Last Saturday started like most of mine do—slippers on, coffee in hand, kids still in bed. My husband had just finished mowing the lawn, tracking in grass clippings like a breadcrumb trail across the kitchen floor. But instead of getting annoyed, I smiled.

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The smell of fresh-cut grass mixed with coffee and sunshine just made me want to bake something. Something comforting but not too heavy. I opened the fridge and spotted a jar of homemade basil pesto I’d forgotten about, tucked behind last week’s leftover stir-fry. Jackpot.

That pesto needed a stage, and I wasn’t in the mood for pasta. I had some mozzarella and Parmesan in the cheese drawer, and a carton of eggs with only two left, just enough. Then it hit me: soft rolls, buttery dough, gooey cheese, all twirled together with that vibrant green pesto. I’d made cinnamon rolls more times than I could count, but this? This was going to be a savory twist I hoped my picky kids wouldn’t side-eye.

I pulled out my stand mixer, tied on my apron (which honestly hasn’t been clean since 2019), and got to work. By the time the dough had risen and the rolls hit the oven, my house smelled like an Italian bakery. Golden tops, melty cheese, and flecks of green peeking through the spirals, absolutely irresistible. We devoured them on the patio with a salad and some iced tea. Zero leftovers. And now, these Cheesy Pesto Rolls are officially on rotation.

Short Description

Soft, golden rolls swirled with basil pesto, melty mozzarella, and Parmesan—Cheesy Pesto Rolls are the ultimate crowd-pleasing bake. Perfect as a side, snack, or savory breakfast, they’re cozy, flavorful, and easy to make from scratch.

Key Ingredients

For the Dough:

1 cup whole milk
1/4 cup salted butter
2 tablespoons honey or granulated sugar
2 1/4 teaspoons instant yeast
3 1/2 to 4 cups all-purpose flour
2 large eggs
1 teaspoon fine sea salt

For the Pesto Filling:

3/4 cup basil pesto (plus more for brushing)
2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
Fine sea salt and freshly cracked black pepper

Tools Needed

Stand mixer with dough hook
Rolling pin
9×13-inch baking dish
Pastry brush
Unflavored dental floss or sharp knife
Mixing bowls
Measuring cups & spoons

Cooking Instructions

Step 1: Warm the Milk Mixture
In a small saucepan, heat the milk, salted butter, and honey over medium heat. Stir until the butter melts and the mixture reaches about 110°F. Remove from heat and cool slightly if it feels too hot—should be warm to the touch, not hot.

Step 2: Make the Dough
Pour the warm mixture into the bowl of a stand mixer. Sprinkle in the instant yeast and give it a quick stir. Add 3 1/2 cups of flour, eggs, and salt. Mix on medium-low until it forms a shaggy dough.

If it’s sticky, add a bit more flour (no more than 1/2 cup). Knead on low speed for 5 minutes until smooth and elastic.

Step 3: First Rise
Shape the dough into a ball and place it in a greased bowl. Cover with a damp towel and let it rest at room temperature for 10 minutes.

Step 4: Roll It Out
On a floured surface, roll the dough into a 12×18-inch rectangle. Spread pesto evenly, leaving a 1-inch border along one long edge. Sprinkle mozzarella and Parmesan over the top. Season lightly with salt and pepper.

Step 5: Roll and Slice
Roll the dough tightly from the long edge. Pinch the seam to seal. Trim the ends and slice the log into 12 equal rounds using dental floss or a sharp knife.

Step 6: Second Rise
Place rolls in a greased 9×13-inch dish. Cover with a damp towel and let rise in a warm spot for 25 minutes.

Step 7: Bake
Preheat oven to 350°F. Uncover the rolls and bake on the center rack for 15–20 minutes until the tops are golden and centers are cooked through.

Step 8: Brush and Serve
Remove from oven and brush tops with extra pesto while still warm. Serve immediately.

Why You’ll Love This Recipe

Savory Comfort: Each bite is warm, cheesy, and packed with herbaceous pesto.

Perfect for Any Time: Serve as a side, snack, or even a savory brunch option.

Crowd Pleaser: Kids, teens, and adults all reach for seconds.

Freezer-Friendly: They freeze well after baking, just reheat and enjoy.

Customizable: Swap cheeses or add extras like sun-dried tomatoes or pine nuts.

Mistakes to Avoid & Solutions

Dough Too Sticky: Add flour 1 tablespoon at a time during kneading—don’t dump extra in all at once.

Hot Milk Kills Yeast: Always check that milk mixture is warm, not hot. 110°F is the sweet spot.

Loose Rolls: Roll the dough tightly to keep the filling from spilling out.

