Irresistibly Gooey No-Knead Cheese and Bacon Rolls: Your Easy Recipe for Fluffy Perfection

Prepare to fall in love with these incredible cheese and bacon rolls! They are wonderfully soft, incredibly fluffy, and generously packed with a rich, gooey cheddar and savory bacon filling. What makes this recipe truly special is the incredibly easy, no-knead dough. It’s designed to deliver consistently soft and light rolls every single time, even for beginner bakers. By shaping these delectable treats like classic cinnamon rolls, we create beautiful swirls that promise layers of tender dough intertwined with a luscious, melted cheese core and crispy bacon bits in every bite. Perfect for breakfast, brunch, or a satisfying snack, these homemade savory rolls are guaranteed to become a family favorite.

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Why You’ll Absolutely Adore These Easy Cheese and Bacon Rolls:

• Effortless No-Knead Dough: Say goodbye to strenuous kneading! This recipe features a dough that comes together quickly and easily, requiring minimal effort. You don’t need any special equipment like a stand mixer, making it perfect for bakers of all skill levels.
• Unbelievably Cheesy Perfection: The secret to our irresistible rolls lies in a specially crafted cheese sauce filling, ensuring every bite is bursting with an intensely gooey and rich cheddar flavor. Forget dry, stringy cheese – these rolls are a true cheesy dream!
• Packed with Savory Bacon: Generous amounts of crispy, savory bacon are swirled throughout these rolls, providing a delightful contrast in texture and a burst of salty, smoky flavor that complements the cheese beautifully. Each bite is a savory explosion.
• Incredibly Soft and Fluffy Texture: Despite being a no-knead recipe, the dough yields exceptionally soft and airy rolls. Thanks to the thoughtful inclusion of eggs, they maintain a tender, cloud-like consistency that will surprise and delight you every time.
• Versatile and Customizable: These rolls aren’t just delicious; they’re also highly adaptable. Whether you’re serving them for a hearty breakfast, a delightful brunch, or a comforting snack, they fit any occasion. Plus, they offer plenty of room for your personal touch with flavor variations!

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Mastering the Gooey Cheese Filling for Your Savory Rolls

The key to achieving that signature gooey, melty center in our cheese and bacon rolls is creating a luscious cheese sauce, much like you would for a gourmet mac and cheese. I’ve experimented with simply adding shredded cheese directly into the rolls, and while it might seem easier, the results were often disappointing—greasy, and far from the smooth, gooey texture we’re aiming for. The starch coating on many pre-shredded cheeses also prevents them from melting as seamlessly.

While making a cheese sauce might involve a few extra steps, trust me, the superior results are absolutely worth the minimal effort. Here’s how you’ll do it: Begin by melting butter in a saucepan over medium-low heat. Once melted, whisk in an equal amount of all-purpose flour to create a roux. Cook this mixture for about a minute, stirring constantly, until the flour starts to shimmer and develop a slightly nutty aroma – this ensures a smooth sauce and eliminates any raw flour taste. Gradually add milk, whisking continuously to prevent lumps. Continue to cook, stirring frequently, until the mixture thickens to a creamy consistency. Remove the saucepan from the heat and stir in your freshly grated cheddar cheese until it’s completely melted and smooth. Season generously with salt, pepper, and a touch of mustard powder (which helps to enhance the cheese flavor!). Allow this glorious cheese sauce to cool slightly before spreading it onto your dough. This cooling step is crucial as it prevents the cheese from seeping out during rolling and baking, keeping it perfectly gooey inside.

Effortless No-Knead Dough: The Secret to Soft, Fluffy Rolls

For many home bakers, working with yeasted dough can feel intimidating, often associated with lengthy kneading sessions and complex techniques. That’s precisely why I developed this fuss-free, no-knead version for our savory cheese and bacon rolls! This recipe simplifies the process dramatically without compromising on quality or flavor. The dough achieves its beautiful softness and fluffy texture thanks to a clever combination of ingredients, including eggs, which add richness and moisture, contributing to that desirable tender crumb.

