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Jalapeno Popper Rolls

Jalapeno Popper Rolls are buttery rolls that are filled and rolled with a cheesy bacon filling that gives you all the flavors of a jalapeno popper in a savory roll!

Course Appetizer, Side Dish
Cuisine American
Keyword Jalapeno Popper Rolls
Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 2 hours
Total Time 2 hours 50 minutes
Servings 12
Calories 401 kcal
Author Amanda Rettke--iamhomesteader.com

Ingredients

Dough

  • 2/3 cup (163g) whole milk, warmed in the microwave for about 30 seconds
  • 5 tablespoons granulated sugar, divided
  • 2 teaspoons active dry yeast
  • 2 large eggs, room temperature
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 cup (1 stick or 113g) unsalted butter, cut into 1-inch pieces, room temperature
  • 1/2 tablespoon unsalted butter, melted

Cheesy Bacon Filling

  • 8 ounces (1 package) cream cheese, softened
  • 4 slices bacon, cooked and crumbled
  • 1 red onion, diced
  • 1 medium jalapeno pepper, seeded and diced
  • 2 teaspoons chives, diced
  • 2 teaspoons garlic, minced
  • 2 cups (226g) white cheddar cheese, shredded

Topping

  • 3 tablespoons butter, melted
  • 1 teaspoon garlic, minced
  • 1 teaspoon chives, diced
  • 1 teaspoon salt

Instructions

Dough

  1. In a medium bowl, combine the milk and 1 tablespoon sugar. Sprinkle yeast over the milk and whisk to blend. Let sit until the yeast is foamy, about 5 minutes.
  2. Add eggs. Whisk until smooth.
  3. In the bowl of a stand mixer with a dough hook attachment, combine the remaining 4 tablespoons sugar, the flour, and the salt.
  4. Add the milk mixture. With the mixer running, add butter, 1 piece at a time, blending well between additions.
  5. Knead on medium speed for 1 minute. Increase the speed to medium-high speed and knead until the dough is soft (about 5 minutes). Add more flour, a tablespoon at a time, if the dough doesn't come together. Or, add more water if too dry.

  6. Brush a medium bowl with the melted butter. Place the dough in the bowl and flip to coat with the butter. Cover with plastic wrap.

  7. Let the dough rise in a warm, draft-free area until doubled in size (about 1 hour).
  8. When you are ready, punch the dough, turn it out onto a floured surface, and roll it into a 10x15-inch rectangle. (It should be about 1/4-inch thick.)

Cheesy Bacon Filling

  1. To make the filling, combine the cream cheese, crumbled bacon, onion, jalapeno, chives, and garlic with a wooden spoon until smooth.

Assembly

  1. Spread the cream cheese filling mixture over the rolled out dough. Top the mixture with the shredded cheese.

  2. Roll the dough up tightly, starting on the long edge.
  3. Using a very sharp knife, cut the log into 12 rolls. Place them into a greased 9x13-inch baking dish, cover, and let rise in a warm place until doubled in size.

Baking

  1. While the rolls are rising, preheat the oven to 350°F.
  2. Bake for 25-30 minutes.
  3. Remove the rolls from the oven and let them cool for 5 minutes.

Topping

  1. To make the butter topping, combine the melted butter with the garlic, chives, and salt in a small bowl.
  2. Brush the buttery topping over the warm rolls. Serve warm.