Toss out those ordinary, boring dinner rolls and elevate the table with these garlic butter parmesan rolls! Very much reminiscent of a traditional cinnamon roll…only filled with all things savory. These rolls have flavor from roasted garlic, buttery goodness, fresh herbs, and cheesy deliciousness. A must make for sure!

close up of garlic butter parmesan roll in baking dish

If you’ve been following me for long enough you know just how much I love me some yeast rolls. I’ve made so many different versions of rolls that I’ve shared in that past (and they’re all so scrumptious!). With the holidays approaching, I had this wild idea to develop a savory rolls recipe that hits just like my sweeter rolls.

Every holiday, most of our tables are filled with the same ole, ordinary dinner rolls and I wanted to shake the table, ha! Common breads like parker house rolls, hawaiian rolls, potato rolls, and everything in between; they don’t hold a candle to these extra savory garlic butter parmesan rolls. I mean, whew- let’s chat!

DISCLOSURE: This post is sponsored by Go Bold With Butter. I’m forever reaching for, cooking, and baking with my beloved, butter. Around here, butter is absolutely best and gives my recipes so much richness and flavor. If you missed my creamy lemon herb butter ravioli, you’ve gotta make it, delish.

Furthermore, these garlic butter parmesan rolls have butter within the dough, the filling, and the topping. A swoon-worthy, buttery trifecta, you could say! 🧈

black hand brushing butter over garlic parmesan rolls

What You’ll Need For This Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • dough: milk, sugar, yeast, butter, one egg plus an egg yolk, flour, and salt.
  • filling: butter, roasted garlic, parsley, salt/pepper, and mozzarella cheese.
  • topping: melted butter, parsley, parmesan cheese, and minced garlic.

Y’all, these garlic butter parmesan rolls are so freakin’ good! They have a similar texture and vibe of a traditional cinnamon roll but loaded with savory goodness. A lot of folks find making yeast rolls to be intimidating, however, I’m confident that with my written recipe plus tips + tricks; you will be soaring in your kitchen!

Highlights For Garlic Butter Parmesan Rolls 😋

  1. Let’s talk garlic: These rolls have big, robust garlicky flavor all throughout. We start with roasting four heads of garlic, yes four! Roasted garlic brings out a ton of flavor as the garlic caramelizes and creates more depth as opposed to non-roasted garlic. We’ll process the roasted garlic cloves to turn it into a paste-like mixture to spread in the filling, yum!
  2. Fresh, herbaceous notes: Chopped parsley is used in both the filling and the topping. The herbs add such a lovely freshness to these garlic butter rolls. In addition to that, parsley gives off a nice contrast in flavors here. Some of my favorite rolls have fresh herbs, these rolls don’t miss the mark!
  3. Cheesy, cheesiness: Don’t let these garlic butter parmesan rolls fool you- they are packed with two kinds of cheeses in both the filling and the topping. The filling contains the bulk of cheese with shredded mozzarella. With each bite, you’ll get a cheesy, scrumptious cheese-pull, gah.

How To Make This Recipe

(Note: please see the recipe card directly below for the complete written instructions.)

  • Make the dough: To start, prep the dough. The dough for these garlic butter parmesan rolls comes together so easily! I bring together the dough using my trusty stand mixer but you can also knead the dough by hand, too!
  • Allow the dough to rise: Place the prepped dough into a large bowl, cover with plastic wrap, and keep in a warm environment until it doubles in size.
  • Roast the garlic: While the dough is resting, I like to use this time to prep the roasted garlic. Take your heads of garlic with olive oil, cover in foil, and roast until golden and tender. Then process the individual cloves until paste-like.
  • Roll out the dough: Once the dough has risen, roll it out into a rectangle.
  • Fill/cut the dough: Evenly spread the butter, roasted garlic paste/mixture, and sprinkle the parsley, salt/pepper, and shredded cheese onto the dough. Lastly, cut the rolls into 9 pieces using a sharp knife or floss.
  • Allow the rolls to rise: Place the filled/cut rolls into a baking dish and allow them to rise again in a warm environment until the rolls are puffy.
  • Bake the rolls: Place the rolls into the oven to bake until golden brown.
  • Top the rolls: After baking, brush them with the topping mixture.

Let’s Talk About Yeast For These Rolls

⇢ There are two types of yeast: active dry and instant/rapid-rise yeast.

