Garlic Cream Cheese Stuffed Rolls
Garlic Cream Cheese Stuffed Rolls
Ingredients
For the Garlic Butter Mixture
- 1/4 cup fresh parsley, finely minced
- 1/2 cup unsalted butter, melted
- 4 garlic, cloves, finely minced
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 large egg
For the Cream Cheese Filling
- 16 ounces cream cheese, softened, two 8-ounce blocks
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 tablespoon granulated sugar
For the Rolls
- 24 King's Hawaiian sweet rolls, from a 24-pack
For Finishing
- 1/4 cup Parmesan cheese, freshly grated
Instructions
- 1
Preheat your oven to 350°F (175°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it.
⏱️ 5 min•🌡️ 350 - 2
**Prepare the Garlic Butter Mixture:** In a medium bowl, combine the finely minced fresh parsley, melted unsalted butter, finely minced garlic, salt, paprika, garlic powder, and cayenne pepper. Crack the large egg into the mixture. Whisk all ingredients thoroughly until smooth and well combined. Set aside.
⏱️ 7 min
- 3
**Prepare the Cream Cheese Filling:** In a separate bowl, place the softened cream cheese. Add the milk, garlic powder, paprika, black pepper, and granulated sugar. Using a whisk, carefully mix until the mixture is completely smooth and free of lumps.
⏱️ 5 min
- 4
Transfer the smooth cream cheese filling into a large Ziploc bag. Place one tip of the Ziploc bag into a tall cup to make filling easier and less messy. Squeeze out as much air as possible from the bag and seal it securely.
⏱️ 2 min
- 5
**Prepare the Rolls:** Take the block of King's Hawaiian sweet rolls. Using a sharp knife, carefully slice halfway down through each horizontal row of rolls, creating channels for the filling. Turn the rolls 90 degrees and slice halfway down through each vertical row of rolls, creating a grid pattern of cuts. The goal is to make room for the filling without completely separating the individual rolls.
⏱️ 5 min
- 6
Carefully transfer the entire block of sliced rolls (still connected) onto the prepared baking sheet.
⏱️ 1 min
- 7
Using scissors, trim off a small tip from the corner of the Ziploc bag containing the cream cheese filling to create a piping bag. Pipe the cream cheese filling generously into all the cuts made in the rolls. It helps to slightly lift the bread to separate the cuts and ensure the filling goes deep into each channel.
⏱️ 5 min - 8
Take the prepared garlic butter mixture and, using a pastry brush, generously lather it all over the top of the rolls. Dab it on gently to avoid disturbing the cream cheese filling too much.
⏱️ 2 min
- 9
Bake the rolls in the preheated oven for 15 to 20 minutes, or until they are golden brown on top and the cream cheese filling is warm and bubbly.
⏱️ 20 min•🌡️ 350
- 10
Once baked, remove the rolls from the oven. Grate fresh Parmesan cheese directly over the warm rolls as a finishing touch. Serve warm and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Cream Cheese Stuffed Rolls
Ingredients
For the Garlic Butter Mixture
- 1/4 cup fresh parsley, finely minced
- 1/2 cup unsalted butter, melted
- 4 garlic, cloves, finely minced
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 large egg
For the Cream Cheese Filling
- 16 ounces cream cheese, softened, two 8-ounce blocks
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 tablespoon granulated sugar
For the Rolls
- 24 King's Hawaiian sweet rolls, from a 24-pack
For Finishing
- 1/4 cup Parmesan cheese, freshly grated
Instructions
- 1
Preheat your oven to 350°F (175°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it.
⏱️ 5 min•🌡️ 350 - 2
**Prepare the Garlic Butter Mixture:** In a medium bowl, combine the finely minced fresh parsley, melted unsalted butter, finely minced garlic, salt, paprika, garlic powder, and cayenne pepper. Crack the large egg into the mixture. Whisk all ingredients thoroughly until smooth and well combined. Set aside.
⏱️ 7 min - 3
**Prepare the Cream Cheese Filling:** In a separate bowl, place the softened cream cheese. Add the milk, garlic powder, paprika, black pepper, and granulated sugar. Using a whisk, carefully mix until the mixture is completely smooth and free of lumps.
⏱️ 5 min - 4
Transfer the smooth cream cheese filling into a large Ziploc bag. Place one tip of the Ziploc bag into a tall cup to make filling easier and less messy. Squeeze out as much air as possible from the bag and seal it securely.
⏱️ 2 min - 5
**Prepare the Rolls:** Take the block of King's Hawaiian sweet rolls. Using a sharp knife, carefully slice halfway down through each horizontal row of rolls, creating channels for the filling. Turn the rolls 90 degrees and slice halfway down through each vertical row of rolls, creating a grid pattern of cuts. The goal is to make room for the filling without completely separating the individual rolls.
⏱️ 5 min - 6
Carefully transfer the entire block of sliced rolls (still connected) onto the prepared baking sheet.
⏱️ 1 min - 7
Using scissors, trim off a small tip from the corner of the Ziploc bag containing the cream cheese filling to create a piping bag. Pipe the cream cheese filling generously into all the cuts made in the rolls. It helps to slightly lift the bread to separate the cuts and ensure the filling goes deep into each channel.
⏱️ 5 min - 8
Take the prepared garlic butter mixture and, using a pastry brush, generously lather it all over the top of the rolls. Dab it on gently to avoid disturbing the cream cheese filling too much.
⏱️ 2 min - 9
Bake the rolls in the preheated oven for 15 to 20 minutes, or until they are golden brown on top and the cream cheese filling is warm and bubbly.
⏱️ 20 min•🌡️ 350 - 10
Once baked, remove the rolls from the oven. Grate fresh Parmesan cheese directly over the warm rolls as a finishing touch. Serve warm and enjoy!
⏱️ 2 min