The method is incredibly straightforward: You’ll first “bloom” the active dry yeast in a separate bowl with warm water and a touch of sugar. This crucial step activates the yeast, ensuring your dough will rise properly and become wonderfully light. Once the yeast is foamy, simply combine all the remaining dough ingredients in a large bowl. A spoon is all you need initially, transitioning to your hands for a few gentle mixes once the dough becomes too thick to stir. There’s no need for an electric mixer or any intense kneading; the minimal mixing required is just to bring everything together. After a short, dedicated rise time, your beautifully soft and elastic dough will be ready to transform into the base for these irresistible cheese and bacon rolls!

Plan Ahead: Easy Make-Ahead Instructions for Freshly Baked Rolls

These delicious cheese and bacon rolls are perfect for preparing in advance, making them an ideal choice for busy mornings or when you want to impress guests without last-minute stress. You can easily get a head start the night before! Simply prepare the rolls as instructed, right up to the point where they are assembled in the baking pan but before their second rise. Once assembled, tightly wrap the entire baking tray with plastic wrap or aluminum foil, ensuring it’s completely sealed to prevent the dough from drying out. Immediately transfer the wrapped tray to the refrigerator, where the rolls can slowly proof overnight for up to 12 hours.

When you’re ready to bake and enjoy, remove the chilled rolls from the refrigerator. Allow them to come to room temperature for approximately 10-20 minutes. During this time, they will also begin their second rise, expanding to fill any remaining gaps in the pan. Don’t worry if they don’t completely fill out; they will continue to puff up beautifully in the oven. Then, proceed with baking them according to the recipe instructions. This make-ahead method ensures you can wake up to freshly baked, warm, and gooey cheese and bacon rolls with minimal effort!

Exciting Flavor Variations to Personalize Your Cheese and Bacon Rolls

While the classic cheese and bacon combination is undeniably delicious, these rolls are incredibly versatile and offer a fantastic canvas for culinary creativity. Don’t hesitate to customize them to suit your taste or dietary preferences:

• Go Vegetarian: Easily omit the bacon for a delightful vegetarian version. The rich cheese filling and flavorful dough are still incredibly satisfying on their own. You could also introduce finely chopped sautéed mushrooms, caramelized onions, or roasted red peppers for added depth.
• Cheese Swap: The cheddar cheese provides a familiar, comforting flavor, but feel free to experiment! Try a sharp provolone, spicy pepper jack, smoky gouda, or a blend of your favorite cheeses for a unique twist. A mix of cheeses often provides a more complex and well-rounded flavor profile.
• Herbaceous Additions: Infuse more aroma and flavor by adding your favorite fresh or dried herbs. Incorporate finely chopped fresh chives, dill, rosemary, or thyme directly into the dough mixture for a subtle herbaceous note. Alternatively, mix them into the cheese filling to enhance its savory depth.
• Garlic Butter Brush: For an extra layer of savory indulgence, prepare a simple garlic butter by melting butter and mixing in minced fresh garlic. Brush this fragrant butter generously over the tops of the rolls immediately after they come out of the oven. It adds a beautiful sheen, incredible aroma, and an extra punch of flavor that is truly irresistible.
• Spice It Up: For those who love a bit of heat, consider adding a pinch of red pepper flakes to the cheese filling or a dash of cayenne pepper to the dough.

Key Ingredients for Perfect No-Knead Cheese and Bacon Rolls

While full steps and ingredients are detailed in the recipe card below, take a moment to read through these tips for each key ingredient to ensure your baking success!

Active Dry Yeast: This is the leavening agent that gives our rolls their incredible fluffiness. Ensure your yeast is active by blooming it properly with warm water and sugar – look for a foamy layer on top. If you prefer, you can use instant dry yeast; simply mix it directly into the dry ingredients without prior dissolving. Just be aware that rise times might vary slightly.

