A Happy Little Accident
I first made these rolls for a family brunch. I mixed up my sweet and savory recipes. I still laugh at that.
But oh, what a wonderful mistake it was. The spicy, cheesy filling was a huge hit. Now my grandkids ask for them all the time.
Let’s Make the Dough
Start by waking up the yeast. Mix warm milk with a bit of sugar. Then sprinkle the yeast on top.
Watch it get foamy after a few minutes. It smells like bread already. This step matters because it makes the dough light and fluffy.
Then you mix in eggs and flour. Add the soft butter piece by piece. Your kitchen will smell so good.
The Spicy, Cheesy Heart
Now for the best part. Mix the soft cream cheese with bacon and jalapeno. Add some onion and garlic for a kick.
*Fun fact*: The heat in a jalapeno is all in the seeds and white ribs. Take them out for a milder taste. I like to leave a few in for a surprise.
Does your family like things spicy or mild? You can change this recipe to be just right for you.
Rolling and Rising
Roll your dough into a big rectangle. Spread the cheesy filling all over it. Then sprinkle the cheddar on top.
Roll it up tight, like a sleepy caterpillar. Then slice it into twelve cozy rolls. Let them rest in a warm spot.
This second rise is so important. It makes the rolls soft and pillowy. Good things come to those who wait.
The Final Touch
Bake them until they are golden brown. Doesn’t that smell amazing? While they are warm, brush on the garlic butter.
That buttery topping soaks right in. It makes them shiny and extra delicious. This little step makes a big difference.
What is your favorite thing to bake on a weekend? I love hearing about your kitchen adventures.
Why We Cook Together
Sharing food is about more than eating. It is about sharing stories and making memories. That is why this matters.
These rolls are perfect for a slow Sunday morning. They bring everyone to the table. What recipe always makes you think of home?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Whole milk | 2/3 cup (163 g) | For the dough |
| Granulated sugar | 5 tablespoons, divided | 1 tbsp for yeast, rest for dough |
| Active dry yeast | 2 teaspoons | For the dough |
| Large eggs | 2 | Room temperature, for the dough |
| All-purpose flour | 3 cups (375g) | For the dough |
| Kosher salt | 1 teaspoon | For the dough |
| Unsalted butter | 1/2 cup (1 stick or 113g) | Room temperature, for the dough |
| Unsalted butter, melted | 1/2 tablespoon | For coating the bowl |
| Cream cheese | 8 ounces (1 package) | Softened, for the filling |
| Bacon | 4 slices | Cooked and crumbled, for the filling |
| Red onion | 1 | Diced, for the filling |
| Jalapeno pepper | 1 medium | Seeded and diced, for the filling |
| Chives | 2 teaspoons | Diced, for the filling |
| Garlic | 2 teaspoons | Minced, for the filling |
| White cheddar cheese | 2 cups (226g) | Shredded, for the filling |
| Butter, melted | 3 tablespoons | For the topping |
| Garlic | 1 teaspoon | Minced, for the topping |
| Chives | 1 teaspoon | Diced, for the topping |
| Salt | 1 teaspoon | For the topping |
Let’s Make Spicy Jalapeno Cream Cheese Rolls
Oh, these rolls bring back such memories. My grandson calls them “little clouds of joy.” I have to agree. The dough is soft and fluffy. The filling is creamy with a little kick. It’s a perfect weekend project.
Making the dough is like a little science experiment. You get to wake up the yeast first. Seeing it get all foamy is my favorite part. It means something wonderful is about to happen. I still get excited every single time.
Step 1: Warm your milk and mix in one tablespoon of sugar. Sprinkle the yeast over the top and give it a whisk. Let it sit for about five minutes. It will get all foamy and happy. This means your yeast is awake and ready to work.
Step 2: Whisk your eggs into the milk mixture until it’s smooth. In your mixer bowl, combine the flour, the rest of the sugar, and salt. Pour in the milky yeast mixture. Let the mixer run on low to bring it all together.
