I love bringing two things together that we don’t normally think of coming together so perfectly, but somehow they do. They really do. Like when I made Reuben Sandwich Egg Rolls for instance. The classic Reuben sandwich stuffed into an egg roll with a thousand island dipping sauce. Sounds a bit crazy, but it’s quite amazing actually. Or when I made Breakfast Baked Potatoes. Baked potatoes filled with eggs, bacon, cheese and chives. Two of my favorite things coming together; breakfast and baked potatoes. It’s a no-brainer. I also just recently made doughnuts that taste like everything bagels and I am here for them each and every day. Then there was that time a few years back when 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. This also is the first cinnamon roll recipe this week, which I’ve decided to call Cinnamon Roll Week on the blog, although I only post twice a week, so I don’t know if that’s the appropriate thing to call it. Anyhow the other recipe this week is also a cinnamon roll recipe, but a sweet one. This week’s newsletter will also be a cinnamon roll recipe so that’s why I’m calling it Cinnamon Roll Week, ya feel?
So I didn’t photograph the step-by-step making of the dough, because it’s the same dough from my Pulled Pork Cinnamon Rolls, and so I figured I didn’t need to show it again. But if you need more detailed instructions, click over to that post. Roll out the risen dough out into a large rectangle and spread it evenly with the softened butter. Sprinkle with lots of chopped garlic.
**Tip: You can spend a bunch of time peeling and chopping fresh garlic, but for this instance (and this instance only) I recommend using pre-chopped garlic from the jar. I know, I know, I’m surprised by myself too. But it’s easier in this recipe than peeling so much and chopping garlic.**
Sprinkle with shredded or grated parmesan cheese and a light dusting of paprika. I do this because you know how when you make garlic bread, some of them ask for a sprinkling of parmesan and paprika. So that mimics those traditional garlic bread loaves.
**Note: If you don’t want to add cheese, you can easily omit it. It’s not like it’s a crucial ingredient in this recipe. I just like that little salty bite that it gives the rolls.**
Lastly, sprinkle with fresh chopped parsley. Again, I’ve some garlic bread with a sprinkling of fresh parsley. I also like adding it because it gives the brown/beige bread a little pop of color. Dried parsley would be fine here too.
Roll the dough into a tight log, lengthwise, and then pinch the seam to prevent the rolls from opening up. Slice into twelve even slices and place in a 9 by 13-inch baking pan that has been greased with cooking spray or butter.
Cover the rolls loosely with plastic wrap and a damp kitchen towel. Place in a draft-free, warm spot and allow to double in size, about 30 minutes to 1 hour.
**Tip: I like placing it in an oven that is turned off, or on top of the fridge because it gets pretty warm up there.**
Bake until golden brown and puffed up, about 30 to 35 minutes. Remove from the oven and allow them to slightly cool, about 10 minutes in the pan before brushing with the butter garlic topping.
To make the topping, melt the butter in a small saucepan, over low heat. Add garlic and fresh chopped parsley and cook over low heat, stirring often, until the garlic softens, about 5 minutes.
Brush the warm rolls with the garlic butter herb mixture, liberally. This gives the rolls an added garlic butter flavor and prevents them from drying out. It’s best to serve the rolls warm, but if you need to bake them off early on, you can hold off on brushing the topping on until right before serving. Rewarm the baked rolls and then brush with the topping when you need them!
These rolls freeze really well, and are great to keep on hand whenever you’re in need of garlic bread for dinner. Bake the rolls as directed and then let them cool completely to room temperature. Then, separate the rolls and place them on a baking sheet lined with parchment paper. Flash freeze for about 1 hour until the rolls have firmed. Transfer to a freezer safe food storage bag and keep in the freezer for up to 4 months. Then rewarm the rolls in a preheated 350 degree F, wrapped in foil, for about 5 to 8 minutes.
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.
- 1 cup lukewarm whole milk
- 2¼ teaspoons (1/4-ounce packet) active dry yeast
- 4½ cups all-purpose flour
- ¼ cup granulated sugar
- 1¾ teaspoons salt
- 2 large eggs
- ⅓ cup unsalted butter, diced
- 6 tablespoons unsalted butter, softened
- 3 tablespoons chopped garlic (fresh or jarred)
- ¼ cup shredded or grated parmesan
- ½ teaspoon paprika
- 2 tablespoons chopped fresh parsley
- 4 tablespoons unsalted butter
- 2 tablespoons chopped garlic (fresh or jarred)
- 1 tablespoon chopped fresh parsley
- 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 bowl 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 degrees 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!