Jalapeno Cheddar Pull Apart Bread
If you love bold flavors and cheesy, pull-apart bread, this recipe is about to become your new go-to. This Jalapeno Cheddar Pull Apart Bread is loaded with jalapenos, melty cheese, herbs, and sun-dried tomatoes. It looks impressive but comes together with minimal effort, perfect for game day or holiday gatherings.
We are obsessed with pull-apart bread around here, and once you try this one, we think you will be too. Also try our Cheesy Garlic Bread, Pigs in a Blanket, and French Dip Pull Apart Bread.
Table of contents
Why You’ll Love This Recipe
- Big, Bold Flavor: Spicy jalapenos, sun-dried tomatoes, fresh herbs, and three kinds of cheese in every bite.
- Easy to Make: Rhodes frozen rolls do the heavy lifting, so skip the homemade dough entirely.
- Perfect for a Crowd: This bread is built for sharing. It bakes up into a gorgeous pull-apart centerpiece that disappears fast at any gathering.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
Rhodes frozen rolls are the base—saving time while delivering that soft, pillowy texture we love. Seeded jalapenos add gentle heat, sun-dried tomatoes bring savory punch, and cheddar, mozzarella, and Parmesan make it rich.
Variations
- Mild It Down: Skip the red pepper flakes and swap in a milder pepper like poblano for less heat.
- Switch Up the Cheese: Swap cheddar for pepper jack for extra kick, or use Gruyere for a nuttier flavor.
- Add More Mix-Ins: Stir in crispy bacon, diced green onions, or pickled jalapenos for extra flavor and texture.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a large bowl, combine the melted butter, half of the minced jalapeño, rosemary, chives, crushed red pepper flakes, sun-dried tomatoes, 1/2 cup cheddar, 1/2 cup mozzarella, Parmesan, and the cut Rhodes rolls. Mix well to evenly coat.
- Transfer the mixture into a 9-inch springform pan coated with nonstick baking spray. Cover with plastic wrap and allow the dough to double in size, about 2 to 3 1/2 hours depending on room temperature and humidity.
- When the dough has doubled, sprinkle the remaining cheddar, mozzarella, and jalapeño on top of the rolls. Cover the bottom of the pan with aluminum foil to catch any drips.
- Bake at 350°F for 25-30 minutes, or until the cheese is golden and the rolls are cooked through in the center.
Expert Tips
- Don’t rush the rise time. Letting the dough double in size is what gives the bread that light, fluffy texture inside. Plan for 2 to 3.5 hours depending on how warm your kitchen is.
- Cover the bottom of the pan with foil. As the cheese melts and bubbles, it can drip over the edge. A sheet of aluminum foil under the springform pan will save your oven a lot of cleanup.
- Check for doneness in the center. The top will look golden and done before the middle is fully cooked. Poke center rolls with a toothpick to confirm the dough is fully baked before removing.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can assemble the bread, cover it, and refrigerate it overnight before baking. Just let it come to room temperature and finish rising before popping it in the oven.
You can use your favorite homemade dough recipe, but we love the convenience of Rhodes rolls. They rise beautifully and have a great flavor that works perfectly here.
Store leftovers in an airtight container for up to 2 days, or refrigerate for 4 days. Reheat in the oven at 300 degrees F for about 10 minutes to get it warm and melty again.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Jalapeno Cheddar Pull Apart Bread
Equipment
- 9 inch springform pan
- large mixing bowl
- Measuring Cups and Spoons
- Cutting board
- sharp knife
- plastic wrap
- Aluminum foil
Ingredients
- 15 Rhodes frozen dinner rolls unbaked
- 4 tablespoons butter melted
- 1 jalapeño seeded and finely minced
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh chives finely chopped
- ½ teaspoon crushed red pepper flakes or to taste
- 1 ½ cups shredded sharp cheddar cheese divided
- 1 cup shredded mozzarella cheese divided
- ¼ cup grated Parmesan cheese
- ⅓ cup chopped sun-dried tomatoes
Instructions
- Allow the Rhodes rolls to thaw for about 30 minutes, until they are soft enough to cut. Cut each roll into halves or quarters.
- In a large mixing bowl, combine the melted butter, half of the minced jalapeño, rosemary, chives, crushed red pepper flakes, sun-dried tomatoes, 1/2 cup shredded cheddar cheese, 1/2 cup shredded mozzarella cheese, Parmesan cheese, and the cut dough pieces. Toss until the dough is evenly coated.
- Coat a 9-inch springform pan with nonstick cooking spray. Transfer the dough mixture to the prepared pan and spread evenly.
- Cover the pan loosely with plastic wrap and let the dough rise until doubled in size, about 2 to 3 1/2 hours, depending on room temperature and humidity.
- Preheat the oven to 350 degrees Fahrenheit. Wrap the bottom of the springform pan with aluminum foil to catch any melted cheese drips.
- Once the dough has doubled, sprinkle the remaining cheddar cheese, remaining mozzarella cheese, and remaining minced jalapeño evenly over the top.
- Bake for 25 to 30 minutes, or until the cheese is golden brown and the bread is fully cooked through the center.
- Allow the pull apart bread to cool for 10 minutes before releasing the sides of the springform pan.
- Serve warm.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
