Cheesy + sweet + spicy is possibly my favourite flavour combo, and these mini swirled buns have that in spades. Each bun is loaded with delicious gochujang, cheddar, garlic, and a touch of honey for a completely irresistible snack.
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Why These Spicy Cheddar Rolls Are So Irresistible
- Gochujang is a spicy-funky-sweet Korean chili paste that adds an addictive flavour when paired with the cheddar, garlic, cream cheese, and honey in this filling. I dare you to stop at just one!
- The fun swirled shape shows off the bold filling and makes them really stand out on a brunch table
- Their small size makes it perfect for serving at a party or Thanksgiving dinner.
Key Ingredients You’ll Need
- Gochujang is a fermented Korean chili paste with a deep, savoury and slightly sweet heat. You’ll find it at Asian markets or in the international aisle at the grocery store, usually in a red tub.
- Cheddar pairs very well with gochujang. You could also try a smoked gouda or Gruyère.
- Cream cheese binds the filling together and adds creaminess and richness.
- Honey adds just a touch of sweetness to contrast with the other flavours.
- Garlic rounds everything out. Use fresh garlic if you can, but powdered will work in a pinch.
How to Make Gochujang Cheddar Mini Babkas Step-by-Step
1. Make the Dough
Make a batch of my Soft Bun Dough recipe up to the first rise.
2. Make the Filling
Add the cream cheese, gochujang, grated cheddar, honey, and garlic to a small mixing bowl and mix until completely combined.
3. Roll, Fill and Shape
For jumbo muffin-size mini babkas, use around 90 grams of dough per roll. If you want to use a standard-size muffin tin, use around 60 grams of dough. Roll it out to a rectangle about ¼” (0.5 cm) thick, and spread on some filling all the way to the edges. Roll it up from the long side, then cut the log down its length. Twist the pieces around each other, keeping the cut sides up. Finally, roll it up and place it in the muffin tin.
4. Proof
Cover with plastic wrap or a damp kitchen towel and leave at room temperature until almost doubled in size (about 45 minutes to 1 hour). Towards the end of proofing, start preheating your oven to 350˚F (175˚C).
5. Bake
Brush egg wash on top of each roll. Bake until golden brown, about 20–25 minutes. Transfer to a wire rack to cool completely before serving.
Storing and Making Ahead
- Keep at room temperature in a paper bag or bread box for up to 3 days.
- Freeze baked and fully-cooled rolls in a freezer bag for up to 3 months, and thaw out at room temperature overnight.
- Don’t put it in the fridge, that will actually make your bread go stale faster!
FAQs
Yes! You can knead the dough and let it do either its first rise or second rise (after shaping) in the fridge overnight. This slows down fermentation so you can decide when to bake the next day, and as a bonus it also deepens flavour!
Yes! Choose a gochujang with a spice level you like. If you want to bump up the heat even more, you can add up to ½ teaspoon of Korean chili flakes (gochugaru). If you want to mellow the spice out, you can add a little extra honey or up to a tablespoon of brown sugar.
Absolutely! Swap out the cheddar with some smoked gouda, or add some mozzarella so it gets nice and melty. Have fun playing with different cheeses!
Gochujang Cheddar Mini Babkas
Ingredients
Method
- Make 1 batch Soft Bun Dough, from my recipe here.
- Add 60 g cream cheese, 100 g cheddar cheese, ½ teaspoon honey, and 1 clove garlic to a small mixing bowl and mix until combined.
- For a jumbo muffin tin: Divide the dough into about 90-gram portions.For a regular muffin tin: Divide the dough into about 60-gram portions.
- Roll or press each portion into a rectangle about ¼" (0.5 cm) thick. Spread on some filling all the way to the edges, and roll it up tightly from the long side. Cut the log in half down its length. Twist the pieces around each other keeping the cut sides up. Finally, roll it up and pop it into a muffin tin well.
- Cover and leave at room temperature to proof until not quite doubled, about 45 minutes to an hour. Towards the end of proofing, preheat the oven to 350˚F (175˚C).
- Bake until puffed and golden brown, around 20-25 minutes. Transfer to a wire rack to cool, and enjoy!
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