Sauces & Condiments
This copycat Kraft Garlic Cheese Roll recipe brings that nostalgic crispy crown and melty, pull-apart cheese right into your kitchen—just like the snack you crave. The secret lies in a flaky, buttery dough layered with a rich garlic-herb cheese filling that bakes into golden perfection.
I’ve perfected this copycat version after testing dozens of variations, and the results are shockingly close to the original.
The dough starts with a simple but precise method of cutting cold butter into flour, creating those signature flaky layers that crisp up beautifully. Meanwhile, the garlic-herb cheese filling—made with sharp cheddar, cream cheese, and a touch of garlic powder—adds that signature tangy, savory kick.
Baking at the right temperature ensures the top becomes a golden, crackly crown while the cheese inside stays stretchy and warm.
What you’ll end up with is a batch of crispy, cheesy rolls that taste just like the ones from the store, but with the satisfaction of homemade.
The aroma alone will have everyone gathering in the kitchen, and the first bite delivers that perfect balance of buttery, flaky dough and melty, garlicky cheese. This recipe is foolproof, with clear steps to ensure professional results every time.
Serve them warm for a snack, appetizer, or even a quick lunch—these rolls disappear fast, so make extra. The key to success is patience during the dough preparation and precise baking, but the payoff is worth it. Let’s get started on making these copycat Kraft Garlic Cheese Rolls!
Ingredients for copycat kraft garlic cheese roll
Buttery dough meets melty, garlicky cheese for a crispy, nostalgic snack that delivers restaurant-quality results.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for lighter texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flaky layers |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, not pre-shredded |
| Cream Cheese 🧀 | 8 oz | Room temperature for blending |
| Garlic Powder 🧄 | 2 tsp | Freshly ground preferred |
| Dried Parsley Flakes 🌿 | 1 tbsp | For vibrant color |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for warmth |
| Ice Water 💧 | ¼ cup | Chilled for dough binding |
| Egg 🥚 | 1 whole | For egg wash |
| Milk 🥛 | 1 tbsp | For egg wash richness |
The flour and unsalted butter are the foundation for that signature flaky, crispy crown. King Arthur or Gold Medal flour work best for consistent texture, but any all-purpose will do. For the butter, Land O'Lakes or Plugrá brands hold their shape well when cold—critical for those thin, crispy layers. If your kitchen isn’t cold, freeze the butter cubes for 15 minutes before cutting them into the flour. The sharp cheddar is non-negotiable here; Kraft 2% or Babybel deliver that tangy bite, but Wisconsin cheddar takes it to the next level if you're willing to splurge.
No garlic powder? Fresh garlic minced into the cheese filling works beautifully—just use half the amount since fresh is more potent. Pre-shredded cheese is a no-go; it contains anti-caking agents that prevent proper melting. For the dried parsley flakes, McCormick or Penzeys are reliable, but if you only have fresh parsley, finely chop it and use half the quantity. The cream cheese must be room temperature—microwave it for 20 seconds if needed, then let it sit for 5 minutes to blend smoothly. No cream cheese? A mix of sharp cheddar and sour cream (half the quantity) gets you close, though the texture will differ slightly.
The dough can be chilled for up to 24 hours before shaping, which actually improves the flakiness. Once assembled, these rolls keep covered at room temperature for 2 hours before baking—no need to rush. After baking, store them in an airtight container for 3-4 days, though they’ll be at their best the first day. For freezing, bake the rolls, let them cool completely, then wrap individually in plastic wrap and store for up to 3 months. Reheat in a 350°F oven for 5-10 minutes to restore that crispy crown.
Why You'll Love This Recipe
- No-Fuss Dough: I swear, the dough only needs flour, butter, and a splash of water—no yeast, no kneading. Roll it out, cut those squares, and you’re already halfway to golden perfection.
- Garlic Bomb Flavor: That sharp cheddar and cream cheese combo? Chef’s kiss. Add a pinch of garlic powder, and suddenly you’ve got a flavor punch that’s rich, tangy, and impossible to resist.
