These Caprese Rolls are made with soft and fluffy dough, all the unique ingredients of a caprese salad, and the wonderful flavors of balsamic glaze, fresh basil, and diced tomatoes on top. You'll want to make them as an appetizer or addition to dinner all season long!
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Why You'll Love These Caprese Rolls
- Similar to cinnamon rolls! These caprese rolls have all of the warm and comforting goodness of cinnamon rolls, but they're slightly more savory instead of sweet!
- Everything you love about a caprese salad! From the fresh tomatoes and basil to the mozzarella cheese and balsamic glaze, these rolls have all of the best ingredients that make up a traditional caprese salad, just like in this Summer Tortellini Caprese Salad!
- Homemade tomato jam! Homemade tomato jam makes it easy to customize the flavors to your liking. You can also purchase a store-bought tomato jam if that's easier for you.
- A unique way to use up summer produce! Have an abundance of garden tomatoes and fresh basil from the summer? Use them up in the homemade tomato jam inside these delicious caprese rolls.
Ingredients
A few notes about the ingredients:
- Instant Rise Yeast: I like to use instant yeast to speed up the rising time. However, traditional yeast would work as well. You just might need to allow the dough some extra time for rising.
- Roma Tomatoes: I like to use roma tomatoes because they are less watery and have fewer seeds than other tomatoes. For the rolls to bake successfully, you need a nice, thick sauce, which makes roma tomatoes the perfect choice for this.
- Grated Ginger and Ground Cinnamon: Both of these add warm flavor without pushing these rolls into the "sweet dessert" category. They add a gentle spice to the tomato jam.
- Balsamic Vinegar: Use a good quality balsamic vinegar for best flavor! After all, high quality ingredients are an important part of caprese salads.
- Mozzarella Cheese: It is recommended to use shredded mozzarella cheese, instead of fresh mozzarella so the rolls can roll up properly. Shredded mozzarella also melts better for a perfectly gooey roll.
- Fresh Basil: Fresh basil is great for replicating that fresh caprese flavor. However, if you don't have any, you can either leave it off, or use a sprinkle of dried basil over top instead.
⭐️ See recipe card below for descriptions and quantities of each ingredient. Then, watch this brief tutorial on Instagram!
Instructions
- Step 1: To make the filling: Add tomatoes, brown sugar, balsamic vinegar, grated ginger, basil, cinnamon, and salt to a pot. Set over medium heat. Bring to a boil, then reduce heat to medium low and cook for 30 to 35 minutes.
- Step 2: To make the dough: Add butter and milk to a microwavable measuring cup or bowl. Microwave for about 1 minute, or until the butter is melted and it registers 110 degrees F on a thermometer. If the butter isn’t fully melted, whisk it into the milk until it melts.
- Step 3: Add yeast to the bowl of a stand mixer. Pour the butter and milk mixture over top while still warm. Whisk and let sit for about 1 minute.
- Step 4: Add flour, sugar, salt, and eggs to the bowl. Using a dough hook, turn the mixer to medium-low and mix for 5 to 7 minutes to form a ball that pulls away from the sides of the bowl.
- Step 5: Grease a bowl with a light splash of oil and transfer the dough to the oiled bowl. Cover with a clean kitchen towel and set in a warm place for 10 minutes.
- Step 6: Flour a clean surface and roll the dough out until it’s about a ½-inch thick rectangle. You can do this in 2 batches by dividing the dough in half, if you’re limited on space.
- Step 7: Spread the tomato jam in an even layer over the dough and sprinkle with mozzarella cheese.
- Step 8: Cut dough into 12 equal strips and roll into itself. Place in a greased baking dish, large enough to hold all the rolls with an inch in between each one.
- Step 9: Cover loosely with a clean kitchen towel, and allow to rest again for about 20 minutes. Preheat oven to 350 degrees F.
- Step 10: Bake rolls for 30 to 35 minutes, or until lightly golden. Loosely cover with foil if they start to get too brown while cooking.
- Step 11: When the rolls are done cooking, allow to cool for a few minutes while you make the topping. Dice the cherry tomatoes. Add them on top, along with fresh basil and a drizzle of balsamic glaze. Serve rolls warm as a side dish or appetizer!
⭐️ Tip: Make sure to use fresh yeast! If it is expired or doesn't foam when the butter and milk are added, your yeast is dead. You will need to buy new yeast and start again to ensure the dough rises properly.
Substitutions and Alterations
- Instant Yeast - Active dry yeast can be used instead. However, you may need to add more rising time.
- Roma Tomatoes - Roma tomatoes are best. However, plum tomatoes can be used in a pinch.
- Shredded Mozzarella Cheese - If you don't want to use shredded mozzarella, you can use very, very thinly sliced fresh mozzarella cheese instead.
How to Store Caprese Rolls
To store: Cover and store these caprese rolls (without the topping) on your counter up to 4 days. If already topped, you can store them in your refrigerator for 2 to 3 days.
