Inspired by the flavors of a classic jalapeño popper and the irresistible swirl of a cinnamon roll, these savory rolls are packed with Artikaas Smoked Gouda, crispy bacon, and fresh jalapeños. Each fluffy, cheesy spiral is finished with an herby cream cheese “frosting,” more crispy bacon, and buttery toasted breadcrumbs. Rich, smoky, a little spicy, and seriously indulgent, they give the sweet version a run for its money.
INGREDIENTS:
Serves 8
Dough
- 4 cups bread flour, + extra for dusting
- 1 packet (7 g) instant dry yeast
- ¼ cup sugar
- 1 cup milk, warmed to 115–120°F
- 2½ tsp fine sea salt
- 2 eggs + 1 egg yolk, room temperature
- 5 tbsp unsalted butter, room temperature
Filling
- 12 oz Artikaas Smoked Gouda, shredded
- 3 jalapeños, minced
- 10 slices thin-cut bacon
- 8 oz whipped cream cheese, room temperature
- 1 tbsp chopped chives
- 2 tbsp chopped parsley
- ½ tsp garlic powder
- 1 egg, beaten
Crispy Breadcrumb Topping
- ¼ cup panko breadcrumbs
- ½ tbsp unsalted butter
HOW TO MAKE IT:
1. Begin by making the dough. In a stand mixer bowl, combine the flour, sugar, salt, and yeast. Add the eggs and, with the mixer running on low, slowly drizzle in the warm milk.
2. Once the ingredients are thoroughly combined, add the butter 1 tablespoon at a time, allowing each addition to fully incorporate before adding the next. Knead the dough on low for 5 minutes.
3. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Allow the dough to rise for 2–3 hours, or until doubled in size.
4. While the dough is rising, make the breadcrumb topping. Melt the butter in a small skillet over low heat. Once melted, add the breadcrumbs and cook for 3–5 minutes, stirring every 30 seconds to ensure even browning. Once the breadcrumbs are golden brown, remove from the heat and transfer to a bowl. Set aside.
5. Before rolling out the dough, cook the bacon. Heat a large skillet over medium heat and arrange the bacon in a single layer. Cook for about 3 minutes per side, or until golden brown and crispy. Transfer the bacon to a paper towel-lined plate and repeat until all of the bacon is cooked. Once cooled, chop the bacon.
6. When the dough is ready, lightly dust your work surface with flour. Place the dough on the surface and dust with 1–2 tablespoons of flour. The dough will be sticky. Using your fingers, gently press the dough out, then use a rolling pin to roll it into an 18 × 14-inch rectangle. Feel free to dust with additional flour if the dough is too sticky.
7. Evenly distribute the shredded Artikaas Smoked Gouda over the dough, followed by the jalapeños and ⅔ of the chopped bacon.
8. Using a sharp knife or pizza cutter, cut the dough into 2-inch strips to make 8 pieces, trimming ½ inch from each end for neater rolls. Slowly roll each strip into a spiral and place them in a parchment-lined, buttered pan. Cover with plastic wrap and allow the rolls to rise for an additional hour.
9. Preheat the oven to 350°F.
10. Brush the rolls with egg wash and bake for 20–22 minutes, or until golden brown.
11. To make the herby cream cheese frosting, combine the room-temperature cream cheese with the chopped herbs and garlic powder. Mix until thoroughly combined.
12. Remove the rolls from the oven and, while they are still warm, spread them with the herby cream cheese frosting. Top with the remaining bacon and crispy breadcrumbs, then serve.
