A tried and true recipe for the softest, cheesiest Cheesebuns EVER. Try them as a side with a bowl of soup or tuck into school lunches for a cheesy treat.
Are you a cheese lover? I’ve got some great recipes for you to satisfy that ever present cheese craving including this Totally Addictive Pimento Cheese that is amazing on sandwiches and grilled burgers! Or, treat your family to this hearty cheese topped Taco Tater Tot Casserole.
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Cheesebuns Make a Great Lunchbox Treat
My kids are always after me to make them grilled cheese or mac ‘n’ cheese or anything cheesy at all. On treat days I’ve been known to pick up cheese buns from the famous Glamorgan Bakery so I thought it would be handy to create my own recipe for Cheesebuns. So much more convenient that driving across town.
When there are some left over, hubby makes the kids sandwiches by slicing them in half and inserting the toppings. They seem to like anything different in their lunches and I don’t blame them.
Beat School Lunchbox Boredom!
I remember (way back) when I was a kid and the never ending tedium of school lunch boxes was an every day day occurrence.
Besides my mom’s fabulous home made bread I had an apple and if I was really lucky, a cookie. I say lucky but what I meant was I had a cookie only if I baked it myself.
My mom makes super bread but just can’t seem to bake anything else. Most of the time I would only have meat in my sandwiches if there was left over roast beef or ham as my mother never bought sandwich meat. More often than not I had a cheese sandwich.
Break Out of the Lunchbox Tedium with Cheesebuns
These days the kids have it much better. I do buy juice boxes for them and the odd granola bar and of course I bake a lot so they often go to school with some real gems in their boxes.
Still, that’s a long amount of time to eat sandwiches for lunch and they still get bored. Twelve years of sandwiches!
How to Make Cheesebuns
The dough for the Cheesebuns is very similar to one you would use for cinnamon buns. Instead of spreading butter, cinnamon and sugar you use some melted butter and a whole bunch of grated cheese.
These buns are great with a bit of added garlic powder but only if consumed at home. Kid number two informed me she preferred not to have garlic breath at school so next time I’ll skip it.
Another great cheese bun flavour twist is to layer them with tomato sauce, Italian seasoning (and even pepperoni bits) to make pizza buns.
If you make this Cheesebuns recipe, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.
Cheesebuns
Ingredients
FOR THE DOUGH
- 1 tbsp instant yeast
- 2 tbsp honey
- 1/4 cup butter; melted
- 1/3 cup grated cheddar cheese
- 3 cups flour
- 1 tsp. salt
- warm water (about 1 cup)
FOR THE CHEESE FILLING
- 2 cups grated cheddar cheese
- 1/4 cup butter; melted
- garlic powder, pizza sauce, Italian herbs (optional)
Instructions
- In the bowl of a stand mixer, combine the yeast and honey with a splash of warm water.
- When the yeast starts to foam (about 5 minutes), add in the remaining ingredients.
- Turn the mixer on low and begin adding more water as necessary to bring the dough together. You want the dough to be slightly soft and a bit sticky.
- Knead for 5-7 minutes or until the dough becomes smooth and elastic.
- Place the kneaded dough in a well-oiled bowl, cover and allow it to rise until double. About an hour (or less if your kitchen is really warm). I usually preheat my oven at 200 F for about 3 minutes, then shut if off and do my proof in the oven.
- When the dough has doubled, punch it down. Stretch it into a rectangle on a floured counter. Drizzle the melted butter over top and sprinkle on the 2 cups of grated cheese (sprinkle with garlic powder or other fillings if using).
- Start at the edge closest to you and begin to roll the dough into a log, keeping it nice and tight.
- Using a length of dental floss, slice the dough into about 1″ thick pieces and place them on a parchment lined cookie sheet.
- Cover and allow the buns to rise again until doubled, about 30-40 minutes.
- Bake at 350 F for 20 minutes. Cool slightly and enjoy. Or, if you are like my kids, don't wait for them to cool, just burn your mouth with the hot cheese. Just kidding. Don't do that.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 288Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 42mgSodium: 419mgCarbohydrates: 29gFiber: 1gSugar: 3gProtein: 9g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.
