Swirl rolls and I have a special relationship. Our time in the kitchen together is restorative and creative. We dream fluffy dough dreams, cherish the process of rising and rolling, and transform our favorite flavors into carb-wrapped goodness, à la Spinach Goat Cheese Swirl Rolls. Then, I gobble them up immediately. I promise our relationship is healthier than it sounds.
One of the questions I receive most often is, “What’s your favorite thing to bake?” Asking me to answer this question is like asking me to name my all-time top Back Street Boys tune—practically impossible. Under duress, however, I will answer: swirl rolls of all sorts (and “I Want It That Way.”) Nothing makes me quite as giddy in the kitchen as dreaming up all manners of fabulous fillings, wrapping them in carbs, then baking them into fluffy, puffy, golden swirls of glory. They make me a lot of friends, too.
Psst! Want to know what other questions I’m asked all the time? Check out my FAQs!
The swirl rolls I dream up most frequently are of the sweet variety (reference: Chocolate Chai Cinnamon Rolls; Red Velvet Cinnamon Rolls; Yukon Gold Cinnamon Rolls), but lately I’ve been feeling that a practice as marvelous as wrapping tasty things in carbs shouldn’t be restricted. Spinach Goat Cheese Swirl Rolls are my first foray into savory swirl roll baking, and I am a believer.
One: goat cheese. Honestly, you could probably spread goat cheese on a sheet of cardboard and—provided you were generous with the spreading—I’d hazard a bite. Whipped herb goat cheese makes for a most lusciously creamy, lightly tangy filling. Spinach Goat Cheese Swirl Rolls are elegant, a lovely characteristic I negated by eating two of them standing over my sink in a bathrobe. I know, I’m classy.
Two: spinach. Fresh green spinach leaves are a bright, healthy, and colorful companion to the goat cheese. Also, the addition kind of spinach leads me to believe these rolls could double as salad, a point of which I reminded myself during the aforementioned bathrobe scene.
Three: fluffy, whole wheat, salt-and-pepper dough. Wrapped around our dreamy spinach and herb goat cheese filling is one of the best, yet simplest swirl-roll doughs I’ve baked to date. It’s half whole wheat, ultra tender, and lets the filling’s flavor shine. It’s also not excessively sticky, so if you don’t have a stand mixer with a dough hook, you can still make these Spinach Goat Cheese Swirl Rolls by hand fairly easily.
One, two, three components equal endless ways to enjoy Spinach Goat Cheese Swirl Rolls. Serve them at a special brunch or beside a bowl of soup for a simple supper. The dough can be made up to three days in advance, and the rolls can be shaped and left to rise overnight before baking in the morning, making Spinach Goat Cheese Swirl Rolls an excellent choice for entertaining. Fresh Spinach Goat Cheese Swirl Rolls for Easter brunch anyone?
Swirl rolls, I love you for life. Spinach Goat Cheese Swirl Rolls, you are my new BFF.
I am in a serious relationship with swirly stuffed carbs. Totally normal.
I baked Goat Cheese Spinach Swirl Rolls with my favorite bread-baking tool, Red Star Platinum Yeast. It’s foolproof, yields consistent results, and most importantly, creates super-fluffy, tender breads every time. For baking tips, check out Red Star Yeast’s step-by-step baking guide, and don’t forget to follow Red Star on Facebook, Twitter, and Pinterest, for tasty recipes and inspiration.
More swirl rolls to steal your heart:
- Chocolate Chai Cinnamon Rolls from The Law Student’s Wife
- Potato Cinnamon Rolls for Two from Dessert for Two
- Fig and Brown Sugar Rolls from Eat Your Heart Out
- Meyer Lemon Poppy Seed Sweet Rolls from Girl Versus Dough
Red Star Yeast compensated me for my time to create this recipe and post. As always, all opinions are my own.