ACTIVE DRY YEAST: When using this type of yeast, it needs to be dissolved in warm liquid to bloom aka activate. This is the process in which you’ll see the mixture get bubbly/foamy and give off a fragrant smell prior to adding in the rest of the ingredients for the dough. This one is BBR preferred- I use it often. It’s said to have a more richer, artisanal yeast flavor, too.

INSTANT YEAST: This one is also known as rapid/quick rise yeast. It’s a yeast that does not need to be “activated.” Thus, it can be added along with the dough ingredients with no need to wait for the activation process. It cuts down on the rise time and it’s perfect for those who like quicker rolls/breads.

The good news ⇢ Either one of these types of yeast can be used! 👍🏾

garlic butter parmesan rolls in small baking dish

Tips For Recipe Success ♡

  • Yeast: Check and make sure that you’re using fresh, non-expired yeast!
  • Milk: Make sure that your milk is properly warmed (about 100°-110°F) >> for active dry yeast. After warming your milk, if it is too hot simply let it sit by itself until it cools down some to achieve the desired range.
  • Room temperature ingredients: For the dough, your eggs need to be at room temperature and not cold from the fridge. Otherwise the dough mixture will coagulate and not blend together seamlessly. For the filling, the butter needs to be softened to room temperature so that it is spreadable.
  • Resting: Allow the dough to rest at the directed times for success.
  • Use a lightly floured work surface: Make sure that your work area is *lightly* floured along with your rolling pin to prevent any sticking.
  • Overnight rolls: Do not refrigerate the unbaked rolls for longer than 10 hours. Refrigerating them for too long will result in the chances of the filling seeping out more and the rolls becoming dehydrated.

⇢ I meannn, wow. Listen, I am obsessed with these garlic butter parmesan rolls to the fullest. They are so unique and a definite showstopper! Also, the flavors are insanely delicious and they have a pillowy, soft + tender texture!

If you’re a garlic-head & fiend like me, you will appreciate the amount of garlicky goodness that is these garlic butter parmesan rolls. The roasted garlic in the filling and the topping having extra garlic, swoon on swoon!

Overnight Rolls + Make Ahead Tricks

I *highly* recommend making these garlic butter parmesan rolls in advance! This makes the overall prep work a bit easier on you and allows for less tasks to be done in a single day 😅. Here’s what to do ⇢ Fill and cut the rolls, then place them into your baking dish. Refrigerate the rolls overnight and when ready to bake; take them out to reach room temperature/rise and then bake away!

Another task to make ahead of time is the roasted garlic, it’ll save some time! You can store the roasted garlic in the fridge for up to 2-3 days in advance.

garlic butter parmesan rolls in small square baking dish

I hope y’all enjoy these garlic butter parmesan rolls, I’m already itching to see your recipe recreations- don’t forget to tag @butterbeready on socials! ♡

…& don’t miss my cinnamon rolls, sweet potato rolls, lemon sweet rolls, strawberry rolls, or these mighty fine peach cobbler cinnamon rolls >> there is a flavor for all tastebuds, ha! Until next time! 🤟🏾

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garlic butter parmesan rolls in small baking dish

Garlic Butter Parmesan Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Quin Liburd
  • Prep Time: 2 hours
  • Cook Time: 35 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 9 1x
  • Category: Appetizers & Snacks
  • Cuisine: American
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Toss out those ordinary, boring dinner rolls and elevate the table with these garlic butter parmesan rolls! Very much reminiscent of a traditional cinnamon roll…only filled with all things savory. These rolls have flavor from roasted garlic, buttery goodness, fresh herbs, and cheesy deliciousness. A must make for sure!



For the dough:

  • 1/2 cup whole milk, lightly warmed
  • 2 tablespoons granulated sugar
  • 1 envelope (2 1/4 teaspoons) active dry yeast or instant yeast
  • 4 tablespoons unsalted butter, melted and lightly cooled
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 cups all purpose flour
  • 1 teaspoon kosher salt

For the filling:

  • 4 heads of garlic, tops cut off to expose the individual cloves
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, softened to room temperature
  • 1/4 cup chopped parsley
  • 1/2 teaspoon kosher salt and freshly ground black pepper
  • 2 cups shredded mozzarella cheese, preferably thick-cut

For the topping:

  • 2 tablespoons butter, melted
  • 1 tablespoon chopped parsley
  • 1 tablespoon freshly grated parmesan cheese, plus more for garnish
  • 12 teaspoons minced garlic