Overbaking: Check at 15 minutes. If the tops are golden and the center springs back slightly, they’re done.

Pesto Overload: Use just enough to coat the dough evenly; too much can make the rolls soggy.

Serving and Pairing Suggestions

Serve warm from the oven as a cozy appetizer or side dish.

Pair with tomato basil soup or a crisp garden salad.

Add to brunch spreads with eggs, fruit, and mimosas.

Plate family-style for dinner or cut into mini-rolls for party platters.

Serve alongside pasta dishes like creamy Alfredo or baked ziti.

Storage and Reheating Tips

Storage: Store cooled rolls in an airtight container at room temp for up to 2 days or refrigerate for 4 days.

Freezing: Freeze individually wrapped rolls for up to 2 months.

Reheating: Warm in a 300°F oven for 8–10 minutes or microwave for 20–30 seconds. Brush with fresh pesto before serving for extra flavor.

FAQs

1. Can I use store-bought pizza dough instead?
Yes, for a shortcut! Just make sure it’s room temp before rolling and don’t skip the second rise.

2. What if I don’t have a stand mixer?
No problem, mix and knead by hand for about 8–10 minutes until smooth.

3. Can I make these ahead of time?
Absolutely. Assemble the rolls, cover, and refrigerate overnight. Let them come to room temp before baking.

4. What type of pesto works best?
Basil pesto is classic, but arugula, kale, or even sun-dried tomato pesto are great twists.

5. How do I know the rolls are baked through?
Gently press the center of a roll, it should spring back. You can also check the internal temp (around 190°F).

Tips & Tricks

Let the dough rest before rolling, it’s easier to handle and less likely to shrink back.

Use parchment under your rolled dough for easy cleanup.

Grease your knife or floss before slicing for cleaner cuts.

Sprinkle crushed red pepper over the cheese if you like a little kick.

Brush tops with garlic butter instead of pesto for a different flavor.

Recipe Variations

1. Sun-Dried Tomato & Goat Cheese Rolls
Swap the mozzarella for 1 1/2 cups shredded mozzarella and 1/2 cup crumbled goat cheese. Use sun-dried tomato pesto instead of basil. Same rolling and baking process.

2. Spinach Artichoke Pesto Rolls
Mix 3/4 cup pesto with 1/2 cup chopped spinach and 1/2 cup chopped artichoke hearts. Use mozzarella and Parmesan as directed. Adds a creamy, tangy twist.

3. Spicy Jalapeño Cheddar Pesto Rolls
Sub mozzarella for sharp cheddar, add 1–2 finely diced jalapeños to the filling, and sprinkle a pinch of crushed red pepper flakes before baking.

Final Thoughts

These Cheesy Pesto Rolls bring a sense of warmth and celebration to any table, even when the day has been chaotic or the fridge is looking sparse. There’s something about the way the cheese melts into the dough, tangled with bright, herby pesto, that just hits home. I’ve shared these with neighbors, packed them in school lunches, and served them at backyard parties. They’ve never disappointed.

If you’re a busy home cook like me: juggling kids, schedules, and groceries, you’ll appreciate how flexible and reliable this recipe is. It’s cozy. It’s forgiving. And it brings everyone to the table with a smile. Try it once, and I promise you’ll find your own story tucked into every swirl.

Cheesy Pesto Rolls

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Ingredients

For the Dough:

1 cup whole milk
¼ cup salted butter
2 tablespoons honey or granulated sugar
2¼ teaspoons instant yeast
3½ to 4 cups all-purpose flour
2 large eggs
1 teaspoon fine sea salt

For the Pesto Filling:

¾ cup basil pesto plus more for brushing
2 cups shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
Fine sea salt and freshly cracked black pepper

Instructions

Heat milk, butter, and honey in a saucepan over medium until melted and warm (about 110°F). Let cool slightly if too hot.
Pour the warm mixture into a stand mixer. Add yeast, stir briefly, then add 3 1/2 cups flour, eggs, and salt. Mix until a dough forms.
If sticky, add up to 1/2 cup more flour. Knead on low for 5 minutes until smooth.
Shape dough into a ball, place in a greased bowl, cover, and let rest for 10 minutes.
Roll dough into a 12x18-inch rectangle. Spread pesto, then sprinkle mozzarella and Parmesan. Season with salt and pepper.
Roll tightly, seal the edge, trim ends, and slice into 12 equal pieces.
Place rolls in a greased 9x13-inch dish. Cover and let rise for 25 minutes.
Bake at 350°F for 15–20 minutes until golden and cooked through.
Brush warm rolls with extra pesto. Serve right away.