Introduction
These Cheesy Pull Apart Garlic Rolls are the dinner side bread I make when I want something that looks spectacular on the table and takes about 20 minutes of active time. Store-bought dinner roll dough or refrigerated biscuit dough cut and dipped in a garlic herb butter, layered in a baking dish with mozzarella and parmesan tucked between every piece, baked until golden and pull-apart perfect with melted cheese stretching between every roll.
What makes this cheesy pull apart garlic rolls recipe so consistently impressive is the layering technique. Each roll is coated in garlic butter before going into the pan — the butter seeps into every crevice during baking, flavoring the interior of each roll rather than just the outside. The mozzarella scattered between the pieces melts and fuses everything together, so when you pull a roll free it brings molten cheese with it.
This is the bread I serve alongside pasta, soups, roasted chicken, and holiday dinners. It’s crowd-pleasing in a way that makes it disappear before anything else on the table. If you love pull-apart garlic bread in a more herb-forward, bundt format, this savory garlic herb monkey bread uses the same garlic butter coating technique in a bundt pan with fresh rosemary, thyme, and parmesan for a more aromatic, rustic presentation.
Why You’ll Love This Recipe
These Cheesy Pull Apart Garlic Rolls use refrigerated dough — biscuit dough or pre-made dinner rolls — which eliminates any yeast, proofing, or kneading and brings the total prep time to under 15 minutes before it goes in the oven.
The cheese-between-layers technique is what makes every pull dramatically cheesy — placing mozzarella between the dough pieces rather than just on top ensures every roll comes away with melted cheese rather than just the ones near the surface.
This easy pull apart dinner rolls garlic butter recipe is endlessly customizable — add chopped jalapeños for heat, swap mozzarella for gruyère for a more complex flavor, or add cooked crumbled bacon between layers for a richer, more indulgent direction.
The rolls stay warm and soft for up to 30 minutes out of the oven, which makes them genuinely dinner-party friendly — you can bake them while the main course rests and they’ll still be warm when they hit the table.
The recipe doubles perfectly in a 9×13 pan, making this one of the most scalable crowd-feeding bread recipes for large gatherings.
Advertisements
About the Ingredients
Refrigerated Dinner Roll Dough or Biscuit Dough
Store-bought refrigerated dough is the shortcut that makes these Cheesy Pull Apart Garlic Rolls achievable any weeknight. Pillsbury Original Grands Biscuits, Sister Schubert’s Parker House rolls, or any refrigerated dinner roll dough work beautifully — each piece gets coated in garlic butter individually, so the dough format matters less than the butter coating. Homemade yeasted dough gives a more complex, bread-like result if you have the time, but refrigerated dough produces a fluffier, slightly more biscuit-like pull-apart that most people actually prefer for its tender, pillowy texture.
Butter
A generous amount of melted butter is the flavor carrier in this cheesy pull apart garlic rolls recipe. It must be genuinely generous — at least 4 tablespoons — because the butter needs to coat every piece of dough and still have enough left to pool in the base of the baking dish, where it bastes the undersides of the rolls during baking. Unsalted butter gives better control over the final salt level since the parmesan and garlic both contribute significant saltiness.
Advertisements
Garlic
Fresh minced garlic or pressed garlic gives these Cheesy Pull Apart Garlic Rolls their signature flavor. Six cloves is the minimum for properly garlicky rolls — the garlic mellows significantly during baking, losing its raw sharpness and becoming sweet, savory, and fragrant. Garlic powder can be added alongside fresh garlic for a layered garlic flavor that’s more complex than either alone in this cheesy pull apart garlic rolls recipe.
Mozzarella
Freshly shredded mozzarella from a block is essential for the pull-apart cheese effect. The Kitchn’s taste test of 20 bags of shredded mozzarella confirmed what most experienced home cooks already suspect: thicker shreds melt dramatically better than thin ones because thin shreds have more surface area coated with anti-caking agents like cellulose and potato starch that actively prevent proper melting — which is exactly why pre-shredded bags never produce the same dramatic long cheese pulls that freshly shredded block mozzarella does. Their winning mozzarella was Sargento Off the Block Whole Milk Mozzarella, which had the stretchiest, smoothest melt of all 20 brands tested. Always shred from a block for these Cheesy Pull Apart Garlic Rolls if you want maximum pull.
