Garlic Cream Cheese Stuffed Rolls

Ingredients

• 1/2 cup Unsalted Butter (melted)
• 2 tablespoons Fresh Parsley (finely chopped; chives can substitute)
• 3 cloves Garlic (finely minced; fresh preferred)
• 1/2 teaspoon Salt
• 1/2 teaspoon Paprika
• 1/2 teaspoon Garlic Powder
• 1/8 teaspoon Cayenne Pepper (optional for heat)
• 1 Large Egg (helps butter mixture stay emulsified)
• 16 oz Philadelphia Cream Cheese (room temperature, 2 blocks)
• 2 tablespoons Milk (to loosen filling)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Granulated Sugar (balances savory flavors)
• 24 King's Hawaiian Sweet Rolls (packaged 24‑roll pack)
• 2 tablespoons Parmesan Cheese (freshly grated)

Instructions

1. Make Garlic Butter

   Finely chop the parsley, mince the garlic, then combine them in a mixing bowl with melted butter. Add salt, paprika, garlic powder, cayenne pepper, and the large egg. Whisk until smooth and set aside.

   Time: PT5M

2. Prepare Cream Cheese Filling

   In a separate bowl, place the two blocks of room‑temperature cream cheese. Add milk, garlic powder, paprika, black pepper, and sugar. Mix with a whisk or hand mixer until the filling is smooth and creamy.

   Time: PT5M

3. Load Filling into a Bag

   Spoon the cream cheese mixture into a large Ziploc bag. Cut off a small corner of the bag to create a piping tip, then press out as much air as possible and seal the bag.

   Time: PT2M

4. Slice the Hawaiian Rolls

   Lay the 24 King’s Hawaiian rolls on a cutting board. Slice each roll horizontally through the row of rolls, then make a vertical cut halfway down each roll to create a pocket without cutting all the way through.

   Time: PT5M

5. Fill the Rolls

   Using the bag, pipe the cream cheese filling into each pocket, filling the cuts made in step 4. Rotate the rolls and fill the remaining gaps, ensuring an even distribution.

   Time: PT5M

6. Arrange and Butter the Rolls

   Place the filled rolls on a parchment‑lined baking sheet. Dab the garlic butter mixture over the tops of the rolls, spreading it evenly without crushing the filling.

   Time: PT2M

7. Bake

   Preheat the oven to 350°F (175°C). Bake the rolls for 12–15 minutes, or until the tops are golden and the butter is bubbling.

   Time: PT15M

   Temperature: 350°F

8. Finish with Parmesan

   Remove the rolls from the oven and immediately grate fresh Parmesan cheese over the hot tops. Serve warm or at room temperature.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

3g

Carbohydrates

25g

Fat

8g

Fiber

0.5g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Fresh Parsley: Chives
• Instead of Garlic: Pre‑minced garlic
• Instead of Salt: Kosher salt
• Instead of Paprika: Smoked paprika
• Instead of Garlic Powder: Granulated garlic
• Instead of Cayenne Pepper: Red pepper flakes
• Instead of Large Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Philadelphia Cream Cheese: Neufchatel cheese
• Instead of Milk: Half‑and‑half, non‑dairy milk
• Instead of Black Pepper: White pepper
• Instead of Granulated Sugar: Honey (1/2 tsp)
• Instead of King's Hawaiian Sweet Rolls: Other sweet brioche rolls
• Instead of Parmesan Cheese: Pecorino Romano

Equipment Needed

• Mixing Bowl
• Small Bowl
• Whisk or Fork
• Knife
• Cutting Board
• Ziploc Bag
• Piping Tip or Small Cup (optional)
• Baking Sheet
• Parchment Paper (optional)
• Grater
• Oven

Critical Steps — Do Not Skip

• Incorporating the egg into the garlic butter to prevent separation.
• Cutting the rolls only halfway down to create a pocket without breaking them.
• Filling the rolls evenly to avoid gaps.
• Baking at the correct temperature until golden.

Chef Tips from the Video

• Room‑temperature cream cheese mixes much smoother and reduces lumps.
• Chill the assembled rolls for 10 minutes before baking to help the butter set and prevent spreading.
• For extra flavor, add a pinch of dried oregano to the garlic butter.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat in oven.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Prepare the garlic butter and cream cheese filling up to 24 hours ahead; keep refrigerated.
• Assemble the rolls and keep them covered in the fridge; bake just before serving.

Frequently Asked Questions