These garlic chive cream cheese dinner rolls are flavorful, fluffy, and have a rich cream cheese filling that takes them over the top! Once baked, brush them with homemade garlic butter for the perfect finishing touch. YUM.
If you’re like me and can’t control yourself around garlic bread, then these garlic chive cream cheese dinner rolls are about to become your new obsession. These soft and fluffy rolls have the PERFECT balance of savory and creamy flavors. And let’s not forget about that irresistible homemade garlic butter!
Just like any homemade bread recipe, you’ll have to be patient and allow a couple of hours for the soft dough to rise. Besides that, this easy recipe involves only 20 minutes of prep and 25 minutes of baking. Serve them alongside your favorite holiday meal for a delicious and impressive addition to any dinner spread.
What You Need for Cream Cheese Bread Rolls
These garlic chive cream cheese rolls are homemade with quick-rise yeast and sugar. Other than that be sure you have softened cream cheese and garlic on hand.
Stand mixer: A stand mixer fitted with a dough hook attachment is needed to match the ingredients for the dough.
Tea towel: You’ll need a tea towel to place over the dough so that it can rise.
Variations and Substitutions for Cream Cheese Dinner Rolls
Quick-rise yeast: If you don’t have quick-rise yeast, you can use active dry yeast. Just be sure to allow the dough to rise for about an hour before shaping and baking.
Cream cheese: Feel free to experiment with different flavors of cream cheese for the filling! Herb and garlic or sun-dried tomato would be super tasty
!Chives: Swap out chives for other fresh herbs like parsley or dill to change up the flavor profile of these rolls.
Make it!
Homemade Cream Cheese
Did you know that you can make homemade cream cheese with 3 ingredients — milk, lemon juice and salt? So the next time you’re all out, use our homemade cream cheese tutorial!
Storage + Freezer Directions
Store any leftover cream cheese dinner rolls in an airtight container at room temperature for up to 4 days.
We do not recommend freezing this recipe, as cream cheese doesn’t freeze well.
How to soften cream cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to soften cream cheese to the perfect amount for baking and cooking.
Serving Suggestions
These warm, buttery rolls were made to be paired with a showstopping main dish. Try them dunked into a delicious soup like our Lasagna Soup, Broccoli Cheese Soup, or Creamy Chicken Soup.
Want another creative cream cheese dish to match? Our Cream Cheese Chicken and Cream Cheese Chicken Enchiladas are sure to satisfy your newfound cream cheese craze. You also can’t go wrong with these ICONIC mains: Creamy Garlic Chicken and Baked Feta Pasta.
Garlic Chive Cream Cheese Rolls
Ingredients
Dough
- 1 packet quick-rise yeast ~.25 oz
- 1 tablespoon granulated sugar
- 1 cup 2% milk warmed 110℉
- 3.5 cups all-purpose flour
- 1 teaspoon salt
- 2 large eggs separated
- 4 tablespoons unsalted butter softened, divided
- 2 teaspoons olive oil
Filling
- 8 oz. cream cheese cut into chunks
Topping
- 3 cloves garlic minced
- 4 tablespoons unsalted butter
- ¼ cup chives minced
Instructions
- Add the warm milk, yeast, and sugar to a large bowl. Set aside until the yeast has bloomed/bubbled. About 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook, add the flour and salt and mix.
- Transfer the bloomed yeast, 1 egg, and 3 tablespoons of butter to the stand mixer. Mix on low speed for 10 minutes. The dough should be smooth and elastic (it should bounce back when you poke it).
- Transfer the dough to a lightly oiled bowl and cover with plastic wrap and a tea towel. Place in a warm place to rise until doubled in size. About 1.5 hours.
- Cut the cream cheese into 12 same-sized pieces.
- Assemble the rolls. Once the dough has doubled in size, turn it out onto a lightly floured surface. Cut it into 12 pieces, roughly 2-2.5 oz. each.
- Place a piece of dough onto the work surface, cup your hand, and roll until a rough ball has formed. It will have some creases and won’t be perfect. Thats ok. Continue until all dough balls have formed.
- Take one dough ball on the work surface and gently press it into a circle. Place a piece of cream cheese into the center and fold the edges of the dough over to cover. Pinch the edges together to seal the dough close.
- Spread the remaining tablespoon of butter into a 9×13-inch casserole dish.
- Place the dough balls seam-side down in the casserole dish. Whisk the remaining egg and brush the tops with the whisked egg. Allow to rise for 30-45 minutes.
- Preheat the oven to 350℉. Bake for 18-20 minutes.
- While the rolls are baking, place all of the topping ingredients into a saucepan. Heat until the butter has melted. About 5 minutes.
- When the rolls are done, brush them with the garlic chive melted butter.
Tips & Notes
- We used quick-rise yeast, but any yeast will do. Just make sure to give it plenty of time to bloom. You’ll know that it has bloomed when the top has bubbles.
- Be sure not to overheat the milk. You will know if the milk was too hot if no bubbles are on the top.