These cheese buns are delicious! I made these specifically for my kids lunch boxes. It made 15 perfect sized buns. Next time I’m going to do a double batch and do half pizza sauce and cheese and the other plain cheese. I wish I could post the picture of them.
Wow, Simone. Thank you so much for letting me know. Your kids are going to love them!!
Hands down the best buns I have ever made. (My family thinks that they’re even better than Glamorgan!) Thanks so much for sharing this amazing recipe!
Would you believe I get this comment a lot?! It really is the highest compliment because Glamorgan buns are amazing.
Hi… I noticed there’s pizza sauce in the ingredients bit in the actual recipe I didn’t see it being used …
Hi Mariyam, the pizza sauce is an optional suggestion for filling if you want to go further and make pizza buns instead of cheese buns.
I’ve made cheese buns for about a year now, and I’ve always made the ones where you sprinkle cheese on top since that’s what I’m used too. No joke when I say that these are a huge improvement to those recipes, these buns are excellent! There’s cheese in every bite, they’re very cute, and they’re perfect as a finger food since you can rip them apart easily. I replaced honey with sugar since it’s expensive here, and it still turns out lovely. So glad I decided to try this one out on a whim. 10/10
Awesome!! So many readers love this recipe and I’m thrilled to hear about it. Thank you for letting me know Shay-Lynn.
I’ve made this recipe probably 50 times now so I feel the need to leave a review, and I never leave reviews so this says something. These cheese buns are AMAZING! They are soft, cheesy, and perfect. Since finding this recipe, I have not bought cheese buns at the store because they just don’t come close to these homemade ones. I live in Calgary right by the Glamorgan Bakery as well, and I have not gone there since. My family requests these every week, they are that good. I plan on making these cheese buns forever! Thanks so much for the awesome recipe.
Thank you SO MUCH for letting me know how much you enjoy my cheese bun recipe. I can’t tell you how happy it makes me to know that someone out there enjoys them as much as I do.
It was really kind of you to take the time to leave such a glowing review. Happy Baking!
How would you adapt for using dough cycle on bread machine. Grandchildren would love this?
Hi Sue. Unfortunately I have not tested this recipe in a bread maker. Most have a ‘dough’ setting where you add in all the ingredients and it mixes and kneads it for you, even goes through the first rise. After that I would remove the dough and roll/fill/bake as directed.
Hi!
I made these today and they tasted great. I’m a bit baffled though as they didn’t brown. They looked exactly like yours before they were baked but they didn’t get brown at all and stayed very pale looking. I was wondering if you’d added anything to the top before baking to brown them up?
P.s. I’m from Edmonton but the next time I’m in Calgary I will definitely be checking out Glamorgan!
Thanks,
Brenda
I’m not sure…the only think I can think of is maybe it’s just a difference in oven temperature. I have never added anything to the top of the buns.
Thank you for sharing this recipe. I’m in Calgary as well and “yes” the Glamorgan cheese buns are hard to beat. I will try this recipe and I have couple questions, what is the size of the rectangle you make before rolling it? I assume it would be about 12in per 8in but some guidance would be appreciate. When you roll it do you start on larger size or the smaller side?
Thank you, André.
Yes André 12×8 would be perfect. Start rolling on the longer edge.
Oh my goodness these are delicious!! I tried to wait until they cooled, but boy that was difficult. Amazing recipe and so easy. I made the dough in my bread machine and carried on from there. I added some garlic to the melted butter, and my hubby won’t stop eating them! Thanks so much for the recipe. A new fan from Longview, Alberta
Wonderful to hear, Lynn! Thanks for letting me know how much you and your husband loved them.
I kove this recipe soo much I’m using it for cinnamon buns right now😊
That’s awesome! Let me know how they turn out please!
These are our favorite rolls. Easy to make and even easier to eat. I decided to try ham on just half the roll because I have a son who’s vegetarian. I noticed that when they were sitting for the 2nd proof the “only cheese” rose like they should but the ones with ham did not. I haven’t tried them yet but was just wondering if I might have done something wrong or does it just do that because of the ham. Either way – thanks for this recipe.
Hello! This looks and sounds absolutely delicious! Could you please tell me the proportions if one were to use whole wheat flour instead of refined flour? Thanks!