  1. For the dough: Make sure the milk is warmed up to around 110°F. I like to place my cold milk in a microwave safe vessel and microwave it for 45-50 seconds, it should be warm (if yours is too hot, set aside until it cools down and reaches desired 110°F temperature). In the bowl of a stand mixer, add in the warmed milk, sugar, and sprinkle the yeast on top. Let mixture sit, undisturbed, for 7-10 minutes for the yeast to activate (when using active dry yeast)- the mixture will be bubbly and fragrant. *If using instant yeast– no need to wait for the mixture to bloom, proceed directly to the next step.
  2. Next, add in the melted butter, egg, egg yolk, flour, and salt. Place the dough hook attachment onto stand mixer and knead on medium speed until the dough begins to come together, about 6-8 minutes. Look for the dough to be smooth. If your dough is sticking to the sides/bottom of bowl, add in a tablespoon more of flour, only if needed. Alternatively, if you are not using a stand mixer- you can knead the dough by hand for 10 minutes on a lightly floured surface.
  3. Shape the dough into a ball and place it into a lightly greased large bowl. Cover the bowl tightly with plastic wrap and then a clean kitchen towel/linen- let the dough rise in a warm environment until it doubles in size, about 1-2 hours or longer depending on the temperature of your environment.
  4. Meanwhile, as the dough is proofing- let’s roast the garlic for the filling. Preheat the oven to 400°F. Peel and discard the papery outer portion of each garlic bulb. In a small baking vessel lined with foil, add in the garlic bulbs, cut side up. Drizzle the oil all over the bulbs of garlic to coat, then tent the garlic with the foil to enclose. Roast the garlic for 30-40 minutes or until the cloves are golden brown and tender when pressed. Allow the heads of garlic to cool down enough for you to handle with your hands without burning yourself. Then use a small paring knife to pull the cloves out or use your hands to gently press the cloves of garlic out of their skins- then set aside.
  5. Once the dough has risen, punch the dough down and turn it out onto a lightly floured surface work area. Roll the dough out into a rectangle, about 13×8 inches, now let’s prepare the filling.
  6. For the filling: Place the roasted garlic cloves into a food processor or blender. Pulse together until the garlic cloves form a paste-like consistency. Spread the softened butter over the dough, leaving a slight margin around the edges. I like to use my hands (use disposable gloves, if desired) to do this part. Then spread on the roasted garlic paste/mixture, followed by the chopped parsley, and salt/pepper. Lastly, evenly sprinkle the shredded cheese all over the dough and use your hand to gently pat it into the mixture.
  7. Rolling the dough: Roll up the dough into a tight log starting from the longest side with the seam side down. While in log position, use your hands to carefully stretch out the log, if needed. Then pinch the seam to nicely seal in the edges as much as you can. I like to trim off a bit of the ends on both sides of the dough because they are not as full in size as the other sections- totally optional.
  8. Cutting the dough: Use a large sharp knife or unscented floss (tied around your fingers) to cut the log crosswise into 9 individual pieces.
  9. Line a 9×9-inch baking dish or any comparable vessel with a piece of parchment paper (this helps just in case any of the filling leaks out). Add the rolls into the baking dish and cover tightly with plastic wrap and a clean kitchen towel/linen, let the rolls rise again in a warm environment for another 1-2 hours or until puffy.
  10. Baking the rolls: Preheat the oven to 350°F. Remove the plastic wrap/towel and bake the rolls until lightly golden brown, about 30-35 minutes. While the rolls bake, prepare the topping.
  11. For the topping: In a small bowl, combine the melted butter, chopped parsley, parmesan cheese, and minced garlic together. Stir to fully combine and then set the topping aside.
  12. When the rolls are done baking, immediately brush the rolls with the topping mixture. Garnish the rolls with more grated parmesan cheese, if desired. Serve warm and enjoy!


  1. Please read the blog post in its entirety for more tips + tricks.
  2. To make overnight rolls: Add the filled/cut rolls into the baking dish and cover tightly with plastic wrap. Transfer the dish into the refrigerator, overnight, for no more than 8-10 hours. When ready to bake on the next day, set the rolls on the counter to come up to room temperature, about 1-2 hours (this is the second rise), remove the plastic wrap and bake as directed.
  3. Storing: Keep the baked rolls stored inside of an airtight container in the fridge for 3-4 days. You can store the rolls in the freezer for up to 1 month. Thaw and/or reheat in the oven, as needed.