Soft Cheese-Stuffed Creamy Garlic Rolls
Monday, December 22, 2025
"I set out to make garlic rolls,
and accidentally created my new personality trait"
Sometimes the best recipes are the ones created on a whim, the kind that
turn out so good you immediately try to retrace every step. We're ending the year with some soft, cheese-stuffed, creamy garlic rolls, perfect for holiday braais/BBQs.
I've always loved making homemade garlic rolls. While shop-bought versions
are convenient, nothing compares to the taste and texture of homemade. You
have full control over the flavour, the garlic level and, most importantly,
the softness. These rolls bake up beautifully soft, with a creamy centre and
a buttery garlic sauce that soaks right through.
What makes these soft cheese-stuffed creamy garlic rolls even better is how
incredibly easy they are to prepare. The rolls pull apart effortlessly once
baked, with melted cheese running through the centre and a creamy garlic
sauce coating every bite. They're perfect for serving fresh out of the oven,
whether it's for a casual dinner or alongside a main
meal.
As I said, these rolls are ideal for a Braai or BBQ, where you
want a crowd-pleasing side that doesn't require last-minute stress. Another bonus is how freezer-friendly this recipe is. You can
prep them in advance, freeze them, and simply thaw before baking.
The creamy garlic
sauce can be made separately and frozen for future batches, making it even
more convenient. If you ever find yourself with extra cream or cream cheese,
this is a great way to avoid waste while ensuring you always have the base
ready for a fresh tray of soft cheese-stuffed, creamy garlic rolls whenever
the craving hits.
TikTok
@spicyfusionkitchen Holiday vibes, braais (BBQs) in full swing, this is the side to make!! 😎 Soft Cheese-Stuffed Creamy Garlic Rolls 🤤 Full Recipe on www.spicyfusionkitchen.com 🔗 #cheesygarlicbread #sidedish #food #easyrecipe #foodtiktok ♬ Tropical - Izabella Creator BM
Ingredients
6 - 8 Large Bread Rolls/Buns (you can use hot dog rolls, slider buns, brioche buns)
1 Cup Grated Gouda/Cheddar Cheese
1/2 Cup Grated Mozzarella
2 Tbsp Butter or Garlic Butter
1/4 tsp Salt
1/4 tsp Cracked Black Pepper
2 Tbsp Crushed Garlic
1 tsp Garlic Powder
1 1/2 tsp Onion Powder
2 tsp Dried Parsley
2 tsp Mixed Herbs
115g Cream Cheese (1/2 of a 230g Tub)
1 1/2 cup (250ml) Fresh Cream
Method With Pictures
1. Place the bread rolls in a deep baking tray or Pyrex dish. Using a sharp
knife, slice down the centre of each roll from the top, being careful not to
cut all the way through.
2. Fill each roll generously with grated cheese, pushing it deep into the
cut so the cheese is spread evenly throughout the roll.
3. Now make the sauce by adding the fresh cream (or imitation cream), cream
cheese, butter (or garlic butter), salt, cracked black pepper, crushed
garlic, garlic powder, onion powder, dried parsley and mixed herbs to a
saucepan. Cook over a medium-high heat for 3 - 4 minutes, stirring until the
butter has melted, the sauce comes to a gentle boil and thickens
slightly.
4. Carefully pour the creamy garlic sauce over the cheese-stuffed rolls,
making sure the sauce runs into the cuts and around the rolls.
5. Sprinkle the remaining cheese evenly over the top of the rolls, then
finish by sprinkling a little extra dried parsley over the top.
6. Cover the dish and place it into a preheated oven at 200°C for 10
minutes. Reduce the temperature to 180°C and bake for a further 15-20
minutes, checking occasionally. The cheese should be fully melted, the sauce
bubbling, and the rolls soaking up the creamy garlic sauce.
7. Once most of the sauce has been absorbed and there is little to none
left in the dish, remove from the oven and serve immediately while hot. They
should be pull-apart soft, cheesy and packed with flavour.
Method
- Place the bread rolls in a deep baking tray or Pyrex dish. Using a sharp knife, slice down the centre of each roll from the top, being careful not to cut all the way through.
- Fill each roll generously with grated cheese, pushing it deep into the cut so the cheese is spread evenly throughout the roll.
- Now make the sauce by adding the fresh cream (or imitation cream), cream cheese, butter (or garlic butter), salt, cracked black pepper, crushed garlic, garlic powder, onion powder, dried parsley and mixed herbs to a saucepan. Cook over a medium-high heat for 3 - 4 minutes, stirring until the butter has melted, the sauce comes to a gentle boil and thickens slightly.
- Carefully pour the creamy garlic sauce over the cheese-stuffed rolls, making sure the sauce runs into the cuts and around the rolls.
- Sprinkle the remaining cheese evenly over the top of the rolls, then finish by sprinkling a little extra dried parsley over the top.
- Cover the dish and place it into a preheated oven at 200°C for 10 minutes. Reduce the temperature to 180°C and bake for a further 15 - 20 minutes, checking occasionally. The cheese should be fully melted, the sauce bubbling, and the rolls soaking up the creamy garlic sauce.
- Once most of the sauce has been absorbed and there is little to none left in the dish, remove from the oven and serve immediately while hot. They should be pull-apart soft, cheesy and packed with flavour.
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