Spinach Artichoke Buns

A close-up of a golden-brown, spiral Spinach Artichoke roll filled with spinach, cheese, and topped with fresh chopped parsley and garlic, resting in a white baking dish.

My spinach artichoke buns are soft, pillowy homemade bread rolls that serve as a perfect appetizer or side dish! They are filled with a creamy spinach-and-artichoke mixture made with cream cheese, mozzarella, sautéed fresh spinach, and chopped artichoke hearts. They’re rolled into 12 fluffy spirals and brushed with a garlicky parsley butter the moment they come out of the oven. Perfect for parties, holidays, and weeknight dinners!

Course Appetizer, Side Dish

Cuisine American

Keyword spinach artichoke buns, spinach artichoke rolls

Prep Time 55

Cook Time 30

Rise Time 2

Total Time 3 25

Servings buns

Calories 366kcal

Author Julia

Equipment

Stand Mixer with large bowl
Clean Kitchen Linen
Large pan
Spatula
Hand Mixer
Bowl
9x13-inch baking dish
Butter or cooking spray, to grease your dish
Pastry brush

Ingredients

Buns

¼ oz Instant Yeast 1 packet (2 ¼ teaspoons)
1 cup Whole Milk warm
2 tablespoons Granulated Sugar
3 ¼ cups All Purpose Flour plus more for kneading
1 teaspoon Salt
¼ cup unsalted Butter cold and cut into tablespoon slices

Filling

2 tablespoons Butter
6 ounces Fresh Spinach
14 oz Artichoke Hearts drained and chopped (1 jar)
8 ounces Cream Cheese softened
4 ounces Mozzarella Cheese shredded (part-skim, low-moisture)
1 teaspoon Garlic Powder
½ teaspoon Onion Powder

Topping

¼ cup Butter melted
3 cloves Garlic minced
1 teaspoon Sea Salt
2 tablespoons Fresh Parsley chopped

US Customary - Metric

Instructions

Make the Dough

Start by proofing the yeast by stirring together the yeast, sugar, and warm milk and letting it sit for 5 minutes. It should get foamy, if it doesn’t then your yeast may be bad, or the milk may have been too hot or too cold, the milk should be luke warm.
Then add in the flour and salt and mix in your stand mixer until the dough gets shaggy, add the slices of cold butter and mix again for about 5 minutes, or until a dough forms.
Knead, or use your bread hook on your stand mixer, for about 10 minutes. To prevent the dough from sticking to the sides of the bowl, keep an eye on the dough while the bread hook does the work and add flour as needed. Or knead by hand, using extra flour as needed.
Form the dough into a ball, flour or lightly oil, the bowl it was mixed in, then place the dough back in the bowl, cover with a clean linen, place in a warm spot, and let rise for 1 hour.

Make the Filling

While the dough is rising, make the filling by sauteing the spinach in the 2 tablespoons of butter. Once it has been thoroughly cooked, add in the chopped artichokes and continue to cook for another 2-3 minutes. Set aside to cool.
Beat together the softened cream cheese, shredded mozzarella, and the spices until smooth. Then stir in the sauteed vegetables.

Assemble the Buns

Grease your baking dish with a cooking spray or butter.
Once the dough has risen, it should have just about doubled in size, punch the dough down and then form a rectangle with dough, at least 10 inches by 15 inches, about ¼ inch thick.
Spread the spinach & artichoke cream cheese filling onto the dough, keeping about 1-2 inches on the edges without the filling.
Roll the dough up at the short end, so that it is a 15 inch long log.
Carefully cut it into spirals by cutting it in half to have 2 logs, then cut each log in half to have 4 logs. Cut each one of those into three sections to make 12 spirals. Then place the spirals into your baking dish and let rise for another hour, or until it doubles in size again.

Bake and Make the Topping

Preheat your oven to 375℉ and once preheated, bake for about 30-35 minutes, or until golden.
While the buns are baking, make the topping by stirring together the melted butter, minced garlic, sea salt, and freshly chopped parsley.
As soon as the buns come out of the oven, brush the topping on the buns.
Allow to cool slightly and enjoy!

Notes

Storage: Store in an airtight container in the fridge for up to 3-5 days for best flavor & texture. Then microwave for 30-60 seconds, or until thoroughly warm again.
I don’t have a warm place in my home, how can I get the dough to rise? If you’re making this in winter, or during a time your home is not the warmest, it should still rise if you place it in your oven (make sure the oven is off) with the light on and the door closed. Start warming the oven before you start making the dough by turning the light inside the oven on. Do not forget to remove the rising buns from the oven before preheating the oven to bake the buns.
I don’t have a stand mixer, only a handheld mixer, can I still make these? Yes, but you will have to stir and knead the dough by hand.
Are you sure I add the melted butter mixture to the buns after baking, and not before? Absolutely! Adding the melted garlic butter mixture after the buns have baked helps keep them soft, moist, and melt in your mouth perfectly!
Can I use frozen spinach, rather than fresh? Yes, just make sure to thaw completely, squeeze out all excess liquid, and then saute as directed in this recipe.
Squeeze out the spinach. After sautéing, let the spinach cool slightly and press it with a spatula or paper towel to remove any remaining moisture before mixing it into the cream cheese filling. Extra liquid in the filling will make the inside gummy.
Proof your yeast properly. If the milk-yeast-sugar mixture doesn't foam within 5-8 minutes, don't continue. Your yeast is likely expired or the milk temperature was off. Aim for 100-110°F (milk temperature); anything above 120°F kills yeast.
Give the second rise enough time. Don't rush it. The buns need to visibly puff and nearly double before going into the oven. If your kitchen is cold, the rise may take closer to 90 minutes. Under-proofed buns bake up dense.
Let them cool slightly before serving. I know it's tempting to pull them apart immediately, but 10 minutes of resting lets the filling firm up just enough so it doesn't pour out when you break into them.

Nutrition