Brie, Cheddar and Jam Sweet Rolls

Amanda Chasten
by Amanda Chasten
9 Rolls
3 hr 20 min

Recipe Overview

These Brie, Cheddar and Jam Sweet Rolls are cheesy, sweet and so fluffy. If you loved baked brie, this is the recipe for you! This recipe basically combines the ideas of the classic cinnamon roll with the baked brie recipes you see around the holidays. It’s a decedent, feminine, sweet and savory roll that is a perfect addition to your brunch spread or can be sliced up and served as an appetizer.

First, you’ll make a homemade dough that’s sweetened with honey. Then you’ll roll it out and slather it with a bit of butter, a generous layer of jam, and sprinkle it all over with brie and sharp white cheddar cheeses. You’ll roll that all up and slice it into 9 even rolls. Next line a 9 x 12 inch baking pan with parchment paper, add the rolls, and cover with plastic wrap and let rise in the fridge overnight or for at least 30 minutes. Finally, you’ll pop them in a preheated 350 degree oven and bake for about 20 minutes or until the cheese is melted and the rolls are golden brown. Open the oven and pull out your dreamy, sweet, gooey rolls and enjoy! Not to mention, your house will smell amazing – sweet and inviting.

How to make Homemade DoughMaking homemade pizza dough might sound intimidating, but it is actually so simple! Just pick up your flours, olive oil, honey and a packet of yeast from the store and get some water ready and you’re well on your way. Here’s how to make it, step by step:

Before the Rise

  • Start by warming up your milk gently over the stovetop or in microwave. You want it to reach around 110 degrees, which feels lukewarm to the touch. If you are microwaving, heat for around 30 seconds and see if the milk feels warm enough. If not, heat for 15 more seconds. If over the stove, warming over low heat for about a minute should suffice.
  • Once the milk is warm, transfer to a large mixing bowl (or bowl of electric mixer), add the honey and stir until dissolved.
  • Sprinkle the yeast on top. Let sit for a minute or two. You should see it start to bubble up – this means the yeast is activating and you’re going to have a nice fluffy rolls as the end product.
  • If yeast does not bubble at all, your milk was likely too hot and I would recommend starting over.
  • Next, add the butter, vanilla and eggs (beat before adding to the mixture) and mix until combined.
  • Stir in the bread flour and salt, mixing with a dough hook on your electric mixer or using a wooden spoon if mixing by hand. Add the flour in increments to make it easier to combine.
  • Once combined, continue to mix until a dough ball forms. Kneed the dough (or keep electric mixer running) for about 5-7 minutes.
  • In your mixing bowl, cover with a towel and let rise for 1-2 hours.

After the Rise

  • Once the dough has risen, it’s time to roll it out! Roll into about a 14″ x 10″ rectangle, but it doesn’t have to be exactly these dimensions. Use your judgment – roll it evenly out but make sure it doesn’t get to thin. Before doing this, I like to dust the rolling pin and the surface I am rolling on lightly with flour.
  • You can either use the oven or grill to cook the dough. Preheat oven or grill to 450.
  • Once you roll the dough out, add your fillings, leaving about a 1/4 inch boarder around the edges so you can seal the rolls up nicely.
  • Then, roll the dough up starting with the shorter side and rolling alongside the ~14″ side. At the end, the dough roll should be about 10″ in length.
  • Slice into 9 even rolls. I use a serrated knife to slice and a ruler to measure them out so I can cut evenly.
  • Then, place in a 9 x 13″ baking sheet lined with parchment paper (optional, but makes for easier clean up), cover with plastic wrap and let rise in the fridge for 30 more minutes or overnight before baking.
  • Bake for about 20 minutes in a 350 degree oven and enjoy!
  • Grocery List3.25 cups bread flour (or all purpose if you can’t find it)
  • 2 eggs
  • 1 packet yeast
  • 3 tablespoons honey
  • 3/4 cup milk (whole milk is best)
  • 2 tablespoons butter
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 1 jar of your favorite jam
  • 1 round of Brie cheese
  • 1 block of your favorite sharp white cheddar

Brie, Cheddar and Jam Sweet Rolls in a baking dish

Brie, Cheddar and Jam Sweet Rolls
Recipe details
  • 9  Rolls
  • Prep time: 3 Hours Cook time: 20 Minutes Total time: 3 hr 20 min
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  • 3.25 cups bread flour (or all purpose if you can’t find it)
  • 2 eggs
  • 3 tablespoons honey
  • 3/4 cup milk (whole milk is best)
  • 3 tablespoons butter
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups bread flour
  • 1 packet instant yeast
  • 1/4 teaspoon salt
  • 1 wheel of brie cheese
  • 1 10-oz block of sharp cheddar cheese
  • 3/4 cup of your favorite jam (mixed berry works well)

Warm milk to lukewarm, about 100-110 degrees. Stir in honey until dissolved.
Sprinkle yeast on top and let sit for a minute for it to bubble up. Transfer to mixing bowl (electric mixer if you have it).
Melt butter and add to the mixture.
Add vanilla and mix well.
Beat eggs on the side and combine with the mixture, stirring well.
Add flour 1/2 at a time while mixing with a wooden spoon or the electric mixer with dough hook.
Knead dough for 6-8 minutes by hand or with the mixer.
Cover with a towel and let rise at room temp or slightly warmer for 1-2 hours.
Then roll out dough into about a 14 by 9 inch rectangle on a floured surface.
Spread remaining tablespoon of butter over the dough, then add about 3/4 cup jam and spread evenly.
Slice brie thinly and remove rind. Slice cheddar thinly.
Spread about 3/4 cup of jam evenly over the dough, leaving a quarter inch boarder around the edges.
Sprinkle cheese evenly over the dough on top of the jam.
Roll up starting with the shorter side going towards the long side. You should end up with about a 10" roll.
Use a measuring tape and evenly measure out 9 rolls. Then, cut with a serrated knife.
Preheat the oven to 350.
Transfer rolls to a 9 x 13" baking pan.
Bake the rolls for 20 minutes or until they are golden brown and cheese is melted.
  • It's not necessary , but it's helpful to line baking pan with parchment paper for easier cleanup.
Amanda Chasten
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  • Ber34465212 Ber34465212 on May 28, 2021

    This recipe is confusing… It has 3 1/4 cups of bread flour and then asks for a cup and a half of whole wheat flour. However, the whole wheat flour is never mentioned in the directions… Is this a typo please explain