Advertisements
Parmesan
Freshly grated parmesan mixed into the garlic butter and also scattered between layers adds a salty, nutty depth that complements the mozzarella and makes the overall flavor considerably more complex. The parmesan also helps the garlic butter coat the dough more effectively — its fat content blends with the melted butter to create a paste that adheres to the surface of each roll rather than running off.
Fresh Parsley
Finely chopped fresh flat-leaf parsley stirred into the garlic butter and scattered over the top of the finished rolls adds color and a clean, herby freshness that cuts through the richness of the butter and melted cheese in these Cheesy Pull Apart Garlic Rolls.
Italian Seasoning
Dried Italian seasoning — a blend of oregano, basil, thyme, and rosemary — adds herby depth to the garlic butter that makes these rolls taste more complex than just garlic and cheese. Start with 1 teaspoon and adjust to taste.
Tips and Tricks
Grease the baking dish thoroughly before adding the garlic-buttered rolls — even with the generous amount of butter, rolls can stick to ungreased sides and bottoms in this Cheesy Pull Apart Garlic Rolls recipe.
Place the rolls close together in the pan but not squished — they expand during baking and the tight proximity is what creates the pull-apart effect rather than individually separated rolls. Leave about ¼ inch of space between each piece.
Scatter the shredded mozzarella between the dough pieces as you arrange them — not just over the top — for even cheese distribution and maximum pull in every single roll of this cheesy pull apart garlic rolls recipe.
Cover the pan loosely with foil for the first 10 minutes of baking to prevent the tops from browning before the centers are cooked through. Remove the foil for the final 8 to 10 minutes to finish the golden, cheesy top.
Pro Tips
Add a layer of mozzarella at the very bottom of the buttered dish before placing any rolls — this creates a cheese layer underneath the bread that becomes a crispy, golden cheese crust on the bottom of every roll when the pan is inverted or when you lift individual pieces.
Brush additional garlic butter over the tops of the rolls immediately when they come out of the oven — the hot rolls absorb it instantly and the garlic butter flavor deepens significantly with this final application.
Add ½ teaspoon of red pepper flakes to the garlic butter for a subtle background heat that makes these easy pull apart dinner rolls garlic butter significantly more interesting without being overtly spicy.
Rest 5 minutes before serving — the molten cheese and butter need just a few minutes to stabilize so the rolls don’t fall apart completely when pulled. They’ll still be dramatically cheesy and perfectly warm.
Step-by-Step Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish or a 10-inch cast-iron skillet thoroughly with butter or cooking spray.
- In a bowl, melt 4 tablespoons of unsalted butter. Add 6 minced garlic cloves, 1 teaspoon of Italian seasoning, 3 tablespoons of freshly grated parmesan, 2 tablespoons of chopped fresh parsley, ½ teaspoon of salt, and a pinch of red pepper flakes. Stir to combine.
- Open the refrigerated dough and separate into individual pieces. If using biscuit dough, cut each biscuit into quarters.
- Toss each piece in the garlic butter until fully coated.
- Scatter a thin layer of shredded mozzarella (about ½ cup) on the bottom of the prepared baking dish.
- Arrange a layer of garlic-buttered dough pieces over the mozzarella, close together but not squished.
- Scatter another ½ cup of shredded mozzarella and a tablespoon of parmesan between and over the pieces.
- Repeat with remaining dough and remaining cheese, finishing with a generous layer of mozzarella and parmesan on top.
- Drizzle any remaining garlic butter over the top.
- Cover loosely with foil and bake for 10 minutes.
- Remove foil and bake for 8 to 12 more minutes until the top is golden and the cheese is bubbly and slightly browned.
- Rest 5 minutes. Brush with additional garlic butter if desired. Scatter fresh parsley over the top. Serve immediately.
Variations
Four cheese version: Use a combination of mozzarella, provolone, sharp cheddar, and parmesan scattered between layers for an ultra-rich, four-cheese pull-apart bread in these Cheesy Pull Apart Garlic Rolls that’s especially popular at holiday gatherings.
Pepperoni pizza version: Add thin slices of pepperoni between the layers alongside the mozzarella and add a small bowl of marinara sauce for dipping alongside the finished rolls in this cheesy pull apart garlic rolls recipe.
Spinach artichoke version: Mix 3 oz of softened cream cheese with ½ cup of drained chopped spinach and 3 tablespoons of drained artichoke hearts and scatter between the layers alongside the mozzarella for a spinach artichoke direction.
