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This swirled jalapeño cheese bread is perfect to serve at a dinner with friends or as a game day snack.
Growing up, there was this bakery in Texas we would always stop at on our way to our Grandma’s house for the holidays. The bakery always had amazing treats and pastries, but one of our absolute favorite things to buy were their jalapeño cheese rolls.
The rolls from the bakery had a tender sweet roll bread that was swirled with cheddar cheese and bits of jalapeño. They are just spicy enough to make your tongue tingle, but the cheesiness of the roll warmed your soul.
We thought we would try and recreate their famous cheese rolls, but make it into a large beautiful loaf of bread instead. We swirled the bread to make a gorgeous design, and when you slice it, you can see the layers of cheese and jalapeño.
Trust us when we say, this swirled jalapeño cheese bread is so incredible! You, your friends and your family will want to come back for another slice!
This post is all about swirled jalapeño cheese bread.
Swirled Jalapeño Cheese Bread
What’s in this recipe?
Milk: Milk is used to make the jalapeño cheese bread dough. Warming it with butter and a little bit of sugar is important.
Sugar: We add a little bit of sugar to cut through the savory flavor of this bread.
Salt: A little bit of salt is also added to the dough.
Butter: Butter is added to the dough mixture, as well as the cheddar jalapeño filling. It adds a delicious flavor as well.
Quick Rise Yeast: We love using quick rise yeast, because it speeds up the process of making the dough and getting it in the oven sooner.
Warm Water: Warm water is essential when dissolving the yeast.
Egg: One egg is added to the jalapeño cheese bread dough to add structure and flavor.
Flour: You can’t make bread without flour, and an unbleached all-purpose flour is always a good option.
Cheddar Cheese: Cheddar cheese is blended into the dough and makes up the delicious cheese swirls throughout the bread.
Parmesan: We love the milk flavor of parmesan. It adds such a nice flavor to the bread.
Jalapeños: We slice and dice the jalapeños, leaving the seeds of half of the jalapeños for some heat in every bite.
Thyme: Thyme pairs so well with cheddar and jalapeños. This herb adds freshness and more depth to the bread.
Minced Garlic: Garlic is minced and mixed into the jalapeño cheese filling.
How to Make the Jalapeño Cheese Bread
Make the Dough
To start, in a small sauce pan, combine the milk, butter, sugar and salt. Heat the mixture and allow all the ingredients to melt. Once they are melted, remove from the heat and set aside.
In the bowl of a stand mixer, dissolve the quick rise yeast in the warm water. Add the milk mixture, one egg and 2 1/2 cups of flour. Beat the mixture with the dough hook attatchment on speed 2 for three minutes.
Add the rest of the flour, 1/4 cup at a time and knead the dough on speed 2 for five more minutes. Transfer the dough to a greased bowl and let it rise for 1 hour in a warm place. After 1 hour, punch the dough down and roll out into a rectangle about 1/4 inch thick.
Make the Filling
In a medium sized mixing bowl, combine cheddar cheese, parmasan, thinly sliced jalapeños (with half the seeds), 1/4 cup of mutter, fresh thyme, and minced garlic cloves.
Spread the filling evenly across the rolled out dough.
Roll, Cut, Twist and Swirl
Start by rolling the long side towards the middle. Keep rolling until you get a long “cinnamon roll” like roll. Using a sharp knife, slice the roll down the length of the roll. You should now have two long pieces of dough where you can see the layers.
Taking the two long pieces, pinch the pieces together at the top and twist the pieces until you reach the end. Pinch the end and then fold the bottom side up to the left and the top down to the right. You should have beautifully twisted loaf.
Rise Again
Transfer the cheese dough to a greased loaf pan. Cover the loaf and let it rise for 30 more minutes or until the dough has doubled in size again.
Bake the Bread
Bake in the oven for 25-30 minutes. The top should be a golden brown with a bit of a crisp on the edge, but pillowy soft in the middle. Allow the loaf to cool for 10 minute before removing from the pan.
Serve the swirled jalapeño cheese bread as an appetizer or a side dish at your next dinner with family or friends.
Swirled Jalapeño Cheese Bread
- Total Time: 2 hours
- Yield: 12 slices 1x
Description
A slightly sweet cheese dough swirled with layers of cheese and spicy jalapeños.
Ingredients
Cheese Dough
- 1/3 cup milk
- 2 tbsp sugar
- 1 tsp salt
- 1/4 cup butter
- 1 packet quick rise yeast
- 1/4 cup warm water
- 1 egg
- 3 1/4 cup flour
- 1/4 cup cheddar cheese
Jalapeño Cheese Filling
- 2 cups cheddar cheese
- 1 cup parmesan cheese
- 4 jalapenos (thinly sliced, some diced, 1/2 deseeded)
- 1/4 cup butter
- 6 sprigs thyme
- 2 cloves garlic (minced)
Instructions
- In a small sauce pan, combine the milk, butter, sugar and salt. Heat the mixture and allow all the ingredients to melt. Once they are melted, remove from the heat and set aside.
- In the bowl of a stand mixer, dissolve the quick rise yeast in the warm water. Add the milk mixture, one egg and 2 1/2 cups of flour. Beat the mixture with the dough hook attachment on speed 2 for three minutes.
- Add the rest of the flour, 1/4 cup at a time and knead the dough on speed 2 for five more minutes. Transfer the dough to a greased bowl and let it rise for 1 hour in a warm place. After 1 hour, punch the dough down and roll out into a rectangle about 1/4 inch thick.
- In a medium sized mixing bowl, combine cheddar cheese, parmesan, thinly sliced jalapeños (with half the seeds), 1/4 cup of butter, fresh thyme, and minced garlic cloves. Spread the filling evenly across the rolled out dough.
- Start by rolling the long side towards the middle. Keep rolling until you get a long “cinnamon roll” like roll. Using a sharp knife, slice the roll down the length of the roll. You should now have two long pieces of dough where you can see the layers.
- Taking the two long pieces, pinch the pieces together at the top and twist the pieces until you reach the end. Pinch the end and then fold the bottom side up to the left and the top down to the right. You should have beautifully twisted loaf (see picture above for reference).
- Transfer the cheese dough to a greased loaf pan. Cover the loaf and let it rise for 30 more minutes or until the dough has doubled in size again.
- Bake in the oven for 25-30 minutes at 350°F. The top should be a golden brown with a bit of a crisp on the edge, but pillowy soft in the middle. Allow the loaf to cool for 10 minute before removing from the pan.
- Enjoy!
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer, dinner
- Cuisine: American
This post is all about swirled jalapeño cheese bread.
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