Equipment Needed
- 9×13 inch baking dish
- Mixing bowls (one medium, one small)
- Kitchen towel or several layers of paper towels
- Box grater (if shredding your own cheese)
- Microwave or small saucepan (for melting butter)
- Spoon or spatula
- Plastic wrap (for the brief rising time)
Step-by-Step Instructions
First, I prepare the rolls. I arrange them in my greased 9×13 dish, letting them thaw completely if they were frozen—they should be soft and pliable. While they’re coming to room temperature, I make the filling. In my medium bowl, I combine the painfully dry spinach, shredded cheddar, softened cream cheese, onion powder, garlic powder, and that pinch of cayenne. I season it well with salt and pepper, then mix it with my hands until it’s a cohesive, colorful stuffing. Using my hands really helps incorporate everything evenly.
Now for the fun, slightly messy part: the stuffing. I take a sharp paring knife and cut a deep, wide “X” into the top of each roll, going about three-quarters of the way down. Then, using a spoon and my fingers, I gently pry the roll open and stuff it generously with the spinach-cheddar mixture, pressing it down into the crevices. Don’t be shy here! I’ve found that over-stuffing is better than under-stuffing—they bake up beautifully and hold all that goodness inside.
Once all my little roll “pockets” are stuffed, I create the garlic butter bath. In my small bowl, I melt the two tablespoons of butter and stir in the minced raw garlic. Here’s a sensory detail I love: the sizzle and immediate fragrance when the garlic hits the warm butter is incredible. I then slowly pour this mixture over and around all the stuffed rolls in the dish, letting it pool at the bottom. This is what gives the rolls their irresistible, buttery, garlic-soaked bottoms and golden tops.
Finally, I cover the dish loosely with plastic wrap and let it sit in a warm spot for about 20-30 minutes. This lets the rolls proof just a little and absorb some of that garlic butter flavor. Then, I bake them in a preheated 350°F (175°C) oven for 20-25 minutes, until the tops are golden brown and the cheese is bubbly. The smell at this point is absolutely heavenly. I let them cool for just 5 minutes in the dish before serving—they’re dangerously hot inside, but utterly irresistible.(See the next page below to continue…)