Parmesan Cheese: A secret weapon for adding a deep, savory, and umami richness to the dough itself! This elevates the overall cheesy flavor beyond just the filling. You can use pre-grated Parmesan for convenience, but freshly grated will always offer a superior flavor and melt more smoothly into the dough.

Cheddar Cheese: The star of our gooey filling! I recommend a good quality sharp or medium cheddar for the best flavor. While you can use your favorite cheese or a combination (like cheddar and Monterey Jack), always opt for block cheese that you grate yourself. Pre-shredded cheeses are often coated with starches that can prevent them from melting into that perfectly smooth, gooey consistency we’re looking for in the sauce.

Bacon: The savory hero of these rolls! Use your favorite type of bacon – thick-cut, regular, or even turkey bacon if preferred. You’ll need about 8 strips, cooked until crispy and then crumbled or chopped. Feel free to adjust the amount of bacon to your preference; as they say, measure with your heart when it comes to bacon! Cooking it until crispy ensures a delightful texture contrast against the soft dough and gooey cheese.

All-Purpose Flour: The foundation of our soft, no-knead dough. For the most accurate and consistent results, I highly recommend weighing your flour using a kitchen scale (600g is specified in the recipe). If you don’t have a scale, measure properly by first stirring the flour in its bag to aerate it. Then, gently spoon the flour into a measuring cup without packing it down. Finally, level off the excess with the flat edge of a knife. This prevents over-measuring, which can lead to dense or dry rolls.

Step-by-Step: Crafting the Perfect No-Knead Dough

Creating this soft and fluffy dough is surprisingly simple. Follow these steps for a perfectly risen base for your savory rolls:

Step 1 – Activate the Yeast: In a medium-sized bowl, combine the active dry yeast, a teaspoon of granulated sugar, and ½ cup of warm water (ideally between 105-115°F or 40-46°C). Stir gently until the sugar and yeast dissolve. Let this mixture sit undisturbed for 5-7 minutes. You’re looking for a foamy, frothy layer to appear on the surface – this indicates your yeast is alive and active. If you don’t see foam, your yeast may be expired, and it’s best to start again with a fresh packet.

Step 2 – Prepare Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, sea salt, black pepper, onion powder, garlic powder, and dried parsley. Sifting ensures there are no lumps and helps to aerate the flour, contributing to a lighter dough. Stir these dry ingredients well to ensure even distribution of the seasonings.

Step 3 – Combine Wet and Dry: Create a “well” or a small hollow in the center of your dry ingredients. Into this well, add the grated Parmesan cheese, two room-temperature large eggs (room temperature eggs incorporate more easily), one cup of warm milk, and two tablespoons of vegetable oil. Pour the activated yeast mixture from Step 1 into the well as well. Using a sturdy spoon, begin to stir the ingredients from the center outwards. As the mixture thickens and becomes difficult to stir with a spoon, switch to using your hands. Mix until all the ingredients are just combined and a shaggy, cohesive dough forms. A few gentle kneads by hand will help bring it together, but avoid overworking it.

Step 4 – First Rise (Proofing): Lightly drizzle a bit of vegetable oil over the surface of the dough, then gently rub it all over to prevent the dough from forming a dry crust during rising. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free place (refer to the notes section for the best rising environment tips). Allow the dough to rise until it has visibly doubled in size, which typically takes about 45 minutes, depending on the warmth of your kitchen.

Step-by-Step: Preparing the Rich and Gooey Cheese Filling

This savory cheese sauce is what makes these rolls so incredibly indulgent. Here’s how to whip it up while your dough is rising:

Step 1 – Make the Roux: While your dough is on its first rise, you can prepare the filling. In a medium saucepan, melt two tablespoons of butter over medium-low heat. Once the butter is fully melted, add two tablespoons of all-purpose flour. Stir continuously with a whisk or wooden spoon until all the flour is thoroughly coated in the butter and the mixture begins to shimmer and lightly bubble, cooking for about 1 minute. This creates a roux, which will thicken our sauce and prevent a raw flour taste.