Step 3: Now, add your room-temperature butter. Do it one piece at a time. Let each piece blend in fully before adding the next. This makes the dough so rich and soft. (A hard-learned tip: if your butter is too cold, it won’t mix in right. It will make little butter lumps!)
Step 4: Let your mixer knead the dough for about five minutes. You want it to be soft and a little sticky. If it’s sticking to the bowl too much, add a spoonful of flour. If it’s too dry, a tiny splash of water will help.
Step 5: Coat a bowl with that melted butter. Place your dough ball in the bowl. Turn it over so it gets buttery all over. Cover the bowl and let it rest in a warm spot. It needs to double in size, which takes about an hour.
Step 6: Punch the dough down! This is the fun part. Then roll it out on a floured surface. Aim for a rectangle about a quarter-inch thick. Don’t worry if it’s not perfect. My rectangles always have wobbly edges.
Step 7: Mix your filling in a separate bowl. Use the softened cream cheese, bacon, onion, jalapeno, chives, and garlic. Stir it all with a wooden spoon until it’s smooth. Doesn’t that smell amazing already?
Step 8: Spread the cheesy filling all over your dough rectangle. Be gentle so you don’t tear the dough. Then, sprinkle the shredded cheddar cheese on top. Sweet or savory, which do you prefer in your rolls? Share below!
Step 9: Now, roll it up tightly, starting from a long side. Use a sharp knife to slice the log into twelve rolls. I sometimes use unflavored dental floss to slice them. It gives a perfect cut every time.
Step 10: Arrange your rolls in a greased baking dish. Cover them and let them rise again. They will get nice and puffy. While you wait, preheat your oven to 350°F.
Step 11: Bake your rolls for 25 to 30 minutes. They will turn a beautiful golden brown. Let them cool in the pan for just five minutes. Then, mix the melted butter, garlic, chives, and salt for the topping.
Step 12: Brush that glorious garlic butter all over the warm rolls. It makes them shiny and extra delicious. Serve them immediately while they are warm and gooey. Everyone will love you for it.
Cook Time: 30 minutes
Total Time: About 2 hours (includes rising)
Yield: 12 rolls
Category: Bread, Appetizer
Three Tasty Twists to Try
This recipe is like a blank canvas. You can paint it with so many different flavors. Feel free to get creative with the filling. Here are a few ideas I love to play with.
Everything Bagel Style: Swap the filling for plain cream cheese. After brushing with butter, top with everything bagel seasoning. It’s a breakfast dream come true.
Pizza Party Rolls: Use shredded mozzarella and pepperoni in the filling. Add a little marinara sauce for dipping. The kids go absolutely wild for these.
Veggie Garden Delight: Skip the bacon and add finely chopped spinach and sun-dried tomatoes. It’s a lighter, colorful version that’s just as tasty.
Which one would you try first? Comment below!
Serving Your Masterpiece
These rolls are a star all on their own. But I love to make a whole meal out of them. They are wonderful with a simple tomato soup for dipping. A crisp green salad on the side is also perfect. It cuts through the richness so nicely.
For drinks, I have two favorites. A cold glass of milk is the classic choice. It really cools down the spicy jalapeno. For the grown-ups, a light lager or pale ale is wonderful. The bubbles are a great match for the savory flavors.
Which would you choose tonight?
Keeping Your Spicy Rolls Fresh and Tasty
These rolls are best eaten warm from the oven. But you can save them for later. Let them cool completely first. Then, store them in an airtight container in the fridge. They will stay good for about three days.
You can also freeze them for a future treat. Wrap each roll tightly in plastic wrap. Then, place them all in a freezer bag. I once froze a whole batch for my grandson’s visit. He was so happy to have a warm snack ready.
