Jalapeno Popper Rolls (2024)

Published: Jan 31, 2020 · Modified: Aug 24, 2023 by In Fine Taste · This post may contain affiliate links

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We saw jalapeno popper rolls advertised at a pizza place and knew immediately we had to make some! The ad said they were made with pizza dough – we opted for a softer roll dough so they’d be more like cinnamon rolls. Actually, they don’t taste like a cinnamon roll at all!

Jalapeno popper rolls are savory, with cheeses and jalapenos! No cinnamon or sugar anywhere near! These jalapeno rolls have the signature swirl you find in a cinnamon roll, and we roll them the same way, but the similarity ends there. Jalapeno popper rolls are a delicious appetizer, they’re also a great meal side dish along with soup or salad.

How to make roll dough

First we make roll dough. Our recipe is easy. You can choose to refrigerate the dough overnight, or make the entire recipe at once. Simply follow our recipe to activate the yeast, melt butter while warming milk, add the additional ingredients, knead and let the dough rise.

Jalapeno popper filling

While the dough is rising, make the filling of cream cheese, cheddar cheese, chopped green and yellow peppers, a little sour cream to make it easier to spread, spices, and of course, jalapenos. In this recipe we chop up pickled jalapenos. You could also use fresh, but we like the taste of the bottled or canned peppers in this recipe.

Refrigerate the filling until your ready for it.

When the dough has doubled in bulk, punch it down and let it rest a few minutes. Divide the dough into three equal parts, then get ready to rock and roll!

How to fill and roll jalapeno popper rolls

We’ll explain how to make each individual roll, ⅓ of dough at a time. When you finish one portion of dough, move onto the next and repeat again to make three long rolls, each cut into 10 jalapeno popper rolls.

Roll dough into a rectangle about 15 x 8”.
Remove filling from fridge about 15 minutes before you need it. Stir filling to soften so it will spread easily. Spread ⅓ of filling mixture over rectangle. Leave ½ - ¾’ space around perimeter of dough.
Add extra jalapeno slices (optional for extra spice.)
For each rectangle: starting at large edge, gently roll dough.
Keep the roll tight and even.
Once you’ve finished rolling, pinch edge of dough to body of roll to seal.

Cutting the jalapeno roll

Using a knife, carefully (and lightly) mark dough in (10) 1½ inch spaces.
Using dental floss or other heavy thread, place about 12 inches of floss under long roll.
Center the floss under knife mark.Pull up floss from each end and cross.
Pull ends of floss tight as you cross.
This will neatly slice the jalapeno rolls without crushing them.
Place rolls, spiral side up, on a greased baking sheet or parchment paper. Let rolls rise about 45 minutes or until nearly double in size and bake at 400 degrees 9-10 minutes.

When you remove rolls from oven, brush lightly with additional melted butter if you desire. Our tip is to eat them warm. We think you’ll love the exciting flavor of these jalapeno popper rolls!

Check out these other bread side dishes we think you'll love!

Brown Sugar Muffins
Ham and Cheese Rolls
Brazilian Cheese Bread (Pan de Queijo)
Herb Artisan Bread
Jalapeno Cheddar Sourdough

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Jalapeno popper rolls are soft bread rolls filled with cheeses, green pepper, jalapeno pepper and spices, then rolled, sliced and baked like a pinwheel.

4.67 from 3 votes

Print Pin Rate

Course: Appetizers & Side Dishes

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 10 minutes minutes

Additional Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours 5 minutes minutes

Ingredients

For Roll Dough

▢ 2 Tablespoons dry yeast
▢ ¼ cup warm water
▢ 1 cup warm milk
▢ ½ cup butter 1 cube
▢ ½ cup sugar
▢ 3 eggs well beaten
▢ 2 teaspoons salt
▢ 4 ½ cups flour + 2 Tablespoons if needed

For Filling

▢ 16 ounces cream cheese 1 cup
▢ 1 cup cheddar cheese grated
▢ ½ cup green or yellow pepper chopped fine
▢ ½ cup chopped jalapeño Add extra ½ cup of sliced jalapeños for additional spice/heat
▢ 3 Tablespoons sour cream
▢ ¾ teaspoon garlic salt
▢ ½ teaspoon black pepper

Instructions

For roll dough

Add yeast to ¼ cup warm water (110 degrees – hotter water will kill yeast.) Let bubble up to activate and soften yeast.
Melt butter in milk--place ½ cup butter (cut into pieces) in 1 cup milk in glass measuring cup; put in microwave for 1 minute.
In a large mixing bowl: Add yeast, sugar beaten eggs, and salt. Stir gently. Add cooled milk/butter. Then add 2½ cups flour and beat well for 5 minutes.
Add the remaining flour to make a soft dough. Place dough in greased bowl. Cover and allow to rise in warm place until double in bulk (about 45 minutes).
Punch dough down after it has doubled in size. Let the dough rest for 10 minutes before forming the rolls.

For Filling

With an electric mixer, mix cream cheese until it softens.
Add cheddar cheese, green or yellow pepper, chopped jalapeños, sour cream, garlic salt and pepper and mix until well blended.3. Refrigerate until ready to spread.

To form rolls

Divide dough into three parts. For each part, roll dough into a rectangle about 15 x 8”. Repeat two more times.
Remove filling from fridge about 15 minutes before you need it. Stir filling to soften so it will spread easily.
For each individual dough rectangle: spread ⅓ of filling mixture over rectangle. Leave ½ - ¾’ space around perimeter of dough. Add extra jalapeño slices (optional). Repeat 2 more times.
For each rectangle: starting at large edge, gently roll dough. Keep the roll tight and even. Once you’ve finished rolling, pinch edge of dough to body of roll to seal.
Using a knife, carefully (and lightly) mark dough in (10) 1½ inch spaces.
Using dental floss or other heavy thread, place about 12 inches of floss under long roll. Center the floss under knife mark; pull up floss from each end and cross. Pull ends of floss tight as you cross.This will neatly slice the jalapeño rolls without crushing them. OR use a sharp serrated knife to slice rolls.
Place rolls, spiral side up, on a greased baking sheet or parchment paper. Let rolls rise about 45 minutes or until nearly double in size.
Bake at 400 degrees Fahrenheit for 9-10 minutes. Remove from oven and brush lightly with additional melted butter (optional).

Nutrition

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