Step 2 – Add Milk and Thicken: After the roux has cooked for a minute, gradually pour in one cup of milk, whisking vigorously as you add it to prevent any lumps from forming. Continue whisking constantly over medium heat. Bring the mixture to a gentle simmer, and you’ll notice it start to thicken considerably. Keep stirring to ensure a smooth consistency and to prevent scorching on the bottom.

Step 3 – Melt the Cheese: Once the sauce has thickened to a creamy consistency, remove the saucepan from the heat. Immediately add two cups of freshly grated cheddar cheese and a pinch of ground mustard (this enhances the cheese flavor beautifully). Whisk the mixture vigorously until all the cheese has melted into a perfectly smooth, rich sauce. If you find some stubborn cheese bits aren’t melting, you can return the saucepan to very low heat for a moment, continuing to whisk until completely smooth. Avoid high heat to prevent the cheese from seizing or becoming oily.

Step 4 – Season and Cool: Season your cheese sauce generously with salt and freshly ground black pepper to taste. It’s important to taste and adjust the seasoning here, as it will be a key flavor component of your rolls. Allow the cheese filling to cool down to room temperature before you spread it onto the dough. This cooling step is critical; spreading warm or hot filling can melt the butter in the dough, making it difficult to roll and causing the cheese to leak out during baking.

Step-by-Step: Assembling Your Delicious Cheese and Bacon Rolls

Now for the fun part – assembling these savory swirls! This process is similar to making cinnamon rolls, creating beautiful layers of dough and filling.

Step 1 – Prepare the Dough: Once your dough has doubled in size after its first rise, gently “punch it down” to release the air. Transfer the dough to a lightly floured surface. Briefly flatten and fold the dough a few times; this helps to smooth it out and recombine the structure. Using a rolling pin, roll the dough out into a large rectangle, aiming for a thickness of approximately ¼ inch. A consistent thickness will ensure even baking.

Step 2 – Spread the Filling: Evenly spread the cooled, gooey cheese filling over the entire surface of the rolled-out dough, leaving a small ½-inch border along one of the longer edges to help seal the roll. Next, generously sprinkle the chopped cooked bacon evenly over the cheese filling. For an extra cheesy punch, add another cup of freshly grated cheddar cheese on top. If you enjoy a touch of freshness, now is also the time to sprinkle on some chopped chives.

Step 3 – Roll and Cut: Starting from one of the longer edges (the one without the border), carefully and tightly roll up the dough into a long, uniform log, resembling a sausage. Once rolled, gently trim the very ends of the log to create even, neat edges. Now, mark the roll into 12 equal pieces. For the cleanest cuts that maintain the beautiful swirl shape, use a piece of unflavored dental floss or a thin piece of kitchen string. Slide the floss/string under the roll, bring the ends up, cross them over, and pull firmly to slice through the dough. Alternatively, a sharp, un-serrated knife can work if you cut straight down without dragging. Place the cut rolls into a buttered 9×13 inch baking pan (or a similar sized 9×12 inch pan), arranging them with a little space between them.

Step 4 – Second Rise: Cover the baking pan loosely with plastic wrap or a kitchen towel. Let the rolls rise in a warm place for about 30 minutes, or until they have visibly puffed up and are beginning to fill out the gaps in the pan. It’s perfectly fine if there are still some small gaps; they will continue to expand beautifully during baking.

Step 5 – Bake: While the rolls are completing their second rise, preheat your oven to 350°F (180°C). Once preheated and the rolls have risen sufficiently, place the baking pan on the middle rack of the oven. Bake for 30-35 minutes, or until the tops are golden brown and the cheese filling is bubbling invitingly around the edges. Keep an eye on them to prevent over-browning.

Step 6 – Finish and Serve: As soon as the rolls emerge from the oven, remove them from the oven. For a beautiful shine and to help additional toppings adhere, rub a tablespoon of butter over the warm tops of the rolls. Immediately sprinkle your freshly baked cheese and bacon rolls with a final flourish of dried parsley, a grind of fresh black pepper, a pinch of flaky sea salt (for a textural crunch), and more chopped chives if desired. Serve these savory delights while they are still warm, allowing you to enjoy that ultimate gooey cheese experience!