To reheat, warm them in a 350°F oven for 10 minutes. This brings back their soft texture. Batch cooking like this saves you time on busy mornings. It means a homemade meal is always close by.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Roll Problems
Is your dough not rising? Check that your yeast is fresh. Your milk should be warm, not hot. Hot milk will stop the yeast from working. I remember when I used hot milk once. My dough stayed flat as a pancake.
Is the filling oozing out while baking? Make sure your dough is rolled tightly. Pinch the seam at the end very well. A tight seal keeps all that cheesy goodness inside. This matters because it makes every bite perfect.
Are your rolls too dense? You might have added too much flour. The dough should be soft and a little sticky. Handling it gently gives you light, fluffy rolls. Getting this right builds your cooking confidence.
Which of these problems have you run into before?
Your Spicy Roll Questions Answered
Q: Can I make these gluten-free?
A: Yes! Use your favorite gluten-free flour blend. The results will be just as tasty.
Q: Can I prepare them ahead?
A: Absolutely. Assemble the rolls the night before. Keep them covered in the fridge to rise slowly.
Q: What if I don’t have bacon?
A: You can swap it for chopped ham. Or leave it out for a vegetarian version.
Q: Can I make a smaller batch?
A: Of course. Just cut all the ingredients in half. You will get six lovely rolls.
Q: Any optional tips?
A: For extra spice, leave the seeds in your jalapeno. Fun fact: The seeds hold most of the heat!
Which tip will you try first?
Sharing the Kitchen Table With You
I hope you love making these spicy rolls. Cooking is about sharing joy and full bellies. I would be so happy to see your creations.
Your photos and stories make my day. Please share them with our little cooking family. It is wonderful to see your kitchen adventures.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Spicy Jalapeno Cream Cheese Rolls
Description
These Spicy Jalapeno Cream Cheese Rolls feature a soft, buttery dough swirled with a creamy, spicy filling of jalapeno, bacon, and cheese, finished with a garlic-chive butter topping.
Ingredients
Dough:
Cheesy Bacon Filling:
Topping:
Instructions
- For the Dough: Warm the milk and mix in 1 tablespoon of sugar. Sprinkle the yeast over the top and whisk it in. Allow the mixture to sit for about 5 minutes until it becomes foamy. Whisk in the eggs until the mixture is smooth.
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, the remaining sugar, and salt. Pour in the milk and yeast mixture. While the mixer is running, incorporate the butter one piece at a time, making sure each piece is fully blended before adding the next.
- Knead the dough on medium speed for 1 minute, then increase to medium-high and knead for about 5 minutes until the dough is soft and pliable. If the dough is too sticky, add a little more flour by the tablespoon. If it’s too dry, add a bit more water.
- Coat a medium bowl with the melted butter. Place the dough in the bowl, turning it over to coat all sides with butter. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot until it has doubled in size, which should take about 1 hour.
- Once risen, punch the dough down and transfer it to a floured surface. Roll the dough out into a 10×15-inch rectangle, approximately 1/4-inch thick.
- For the Cheesy Bacon Filling: In a separate bowl, mix the softened cream cheese, crumbled bacon, diced onion, jalapeno, chives, and minced garlic. Stir with a wooden spoon until the filling is smooth and well-combined.
- Assembly: Evenly spread the cream cheese filling over the entire surface of the rolled-out dough. Sprinkle the shredded cheddar cheese on top.
- Starting from one of the longer sides, tightly roll the dough into a log. Using a sharp knife, carefully slice the log into 12 equal rolls.
- Arrange the rolls in a greased 9×13-inch baking dish. Cover the dish and let the rolls rise again in a warm place until they have doubled in size.
- Baking: As the rolls are rising, preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes. Once baked, remove them from the oven and allow them to cool in the pan for 5 minutes.
- For the Topping: Stir together the melted butter, minced garlic, chives, and salt in a small bowl. Generously brush this buttery topping over the warm rolls. Serve immediately while warm.
Notes
- For a milder version, remove all seeds and membranes from the jalapeno. For extra spice, leave some seeds in or add a dash of hot sauce to the filling.
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