Garlic Roll Cupcakes

Of course! Garlic Roll Cupcakes are a fun, adorable, and incredibly delicious twist on garlic bread. They are pull-apart, buttery, garlicky, and cheesy, all in a perfectly portioned individual serving.

They’re perfect as a side for pasta, soup, or salad, or even as a party appetizer.

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Garlic Roll Cupcakes

Makes 12 cupcakes

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Ingredients

For the Dough:

· 1 (16 oz) tube refrigerated biscuit dough (8-count, “Grands!” flaky biscuits work great)
· ¼ cup (½ stick) unsalted butter, melted
· 3 cloves garlic, minced
· 1 tablespoon fresh parsley, finely chopped (or 1 tsp dried)
· ¼ teaspoon garlic powder
· ¼ cup grated Parmesan cheese

For the Filling:

· 1 ½ cups shredded mozzarella cheese
· 2 tablespoons grated Parmesan cheese
· ½ teaspoon Italian seasoning

For the Topping:

· 2 tablespoons unsalted butter, melted
· 1 clove garlic, minced
· 1 tablespoon fresh parsley, finely chopped
· Flaky sea salt (optional)

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Instructions

Step 1: Prep

1. Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin very well.
2. In a small bowl, mix the ¼ cup melted butter, 3 minced garlic cloves, 1 tbsp parsley, and ¼ tsp garlic powder. Set aside.

Step 2: Create the “Cupcake” Layers

1. Separate the biscuit dough. Using your fingers or a rolling pin, flatten each biscuit into a 4-5 inch circle.
2. Brush the top of each flattened biscuit with the garlic butter mixture you prepared, then sprinkle with the ¼ cup of Parmesan cheese.
3. Stack two flattened biscuits on top of each other. You will have 4 stacks total.

Step 3: Fill and Form

1. In another small bowl, mix the shredded mozzarella, 2 tbsp Parmesan, and Italian seasoning.
2. Take one stack of two biscuits. Place about 3 tablespoons of the cheese mixture in the center.
3. Gather the edges of the biscuit stack up and over the cheese, pinching them at the top to form a sealed ball. The bottom will be smooth.
4. Place the ball, smooth-side down, into one cup of the prepared muffin tin.
5. Repeat with the remaining three stacks and cheese mixture. You should have 4 filled “balls.”

Step 4: Make the Remaining “Cupcakes”

1. Take the remaining 4 biscuits from the tube. Cut each one into 6-8 small, random pieces.
2. Toss these pieces in any remaining garlic butter mixture from Step 1.
3. Divide these buttery pieces evenly among the remaining 8 cups of the muffin tin, creating a base layer.
4. Top each of these 8 cups with the remaining cheese mixture (about 1-2 tbsp each).

Step 5: Bake

1. Bake for 14-18 minutes, or until the tops are deep golden brown and the cheese is bubbly.

Step 6: Add the Garlic Butter Finish

1. While the cupcakes bake, mix the 2 tbsp melted butter with 1 minced garlic clove and 1 tbsp parsley.
2. As soon as the cupcakes come out of the oven, brush them generously with the fresh garlic butter topping. Sprinkle with a little flaky sea salt if desired.

Step 7: Cool and Serve

1. Let the cupcakes cool in the pan for 5 minutes. Then, carefully run a knife around the edges and use a spoon to lift them out.
2. Serve warm and watch everyone pull them apart to reveal the gooey, cheesy center!

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Tips for the Best Garlic Roll Cupcakes

· Don’t Overfill: It’s tempting, but overfilling with cheese can cause major leakage. The 3-tablespoon measure for the large ones is a good guide.
· Seal Tightly: Make sure you pinch the dough well for the filled cupcakes to keep the cheese inside.
· Fresh vs. Jarred Garlic: Fresh minced garlic provides the best flavor for the butter sauce.
· Get Creative with Fillings:
· Pepperoni Pizza: Add mini pepperoni to the cheese filling.
· Spinach & Artichoke: Mix in finely chopped spinach and artichoke hearts.
· Herb & Butter: Skip the mozzarella and use an herbed cream cheese filling.
· Make-Ahead: You can assemble the cupcakes a few hours ahead, cover, and refrigerate until ready to bake. You may need to add 1-2 minutes to the baking time.

Enjoy these irresistible, cheesy, and garlicky pulls of heaven