Frequently Asked Questions About Cheese and Bacon Rolls

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📖 Recipe

Cheese and Bacon Rolls No Knead

Mary

These cheese and bacon rolls are incredibly soft, wonderfully fluffy, and generously filled with a luscious, gooey cheddar and savory bacon filling. The dough is an exceptionally easy no-knead recipe that promises consistent softness and great flavor every time. Rolling them into delightful cinnamon roll shapes creates beautiful layers of tender dough and rich, melted cheese.

5 from 3 votes

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Shop Ingredients

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Resting Time 1 hour hr

Total Time 1 hour hr

Course Baking, Brunch, Rolls, Savory Bread

Cuisine American, Comfort Food

Servings 12 rolls

Equipment

• ▢
  9 by 13 inch baking pan 9 by 12 inch pan will also work

Ingredients

 

 

Dough

• ▢ 2 ¼ teaspoons active dry yeast 7g, or 1 packet
• ▢ 1 teaspoon granulated sugar
• ▢ ½ cup warm water
• ▢ 5 cups all purpose flour 600g
• ▢ 1 teaspoon sea salt
• ▢ Black pepper ground (to taste)
• ▢ 1 teaspoon onion powder
• ▢ 2 teaspoons garlic powder
• ▢ ½ tablespoon dried parsley
• ▢ ⅓ cup Parmesan cheese grated
• ▢ 2 large eggs room temperature
• ▢ 1 cup milk warm
• ▢ 2 tablespoons vegetable oil

Filling

• ▢ 2 tablespoons butter
• ▢ 2 tablespoons all purpose flour
• ▢ 1 cup milk
• ▢ 2 cups cheddar cheese grated
• ▢ ¼ teaspoon mustard ground
• ▢ Salt and pepper

Assembly

• ▢ 1 cup cheddar cheese grated
• ▢ 8 strips bacon cooked (see notes)
• ▢ 2 tablespoons chopped chives
• ▢ 1 tablespoon butter
• ▢ flaky salt to taste
• ▢ ground black pepper to taste
• ▢ dried parsley to taste

Shop Ingredients on Jupiter

Instructions

 

Dough

• Dissolve yeast, sugar, and water in a medium bowl. Stir and let sit for 5-7 minutes until the top looks foamy. If it doesn’t foam, the yeast is no longer active; use a fresh container.
  2 ¼ teaspoons active dry yeast, 1 teaspoon granulated sugar, ½ cup warm water
• In a large bowl, combine sifted all-purpose flour, sea salt, black pepper, onion powder, garlic powder, and dried parsley. Stir well to ensure all ingredients are evenly distributed.
  5 cups all purpose flour, 1 teaspoon sea salt, Black pepper, 1 teaspoon onion powder, 2 teaspoons garlic powder, ½ tablespoon dried parsley
• Make a well in the center of the dry ingredients. Add grated Parmesan, room temperature eggs, warm milk, and vegetable oil. Pour in the yeast mixture. Stir with a spoon until a thick dough forms, then use your hands to mix until everything is just combined. Minimal kneading is needed, just enough to bring the dough together.
  ⅓ cup Parmesan cheese, 2 large eggs, 2 tablespoons vegetable oil, 1 cup milk
• Drizzle a bit of oil onto the dough and rub it all over the surface to prevent it from drying out. Cover the bowl tightly and let it rise in a warm, draft-free place (refer to notes for best rising tips) until doubled in size, which should take approximately 45 minutes.

