Smoked Salmon Brunch Rolls

Light smoked salmon and rich cream cheese are rolled up into a flavorful, hand-held brunch favorite!

Serves: 12Prep: 1 hour 25 minutesCook: 35 minutesTotal: 2 hoursDifficulty: Easy

Serves: 12


  • 1 package (8 oz.) cream cheese, softened
  • 2 tablespoons dill, chopped
  • 2 tablespoons chives, chopped
  • 1⁄4 teaspoon coarse salt
  • 1 pound Ready-to-Bake Homestyle Bread Dough, thawed
  • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 8 ounces thin sliced smoked salmon
  • 1 large Grade A Large Egg
  • 1 tablespoon milk


  • Heat oven to 350°F. Butter or spray a 9”x13” pan and set aside.
  • In a bowl, beat together cream cheese, dill, chives and salt until smooth; set aside.
  • On a lightly floured surface, roll dough into an 18”x12” rectangle. Spread evenly with cream cheese mixture leaving a half inch of dough on one of the long sides. Top evenly with spinach and smoked salmon. Starting at the opposite side of the plain dough, roll the dough into a log, pinching tightly along the seam to seal.
  • Cut into 12 rolls (about a half inch each). Place in prepared pan. Cover and allow to rise about 45 minutes, until slightly puffed.
  • In a small bowl beat together egg and milk. Brush mixture on rolls. Bake 30-35 minutes until golden brown.
  • Refrigerate leftovers.