Easy Spiral Onion Rolls (Shaped Like Cinnamon Buns)

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Onion pockets and cinnamon buns combine to form these tasty rolls, made from homemade vegetable broth and a minced onion filling.

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Individual onion pockets

What happens when your favorite fresh bread order at the bakery are onion pockets and you enjoy making rolled desserts, like babka? You get these onion rolls. A delicious combination of the two.

Roll a yeast dough recipe into a large rectangle. Layer with an onion and poppy seed mixture. Roll it up into a log and cut into bite sized pieces, cinnamon bun style.

Double onion roll

You’ll find onion in more than just the filling here. It’s in the dough too. Instead of proofing the yeast in water or milk, vegetable broth is used. Not just any vegetable stock, a homemade version made from a collection scrap vegetables. Including…you guessed it, onion skins.

Pretty amazing what can be made from what would have been trash, right?!

Cut perfect rolls

Give the dough time to rise. Then you’re ready to roll, literally. Layer on the chopped onion filling and roll into a long log shape.

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Now, it’s time to cut into individual pieces. Using a knife may put too much pressure on the dough, causing the filling to leak out and loss of its round shape.

Better to use a clean piece of string. Floss works really well here. Slide a piece of string underneath (between the log and your surface). Lift both ends and cross them over the top. (Can also grab each piece of string with the opposite hand.) Pull to cut each individual onion roll. Notice how this cuts from the outside to the center, keeping the pieces round.

Repeat this process to cut the whole log. But how do you keep these pieces the same size? Instead of cutting the log from one end to the other, cut the whole thing in half. Cut each piece in half again. And again, until you have 8 smaller pieces. Cut each of these into thirds. Creating 24 individual buns approximately ½ inch thick.

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How to serve them

The onion rolls can be served as an appetizer or alongside your meal in place of a dinner roll. Enjoy them as is or pile on your favorite dips and spreads.

They can also replace bread in a sandwich. But if you want a roll you can slice and add fillings to, you’ll want to adjust the size of these.

To make these into sandwich rolls: Use this onion roll recipe to create the dough. Roll into a rectangle (it can be smaller than 12×15 inches) and spread on the the onion mixture. Roll or fold into a log shape. Instead of cutting the log into 24 pieces, cut down to your desired size/number of rolls. The baking time may need adjustment.