Chicken Express Rolls Recipe: Copycat Flaky and Cheesy Delight

This copycat recipe delivers the flaky, cheesy goodness you love from the restaurant version.

With a few simple techniques, you’ll achieve that perfect golden crust and gooey center every time.

Ingredients for Chicken Express Rolls

Flaky dough meets cheesy chicken filling for that copycat restaurant magic.

The butter is non-negotiable—cold and cubed is what creates those flaky layers. I always use Land O’Lakes unsalted for consistent quality. Buttermilk adds that tender crumb; if you don’t keep it on hand, whole milk with a tablespoon of vinegar works in a pinch. The cheddar matters too—sharp cheddar from a block melts better than pre-shredded (which has anti-caking agents).

No buttermilk? Plain yogurt thinned with milk does the trick. Swap the cheddar for Colby Jack if you prefer milder flavor. Green onions not your thing? Chives at half the amount work well. For extra flakiness, add one more tablespoon of cold butter to the dough. The cream cheese can be light, but full-fat gives better texture (trust me on this).

Dough can rest overnight in the fridge—actually improves the layers. Baked rolls keep 3-4 days in an airtight container, though they’re best fresh. Freeze unbaked rolls on a tray, then transfer to a bag for up to 1 month.

Step-by-Step Instructions for Chicken Express Rolls

Here’s my tested method for achieving that signature flaky, cheesy texture you love.

Step 1: Prepare the Flaky Dough

In a large bowl, whisk together the 2.5 cups All-Purpose Flour, 2 tsp Baking Powder, and ½ tsp Salt. I always use a fork for this—it breaks up any lumps in the flour and distributes the leavening evenly.

Cut in the 0.75 cup Unsalted Butter (cold and cubed) using a pastry blender or two forks until the mixture resembles coarse crumbs with pea-sized butter pieces. This is what creates those beautiful flaky layers. Stir in the 0.75 cup Buttermilk until just combined—don’t overmix or you’ll lose the flakiness.

Step 2: Make the Creamy Chicken Filling

In a separate bowl, beat the 8 oz Cream Cheese until smooth using a hand mixer. Add the 2 cups Cooked Chicken Breast (shredded or finely diced), 1.5 cups Shredded Cheddar Cheese, 0.5 cup Green Onions, remaining ½ tsp Salt, 1 tsp Garlic Powder, 1 tsp Onion Powder, and 1 tsp Dried Dill Weed.

Mix until everything is thoroughly combined and the filling holds together. The cream cheese should coat all the chicken and cheese evenly. If it seems too thick, let it sit at room temperature for 10 minutes to soften further.

Step 3: Assemble and Roll the Dough

Turn the dough out onto a lightly floured surface and roll it into a 12×16-inch rectangle. Spread the chicken filling evenly over the entire surface, leaving a ½-inch border around the edges. The filling should be about ¼-inch thick across the dough.

Starting from the long side, tightly roll up the dough jelly-roll style, pinching the seam to seal. Trim any uneven ends with a sharp knife. This tight roll is what gives you those perfect spiral layers in the finished rolls.

Step 4: Cut, Rise, and Bake to Golden Perfection

Using a sharp knife or dental floss, cut the roll into 12 equal pieces. Place them cut-side up in a greased 9×13-inch baking dish, leaving a little space between each roll for expansion. Cover with a clean kitchen towel and let rise in a warm place for 30-45 minutes until puffy.

Preheat your oven to 375°F. Whisk together the 1 whole Egg and 1 tbsp Milk for an egg wash, then brush it generously over the risen rolls. Bake for 25-30 minutes until the tops are golden brown and the filling is bubbly.

Step 5: Cool Slightly and Serve Warm

Remove the rolls from the oven and let them cool in the pan for 5-10 minutes. This brief rest helps them set and makes them easier to remove without falling apart. The internal temperature should reach 165°F in the center.

Use a thin spatula to carefully lift each roll out of the pan. Serve warm while the cheese is still gooey and the dough is at its flakiest. These are best enjoyed fresh out of the oven, though leftovers reheat beautifully in the microwave.

Storing and Reheating Leftovers

Refrigerator Storage

Once cooled to room temperature, transfer rolls to an airtight container. I use glass containers with snap-tight lids to keep them fresh. They’ll stay delicious for 3-4 days at 40°F or below. The flavors actually deepen overnight as the cheese and spices meld together. ❄️

Freezer Storage

For longer storage, freeze unbaked rolls on a parchment-lined tray first, then transfer to a freezer bag. They’ll keep for up to 1 month without quality loss. Baked rolls can also be frozen, but unbaked ones reheat better. Squeeze out all air to prevent freezer burn.

Oven Reheating

Preheat oven to 350°F. Place rolls on a baking sheet, cover loosely with foil, and warm for 10-12 minutes. Remove foil the last 2 minutes to crisp the tops. This method restores that fresh-baked texture.

Microwave Reheating

For a quick fix, microwave individual rolls on a paper towel for 30-45 seconds. Add a small cup of water in the microwave to prevent drying. Let rest 1 minute before eating—the filling stays gooey while the dough softens. 🔥

Make-Ahead Tip

Assemble rolls the night before, cover tightly with plastic wrap, and refrigerate. In the morning, let them sit at room temperature for 30 minutes before baking. This works perfectly for breakfast or brunch gatherings.

Frequently Asked Questions