Filling

• While the dough is rising, begin preparing the cheese filling. In a medium saucepan, melt 2 tablespoons of butter over medium-low heat. Add 2 tablespoons of all-purpose flour and stir until the flour is completely coated in butter and starts to shimmer, cooking for about 1 minute to create a roux.
  2 tablespoons butter, 2 tablespoons all purpose flour
• After 1 minute, gradually add 1 cup of milk to the roux, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently, until it has thickened to a creamy consistency.
  1 cup milk
• Once thickened, remove the saucepan from the heat. Add the ¼ teaspoon ground mustard and 2 cups of freshly grated cheddar cheese. Whisk vigorously until the cheese is completely melted and the sauce is smooth. If necessary, return to very low heat briefly, whisking constantly, to fully melt any remaining cheese clumps.
  2 cups cheddar cheese
• Season the cheese sauce with salt and pepper to taste. Allow the filling to cool completely to room temperature before using it. This is crucial to prevent the cheese from running out of the rolls during assembly.
  Salt and pepper, ¼ teaspoon mustard

Assembly

• Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface. Flatten and fold the dough a few times to smooth it out and recombine. Roll the dough out into a large rectangle, approximately ¼ inch thick, ensuring an even thickness throughout.
• Spread the cooled cheese filling evenly over the rolled-out dough, leaving a ½-inch border along one of the longer edges. Sprinkle the chopped cooked bacon evenly on top, followed by 1 cup of additional grated cheddar cheese. If desired, sprinkle some chopped chives for added freshness.
  8 strips bacon, 1 cup cheddar cheese
• Starting from the longer edge opposite the ½-inch border, tightly roll up the dough into a log, like a sausage. Trim the ends to create neat edges. Mark the log into 12 equal pieces. For clean swirls, cut with unflavored dental floss or string by wrapping it around and pulling. Arrange the rolls in a buttered 9×13 inch (or similar sized 9×12 inch) baking pan, leaving a little space between each roll.
• Cover the baking pan loosely and let the rolls rise again in a warm spot until they have puffed up and started to fill the gaps in the pan (about 30 minutes). Minor gaps are okay, as they will expand further during baking.
• Preheat your oven to 350°F (180°C). Place the baking pan on the middle rack and bake the rolls until they are golden brown on top and the cheese filling is bubbly, approximately 30-35 minutes.
• Once baked, remove the rolls from the oven. Immediately rub 1 tablespoon of butter over the warm tops to give them a beautiful shine and help toppings adhere. Sprinkle generously with dried parsley, fresh ground black pepper, flaky sea salt, and additional chopped chives. Serve these delicious rolls while they are still warm for the best gooey experience.
  2 tablespoons chopped chives, 1 tablespoon butter, flaky salt, dried parsley, ground black pepper

Notes

Tips for Perfectly Cooked Bacon:

To cook your bacon for these rolls, line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the bacon strips in a single layer without overlapping. Place the baking sheet into a cold oven, then set the oven temperature to 350°F (180°C). Baking bacon from a cold start allows it to cook more evenly and prevents excessive curling. Bake for 10-20 minutes, or until the bacon reaches your desired level of crispness. I personally love mine extra crispy for a delightful crunch in the rolls.

Once cooked, carefully remove the bacon from the oven and transfer it to a plate lined with paper towels. This will help drain any excess grease and absorb moisture, ensuring the bacon remains crispy. Once cooled, chop or crumble the bacon into small pieces.

The Best Way to Achieve a Perfect Dough Rise:

Convenient Make-Ahead Instructions:

To prepare these delightful rolls in advance, simply follow all the recipe steps up until the assembled rolls are placed in the baking pan, just before their second rise. Once the rolls are arranged in the pan, cover the entire baking tray tightly with plastic wrap or aluminum foil to prevent any air exposure. Immediately transfer the covered tray to the refrigerator, where the rolls can slowly proof for up to 12 hours (overnight). When you’re ready to bake, remove the rolls from the refrigerator and let them sit at room temperature for 10-20 minutes. During this time, they will begin to warm up and complete their final rise, filling out any remaining gaps in the pan. Once they look puffy, bake them according to the instructions provided in the recipe. This method ensures warm, fresh-baked rolls with minimal morning effort!