Baked Ham and Swiss Rolls

Soft, pull-apart baked ham and Swiss rolls stuffed with Canadian bacon and Swiss cheese. It’s coated in a rich butter-mustard sauce and finished with everything seasoning mix. Sweet, savory, and perfect for breakfast, brunch, or snack time.

I have a serious soft spot for stuffed bread rolls. I’ve made birthday funfetti rolls, cookies and cream rolls (Oreo rolls), and coconut jam cinnamon rolls for the sweet tooth. For the savory side, there are cheddar scallion rolls and my “French onion soup” inspired caramelized onion gruyere rolls.

Make a batch for a weekend brunch, special breakfast, or just because you want warm, cheesy bread rolls in your life.

Recipe Highlights

• Soft, enriched yeast dough the same reliable technique I use across my roll recipes, so if you’ve made my cinnamon rolls before, this dough will feel familiar.

• Canadian bacon + Swiss cheese filling: salty, savory, and melts beautifully without turning greasy.
• Umami mustard butter sauce: the real star! A mix of melted butter, dijon, brown sugar, and worcestershire sauce that soaks into the rolls as they bake.
• Everything seasoning finish: adds crunch, saltiness, and a little visual flair.
• Make-ahead friendly: assemble the night before and bake fresh in the morning.

Ingredients & Substitutions

Ham: This recipe calls for Canadian bacon or sliced deli ham. It’s also great with sliced turkey, slice pastrami, sliced roast beef (basically any slice deli meat). Or, simply skip the meat and add more cheese.

Swiss cheese: Feel free to swap in gruyère, provolone, or havarti if you want a different melt and flavor. I’ve also made this cheddar and mozzarella.

Worcestershire sauce: This is the ingredient doing the heavy lifting in the sauce! It’s made from anchovy, vinegar, garlic, onion, and tamarind, and it’s what gives the sauce its deep, can’t-quite-place-it umami flavor. Don’t skip it.

Yeast: If you’re using instant yeast instead of active dry, skip the proofing step just mix it directly with the milk and egg, then proceed as directed.

How to Assemble

1. Make the dough. Activate the yeast in warm milk, whisk in the egg, then mix in flour and salt. Add softened butter a tablespoon at a time until the dough is smooth and pulls away from the bowl. Let rise until doubled, about 60–75 minutes.

2. Fill. Roll dough to 20×14-inch rectangle. Spread softened butter, layer on cheese and shingle ham on top. Season with black pepper.
3. Roll. Roll dough into a log from the long side.
4. Slice and proof. Cut dough into 12 even rolls and arrange in 9×13 inch baking pan. Cover and let rise until puffed, about 30-45 minutes.
5. Make sauce. While the rolls proof, melt butter and sugar together. Add Worcestershire, dijon, garlic powder, onion powder, and black pepper. Let cool.

6. Bake. Pour sauce generously over tops of risen rolls, sprinkle with everything seasoning. Bake in preheated oven until golden (about 35 minutes) and internal temp hits at least 185°F.
7. Rest and serve. Let rolls cool in pan for about 8 minutes before running knife (or offset spatula) around the edges to loosen. Serve warm.

Tips for Success

• Use sliced cheese : Whether it’s sliced Swiss or other cheese of your choice, sliced cheese just makes rolling the dough so much easier! It keeps the filling from sliding out. I use the slicer edge of this box grater when using cheese blocks.
• Shingle the ham, don’t stack it. Overlapping slices distribute more evenly than one thick layer.
• Use a thermometer. Bread rolls can look done on the outside before they’re fully baked through. 185°F internal temp is your best guide.
• Don’t skip the rest after baking. Those few minutes let the sauce set slightly, so the rolls hold together when you pull them apart.

Storage & Make-Ahead

• Room temperature: Freshly baked rolls are fine covered at room temp for up to 24 hours. Keep in the fridge after that time.
• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Bake, cool completely, then wrap tightly in plastic and foil and freeze in an airtight bag for up to 6 weeks. Thaw, then reheat in a toaster oven or standard oven.

Make-ahead dough: Assemble the rolls in the pan, cover tightly, and refrigerate overnight. Let sit at room temperature for 30–45 minutes (or could be longer depending on your ambient temperature) to finish rising before baking as directed.

Reheating tip: Bread dries out fast in the microwave. Place a small glass of water in the microwave alongside the roll and heat for 30 seconds. the steam keeps it soft instead of tough.

Related Recipes

• Cheese Pandesal
• Roasted Green Chile Cheese Rolls