To freeze: If you choose to freeze these rolls, do so prior to topping. Cover tightly and freeze up to 6 months.
To defrost: Allow caprese rolls to defrost on the counter for a few hours, up to overnight. Top with the balsamic glaze, cherry tomatoes, and fresh basil just before serving.
Top tip!
Make sure the tomato jam filling is properly reduced for about 30 minutes before removing it from the heat. If it is watery when added to the dough, it will make the rolls too soggy. A thick, spreadable jam is what you're looking for.
Recipe FAQs
What is a caprese salad made of?
A traditional caprese salad consists of thick sliced tomatoes, mozzarella cheese, fresh basil, and a seasoning of olive oil, balsamic reduction, salt, and pepper.
How should I serve these caprese rolls?
You can serve these caprese rolls as an appetizer, side dish to salad, chicken, or any of your favorite meals, as well as a snack. They're easily transportable for parties and potlucks and they look beautiful on a buffet table.
Related Recipes
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Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!
Recipe
Caprese Rolls
These Caprese Rolls are made with soft and fluffy dough, all the unique ingredients of a caprese salad, and the wonderful flavors of balsamic glaze, fresh basil, and diced tomatoes on top. You'll want to make them as an appetizer or addition to dinner all season long!
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Servings: rolls
Calories: 326kcal
Cost: $15
Equipment
- baking dish
Ingredients
For the Dough
- 1 ⅓ cups milk
- ⅓ cup unsalted butter
- 1 (0.25 ounce packet) instant rapid rise yeast
- 4 cups all purpose flour
- ⅓ cup granulated sugar
- ¾ teaspoon kosher salt
- 1 large egg
- 1 large egg yolk
For the Filling
- 1 ½ pounds roma tomatoes, diced
- 6 tablespoons light brown sugar
- 1 ½ tablespoons balsamic vinegar
- ¾ teaspoon grated ginger
- ¾ teaspoon dried basil
- ⅛ teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- 2 cups shredded mozzarella cheese
For Topping
- Balsamic glaze
- Diced cherry tomatoes
- Fresh basil
Instructions
- To make the filling: Add tomatoes, brown sugar, balsamic vinegar, grated ginger, basil, cinnamon, and salt to a pot. Set over medium heat. Bring to a boil, then reduce heat to medium low and cook for 30 to 35 minutes, stirring intermittently. Drag a spoon along the bottom of the filling, if it takes a few seconds for each side of the sauce to recombine, it is thick enough. Remove from heat and allow to cool completely.
- To make the dough: Add butter and milk to a microwavable measuring cup or bowl. Microwave for about 1 minute, or until the butter is melted and it registers 110 degrees F on a thermometer. If the butter isn’t fully melted, whisk it into the milk until it melts.
- Add yeast to the bowl of a stand mixer. Pour the butter and milk mixture over top while still warm. Whisk and let sit for about 1 minute.
- Add flour, sugar, salt, and eggs to the bowl. Using a dough hook, turn the mixer to medium-low and mix for 5 to 7 minutes to form a ball that pulls away from the sides of the bowl. You can add more flour if it’s still sticky, but not more than an additional 1 cup. (I added about ¼ to ½ cup more flour.)
- Grease a bowl with a light splash of oil and transfer the dough to the oiled bowl. Cover with a clean kitchen towel and set in a warm place for 10 minutes.
- Flour a clean surface and roll the dough out until it’s about a ½-inch thick rectangle. You can do this in 2 batches by dividing the dough in half, if you’re limited on space.
- Spread the tomato jam in an even layer over the dough and sprinkle with mozzarella cheese.
- Cut dough into 12 equal strips and roll into itself. Place in a greased baking dish, large enough to hold all the rolls with an inch in between each one. Preheat oven to 350 degrees F.
- Cover loosely with a clean kitchen towel, and allow to rest again for about 20 minutes.
- Bake rolls for 30 to 35 minutes, or until lightly golden. Loosely cover with foil if they start to get too brown while cooking.
- When the rolls are done cooking, allow to cool for a few minutes while you make the topping. Dice the cherry tomatoes. Add them on top, along with fresh basil and a drizzle of balsamic glaze. Serve rolls warm as a side dish or appetizer!
Last step!Please consider leaving a review to let me know how you liked this recipe!
Notes
- Make sure your yeast is unexpired for best results! If it doesn't foam in the butter/milk, it is probably dead and you should start over.
- Make sure to reduce the tomato jam until it is nice and thick. A watery jam will result in soggy rolls.
Nutrition
Calories: 326kcal | Carbohydrates: 45g | Protein: 10g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 381mg | Potassium: 207mg | Fiber: 2g | Sugar: 13g | Vitamin A: 684IU | Vitamin C: 5mg | Calcium: 149mg | Iron: 2mg
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