Cheesy Stuffed Dinner Rolls Recipe for Soft, Gooey Bites

Extremely tasty, warm, and comforting Cheese Stuffed Dinner Rolls. Soft, garlicky, and cheesy — these bread bombs are irresistible.

If you love soft dinner rolls, you’ll adore these filled with gooey cheese and brushed with garlic-herb butter. They come out tender, flavorful, and perfect for dipping in marinara or enjoying on their own.

Sometimes my kids ask for pepperoni or to make them like mini pizza rolls — a simple swap that makes them disappear even faster.

This is my go-to dough recipe; I use it for rolls, pizza, twists, and many other baked treats. It’s versatile and reliably produces soft, light results.

I may not be a cake expert, but when it comes to yeast doughs and savory baking, these are my proud specialties.

My husband and daughter devoured a whole tray during a football game — they love anything with cheese and carbs. They kept dipping the rolls into marinara, and I admit it’s hard resisting when everyone else is enjoying them.

I believe in balance and moderation, but I also wholeheartedly recommend making these fluffy rolls often. They’re simple, crowd-pleasing, and bake up beautifully.

If you make these Cheese Stuffed Dinner Rolls, please tag me on Instagram @sandraseasycooking with #sandraseasycooking — I love seeing your creations.

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Yield: Makes around 8 to 16

Cheese Stuffed Dinner Rolls

Prep Time:
10 minutes

Cook Time:
25 minutes

Additional WAITING Time:
1 hour

Total Time:
1 hour 35 minutes

Tasty, warm and easy recipe for Cheese Stuffed Dinner Rolls

Ingredients

• 5 cups all-purpose flour, reserve some for dusting
• 1 1/2 teaspoons salt
• 1 packet active dry yeast
• 1/2 tablespoon sugar
• 1 1/2 cups whole milk, warmed slightly
• 2 tablespoons melted unsalted butter
• 1 pack mozzarella string cheese, cut into 2-inch pieces
• 1/2 package cream cheese, room temperature
• 1/4 cup garlic-and-herb butter for brushing
• Or use unsalted butter with 1 teaspoon garlic powder + 1 tablespoon dried parsley

Instructions

1. In a stand mixer bowl, combine the flour and salt. Add the dry yeast and sugar and mix briefly.
2. Add the melted butter and warm milk, then knead on medium speed until the dough forms and pulls away from the sides of the bowl.
3. Cover and let the dough rise for about 60 minutes, or up to 3 hours for a slower rise.
4. Turn the dough onto a lightly floured surface.
5. Divide the dough in half, then into quarters. From each quarter, form eight equal balls (or split each into halves for 16 smaller rolls).
6. Flatten each ball, add a generous spoonful of room-temperature cream cheese and one-half stick (or piece) of the string cheese.
7. Bring the dough around the cheese, sealing well and pinching tightly so the cheese won’t leak during baking.
8. Arrange the rolls on a parchment-lined baking sheet about 1/2 inch apart. Cover and let rise an additional 30 minutes. Brush with garlic-and-herb butter before baking.
9. Bake in a preheated 375°F (190°C) oven for 20–25 minutes or until golden brown.
10. Meanwhile, melt extra garlic-and-herb butter (or mix 1 teaspoon garlic powder and 1 tablespoon dried parsley into melted unsalted butter) and brush the hot rolls as soon as they come out of the oven.
11. To serve later, reheat briefly (about 30 seconds) and enjoy warm.

Notes

You can substitute other cheeses such as mild cheddar, Swiss, provolone, or cubed cheese. Cream cheese is optional but adds a creamy texture that my family loves.

Did you make this recipe?

Please leave a comment or share a photo on social media — I enjoy seeing your versions of these rolls.