
- 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 filling mixture. Sprinkle the feta and remaining Monterey jack on top in a even layer.
- 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 375 degrees F.
- Bake the rolls until puffed and golden brown, about 25 to 30 minutes. Remove from the oven and let cool slightly before serving. Enjoy!
