Homemade Twisted Garlic Cheese Rolls Recipe

New year, new recipe — and this time it’s savory. Now that the holidays are behind us, I’m leaning into quick, cozy meals: soups, stews, and slow-cooker comfort. These easy twisted garlic cheese rolls are the perfect companion for all of them. They bake up soft and chewy inside with melty cheese, and develop a toasty, golden exterior with flavorful bits of baked cheese. They’re simple to make, kid-approved, and ideal for a last-minute dinner side.

Twisted garlic cheese rolls on a baking sheet

These garlic cheese rolls are

Hard to sum up — but here are a few favorites:

flavorful
cheesy
garlicky
soft and slightly chewy inside
toasted and golden on the outside
salty and hearty
perfect with winter soups and stews
100% kid-approved

Let’s chat ingredients

You don’t need much to make these easy twisted garlic cheese rolls

Refrigerated crescent roll dough (2 cans, 8 oz each)
unsalted butter (softened for the filling)
garlic (fresh, minced)
dried herbs (Italian seasoning, za’atar, or your favorite blend)
cheese — sharp cheddar, gouda, or any salty, melty cheese
fresh parsley or other tender herbs for garnish (optional)

These rolls are intentionally simple. They come together quickly and make a comforting side to soup, chili, or stew. The dough layers with garlic butter and cheese, then gets twisted and baked into individual rolls that are easy to pull apart and enjoy.

Baking tools

The only essential tool is a 12-count muffin pan. You may also want a knife for mincing garlic and an icing spatula, small spatula, or spoon to spread the butter mixture. A box grater is optional if you’re shredding cheese yourself.

How do I assemble these rolls?

Step-by-step photos make this quick and easy — see captions below each image

Overlapped crescent roll triangles forming rectangles — Open one can of crescent roll dough (8 triangles). Tear each triangle along the perforations. Slightly overlap two triangles along the perforated edge to make one rectangle. Press the outer edges to form roughly a 6×4″ rectangle. Repeat to make 4 rectangles per can.

Spreading garlic butter and cheese — Mix softened butter with minced garlic and dried herbs. Spread about 1 teaspoon of the mixture across each rectangle and top each with roughly 1/4 cup shredded cheese.

Rolling crescent dough into logs — Starting at the long edge, tightly roll the rectangle into a log. Place the rolled logs seam side down on a flat surface and slice each log lengthwise.

Braiding and twisting the cut logs — Press the two sliced parts together at the top, then overlap them to form a braided “rope.” Twist the braid into a knot by tucking the ends toward the center so it holds its shape. Repeat with remaining logs.

Prepared twisted garlic cheese rolls before baking

Twisted rolls in muffin pan ready to bake — Place each of the eight twisted rolls into a muffin cup. Brush tops with melted butter, sprinkle with a pinch of salt, and bake at 350°F for 15–18 minutes until golden brown. Cool 2–3 minutes in the pan, then remove and garnish with chopped parsley.

Once baked, they look like this:

Try a sweet version

Creamy cranberry sweet rolls — a dessert twist on the same technique (no link provided).

Easy Twisted Garlic Cheese Rolls

These savory dinner rolls pair beautifully with soups, stews, chili, or can be enjoyed straight from the pan. Made with crescent roll dough, garlic butter, herbs, and plenty of cheese, they come together in about 35 minutes.

Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 35 mins

Servings: 8 rolls

Course: Appetizer, Brunch, Side Dish

Cuisine: American

Equipment

12-count muffin pan
Icing spatula, small spatula, or spoon
Box grater (optional)

Ingredients

2 cans (8 oz each) refrigerated crescent roll dough
4 tbsp (56 g) unsalted butter, softened
1 tbsp unsalted butter, melted (for brushing)
2 cloves garlic, minced
1–2 tsp dried herbs (Italian seasoning or za’atar suggested)
2 cups shredded cheese (cheddar, gouda, or other melty cheese)
2 tbsp coarsely chopped parsley, optional
Pinch of salt for finishing

Instructions

Preheat the oven to 350°F. Lightly grease a 12-count muffin pan and set aside.
Open one can of crescent rolls. Tear each triangle along the perforations so you have eight triangles. Slightly overlap two triangles along the perforated edge to form one rectangle, pressing the seams to make a roughly 6×4″ rectangle. Repeat until you have four rectangles per can.
In a small bowl, combine the softened butter, minced garlic, and dried herbs. Spread about 1 teaspoon of the garlic butter across each rectangle, then top each with about 1/4 cup shredded cheese.
Starting at the long edge, tightly roll the rectangle into a log. Place seam-side down and slice each log lengthwise. Press the two sliced halves together at the top and overlap the pieces to create a braided rope. Twist and tuck the ends toward the center to form a knot. Repeat for all logs.
Place each twisted roll into a muffin cup. Brush the tops with the tablespoon of melted butter and sprinkle lightly with salt. Bake at 350°F for 15–18 minutes, until the rolls are golden brown on top.
Cool the rolls in the pan for 2–3 minutes, then carefully remove them to a plate. Garnish with chopped parsley if desired and serve warm.

Tips: Use two cheeses for extra flavor, or swap in your favorite herb blend. These rolls are best eaten warm but can be gently reheated in a low oven or microwave.

Keywords: cheese rolls, easy dinner rolls, soup side, garlic cheddar rolls

Did you make this recipe? Tag @olivesnthyme on Instagram — I’d love to see your rolls!

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