Sauces & Condiments
This copycat Kraft Garlic Cheese Roll recipe delivers that same irresistible combo of crispy, golden breading and melty, garlicky cheese filling—exactly what makes them so addictive. The secret lies in a precise dough formula and a garlic butter mixture that mimics the original's rich, savory depth.
I've perfected this recipe after countless test batches, ensuring every bite delivers that perfect balance of textures and flavors you remember from the store-bought version.
This method simplifies the process without sacrificing quality, using a foolproof dough recipe that requires just 15 minutes of prep before rising. The garlic butter—made with real butter, garlic powder, and a touch of parsley—gets worked into the dough and baked until golden and crispy.
What sets this apart is the way the cheese filling stays gooey and flavorful, never dry or grainy, thanks to a precise baking technique that ensures even heat distribution.
By the time these rolls emerge from the oven, you'll have crispy golden bites with a crackly exterior that gives way to tender, cheesy dough infused with garlicky goodness.
The aroma alone will have everyone gathering around your kitchen, and the first bite will confirm you've nailed that iconic Kraft flavor. These are perfect for snacking, appetizers, or even a quick lunch—just warm them up for that freshly baked taste.
With just a few simple ingredients and 30 minutes of active time (plus rising), you can enjoy restaurant-quality garlic cheese rolls without the convenience store markup. The recipe scales easily for parties, and leftovers reheat beautifully. Let's get started on recreating this classic crowd-pleaser at home!
Ingredients for copycat kraft garlic cheese roll
Simple pantry staples transform into crispy, garlicky bites that taste just like Kraft's iconic rolls.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Instant Yeast 🍞 | ¼ tsp | Active dry works too |
| Granulated Sugar 🍚 | ¼ cup | Feeds the yeast |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough |
| Milk 🥛 | ½ cup | Warm for yeast activation |
| Large Eggs 🥚 | 1 whole | Room temperature preferred |
| Garlic Powder 🧄 | 2 tbsp | Key flavor component |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Shredded Cheddar Cheese 🧀 | 1 ½ cups | Sharp cheddar preferred |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated for intensity |
| Breadcrumbs 🍞 | 1 cup | Panko for extra crunch |
| Vegetable Oil 🫒 | ½ cup | For frying (or spray oil) |
| Parsley Flakes 🌿 | 1 tbsp | Optional garnish |
The flour is non-negotiable—use all-purpose for the right balance of chew and crispiness. King Arthur or Bob's Red Mill brands work best for consistent texture. For the butter, Land O'Lakes or Plugrá unsalted sticks are ideal, but any cold, high-fat butter will do. The yeast needs to be fresh: if it's over 6 months old, toss it. Warm the milk to 110°F before mixing—too hot kills the yeast, too cold slows activation. For the cheese, sharp cheddar (like White Cheddar) melts better than mild varieties, and Parmigiano-Reggiano adds depth that pre-grated can't match.
No garlic powder? Fresh garlic minced works, but use half the amount—it's potent stuff. Short on breadcrumbs? Crushed cornflakes or Ritz crackers add crunch without altering flavor. The dough needs to rise until doubled in size—if your kitchen's cold, place the bowl in a warm oven with a bowl of hot water to speed it up. For extra crispiness, double the breadcrumbs in the coating. The rolls reheat beautifully: 350°F for 5-7 minutes restores that fresh-from-the-oven crunch.
Store the dough in an airtight container for up to 2 days in the fridge, or freeze for 3 months—just let it thaw before shaping. The fried rolls keep for 2 hours at room temperature, but they're best enjoyed fresh. For meal prep, bake the shaped rolls (before frying) and freeze them on a tray, then fry from frozen—no thawing needed. The cheese filling stays gooey when reheated, but cover with foil if they brown too fast.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this dough—just mix, let it rise once, and roll. No standing at the counter, no overworking the gluten. That butter-milk combo makes it tender without the fuss.
- Garlic Butter Overload: The moment you brush that melted garlic butter on top? Pure satisfaction. The crust gets golden and crisp while the inside stays soft—like a hug from Kraft’s iconic flavor, but homemade.
