Spinach Artichoke Buns
Soft, fluffy homemade buns swirled with a creamy spinach-artichoke filling and brushed with garlicky herb butter. Baked in a 9x13 pan like cinnamon rolls, they're the perfect comfort-food side dish or appetizer for entertaining or an easy weeknight dinner.
Ingredients · Servings 12
- 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)
- 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
- ¼ cup Butter (melted)
- 3 cloves Garlic (minced)
- 1 teaspoon Sea Salt
- 2 tablespoons Fresh Parsley (chopped)
Method · 3 h 25 min
- 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.
- 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.
- 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 1/4 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.
- 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!
Spinach Artichoke Buns That Taste Like the Dip, But Better
These buns are pretty much spinach artichoke dip… but in bread form. I love that you get the creamy, cheesy center and a fluffy bun in every bite. They're ideal for holiday gatherings, game day spreads, dinner parties, or a weekend brunch.
You can shape them the night before and refrigerate overnight, which makes day-of prep minimal. They're so versatile and such a crowd-pleaser - you can eat them with anything!
For example, serve them as a party appetizer alongside my baked chicken wings, cheesy jalapeno popper dip, and a cheese ball. I love them with my Hungarian mushroom soup or chili (they're basically the ultimate dunking side).
And the best part: they're the absolutely perfect side dish for pasta night - especially marinara-heavy mains like my stuffed shells and Italian sausage pasta.
You'll Need These Ingredients
- Instant Yeast. This recipe uses instant yeast (also called rapid-rise), which doesn't need to be proofed but I still recommend doing it to confirm the yeast is active. If using active dry yeast instead, the rise times may be slightly longer.
- Whole milk keeps the dough rich and tender. I recommend it over lower-fat options. If you only have 2%, the dough will still work but will be slightly less soft. Warm the milk to around 110°F - warm to the touch but not hot. Too hot kills the yeast.
- Granulated sugar feeds the yeast during proofing and adds a very subtle sweetness to the dough that plays well against the savory filling.
- All-purpose flour. I use regular all-purpose flour for a soft, fluffy crumb. Bread flour works if that's what you have, but the buns will be slightly chewier.
- Salt. Essential for flavor and dough structure. Don't skip it.
- Cold butter is added to the dough after the initial mix. Cold butter folded in during kneading makes the dough flakier and more layered - don't melt it beforehand.
- Fresh spinach is my preference for the filling because it sautés down quickly and has better texture than frozen. If you use frozen, thaw it completely and squeeze out as much water as possible, otherwise the filling will be watery and the dough will get soggy.
- Artichoke hearts from a jar (packed in water or brine, not oil) work well here. Drain them thoroughly and chop them fairly small so they spread easily and don't create large lumps in the filling. Quartered artichokes from a can are a good swap.
- Cream cheese should be fully softened before you mix it - it needs to beat smooth with the mozzarella. Cold cream cheese will stay lumpy. I leave mine out for at least an hour before I start.
- Mozzarella adds stretch and melt. Shredded, low-moisture mozzarella works best. Fresh mozzarella has too much water content and will make the filling wet. Pre-shredded bags are fine here. If you want more pull, use low-moisture whole-milk or skim-milk mozzarella and shred it yourself. You can swap in Monterey Jack or provolone for a slightly sharper flavor.
- Garlic powder and onion powder season the filling from the inside. I use powder rather than fresh garlic in the filling because fresh garlic can turn sharp or bitter when it's enclosed in dough and baked. The fresh garlic goes in the topping, where it shines.
- Garlic butter topping goes on immediately out of the oven so it soaks in while the buns are still hot. Don't skip this step and don't wait - the absorption is the point.
How to Make Spinach Artichoke Buns (Step-By-Step Photos)
- Proof the yeast by stirring it with the sugar and warm (lukewarm) milk for 5 minutes until foamy.
- Make the dough: Mix in the flour and salt, then add the cold butter and mix until a dough forms; knead about 10 minutes, adding a little flour only if needed.
- First rise: Cover and let rise in a greased bowl for 1 hour, or until doubled.
- Make the filling: Sauté spinach in butter, add artichokes for 2-3 minutes, and let cool. Mix cream cheese, mozzarella, and spices until smooth, then stir in the veggies.
- Make a log: Roll the dough into a 10x15-inch rectangle, spread on filling (leave a border of about 1-2 inches on the edges). Roll the dough up at the short end, so that it is a 15-inch-long log.
- Second rise: Grease a 9x13 pan. Place 12 spirals into the prepared baking dish and let them rise for 1 hour until the rolls double in size.
- Make the topping by stirring together the melted butter, minced garlic, sea salt, and freshly chopped parsley.
- Brush with garlic-parsley butter topping immediately after the buns come out of the oven. Cool slightly before serving.
Spinach artichoke buns are versatile. They work as a side dish, an appetizer, or the centerpiece of a casual spread. Here are some ideas:
- As an appetizer or party dish: Serve them warm in the baking dish straight from the oven. Set out a small bowl of marinara or extra garlic butter for dipping, and watch them disappear at parties.
- For a brunch spread: Arrange them on a large board with cured meats, olives, and cheeses. They fit right into a savory grazing table. Add them to my breakfast charcuterie board for Easter, Thanksgiving, Christmas, or any other special occasion.
- As a standalone snack: Pull one apart while it's still warm. That's it. That's the move.
- For entertaining: Spinach artichoke buns are perfect to make ahead for dinner parties. Bake them, brush with garlic butter, cover loosely with foil, and they hold well for about an hour at room temperature.
Spinach Artichoke Buns
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!
- 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.