Jalapeño cheddar version: Replace the mozzarella with sharp cheddar and scatter finely diced fresh jalapeño between each layer for a spicy, sharper direction in this easy pull apart dinner rolls garlic butter recipe.
Everything bagel version: Replace the Italian seasoning with 2 tablespoons of everything bagel seasoning in the garlic butter for a sesame, poppy, onion, and garlic crust on every roll.
How to Store
Store leftover Cheesy Pull Apart Garlic Rolls in an airtight container or covered tightly in the baking dish in the refrigerator for up to 3 days. The rolls are best warm — reheat in a 350°F oven for 8 to 10 minutes to restore the cheesy, soft texture that microwaving removes. The cheese re-melts and the garlic butter fragrance returns beautifully with oven reheating.
Freeze individual rolls wrapped in plastic wrap for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F for 10 to 12 minutes.
Frequently Asked Questions
Can I use homemade dough for these Cheesy Pull Apart Garlic Rolls?
Yes — any yeasted dinner roll dough works beautifully and produces a more complex, bread-like result. Let the dough do its first rise, then shape into small balls, coat in garlic butter, and follow the same layering and baking process.
Can I make this cheesy pull apart garlic rolls recipe ahead of time?
Yes — assemble in the baking dish, cover tightly with plastic wrap, and refrigerate up to 8 hours before baking. Bring to room temperature for 20 minutes before baking and add 5 minutes to the baking time.
Why is my pull apart bread doughy in the center?
The rolls were packed too tightly or the oven wasn’t fully preheated. Leave a small amount of space between pieces and ensure the oven has fully reached 375°F before baking. Cover with foil for the first 10 minutes to ensure the centers cook before the top browns.
What’s the best cheese for maximum pull?
Low-moisture whole milk mozzarella shredded from a block gives the most dramatic, consistent cheese pulls. Provolone is an excellent second choice with a slightly sharper flavor.
Can I use garlic powder instead of fresh garlic?
Yes — use 1½ teaspoons of garlic powder in place of 6 fresh cloves. Fresh garlic gives a more complex, less uniform flavor; garlic powder gives a more consistent, milder garlic flavor throughout.
What can I serve alongside these Cheesy Pull Apart Garlic Rolls?
These rolls pair with almost any dinner. For a creamy pasta that makes these rolls their natural companion piece, this creamy red pepper Alfredo pasta uses a roasted red pepper cream sauce that’s made for dunking good bread into — a complete, impressive dinner with minimal effort.
Cheesy Pull Apart Garlic Rolls
Equipment
- 10-inch cast iron skillet or 9×13-inch baking dish
- large mixing bowl
- Basting brush
- Foil (for covering first 10 minutes)
Ingredients
Rolls
- 2 cans refrigerated dinner roll or biscuit dough such as Pillsbury Grands or Sister Schubert’s
- 1.5 cups low-moisture mozzarella, freshly shredded from a block for best melting
Garlic Herb Butter
- 4 tbsp unsalted butter, melted plus extra for finishing
- 6 cloves garlic, finely minced
- 1 tsp Italian seasoning
- 3 tbsp freshly grated parmesan plus more for layering
- 2 tbsp fresh flat-leaf parsley, chopped plus extra for garnish
- 0.5 tsp salt
- pinch of red pepper flakes optional
Instructions
- Preheat oven to 375°F. Grease a 10-inch cast iron skillet or 9×13-inch baking dish thoroughly with butter or cooking spray.
- Combine melted butter, minced garlic, Italian seasoning, parmesan, parsley, salt, and red pepper flakes in a large bowl. Stir to combine.
- Separate dough into individual pieces. Toss each piece in the garlic butter until fully coated.
- Scatter ½ cup of shredded mozzarella on the bottom of the prepared pan. Arrange a layer of garlic-buttered dough pieces over the cheese, close together. Scatter another ½ cup of mozzarella between and over the pieces. Repeat with remaining dough and cheese, finishing with a generous mozzarella and parmesan layer on top.
- Drizzle any remaining garlic butter over the top. Cover loosely with foil and bake 10 minutes.
- Remove foil and bake 8 to 12 more minutes until deeply golden and cheese is bubbly and lightly browned.
- Rest 5 minutes. Brush with extra garlic butter and scatter fresh parsley over the top. Serve immediately from the pan.
Notes
Advertisements