Jarlsberg French Onion Buns

I’m am hands down one of the cheesiest humans I know. This isn't news, I've always been that way. I’ve definitely heard the words fall out of my mouth, on numerous occasions, “I’m a walking dad joke”. Endearing or not, it’s for sure 100% accurate. I mean, thank gouda for social media, because people love a cheesy pun there. THE CHEESIER THE BETTER! Honestly, that’s a phrase I relate to every day of my life whether I’m talking about jokes, people, or food, it always stands true. So since we’ve talked about jokes and people already, let’s get to chatting about the food!

The other day, walking through the airport, I got a cinnamon-y whiff that immediately took me back to being a kid and loving those sweet, delicious spirally buns. That's when epiphany struck! Why can’t I make a sophisticated savory version of these spirally buns? My friends would absolutely love them! When no red flags came to mind, I dove right in! Such a brilliant move! Having had a few really awesome French Onion Soups recently, I knew exactly what kind I wanted to make. French Onion Buns! As someone who loves hosting their friends, I knew that these would play perfectly any day of the week. Now, how could I make them really my own, I subbed out the gruyere and replaced it with the rich buttery milky flavors of Jarlsberg Swiss Cheese that I'm always tossing in my grocery basket anyway. So perfect. Oh man, they came out so well! You are going to love them! Shred some Jarlsberg on the inside of your buns and then top them with the rest and you are for sure in for the perfect cheesy bite(s)! 

To forewarn you, as with most recipes where you are making your own dough, there is a bit of wait and let the dough rise time. So, if you’re a busy human, like me, I recommend planning out some errands that take about an hour here and there to run out and do while your dough is rising. While we’re on recommendations, a pro tip for ya, while you’re grocery shopping, grab an extra wedge of Jarlsberg and a bottle of red and enjoy some wine and your Jarlsberg straight up—I did, and it surely made for a fantastic moment!


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PREP TIME: 30 Minutes (divided)

REST TIME: 2 Hours (divided)

COOK TIME: 35 Minutes

BAKE TIME: 30 Minutes

TOTAL TIME: 3 Hours & 35 Minutes


12 Buns



Yeast (1/4 oz package)

Warm Water (1/2 cup)

Whole Milk (1/2 cup, hot)

White Sugar (1/4 cup)

Unsalted Butter (1/3 cup)

Egg (1)

All-Purpose Flour (3 1/2 cups)


Olive Oil (for coating your bowl)


Unsalted Butter (1/2 cup)

Vidalia Onion (1, sliced)

Garlic Cloves, (2, chopped)

Bay Leaves (2)

Fresh Thyme Sprigs (2)

Red Wine (1/2 cup)

All-Purpose Flour (1 tbsp)

Chicken Broth (1 qt)



Jarlsberg (1/4 lb, grated)


Jarlsberg (3/4 lb, melted)


Small Mixing Bowl

Stand Mixer with Hook Attachment

Large Mixing Bowl

Plastic Wrap


Wooden Spoon

Chinois Strainer

Cutting Board

Chefs Knife

Rolling Pin

Butter Knife


8" x 8" Baking Dish

1. TO MAKE YOUR DOUGH. pour your warm water into your small bowl. Mix in your yeast and allow it to dissolve. Set aside. 

In your stand mixer, combine your milk, sugar, melted butter, egg, and salt. Add 1 1/2  cups of flour and mix until smooth. Add your yeast water. Add the rest of your flour and let mix until you have an even dough.

Knead your dough on lightly floured surface for 5 minutes. 

Coat your large mixing bowl with oil and transfer your dough into into it. Cover your bowl with plastic wrap and let sit in a warm space (like a turned off oven) and let sit and rise until it doubles in size—about 1 hour.


2. TO MAKE YOUR FILLING. in your saucepan, melt down your butter.

Add your onions, garlic, thyme sprigs, bay leaves, salt and pepper. Cook, while stirring occasionally, until your onions have softened—about 20 minutes. 

Pour in your wine.

Bring to a boil and then lower your heat and let your wine mixture simmer—about 5 minutes.

Remove your bay leaves and thyme sprigs.

Mix in your flour.

Turn your heat to low. Cook for 10 minutes while stirring regularly. 

Add your chicken stock and bring to a simmer.

Season with salt and pepper.

Stain your mixture through your chinois strainer.


3. TO MAKE YOUR ROLLS. press down your dough and then on a lightly floured surface, roll it out into a 1/4 inch thick rectangle. 

Use your butter knife to spread your french onion mixture over your dough rectangle.

Evenly sprinkle your grated Jarlsberg over your french onion mixture.

Starting from the short end of your rectangle, roll your dough into one long log. Pinch the edges of your dough to seal it.

On your cutting board, use your chefs knife to cut your log into 12 slices.

Grease your baking sheet with butter and then squeeze your slices into it. You should have three rows of four pinwheels. Let them sit and rise until they double in size—about 45 minutes.

Preheat oven to 350º.

Bake until golden—about 30 minutes.


4. TO TOP WITH YOUR JARLSBERG. on your cutting board, use your chefs knife to cut your Jarlsberg into cubes.

Drop your Jarlsberg cubes into your sauce pan over medium-low heat.

Use your wooden spoon to mix consistently until your cheese is melted. Immediately, use your wooden spoon to transfer your melted Jarlsberg onto your french onion buns. 

This post is sponsored by Jarlsberg. All opinions are my own.