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Lemon Roll Wreath with Gorgonzola Dip

Lemon Roll Wreath with Gorgonzola Dip
Fluffy lemon yeast rolls shaped in a wreath with a hot Gorgonzola cheese dip – all baked together for a quick and easy appetizer. See video tutorial below.
Yield 12 rolls




  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/2 tablespoon granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup warm milk
  • 1/4 teaspoon table salt
  • 1 large egg
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon poppy seeds

Gorgonzola dip

  • 2/3 cup sour cream
  • 2 3/8 ounces Gorgonzola cheese
  • 1 1/2 ounces shredded white cheddar


  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon unsalted butter, melted
  • Zest of 1 lemon
  • 1 tablespoon Parmesan cheese
  • Fresh parsley, chopped finely (to taste, for garnish)


  • Make the rolls: Place yeast and sugar in a large mixing bowl. Mix melted butter and milk in a small bowl. The mixture should feel warm to the touch, but not too hot to touch (110-115°F). Pour over yeast/sugar and stir to combine. Mix in salt and egg. Mix in flour a little bit at a time until the dough comes together. If the dough still feels very sticky, add a little bit extra flour.

  • Turn out onto a floured board and knead for five minutes.
  • Divide dough into 12 pieces. Roll each piece into a small log, sprinkle the log with poppy seeds, and tie into a knot. Place knots in a circle around the perimeter of a 9 1/2-inch oven-safe skillet. Cover and set aside while you make the dip (the rolls need to rest for ten minutes before baking).
  • Preheat oven to 350°F.
  • Make the Gorgonzola Dip: Mix sour cream and Gorgonzola cheese in a small bowl. Mix in white cheddar until fully combined.
  • Pour dip into the center of the skillet with the dough knots.
  • Bake for 15 minutes or until the rolls are lightly browned on top.
  • Make the topping: In a small bowl, mix lemon juice and melted butter. Brush lemon butter over the tops of the rolls.
  • Distribute lemon zest and Parmesan evenly over the rolls.
  • Sprinkle parsley over the dip.
  • Serve immediately.


Recipe by Cupcake Project.

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