Author Notes: We all know what Cinnamon Rolls are right? Well, the problem with Cinnamon Rolls is that you can’t serve them for lunch or dinner. The solution? Create something similar, but salty. I made these wonderful Garlic Butter roses and they were an instant hit at our house. I served it with tuna salad on the side and before I even noticed - it was dinner. - Maya Moscovich
Makes 12 roses
For the dough:
- 4 tablespoons Goat Cheese
- 3/4 cups Whipping Cream
- 5 tablespoons Plain Yogurt
- 2 1/2 cups All purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 2 tablespoons Dry Basil
For the filling:
- 3 1/2 ounces Butter - Melted
- 2 pieces Green Onion - Chopped
- 2 pieces Minced Garlic Cloves
- 1 cup Cheese - Grated
- Preheat oven to 400F (200C). Mix all dough ingredients together in a mixer bowl.
- Prepare the filling by melting the butter, adding the chopped green onions and minced garlic cloves. Mix until combined. Set aside.
- Place the dough on a floured surface.
- Flatten the dough into a rectangle leaf. About 1/2cm thick.
- Brush the filling on top of the dough leaf. Leave a bit of the filling aside to brush the rolls.
- Sprinkle the cheese on top of the filling and roll the dough starting at its longer side. Once rolled, cut out the edges (they probably don’t have any filling in them).
- Cut the dough in half and then cut each half in half and then each quarter into 3 pieces. You end up having 12 pieces.
- Brush the muffin pan with some of the butter filling and place each rose facing with the swirl up, in a muffin cup inside the pan.
- Place in oven for 20 minutes until cheese is bubbly and roses are golden brown. Once you take it out of the oven, brush with the extra butter filling for additional flavor.