- Lunchbox Hero: Between us, these reheat like a dream—crispy edges, gooey center—so I pack them for work or school lunches. Kids (and adults) devour them cold or warmed, no complaints.
- Pantry Staple Magic: Honestly, you’re using ingredients you already own. Butter, flour, cheese—no specialty items, no last-minute grocery runs. Budget-friendly, foolproof, and always a win.
Step-by-step instructions for copycat Kraft garlic cheese rolls
Here's how to recreate that iconic crispy crown and stretchy cheese center at home.
Mix the Dough for Perfect Texture
In a large mixing bowl, combine the 3.5 cups all-purpose flour, 2 tsp garlic powder, 1 tbsp dried parsley flakes, 1.5 tsp salt, and 0.5 tsp black pepper. Whisk these dry ingredients together until evenly distributed—this ensures consistent flavor throughout each roll.
Cut the 1 cup unsalted butter into small cubes and add it to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This cold butter will create those signature flaky layers when baked.
Add Cheese and Form the Dough
In a separate bowl, combine the 1.5 cups sharp cheddar cheese and 8 oz cream cheese. Microwave this mixture for 15-20 seconds just until the cream cheese softens enough to blend smoothly. Let it cool slightly before adding to your flour mixture.
Make a well in the center of your flour-butter mixture and pour in the cheese blend. Using a fork or your hands, gradually incorporate the cheese until just combined. The dough will be shaggy at first—don't overwork it. Add the 1 whole egg and 1 tbsp milk, then begin mixing with a wooden spoon or dough scraper until the dough starts to come together.
Chill and Shape for Crispy Results
Turn the dough onto a lightly floured surface and gently knead just until it forms a cohesive mass—about 30 seconds. Divide the dough into 4 equal pieces (about 6 oz each) and roll each piece into a 12-inch log, about 1.5 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. This chilling step is crucial for developing flavor and maintaining shape during baking.
Real talk: The longer you chill, the better the texture. If you're short on time, at least 30 minutes in the fridge will help. The dough should be firm but not rock-hard when ready to bake.
Step 4: Bake to Golden Perfection
Preheat your oven to 375°F. Line a baking sheet with parchment paper and arrange the chilled dough logs side by side, leaving about 1 inch between them. Brush each log generously with ice water using a pastry brush—this creates steam during baking, resulting in that signature crispy crown.
Bake for 20-25 minutes until the tops are deep golden brown and the cheese inside is beginning to melt and stretch slightly. The key is to watch closely after 18 minutes—the crown should be crispy but not burnt. If the cheese hasn't melted enough after the initial bake, return the rolls to the oven for 2-3 more minutes to finish melting the center.
Serve Immediately for Maximum Cheese Pull
Remove the rolls from the oven and let them sit for 1-2 minutes before serving. The cheese should be stretchy and gooey when pulled apart, with a crispy golden crown on top. Serve warm with your favorite dipping sauce—whether it's marinara, ranch, or just extra cheese.
This is the moment that matters: The contrast between the crispy exterior and the molten cheese center is what makes these rolls legendary. Don't skip the ice water brush—it's what creates that perfect texture. Enjoy immediately while the cheese is still stretchy and warm!
Pro Tips For Making Copycat Kraft Garlic Cheese Roll
- Chill the Cheese Mix: After blending your sharp cheddar and cream cheese, pop the whole thing in the fridge for 15 minutes. I learned this the hard way—skipping it means the filling gets too soft when you roll it, and your layers won’t hold. Cold cheese = crispy, sturdy rolls that stay together.
- Cut Butter in Cold: Use ice-cold butter straight from the fridge when mixing it into the dough—no thawing. I used to let it sit out, and the dough always ended up greasy and hard to shape. Cold butter creates flaky layers that actually mimic the Kraft version’s texture.
- Roll Tight, Not Thin: Press the cheese filling into the dough firmly but don’t over-stretch it. A ½-inch thickness works best—too thin and it burns before the center melts, too thick and it stays doughy. Think "snug, not squashed."
