Table of Contents

Cheese Board “Cinnamon” Rolls

I can still remember the first time I tasted fig jam – it was at a small farmer’s market in Sonoma, California. The vendor paired it with a creamy, pungent brie, and a slice of crusty bread. The unexpected combination of sweet, savory, and earthy flavors was a revelation. It was such a simple pleasure. These cheese board rolls evoke that same feeling, and bring a little bit of that laid-back wine country magic into your kitchen.

Recipe Overview

Prep Time: 2 hours 15 minutes
Cook Time: 30-35 minutes
Total Time: 2 hours 45 minutes
Servings: 12 rolls
Yields: 12 rolls
Dietary Type: Not specified (contains gluten and dairy)

Ingredients

3⁄4 cup milk
6 tablespoons unsalted butter, melted
2 large eggs, plus 1 beaten for egg wash
1 large egg yolk
1 tablespoon sugar
2 teaspoons chopped rosemary, divided
1 1⁄2 teaspoons kosher salt
1⁄4 teaspoon cracked black pepper
1 (2 1/4 teaspoon) package active dry yeast
4 cups all-purpose flour, plus more for the counter
2-4 tablespoons olive oil, for coating bowl and baking dish
1 3⁄4 cups fig jam, plus 1 cup for topping
12 ounces brie cheese (cut into 1/2-inch slices)
8 ounces thinly sliced salami
1⁄4 cup hot honey, plus more for topping
1⁄2 cup chopped marcona almonds, plus more whole for platter
1 cup olives, for platter
1 bunch grapes, for platter

Equipment Needed

Stand mixer with dough hook attachment
Large bowl
Plastic wrap
13×9 inch baking pan
Rolling pin
Pastry brush
Serving platter

Instructions

In the bowl of a stand mixer, whisk to combine milk, melted butter, eggs, egg yolk, sugar, 1 teaspoon chopped rosemary, salt, black pepper, and yeast.
Add the flour and place the bowl on a mixer fitted with the dough hook attachment. Mix on low for about 5 minutes until the dough is smooth and elastic. You’ll know it’s ready when the dough pulls away from the sides of the bowl and forms a cohesive ball.
Coat a large bowl lightly with olive oil. This will prevent the dough from sticking as it rises.
Transfer the dough to the oiled bowl, cover with plastic wrap, and place in a warm, draft-free place to rise until doubled in size, about 1 1/2 to 2 hours. A slightly warm oven (turned off!) or a sunny spot in your kitchen works well.
Preheat the oven to 350 degrees F (175 degrees C). Coat a 13×9 inch baking pan with olive oil.
Dust a counter liberally with flour. Roll the dough out into a large rectangle, about 16×12 inches. The longest edge should be parallel with the edge of the counter. The dough should be relatively thin and even.
Spread the fig jam (1 3/4 cups) evenly over the dough.
Top with brie cheese slices and salami. Arrange them in a single layer, covering the jam.
Drizzle with 1/4 cup hot honey, and sprinkle over 1/2 cup chopped almonds.
Carefully roll the dough into a tight cylinder, starting from the long edge. Pinch the seam to seal it tightly.
Cut the dough into twelve 1 1/2-inch rounds. A serrated knife works best for this to avoid squashing the rolls.
Place the rolls side by side, cut side down, in the prepared baking dish.
Cover the baking dish and let the rolls rise for 45 minutes in a warm place. This second rise is crucial for a light and airy texture.
Uncover the rolls and brush them with the egg wash. This will give them a beautiful golden sheen.
Sprinkle with the remaining 1 teaspoon chopped rosemary.
Bake the rolls until golden brown and cooked through, 30-35 minutes. Check for doneness by inserting a toothpick into the center of a roll; it should come out clean. If the tops are browning too quickly, tent the pan with foil.
To serve, spread 1 cup fig jam over the baked rolls, drizzle with additional hot honey, and sprinkle over more chopped almonds.
Arrange olives, almonds, and grapes on the side on a platter for a complete cheese board experience.

Expert Tips & Tricks

For an even richer flavor, use browned butter in the dough. Simply melt the butter and cook it over medium heat until it turns a nutty brown color. Let it cool slightly before adding it to the milk mixture.
If you don’t have hot honey on hand, you can make your own by infusing regular honey with a few dried chili flakes. Let it sit for at least 30 minutes to allow the flavor to develop.
Don’t overwork the dough! Overmixing will result in tough rolls. Mix until just combined and the dough is smooth and elastic.
The dough can be made ahead of time and refrigerated overnight for a more complex flavor. Just be sure to let it come to room temperature before rolling it out.

Serving & Storage Suggestions

Serve these cheese board rolls warm, as a delightful appetizer or brunch item. They pair perfectly with a crisp white wine or a sparkling cider. Leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, wrap individual rolls in foil and bake at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also microwave them in short bursts, but be careful not to overheat them. They also freeze well. Wrap individually and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	605 kcal	N/A
Calories from Fat	238g	39%
Total Fat	26.5 g	40%
Saturated Fat	12 g	59%
Cholesterol	105.6 mg	35%
Sodium	824.5 mg	34%
Total Carbohydrate	76.3 g	25%
Dietary Fiber	3 g	11%
Sugars	31.9 g	N/A
Protein	16.3 g	32%

Variations & Substitutions

Vegetarian: Omit the salami for a vegetarian version. Consider adding roasted vegetables like bell peppers or zucchini for extra flavor and texture.
Spicy: Add a pinch of red pepper flakes to the fig jam filling for a spicier kick.
Savory: Instead of fig jam, try using a pesto or tapenade spread. Swap the brie for a sharper cheese like Gruyere.
Gluten-Free: Use a gluten-free all-purpose flour blend. Be sure to add a binding agent like xanthan gum to help with the texture.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of cheese?
A: Absolutely! Brie is a classic pairing with fig jam, but you can also use Camembert, goat cheese, or even a sharp cheddar for a different flavor profile.

Q: Can I make these rolls ahead of time?
A: Yes, you can prepare the dough and filling ahead of time. Assemble the rolls, cover, and refrigerate them overnight. Let them come to room temperature for about 30 minutes before baking.

Q: What if I don’t have fresh rosemary?
A: Dried rosemary can be used in place of fresh. Use about half the amount of dried rosemary as you would fresh.

Q: My rolls are browning too quickly. What should I do?
A: If the tops of the rolls are browning too quickly, tent the baking pan with aluminum foil to prevent them from burning.

Q: Can I freeze the baked rolls?
A: Yes, these rolls freeze well. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the refrigerator and reheat before serving.

Final Thoughts

These Cheese Board “Cinnamon” Rolls are a delightful twist on a classic appetizer, bringing together the comforting warmth of baked dough with the sophisticated flavors of a cheese board. Whether you’re hosting a cocktail party, preparing a special brunch, or simply craving a unique and delicious treat, this recipe is sure to impress. Don’t be afraid to experiment with different cheeses, meats, and spreads to create your own signature version. I encourage you to try these at home, and share your feedback. I’m confident you’ll find them as irresistible as I do!

Cheese Board “Cinnamon” Rolls Recipe