- Party or Pantry: Between us, these are my go-to for game day snacks or lazy Sunday breakfasts. Freeze half the batch, and you’ve got a quick lunch for busy weeks. (Yes, even on a Tuesday night.)
- Budget Stretch: Flour, yeast, butter—basic pantry staples that won’t break the bank. One sheet pan, one bowl, and you’re done. My wallet and my taste buds win every time.
Step-by-step instructions for copycat Kraft garlic cheese rolls
Follow this method to recreate those iconic crispy, cheesy bites with perfect texture and flavor.
Prepare the Dough for Maximum Flavor
In a large mixing bowl, combine the 3.5 cups all-purpose flour, 0.25 tsp instant yeast, 2 tbsp garlic powder, and 1 tsp salt. Whisk to distribute the dry ingredients evenly. Create a well in the center and add the 0.5 cup unsalted butter (cut into small cubes), 0.25 cup granulated sugar, 1 whole large egg, and 0.5 cup warm milk.
Using a wooden spoon or dough whisk, gradually mix the wet ingredients into the dry until a shaggy dough forms. Once combined, turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If it feels too dry, add 1 tablespoon of milk at a time until it comes together properly.
Incorporate the Cheese and Shape the Dough
Return the kneaded dough to the mixing bowl and let it rest for 5 minutes. Meanwhile, shred the 1.5 cups shredded cheddar cheese and 0.5 cup parmesan cheese together using a box grater or food processor. Add the cheese mixture to the rested dough and gently fold it in using a spatula or your hands until evenly distributed.
Divide the dough into 4 equal portions (about 6 ounces each) and roll each portion into a 12-inch log on a lightly floured surface. Shape them into smooth, tapered cylinders, tapering slightly at both ends. Place the shaped dough logs on a parchment-lined baking sheet, cover with a clean kitchen towel, and let them rise in a warm place for 30-45 minutes or until doubled in size.
Create the Crispy Breaded Coating
Preheat your oven to 375°F for baking. In a shallow bowl, combine the 1 cup breadcrumbs with 1 tbsp parsley flakes. Set aside. In another shallow bowl, beat the 1 whole large egg until frothy. Dip each risen dough log into the beaten egg, allowing excess to drip off, then roll it thoroughly in the breadcrumb mixture, pressing gently to adhere.
Place the breaded dough logs on a second parchment-lined baking sheet, spacing them about 1 inch apart. For extra crispiness, lightly brush the tops with vegetable oil using a pastry brush. Sprinkle with additional parsley flakes if desired. Bake for 20-25 minutes until golden brown and the internal temperature reaches 190°F. The rolls should be crisp on the outside and tender inside.
Fry for Extra Crispiness (Optional but Recommended)
For that signature Kraft-style crunch, heat 0.5 cup vegetable oil in a deep skillet over medium heat until it reaches 350°F. Carefully add the baked rolls (or unbaked breaded logs for even more crispiness) and fry for 2-3 minutes per side until golden brown and crispy. Drain on a paper towel-lined plate.
Serve the rolls warm, straight from the fryer or oven, with additional shredded cheese on top if desired. The combination of crispy exterior, tender interior, and melty garlic-cheese flavor makes these bites irresistible. Store leftovers in an airtight container for up to 3 days, but they're best enjoyed fresh!
Pro Tips For Making Copycat Kraft Garlic Cheese Roll
- Cut Butter in Cold: The dough for these rolls needs cold butter—actually cold. I learned this the hard way after using slightly softened butter and ending up with dense, flat rolls that tasted more like a sad biscuit than a flaky, buttery Kraft classic. Work the butter into the flour with your fingers or a pastry cutter until it’s pea-sized and still firm, like a snowball in July. No shortcuts here.
- Proof at Room Temp: Skip the fridge for the first rise—just leave it out on the counter for 45–60 minutes. I used to proof these in the fridge overnight, thinking it’d be more "authentic," but the rolls turned out gummy and underproofed. Warmth (70–75°F) is what gets that airy, pillowy texture. Cover the bowl loosely with a towel and let it nearly double before shaping.
