We all know what Cinnamon Rolls are right? Well, the problem with Cinnamon Rolls is that you can’t serve them for lunch or dinner. The solution? Create something similar, but with garlic. I’m kidding of course, who would ever think about garlic when you have cinnamon rolls in mind? Nevertheless, I made these wonderful Garlic Butter rolls, or as we at home call them “roses” and they were an instant hit at our house. Served with tuna salad on the side and there you have it – a meal.
Garlic Butter Roses - The Salty Version of Cinnamon Rolls
Author: Maya Moscovich
Recipe type: Appetizer, Pastry
Cuisine: Dairy
Prep time:
Cook time:
Total time:
Serves: 12 Roses
A wonderful twist on cinnamon rolls. Who said it had to be sweet. Butter, garlic and cheese in a cheese based dough. Yum.
Ingredients
For the Dough:
- 5 tbsp Soft Goat Cheese
- ½ – ¾ cup Cream (I used whipping cream)
- 200gr (6 tbsp) Plain Yogurt
- 2½ cups All Purpose Flour
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- 1 tsp Salt
- 2 tbsp Dry Basil
For the filling:
- 100gr Butter (melted)
- 2 Scallions (Green Onion) - Chopped
- 2 Garlic Cloves - Minced
- 1 cup Cheese - Grated
Instructions
- Preheat oven to 400F (200C)
- Prepare greased muffin pan
- Mix all dough ingredients together in a mixer bowl and set aside.
- Prepare the filling by melting the butter over medium heat, adding the copped scallions and minced garlic cloves. Mix until combined, remove from heat and set aside.
- Take the dough out of the mixer bowl and place on a floured surface.
- Flatten the dough into a rectangle about ½cm thick.
- Brush the melted butter mix on top of the flattened dough. Set about 2 tbsp of the butter mix aside, as you will need it later to brush the rolls.
- Sprinkle the cheese on top of the filling and roll the dough on its long side.
- Once rolled, cut off the edges (about 2 inches from each end) and discard (they will not have any filling in them)
- Cut the dough in half and then cut each half in half and then each quarter into 3 pieces. This way you end up having 12 pieces.
- Brush each muffin cup with some of the butter mix and place each piece (rose) facing up, in a muffin cup (you will still have some butter mix left and that's good).
- Place in preheated oven for 20 minutes until cheese is bubbly and roses are golden brown.
- Once you take it out of the oven, brush with the butter mix you have left for additional flavor.
Notes
**Instead of using the goat cheese+ cream you can substitute these for 1 cup of soft cheese (light cream cheese or cottage cheese)
These just popped up at the top of your blog – I need to make these gluten-free. Oh my goodness, they look amazing!
Yes please!! make them GF!! I promise to try your version 🙂