Garlic Roll Cupcakes Inspired by 1st Recipes (Print Version)
Buttery garlic roll cupcakes baked in a muffin tin until golden, fluffy, and crisp-edged.
# Ingredients:
For the rolls
01 -
1 (11 oz / 312 g) can refrigerated French bread dough or pizza dough
02 -
Nonstick cooking spray, for the muffin pan
03 -
1 tablespoon all-purpose flour, for dusting if needed
For the garlic butter
04 -
4 tablespoons (56 g) unsalted butter, softened
05 -
1 1/4 teaspoons garlic powder
06 -
1/2 teaspoon dried parsley
07 -
1/2 teaspoon Italian seasoning
08 -
1/4 teaspoon onion powder
09 -
1/4 teaspoon kosher salt
10 -
1/8 teaspoon black pepper
11 -
2 tablespoons finely grated parmesan cheese
For topping
12 -
1/3 cup (35 g) shredded parmesan cheese
13 -
1 tablespoon chopped fresh parsley, optional
# Instructions:
01 -
Heat the oven to 400 F. Spray a standard 12-cup muffin pan well with nonstick cooking spray, including the top edges.
02 -
Stir the softened butter, garlic powder, dried parsley, Italian seasoning, onion powder, salt, pepper, and finely grated parmesan in a small bowl until smooth.
03 -
Unroll the dough on a lightly floured board. Press any seams closed, then cut the dough lengthwise into 12 even strips.
04 -
Spread a thin layer of garlic butter over each strip. Roll each strip into a snug spiral and place it upright in a muffin cup.
05 -
Sprinkle the tops with shredded parmesan. Keep most of the cheese on the dough so it browns instead of sticking to the pan.
06 -
Bake for 12-15 minutes, until the rolls are puffed, golden on top, and no longer doughy in the center.
07 -
Let the rolls rest in the pan for 3 minutes. Loosen the edges, lift them out, sprinkle with fresh parsley if using, and serve warm.
# Notes:
01 -
Best served warm within 1 hour of baking.
02 -
Assembled rolls can be refrigerated up to 8 hours before baking.
03 -
If using salted garlic seasoning, reduce or omit the kosher salt.