Hi Krithika, that’s a great question. I’ve never made them with whole wheat flour. I would start by substituting half of the white unbleached flour with whole wheat and see how that goes.
Just made these for the first time. I was out of regular flour so used bread flour.
Yum and more yum. Added some sliced onions and garlic powder. Thanks for the excellent recipe!!
That’s awesome Bonnie! Glad the flour substitution worked for you.
These are amazing! I was talking to my husband today about the cheese buns at glamorgan bakery and found this recipe. I had to use marble cheese instead of cheddar but they turned out so good! I can’t wait to try them again with cheddar cheese. SO good, thank you for sharing.
That’s awesome to hear! I have heard people compare them to Glamorgan buns before. It’s the ultimate compliment!
I just made these yummy goddesses for the second time. They are amazing. Next batch I make, I think I will add crumbled bacon and maybe some green onions. Perfect the way they are, but fun to try other ideas
oooh! those would be great additions!
Hi! This recipe sounds so delicious, and I am sooo tempted to make it 🙂 I had the idea to add cream cheese as well, how well do you think that would turn out? Thank you so much!
Hmm I’m not entirely sure. Cream cheese doesn’t melt like regular cheese does. Only one way to find out!!
This is a great recipe. I added some ham and it was great. I only had traditional yeast so I used 1 tbsp plus 1 1/2 tsp. and proofed it with the honey and 1/2 c. warm water. I put everything in my stand mixer and added my yeast mixture once proofed ( after it sat for about 15 minutes) and it turned out perfect. This is a keeper for sure. One I will use again and again. Thanks for sharing.
Wonderful. Glad you enjoyed the recipe Leann.
The recipe is fantastic! Such an easy recipe! Turned out excellent. Mine proofed for about 30 mins or so in warm kitchen. And after I rolled them out probably another 20-30 mins. Turned out great I put broil on for 2 mins just to brown little bit and crusty cheese. Dough is soft. Want to try maybe a pesto filling with mozzarella cheese. Thanks again great recipe,
Awesome!! Yes, pizza buns would be really great upgrade.
I live in Calgary, too! Im from the okanagan. When my mom comes to visit she has to bring back glamorgan cheese buns for her boyfriend, my aunt and two of her friends in the okanagan. They’re just so good!
Ive been trying to replicate super store’s cheesy buns. These sre even better! I mixed 2 egg yolks into the filling the second time. It made them even more decadent. So good!
Hi there! Great to hear from you Aly. Yes, everyone loves Glamorgan buns and I did my best to replicate them. I’ll have to try it with extra yolks next time.
This recipe was posted 5 years ago now, but I just thought I’d let you know that I just made two batches of these, and they are amazing. I always bought these buns from the store and never thought about making them myself. And my house smells so good right now!
yay!!! I always say it’s an oldie, but a goodie. They’re so much fresher when you make them yourself, right?
Suspect you mean to heat oven to 200F for proofing? Otherwise you’ll have some charcoal lumps in there.
yes. correct. Though I only leave it on for 3 minutes, then shut it off. You can also just turn on your oven light. As long as it’s draft free.
Anything cheesey works for kids… except my humour. Rocking!!
Yeah, somehow I am the same…I get a lot of eye rolls when I make jokes…get it? rolls? cheesy, I know.
Bahahaha
I made these today and did half cheese & garlic and the other half cheese, garlic and Italian seasoning.
First time making buns and they turned out soooo good!
I’ll be making these again and adding additional flavors!
So glad you loved the cheesebuns Nicholas. They’re great as pizza buns and with pesto too.
Very tasty!
Thanks!
I remember ‘cheese whirls’ when we were at school, yummy!
cheese whirls, cheese scrolls, cheese buns…lots of names for something yummy!
Thanks for sharing my recipe! It looks like they turned out great!
The dough is really nice. I may even use it for my cinnamon buns next time. But think of the possibilities…you could roll anything up in that dough…
I’m just wondering, what kind of cheddar cheese did you use? My kids are very picky with cheese and it’s hard to find one they really like. But this looks amazing and I really want to try! Thanks in advance!
Just regular cheddar from the supermarket. I usually buy Armstrong strong Cheddar.