Fresh hot Cinnamon rolls are just to die for. But, why just satisfy with the sweet version so I experimented using pesto sauce instead of Cinnamon filling and family loved it. So, here is the recipe….

Preparation Time: 20 minutes 
Proofing Time : 1+1 hours
Baking Time: 25 minutes 


For Pesto Roll Dough:

Active Dry Yeast : 1 package or 2 1/4 teaspoons
Warm milk : 1 cup
Sugar : 1 tablespoon
Melted butter : 1/3 cup
Salt : 1 teaspoon
Eggs : 2 large
All purpose flour: 4 cups

Filling:  Basil Pesto

Cheddar Cheese : 2 cups

Take 1/2 cup warm milk, sugar and yeast in a bowl mix well, cover it and let it proof for 7-10 minutes or until it’s nice and foamy.

Take a large bowl and add butter, eggs, salt, proofed yeast, 2 cups of flour and beat on 3 speed until a smooth mixture is formed. Add the remaining flour, and form a soft dough. (The dough will be sticky)

Add some flour on your work surface and place the dough on it. Knead until smooth and elastic for about 6-8 minutes. Place the dough in a greased bowl and cover with a plastic wrap.

Keep it in a warm place and let it rise to double its size. This should take approximately an hour.

Punch down the down, divide in half. Flour the surface and roll one portion into a 11×8 in. Rectangle. Brush with 1/2 of the pesto leaving a small edge.

Roll up as shown in the pictures, pinch seam to seal. Cut into 1 inch pieces. Place them in a greased 13×9 inch cake pan, cover with a wet cloth and let it rise for 1 hour.

Repeat the same process with the remaining dough.

Meanwhile preheat the oven to 350 degrees Fahrenheit. Bake for 20-25minutes or golden brown, take the rolls out, brush with some pesto and sprinkle cheese on top. Put it back in the oven and bake for another 5 minutes or until the cheese is melted. Once done, take the tray out and cool on wire racks before serving for 5 minutes.

Serve immediately with some pesto or Fresh Tomato Marinara Sauce as a dip.