- Don’t Overwork the Dough: Once you shape the rolls, resist the urge to press or reshape them. I’ve done it twice, and both times the gluten tightened up, making the rolls tough instead of tender. Wet your hands slightly to prevent sticking, but handle them like they’re made of glass—gently. If the dough feels sticky but holds together, it’s ready. No need to overproof either; they should spring back just a little when poked.
- Bake in a Metal Pan: The original Kraft rolls have that crispy, golden bottom—here’s how to copy it. Use a heavy metal baking sheet or a cast-iron skillet for the final bake. The metal conducts heat better than glass, giving you that caramelized crust without burning the tops. Line it with parchment for easy cleanup, but bake directly on the metal for that pro-level texture.
Best sauces and condiments for these flavors
Garlic Butter Drizzle
This is the secret weapon that elevates these rolls from good to iconic. After baking, whisk together 2 tablespoons melted butter, 1 teaspoon garlic powder, and a pinch of salt.
Drizzle generously over the warm rolls—it creates that signature garlicky sheen and adds a buttery richness. For extra depth, add ½ teaspoon onion powder to the mix. 🧄
Spicy Mayo Dip
Kraft's original rolls pair perfectly with a tangy, spicy dip. Mix ½ cup mayonnaise with 1 teaspoon hot sauce (like Frank's RedHot), ½ teaspoon garlic powder, and a pinch of paprika.
This dip cuts through the richness while amplifying the garlic flavor. Serve in small bowls for dipping or drizzle over the top before serving. 🌶️
Creamy Ranch Twist
For a cooler contrast, blend ½ cup ranch dressing with 1 tablespoon sour cream and ½ teaspoon garlic powder. This creamy sauce balances the crispy, cheesy rolls beautifully.
I like to serve it in a squeeze bottle for easy dipping—it’s especially good if you prefer a milder flavor profile. 🥛
Cheesy Sauce Upgrade
Heat ½ cup sour cream with ½ cup shredded cheddar cheese and 1 tablespoon milk until the cheese melts. Stir in ½ teaspoon garlic powder and a pinch of black pepper.
This ultra-creamy sauce is perfect for drizzling over the rolls or serving on the side. It mimics the melty, cheesy filling but in sauce form. 🧀
Honey Mustard Glaze
For a sweet-and-tangy contrast, whisk together 2 tablespoons honey, 2 tablespoons Dijon mustard, and 1 teaspoon garlic powder. Drizzle lightly over the rolls before serving—it adds a bright, slightly sweet finish that pairs surprisingly well with the savory garlic and cheese. 🍯
Warm Beer Cheese
For a heartier dip, simmer ½ cup beer (like Budweiser or Coors**) with ½ cup shredded cheddar and 1 tablespoon butter until smooth. Stir in ½ teaspoon garlic powder and a pinch of Worcestershire sauce.
This rich, malty dip is ideal for parties and adds a grown-up twist to the classic rolls. 🍺
Nutrition facts
Frequently asked questions
Why does my dough turn out too sticky or dry?
Too sticky? Add 1 tablespoon of flour at a time until it comes together smoothly. Too dry? Mix in 1 teaspoon of milk gradually. The dough should feel slightly tacky but not wet—this ensures the perfect balance for crispy breading.
Can I make these without frying for a healthier version?
Skip the frying step and bake the breaded rolls at 400°F for 15-20 minutes until golden. Use 2 extra tablespoons of breadcrumbs for crunch. They won’t be as crispy as fried, but still delicious and lighter.
How do I prevent the cheese from getting too greasy?
Use sharp cheddar (not pre-shredded) and avoid overloading the dough. For extra insurance, sprinkle 1 teaspoon cornstarch over the cheese before folding it in. This absorbs moisture and keeps the filling gooey, not greasy.
Can I make these ahead of time?
Yes! Shape the dough logs and refrigerate them overnight. The next day, rise, bread, and bake as directed. For leftovers, reheat at 350°F for 5-7 minutes until crispy again. Store unbaked logs in an airtight container for up to 2 days.
What’s the best way to reheat these rolls?
Place them on a baking sheet and warm at 350°F for 5-7 minutes until crispy. For extra crunch, spray with a tiny bit of oil before reheating. Microwaving makes them soggy—always use the oven for best results.