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Let's take the popular spinach and artichoke dip and turn it into delicious rolls! These spinach artichoke pinwheels are a fun savory take on cinnamon rolls with a parmesan crust that will send you through the roof!
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What makes this recipe special
When I was in high school, my friends and I would go to the market, buy a loaf of French bread and 1 pound of spinach artichoke dip, and go to town. We didn't even slice the bread or heat the dip. It was irresistible. Even though I'm now a professional chef and like to think my taste buds have improved, I still love a good spinach artichoke dip with crusty bread. Although I can proudly say that now I take the time to cut up the bread and properly heat the dip.
While trying to think of a new bread roll to prepare, I couldn't resist combining my favorite dip with my favorite pizza dough to make spinach artichoke pinwheels. I mean, how can you go wrong?
For another fantastic recipe featuring spinach and artichoke, check out this spinach artichoke bagna cauda pizza!
Recipe
Spinach Artichoke Pinwheels
Ingredients
Dough
- 2 teaspoons active dry yeast (7 grams)
- 1 teaspoon granulated sugar
- 1 cup warm milk, 100-110 degrees F (250 ml)
- 2 ½ cups all-purpose flour (338 grams)
- 2 tablespoons olive oil
- 1 teaspoon salt
Spinach artichoke filling
- 4 ounces cream cheese, softened at room temperature
- 1 cup shredded mozzarella (112 grams)
- ½ cup grated parmesan (45 grams)
- ½ cup frozen spinach, thawed and drained (80 grams)
- ½ cup finely chopped artichoke hearts (80 grams)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons grated parmesan (11 grams)
- 2 tablespoons melted butter (28 grams)
- 2 garlic cloves, grated
Instructions
- Preheat oven to 400 degrees F.
- Prepare the dough. Dissolve yeast and sugar in warm milk and let sit for 10 minutes or until mixture becomes creamy.
- Combine flour with olive oil and salt in a large bowl. Add yeast mixture and mix until dough forms. Knead until smooth, about 5-7 minutes. Lightly oil a bowl and transfer the dough to the bowl, turning to coat. Cover and let proof for 1 hour or until doubled in size.
- Meanwhile, prepare filling. In a large bowl, combine softened cream cheese with mozzarella, ½ cup parmesan, spinach, artichoke hearts, garlic powder, salt, and black pepper.
- Dust a clean work counter with flour. Punch down the dough and roll it until it's ¼ inch thick rectangle, about 15x11 inches. Spread the spinach artichoke filling in an even layer and roll the dough starting from the long end into a tight log. Cut the log into 10 equal pieces.
- Spray a 9x13 baking dish with cooking spray and sprinkle 2 tablespoons parmesan on the bottom. Arrange rolls in the baking dish with the cut sides facing up. Leave space in between the rolls, allowing them to rise. Loosely cover and let proof for 30 minutes.
- Bake for 18-20 minutes or until golden brown. Meanwhile, combine melted butter with grated garlic. As soon as the rolls come out of the oven, brush them with garlic butter. Enjoy warm.
Notes
Step-by-step instructions
Step 1: Prepare dough
If you love spinach artichoke dip, you'll love this bread. Heck, even if you only like the dip, you'll probably enjoy this savory treat. The total time to make this bread is 2 hours, but 1 hour and 20 minutes is spent waiting for the dough to proof, and 20 minutes is for baking, so it's actually very easy to make.
Start by activating the yeast in warm milk. The milk should be around 110 degrees F; too cold and the yeast will not activate, too hot and it will kill the yeast.
While you're waiting for the yeast to bloom, prepare the dry ingredients. Once the milk-yeast mixture becomes foamy, add it to the flour mixture and mix until combined.
Knead until the dough comes together, and let it rest for 1 hour or until doubled in size.
Step 2: Make filling
I don't know about you, but whenever I make spinach artichoke dip, I go with the frozen spinach and jarred artichoke route. That, to me, is what a spinach artichoke dip is all about, no freshly blanched spinach here!
However, if you do decide to use fresh spinach, make sure to squeeze out all of the excess water before adding it to the filling.
If the spinach has too much water, it'll make the filling too runny and will make the rolls soggy.
Even if you're using frozen spinach, make sure to completely thaw it and squeeze out as much of the water as you can.
It also helps make it easier to mix the filling if the cream cheese is softened at room temperature.
Step 3: Roll the dough
When the dough is ready, punch it down and roll it into one large rectangular shape, about ¼ inch thick. Spread the filling in one even layer. The filling is thick, so it helps to use a spatula to get it nice and even.
Roll the dough into a log and cut it into 10 equal pieces.
Recipe tip
To cut the dough, use floss (but make sure it's not flavored!). Floss slices through the soft dough cleanly, creating uniform pieces. A knife can press down on the dough, creating uneven shapes.
Now for the secret touch: spray a baking dish with cooking spray and sprinkle grated parmesan on the bottom. When the rolls bake, the cheese on the bottom will create the most beautiful parmesan crust. It is heavenly.
Step 4: Bake
Let the rolls proof once more, sprinkle some more parmesan, and bake until golden brown.
As soon as the spinach artichoke pinwheels come out of the oven, brush them with garlic butter for a little extra oomph. If you're not a fan of garlic, you can omit it and use plain butter instead. That finishing touch is what will take the rolls to the next level.
And now it's time to dig in. These spinach artichoke pinwheels are best served warm, while the cheese is still nice and gooey inside.
I gotta tell you, these rolls are fantastic. The milk in the dough makes the rolls oh so soft, while the filling is, well, terrific as expected. A great snack or side for any occasion!
If you're looking for another delicious roll recipe, be sure to check out this everything bagel cheesy monkey bread and rosemary gruyere dinner rolls!
Make-ahead and storage
- Make-ahead: You can make the filling the day before. Bring it to room temperature before spreading it on the dough. You can also prepare the bread dough the day before and let it rise slowly in the refrigerator overnight.
- Store: Keep the spinach artichoke pinwheels in an airtight container in the refrigerator for 2-3 days. Reheat in a 350°F oven for about 10 minutes or until warmed through.
More savory bread recipes
Looking for more savory bread ideas? Try these:
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