These Cheesy Cornbread Rolls are an irresistible way to transform a can of Pillsbury cornbread swirls into a crowd-pleasing side. Soft, buttery cornbread dough is filled with a creamy cheese mixture seasoned with chili spices, then baked until the exterior is golden and the center is melt-in-your-mouth gooey. Ready in about 24 minutes from start to finish, these rolls are ideal for chili night, BBQ dinners, or as a shareable appetizer at gatherings.
Bring the flavor to cornbread!
I love using convenient store-bought dough to speed up weeknight baking, and Pillsbury cornbread swirls are a perfect example. They capture the classic cornbread flavor while giving you a versatile dough that’s easy to work with.
Filled with a simple mix of cream cheese, shredded cheddar, and a bold chili seasoning, these cheesy cornbread rolls deliver rich, savory flavor with minimal effort. A quick brush of spiced melted butter before baking adds a golden finish and extra taste.
Whether you serve them as a side for a hearty bowl of chili or as a snack for a crowd, these rolls are a new go-to recipe for anyone who loves cheesy comfort food.
Key ingredients
Below are the main ingredients and a few notes to help when shopping or making substitutions. The full ingredient list with measurements is included in the recipe card further down.
- Cornbread swirls – the canned Pillsbury cornbread swirls are the base for these rolls. They provide the right texture and flavor, and they’re sold near the crescent roll dough in most grocery stores.
- Chili seasoning – a chili seasoning blend adds warmth and depth. Use a homemade or store-bought chili seasoning depending on what you have. If you’d rather pair the rolls with barbecue, a BBQ-style seasoning can work as an alternative.
Instructions
This recipe is straightforward and quick. Step-by-step photos are shown below to guide you visually; the concise, printable instructions are in the recipe card at the bottom.
What to serve them with
These cheesy cornbread rolls pair perfectly with a steaming bowl of chili — they’re practically made for dipping. They also make a great accompaniment to BBQ mains, hearty soups (try tomato soup for a comforting combo), or as an appetizer at parties and tailgates.
For a sweet-and-spicy touch, drizzle warm rolls with honey or hot honey just before serving. Serve warm for the best texture and flavor.
Cornbread Rolls
Ingredients
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 1/2 teaspoons chili seasoning, divided
- 6 count Pillsbury cornbread swirls (one can), unrolled
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine the softened cream cheese, shredded cheddar, and 2 teaspoons of chili seasoning until smooth and evenly mixed.
- Unroll the cornbread swirls onto a clean work surface. Spread the cheese mixture evenly across the dough, leaving a small border at the edge.
- Carefully roll the dough back up over the cheese mixture. Slice the rolled log into 6 equal rolls and place them cut-side down on a parchment-lined baking sheet, spaced slightly apart.
- Mix the melted butter with the remaining 1/2 teaspoon of chili seasoning and brush the tops of the rolls with the seasoned butter.
- Bake for 14–16 minutes, or until the rolls are golden brown and the filling is hot and melty. Remove from the oven and serve warm.
Notes
- Store leftover rolls in an airtight container in the refrigerator for up to 5 days. Reheat in an air fryer at 400°F for 2–3 minutes for best texture, or warm in an oven or microwave.
Nutrition Facts (per roll)
Calories: 349 kcal | Carbohydrates: 25 g | Protein: 9 g | Fat: 24 g | Saturated Fat: 13 g | Sodium: 643 mg
Consider leaving a rating or note about how it turned out for you.