I have never made homemade cinnamon rolls or anything like it before so was totally not expecting these to turn out so well!!
I used the recipe from Sally’sbakingaddiction.com for her cinnamon rolls but just replaced the filling with salted butter, minced garlic, and italian seasonings and some minced onion.
THEY ARE SO GOOD. They came out so soft and chewy. I brushed them with melted butter after they came out as well.
I am so proud of these I had to share lol
by First_Geologist_2672
18 Comments
Sensual 🤤🤤🤤
This is such a good idea!!! I will try this some time.
How about you call them garlic rolls?
Yum! I have been wanting to make cinnamon rolls because the method intrigues me but don’t have the biggest sweet tooth- I’ll have to give these a try!
Missed opportunity to put cream cheese and everything seasoning in them. Otherwise they’re just garlic rolls(knots?). looks delicious
These look amazing, I wanna do this with za’atar and feta so bad.
Sweet baby Jesus😍😍😍looks heavenlyyy
Pro tip: add pepperoni to the garlic rolls. Thank me later.
Well, I guess I know what I’m doing when I got home tonight…
I wonder if you could make an actual savoury cinnamon roll? I know cinnamon is used to season a few moroccan and greek dishes but I don’t know if the spices alone would be great as filling or if you need to try and add lamb mince etc 🤔
so not cinnamon rolls
Oh my!
I’m eating some right now with muenster, swiss and brie cheeses, ham, and farm dust seasoning. Its awesome what you can do with some rolled up dough 🙂 Enjoy!
I did the same thing with a mushroom duxelle for a dinner party once. They lasted… 5 minutes??
i was talking about doing this and putting pepperoni slices in them, and then dipping them in marinara sauce
I do something similar! I make an enriched leavened dough, do the bulk fermentation, and then roll out a rectangle. I fill them with Gruyère and a thick layer of caramelized onions. After rolling and slicing, I pop them into a muffin tin so they all get nicely browned edges (but they’d also be delicious baked the way you did here). They’re also fantastic with spinach and cheese, and I bet an artichoke dip inspired variation would also be a big win.
Grate half an onion. Mix with a slightly alarming about of cheese (I use cheddar, but most hard cheese would be fine), and sprinkle with some dill. Use that as your filling instead. One of my favorite “fancy” breakfasts.
I do this sometimes with a smoked salmon dip as the filling. It’s so yummy