Pass the Cook Book Club: Smitten Kitchen’s Cheddar Swirl Breakfast Buns

by Erin

Have too many cookbooks that you never cook from? Time to join Pass the Cook Book Club! Every month a cookbook is chosen and three recipes are picked out for us to choose from to make. This month’s cookbook was the Smitten Kitchen Cookbook! Deb’s blog was one of the first food blogs I started reading, so I was really excited to get into these recipes. I chose the Cheddar Swirl Breakfast Buns because I have made many cinnamon swirl buns, but never a savory breakfast bun!


When I started to make these for breakfast Sunday morning this past weekend, I was a little upset to see rise times of 2 hours, twice. However, it ended up only taking about an hour each time in my warmer than usual apartment. I’m telling you, the only benefit to hot days are shorter rise times with yeast. Evidently I should always make yeast doughs when it’s hot out. But I digress…

Cheddar Swirl Breakfast Buns 1

Regardless of the rise time, these rolls are worth the wait. I ate them with some fruit since I ended up eating some cereal while I waited, but I think they would be great with eggs and bacon. In fact, I went ahead and made an egg breakfast sandwich with a leftover bun to prove it (shared on Twitter).

Cheddar Swirl Breakfast Buns 2

One year ago: Zucchini Ribbon Pasta with Creamy Lemon-Basil Sauce


Makes 12 buns



3 cups all-purpose flour

1 tsp salt

Few grinds black pepper

1 Tbsp sugar

2-1/4 tsp (1 packet) active dry yeast

1 cup milk


5 Tbsp unsalted butter, melted, cooled to lukewarm, divided

1/2 cup grated white onion

1-1/2 cup grated sharp cheddar cheese

2 tsp fresh minced dill

1/2 tsp salt

Few grinds black pepper


  1. Combine the flour, salt, pepper, and sugar in the bottom of a large bowl. In a small bowl, whisk the yeast into the milk until it dissolves, then pour the yeast-milk mixture into the flour, mix them together with the paddle of an electric mixer or wooden spoon until a shaggy ball forms.
  2. If you are using a mixer, switch to the dough hook, and knead on low about 6 minutes, or until smooth and slightly sticky ball has formed. If you are making these be hand, turn out the dough onto a lightly floured surface and knead for another 8 minutes until smooth.
  3. Place the dough in a lightly oiled bowl, cover with plastic wrap. Let it rest until doubled in size, about 2 hours. Alternatively, you could chill the dough at this point over night, up to 3 days, then bring it back to room temp and pick up where you left off.
  4. Scoop the dough out of the bowl onto well-floured counter, and roll into a 12×16 rectangle. Brush 4 tablespoons melted butter over the dough. Mix remaining filling ingredients and spread over the rectangle, leaving a 1/2-inch border at the short ends. Roll tightly and from one short end to another, making a 12” log. With a sharp serrated knife, carefully cut into 12 one-inch rounds.
  5. Using parchment paper, line the bottom of two small pans, 9” rounds or 8” square, or one 9×13 baking pan, and arrange 6 rolls in each of the smaller pans or all 12 in the larger, with an even amount of space in between. Brush tops with remaining 1 tablespoon melted butter, cover pans with plastic wrap, and let rise at room temp until doubled again, about 2 hours. When almost doubled, preheat oven to 350 degrees F.
  6. Once buns have fully doubled, baked for 20 – 25 minutes, until tops are golden and cheese is bubbling from the center. Serve immediately.

Source: Smitten Kitchen Cookbook, page 49.


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Kate | Food Babbles August 23, 2013 - 1:13 pm

Wow! You’ve been busy since ice cream week ended! Catching up ;) But these cheddar breakfast buns look amazing! I would love to sink my teeth into a bun or three. Yum!

Kristen August 23, 2013 - 11:34 am

I cannot imagine anything better than waking up to a breakfast like that. Of course, as the cook/baker in the family, I’d be the one up 2 extra hours making the buns….but I can dream!

natalie@thesweetslife August 23, 2013 - 8:44 am

i’m working from home today and so wish i had one of these for breakfast :)

steph@stephsbitebybite August 23, 2013 - 8:18 am

These would be gone in two minutes flat in my house!

Erin @ Dinners, Dishes and Desserts August 22, 2013 - 5:33 pm

I love cheese and bread anything – yum!

veronica gantley August 22, 2013 - 5:15 pm

The onions made me cry when I made mine. We had ours for dinner.

Kayle (The Cooking Actress) August 22, 2013 - 4:10 pm

so….this is yummy dough with cheese??


Vicki @ WITK August 22, 2013 - 2:36 pm

Cheddar buns!!! Sounds amazing. I’m always bad at planning ahead for rise times zoo, I’ll have to read the whole recipe first!

Zainab August 22, 2013 - 2:19 pm

These look so good!! I love the eggs and bacon idea! With the long wait time i might start these the night before

Camilla @ Culinary Adventures August 22, 2013 - 10:50 am

Ohhhh. I love this! I made the tomato shortcakes, but this is high on my to-cook list! I might even make these as a savory version of the Princess Leia Buns I’m serving at my son’s May the Forks be with You brunch. Fun!

Meghan @ Spoonful of Flour August 22, 2013 - 9:44 am

I loved these Cheddar Swirl Buns too! I especially love the idea of use them for a breakfast sandwich- yum!

dixya| food, pleasure, and health August 22, 2013 - 8:54 am

these look so goood and def worth the wait :)

Emily @ Life on Food August 22, 2013 - 7:24 am

Oh I love the egg sandwich idea! I thought these were so good. We had ours for an afternoon snack since I didn’t start until 10am. Ops!


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