Cheesy Garlic Herb Stuffed Pull-Apart Brioche Rolls

These cheesy garlic herb stuffed pull-apart brioche rolls are golden, buttery, and hide an endless molten mozzarella stretch inside. Each soft roll is stuffed with a cube of fresh mozzarella, brushed with a fragrant garlic herb butter, and baked until the cheese is bubbling and the tops are deeply toasted.

Pull one apart and watch the cheese stretch for miles, then dunk it into warm marinara for the ultimate bread experience. Perfect for parties, game days, or any gathering where bread and cheese are the stars.

Pull-apart bread is always a crowd-pleaser, but this version takes it to the next level by stuffing each individual brioche roll with a thick cube of fresh mozzarella. The rolls are then brushed with a mixture of melted butter, minced garlic, fresh parsley, grated parmesan, and Italian herbs, which creates a savory, aromatic crust as they bake.

The result is a skillet full of golden, buttery rolls with molten cheese in every bite. Served with warm marinara for dipping, these rolls are impossible to resist and come together in under 30 minutes.

Ingredients

Why this recipe works

The method works because each brioche roll is individually stuffed with mozzarella, ensuring that every piece you pull apart has a generous cheese center. Brioche rolls are soft and slightly sweet, which contrasts beautifully with the savory garlic butter and the rich, milky mozzarella.

The high heat of the oven (375°F) melts the cheese quickly while toasting the exteriors to a golden amber, creating a textural contrast between the crisp top and the pillowy interior.

Brushing the butter mixture over and between the rolls means that every surface gets coated, so no bite is without garlic and herb flavor. The parmesan in the butter melts and forms a savory, slightly crispy crust on the rolls, adding depth.

Baking the rolls close together in a skillet helps them stay soft and pull-apart, while the cheese inside becomes molten and stretches when you pull a roll away. This technique delivers all the drama of a cheese pull with minimal effort.

Notes and substitutions

Choose good-quality brioche dinner rolls that are soft and slightly sweet. If you can't find brioche, soft dinner rolls or Hawaiian rolls work well, though the flavor will be slightly different. Fresh mozzarella is essential for the stretchy cheese pull; pre-shredded mozzarella won't melt as smoothly. Use a whole milk mozzarella that comes in a ball or log and cut it into 1-inch cubes.

The garlic butter can be prepared ahead of time and kept in the refrigerator for up to 3 days. If you prefer a milder garlic flavor, use fewer cloves or roast the garlic first. For a spicier kick, add a pinch of red pepper flakes to the butter. This recipe is best served fresh from the oven, but the rolls can be assembled and refrigerated unbaked for up to 24 hours; just increase the baking time by a few minutes.

• brioche rolls: Use soft dinner rolls or Hawaiian rolls; adjust baking time if smaller.
• fresh mozzarella cubes: Use smoked mozzarella or provolone for a different flavor.
• dried Italian herbs: Use 1 tsp dried oregano plus 1/2 tsp dried basil.
• unsalted butter: Salted butter works; reduce added salt elsewhere.

Equipment

• 9-inch cast-iron skillet or oven-safe skillet
• Small bowl for garlic butter
• Pastry brush
• Chef's knife
• Cutting board