Buttery Pull-Apart Rolls Baked Right in Your Muffin Pan

Flaky Herbes de Provence Biscuit Muffins—Butter Up Your Dinner!

Butter Up Your Dinner—no bakery required! These Buttery Pull-Apart Rolls baked right in your muffin pan are the flaky, herby shortcut your table’s been waiting for. Think of them as Herbes de Provence Biscuit Muffins: golden on the outside, tender inside, and layered with buttery goodness that practically begs to be pulled apart.

Forget yeast drama—this easy muffin tin rolls recipe uses refrigerated biscuit dough, so you get bakery-style flavor without the fuss. Whether you’re serving them with roast chicken, creamy soups, or a holiday spread, these rolls rise to the occasion every time. Light, aromatic, and irresistibly flaky, they’re proof that a little butter and a pinch of herbs can turn dinner into something unforgettable.

Why You’ll Love These Herbes de Provence Pull-Apart Rolls

• Effortless prep using refrigerated buttermilk biscuit dough.
• Herby and aromatic thanks to Herbes de Provence (make your own with our Homemade Herbes de Provence Seasoning Recipe).
• Perfectly portioned muffin tin rolls—no slicing or shaping required.
• Golden on top, soft inside, with parsley butter melting into every bite.
• A guaranteed crowd-pleaser for weeknights, holidays, or brunch spreads.

Ingredients for Easy Muffin Tin Rolls

• 1 Tbsp chopped fresh parsley
• 9 Tbsp butter, at room temperature
• 1 tsp dried Herbes de Provence (make your own here)
• 1/4 tsp garlic powder
• 1/4 tsp cracked black pepper
• 1 (16.3-ounce) tube refrigerated large buttermilk biscuit dough (such as Pillsbury Grands)

How to Make Herbes de Provence Pull-Apart Muffin Rolls

Step 1: Prep the Muffin Cups

Preheat oven to 350°F (177°C). Lightly coat 8 muffin cups with cooking spray. In a small bowl, combine 6 tablespoons softened butter with parsley; set aside for serving.

Step 2: Melt and Mix

Melt 3 tablespoons butter in a microwave-safe bowl. Stir in Herbes de Provence, garlic powder, and black pepper until blended.

Step 3: Cut and Coat

Separate each biscuit and cut into three pieces. Toss dough pieces in the herbed butter mixture until coated.

Step 4: Assemble

Place three coated dough pieces in each muffin cup, cut side up for a pull-apart effect.

Step 5: Bake

Bake 14–16 minutes until golden brown and fragrant. Rest 5 minutes before removing from pan.

Step 6: Serve

Brush with reserved parsley butter or melt for dipping. Yield: 8 rolls

Expert Tips for Perfect Pull-Apart Rolls

• Use cold dough for distinct flaky layers.
• Don’t overbake—watch for a light golden top.
• Make ahead: Assemble in muffin tins, cover, and refrigerate up to 4 hours.
• Herb swap: Try Italian seasoning or rosemary for a twist.
• Serve with: Melted butter mixed with honey or lemon zest.

Variations and Creative Twists

• Cheesy Herb Rolls: Add Parmesan or cheddar between layers.
• Garlic Butter Pull-Apart Rolls: Double the garlic powder.
• Sweet & Savory Mix: Add honey or maple syrup to butter.
• Mini Rolls: Use mini muffin pans for bite-sized party rolls.

Serving Suggestions

These herby muffin rolls pair beautifully with:

• Roast chicken or turkey (try with our Orange-Spice Turkey Recipe)
• Creamy soups like our Roasted Pumpkin Soup
• Holiday meals as a warm, buttery side
• Brunch spreads with jams, honey, or whipped butter

FAQs About Pull-Apart Muffin Rolls

Can I freeze these rolls?
Yes. Cool completely, wrap individually in foil, and freeze up to 2 months. Reheat at 325°F until warm.

Can I use homemade biscuit dough?
Absolutely. Ensure the dough has enough fat (butter or shortening) for fluffiness.

What’s the best butter to use?
Unsalted butter gives better control of saltiness, especially with herbs.

Final Thoughts: Easy Herbes de Provence Muffin Tin Rolls

These Herbes de Provence Pull-Apart Muffin Rolls deliver French-inspired elegance with the simplicity of ready-made dough. In under 30 minutes, you’ll have warm, flaky rolls that look and taste bakery-worthy. Whether served at Sunday dinner, alongside Creamed Spinach, or as part of a festive holiday spread, they’re guaranteed to impress.

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Yield: 8 buttery pull-apart rolls

Buttery Pull-Apart Rolls Baked Right in Your Muffin Pan

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

These Buttery Herbes de Provence Pull-Apart Muffin Rolls are an easy, bakery-worthy side made with refrigerated buttermilk biscuit dough. Each golden muffin-style roll is layered with aromatic herbs, garlic butter, and fresh parsley for a soft, pull-apart texture that melts in your mouth. They’re perfect with cozy fall dishes like Creamed Spinach, hearty mains like Orange-Spice Turkey, or a slice of Cheesy Beer Bread. This quick recipe brings French-inspired flavor to your dinner table in under 30 minutes.

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Ingredients

• 1 Tbsp chopped fresh parsley
• 9 Tbsp butter, at room temperature
• 1 tsp dried Herbes de Provence
• 1/4 tsp garlic powder
• 1/4 tsp cracked black pepper
• 1 (16.3-ounce) tube refrigerated large buttermilk biscuit dough (such as Pillsbury Grands)

Instructions

1. Prep Muffin Cups: Preheat oven to 350°F (177°C). Lightly coat 8 muffin cups with cooking spray. In a small bowl, mix 6 tablespoons of butter with chopped parsley; set aside for topping.
2. Melt and Mix: In a microwave-safe bowl, melt the remaining 3 tablespoons butter in 15-second intervals. Stir in Herbes de Provence, garlic powder, and black pepper until combined.
3. Cut and Coat: Separate each biscuit and cut into three pieces. Toss dough pieces in the herbed butter mixture until evenly coated.
4. Assemble: Place three coated dough pieces into each muffin cup, positioning them with the cut sides facing up for a pretty pull-apart look.
5. Bake: Bake for 14–16 minutes until golden and fragrant. Let the rolls rest in the pan for 5 minutes before removing.
6. Serve: Brush with the reserved parsley butter before serving or use it for dipping.

Notes

Notes

These rolls bake beautifully in muffin tins for the perfect portion every time. For plain buttery rolls, skip the herbs and garlic, and use melted butter only—great for pairing with Maple Whipped Cream or Cheesy Beer Bread.

Expert Tips

• Use slightly cold biscuit dough to help create flaky, layered rolls.
• Don’t overbake—they turn golden fast.
• You can assemble up to 4 hours in advance, cover, and refrigerate until ready to bake.
• Swap the herbs for Italian seasoning or rosemary for a new flavor profile.
• Serve with melted butter mixed with honey or lemon zest for extra flair.

Variations

• Cheesy Herb Rolls: Add shredded Parmesan or cheddar between dough layers.
• Garlic Butter Rolls: Double the garlic powder for extra flavor.
• Sweet & Savory: Stir a bit of honey or maple syrup into the butter mixture.
• Mini Rolls: Use mini muffin tins for bite-sized versions—ideal for brunch or parties.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 145Total Fat: 14gSaturated Fat: 8gUnsaturated Fat: 6gCholesterol: 34mgSodium: 147mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 1g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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