Chive and Cheddar Cheese Buns

This savory twist on my classic cinnamon rolls will be your next brunch favorite.

Hi Bakers!

Easter is just a few days away. I’ll be whipping up everyone’s favorite Brown Butter Carrot Cake as well as my Classic Cinnamon Rolls. If your dessert quota is already met but you’re still itching to bake something savory, then add these Chive and Cheddar Cheese Buns to the menu.

Using a similar dough as this cinnamon roll recipe, these buns are stuffed with cheddar, Parmesan, and chives. The unrolled layers are equally perfect for dunking in soup as they are served at brunch. Dijon mustard adds a flavor punch to the filling that I know you’ll love.

Chopping tiny chives can be a total pain. Instead, try snipping them with kitchen scissors. Don’t have chives? Thinly sliced green onions or scallions work too.

I don’t often share non-dessert recipes, but you will see that these buns use the same techniques as other yeast-risen breads - sweet and savory. Working with familiar ingredients, like cheese, is a great way to ease into different types of baking.

Baking with Yeast:

All About Yeast

Tips and Troubleshooting:

Let it Rise! All About Yeast - Part 2

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Chive and Cheddar Cheese Buns

The Ingredients for the Bun:

¾ cup (175 ml) milk
2 ¼ teaspoons dry active yeast
½ teaspoon granulated sugar
3 to 3 ⅓ cups (375 to 440 g) all-purpose flour
1 teaspoon salt
2 large eggs
6 tablespoons (85 g) unsalted butter, softened

The Ingredients for the Filling:

4 tablespoons (57 g) unsalted butter, very soft
1 tablespoon Dijon mustard
½ teaspoon salt
1 cup (110 g) grated cheddar cheese
¼ cup (30 g) grated Parmesan cheese
1 to 2 tablespoons chives, finely chopped

The Method:

• Gently heat the milk to 100 to 110°F (about 30 seconds in the microwave usually does it). It should feel warm to the touch. Stir in the yeast and the granulated sugar. Set aside for 5 to 10 minutes until the yeast dissolves, bubbles to the top and becomes foamy. 

• Meanwhile, mix together 3 cups of the flour and salt in the bowl of a stand mixer. 

• In a separate bowl, whisk together the eggs. Once the yeast mixture is foamy and ready, stir it into the eggs. Add all of the liquid ingredients to the flour mixture and stir with a wooden spoon or spatula until mostly combined. 

• Using the dough hook, begin kneading the dough on low speed. Gradually add the butter, a tablespoon or so at a time. It will take some time and effort for the butter to fully incorporate. If needed, stop the mixer and work in the butter by hand.

• Continue kneading the dough on low speed until smooth, soft and stretchy, about 5 minutes. Add in the remaining flour as necessary. Most of the dough should wrap itself around the hook. If too much of the wet dough remains on the sides of the bowl, then add a little flour. It is okay if the dough is slightly sticky. 

• Lightly grease a large bowl. Gently form the dough into a ball and place it in the bowl. Cover and let rise in a warm, draft-free place until it doubles in size, about 2 hours.

• Once the dough has ballooned up and doubled in size, punch it down to slightly deflate. Turn out the dough on a lightly floured surface. Roll the dough into a 12 x 16-inch rectangle. 

• Stir together the softened butter, Dijon mustard, and salt together until smooth. Dollop the butter mixture onto the dough. Spread it out until smooth with an offset spatula, leaving a ½-inch border on one of the long sides. Sprinkle the dough with the cheeses and chives.

• Starting with the long edge without the border, tightly roll up the dough into a log. Use the edge without the filling to pinch and seal the spiral. 

• Using a serrated knife, cut the log in half. From there, cut each portion in half again. Cut each of those portions into thirds. You should have 12 buns total, 1 1/2 to 2-inches wide.

• Lightly butter a 9 x 13-inch baking pan. Evenly place the 12 buns inside, spiral-side up. Alternatively, place the buns in a buttered muffin pan.

• Cover with a clean kitchen towel or plastic wrap and let rise, 30 to 45 minutes. When ready to bake, the buns will be slightly puffy (not doubled in size). If you poke the dough, the indentation from your finger will slowly fill back in.

• Meanwhile, preheat the oven to 400°F. Uncover and bake the buns for 18 to 22 minutes, or until the center of the buns register 190°F on a thermometer. When done, the buns will be lightly golden on top.

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Serving and Storage:

• Chive and Cheddar Cheese Buns are best served the day that they are baked. Cover leftovers at room temperature for up to 2 days.

• I recommend a 15 to 20 second burst in the microwave to warm leftovers.