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5 from 1 vote

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!
Prep Time20 mins
Cook Time30 mins
Rising Time2 hrs
Total Time2 hrs 50 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Jalapeno Popper Rolls
Servings: 12
Calories: 401kcal
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

  • 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.
  • Add eggs. Whisk until smooth.
  • In the bowl of a stand mixer with a dough hook attachment, combine the remaining 4 tablespoons sugar, the flour, and the salt.
  • Add the milk mixture. With the mixer running, add butter, 1 piece at a time, blending well between additions.
  • 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.
  • 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.
  • Let the dough rise in a warm, draft-free area until doubled in size (about 1 hour).
  • 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

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

Assembly

  • Spread the cream cheese filling mixture over the rolled out dough. Top the mixture with the shredded cheese.
  • Roll the dough up tightly, starting on the long edge.
  • 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

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

Topping

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