- Bake on Wire Racks: Slide your rolls onto a wire rack set over a baking sheet instead of directly on parchment. I was skeptical until I tried it—this prevents the bottoms from steaming and turning soggy. (Yes, even if it looks weird.)
Make-ahead tips for copycat kraft garlic cheese roll
Dough Prep Ahead
Assemble the dough up to 2 days in advance—this is where flavor really develops. After mixing the butter into the flour, wrap the mixture tightly in plastic wrap and refrigerate. The cold butter will stay firm, making rolling easier later.
When ready to shape, let the dough sit at room temperature for 30 minutes before dividing and rolling. This prevents cracking during baking. 🧈
Cheese Filling Tips
Prepare the cheese filling the night before and store it in an airtight container in the fridge. The cream cheese will firm up slightly, making it easier to blend with the cheddar.
When ready to use, microwave the chilled filling for 10-15 seconds to soften—this ensures smooth incorporation into the dough. For extra flavor, add 1 tsp fresh minced garlic to the filling. 🧀
Shaping Shortcuts
Use a pasta machine to roll the dough logs evenly—set it to the widest setting and roll each piece twice for consistent thickness. Wrap shaped logs in plastic wrap and freeze them for up to 1 month.
When ready to bake, thaw in the fridge overnight, then proceed with the ice water brush and baking as directed. This is a game-changer for meal prep! 🔥
Baking Flexibility
Pre-bake the dough logs (without cheese) for 10 minutes at 375°F, then add the cheese filling and bake for the remaining time. This method ensures the crown stays crispy even if you're short on time.
For a crispier texture, bake on the top rack of your oven. If the cheese isn't fully melted after baking, broil for 1-2 minutes on low heat—just watch closely to avoid burning. ⏰
Storage Hacks
Store baked rolls in a single layer in an airtight container with parchment paper between them to prevent sticking. Reheat in a 375°F oven for 5-7 minutes until the crown is crispy again.
For a microwave shortcut, cover with a damp paper towel and heat for 20-30 seconds—this restores some cheesiness but won't recreate the crispy crown. 💡
Freezer-Friendly Assembly
Assemble the rolls completely (including ice water brush) and freeze them unbaked on a parchment-lined tray. Once frozen solid, transfer to a freezer bag. Bake straight from frozen at 375°F for 30-35 minutes, adding 5-10 extra minutes if needed.
This method works best for parties or when you want to avoid last-minute prep. 🧊
Nutrition facts
Frequently asked questions
Can I make these without a food processor?
You don’t need a food processor—just use your fingers or a pastry cutter to work the cold butter into the flour until it reaches pea-sized crumbs. This manual method actually helps create those signature flaky layers when baked. The key is to keep everything cold and work quickly to avoid melting the butter.
Why is my dough too sticky or crumbly?
Sticky dough usually means you added too much ice water—start with just 1 tbsp and add more gradually. Crumbly dough often happens when the butter melts during mixing. Keep everything cold, including your mixing bowl and utensils, and work quickly. If the dough is too dry, add 1 tsp of ice water at a time until it holds together.
How do I get the cheese to melt perfectly?
The secret is baking at 375°F until the crown is golden and crispy, then letting the rolls rest for 1-2 minutes after baking. If the cheese isn’t fully melted, return the rolls to the oven for 2-3 more minutes on low heat. Avoid overbaking—the cheese should be stretchy, not dry or rubbery.
Can I make these rolls ahead of time?
Yes! Assemble the dough logs and refrigerate them for up to 24 hours before baking. For even better results, freeze the unbaked rolls (with ice water brush) for up to 1 month. Bake straight from frozen, adding 5-10 extra minutes at 375°F. Reheat baked rolls in the oven for 5-7 minutes to restore crispiness.
What’s the best way to reheat leftovers?
For the crispy crown, reheat in a 375°F oven for 5-7 minutes on a baking sheet. For a quick fix, cover with a damp paper towel and microwave for 20-30 seconds, but expect the crown to soften slightly. The cheese will still be warm and stretchy, though!