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Home > Bread

Filipino Cheese Rolls

BY :Bebs | Published: 09/16/ 2020 | Updated:12/09/ 2020 | 140 Comments

RECIPE VIDEO PRINT
4.92 from 45 votes
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Super soft and fluffy buttery rolls glistening with melted butter and granulated sugar on top with melty and gooey cheese inside! Cheese Rolls is a classic Filipino bakery bread you won't get enough of.

Super soft, sweet rolls with cheese filling coated with butter and sugar.

Relish in the sweetness of the bread topping combined with the savory and sharp flavor from the cheese at every bite. It is a great accompaniment to your afternoon coffee, hot chocolate, or tea!

  • What is Filipino Cheese Rolls?
  • Notes about this Cheese Roll Bread Recipe
  • Make-ahead dough/rolls
  • Printable Recipe
  • Soft and buttery Cheese Rolls

What is Filipino Cheese Rolls?

The Filipino Cheese Rolls are basically bread stuffed with cheese. After baking, the rolls are then brushed with softened butter and generously sprinkled or rolled in sugar.

Making this bread is almost identical to making Ensaymada, another favorite Filipino bread, with a few differences in the ingredients and instructions.

Freshly baked soft and fluffy cheese rolls.

It is one of the most popular bread sold at bakeries and cafes. It doesn't matter if this is your run-off-the-mill "panaderia" or a posh, upscale cafe, or sold as an artisan bread in a specialty bakeshop, these goodies are always a big hit and a crowd favorite.

I remember buying these delicious cheese-stuffed bread at the bakery next door to us in the past. And let me tell you- one piece is never ever enough!

There is just something so addicting with the taste and texture of this richly flavored but light rolls that tickles everyone's fancy.

Notes about this Cheese Roll Bread Recipe

To make these super fluffy and soft cheese rolls, I have some notes and tips for you:

I used all-purpose flour in this recipe, however, bread flour can also be used. Using bread flour will give you a chewier texture while APF results to softer crumbs as it has less protein content. Take note that different types of flour follow different flour-to-water ratio. The higher the protein/gluten content, the more water it needs so you may need to add a bit more milk when using bread flour. 50/50 all-purpose to bread flour will also work great.

This recipe uses instant yeast also called rapid-rise or quick-rise yeast. It is simply added directly to the dry ingredients. If you are using active dry yeast, it normally needs to be hydrated first in (¼ cup) warm water or milk (taken from the recipe) for a few minutes or until foamy before using it. If your yeast is stored in the refrigerator or freezer, it is recommended to let the dry yeast come to room temperature before using it.

Expect for the dough to be very sticky and shaggy in the beginning. As you go on kneading, it will become smooth and elastic and less sticky as you the gluten builds.

Do not give in to the temptation of adding more flour to your sticky dough or you will end up with tough and dense rolls later on.

If you have a stand mixer then I highly recommend using that to save you a lot of muscle work and no sticky hands. But if you will knead manually make sure to grease your surface and hands with a liberal amount of oil. It will prevent dough from sticking.

In kneading sticky dough by hand, do the slap and fold kneading technique also known as "French fold". So once you tip the dough in an oiled surface lift it by holding the top side and invert it over slapping it to the surface in the process. Then fold the bottom part over the top and repeat the slapping. You do this in a fast manner and the dough will not stick that much to your hands.

Always check if your dough is sufficiently kneaded before baking by doing the windowpane test. Stretch a portion of the dough away from the mixture until it creates a thin membrane. If it stretches without tearing or breaking, then it means that the gluten is well-developed and the dough is ready. It normally takes about a minimum 10 minutes of kneading to get to this stage.

I've used my gas oven for baking this one. Because gas oven normally uses bottom heat, I usually add another tray at the lowest rack to prevent the bottom of the rolls from getting too brown.

Filipino Cheese Roll Bread

Make-ahead dough/rolls

If you are planning to make a batch and do not want to do all the work in one day, you can make your dough ahead of time.

  • Right after kneading, cover the bowl of dough with a plastic wrap then refrigerate. Once you are ready to use it, let it sit in at room temperature for half an hour, then deflate and shape the dough.
  • Alternatively, you can refrigerate it after the rolls have been filled and shaped. Arrange them in the baking tray as usual covered loosely with plastic wrap. Let it come to room temperature before baking.
  • You can also freeze the shaped rolls. Follow the same steps when above but put it in the fridge and freeze for an hour. Then take the tray out of the fridge and transfer the rolls in a ziplock bag. Put back in the fridge and store up to 4 weeks.
  • It is highly recommended to use active dry yeast for longer or overnight rising. If you intend to freeze the dough, use a double amount of yeast as some of it will be killed during freezing.
Super fluffy Cheese Rolls

If you are in a baking frenzy, here's some more Filipino bakery recipes you can try!

Filipino Cheese Bread is popular breakfast or afternoon snack. It is sweet and milky unlike other cheese bread there is! | www.foxyfolksy.com
Unlike other cheese bread you know, Filipino Cheese Bread is sweet and milky.  
Spanish Bread showing the buttery sugar filling.
Spanish Bread We also found a way to keep that sweet buttery filling from oozing out.

Hot Pandesal with butter spread
Pandesal is a classic Filipino bread roll that is particularly eaten for breakfast.
Freshly baked chhese rolls.

Printable Recipe

Cheese Rolls
Print Review

Soft and buttery Cheese Rolls

4.92 from 45 votes
Super soft and fluffy bread glistening with melted butter and granulated sugar on top with melty and gooey cheese inside! Cheese Roll is a classic Filipino bakery bread you won't get enough of.
Prep Time: 30 minutes mins
Cook Time: 15 minutes mins
Rising Time 1 hour hr
Total Time: 1 hour hr 45 minutes mins
Course :Breakfast, Snack
Servings =16 pieces
Print Recipe Rate this Recipe

Ingredients
 

DOUGH

  • 3 ⅔ cups all-purpose flour
  • ⅓ cup sugar
  • ¼ teaspoon salt
  • 1 tablespoon instant yeast
  • 1 cup milk lukewarm
  • 2 medium eggs
  • 1 stick unsalted butter or shortening

FILLING

  • 16 pieces cheese sticks 3-inch long and 1cm thick

COATING

  • ¼ cup unsalted butter softened
  • ¼ cup granulated sugar

Instructions
 

  • Combine flour, sugar, and salt in a bowl and mix. Sprinkle instant yeast and mix again. Make a well at the middle of the dry mixture.
  • Add warm milk and eggs and beat them within the well. Once combined, mix with the rest of the flour mix to create a sticky dough.
  • Add the softened butter and knead within the bowl until butter is completely incorporated. Use your hands or an electric mixer with a dough hook attachment. For manual kneading, transfer the sticky dough on a greased surface and knead, using slap and fold method, at least 10 minutes or until smooth and has passed the windowpane test.
  • Form into a ball and place on a bowl. Cover with plastic wrap and let it rise until it doubles in size.
  • Remove the cover and gently punch the dough down to release the gas bubbles. Tip the dough on an oiled surface, then cut into 16 equal pieces.
  • Take a piece and roll into a ball. Using a rolling pin, flatten a piece into about 4x4-inch square. Place a cheese stick on one side and roll towards the end tucking the sides in to fully enclose it within the dough. Repeat with the rest.
  • Arrange the rolls in a baking sheet lined with parchment paper leaving enough spaces in between. Cover with a kitchen towel and let them rise until they double in size. Bake at 160°c for 12-15 minutes in a preheated oven.
  • Take out of the oven and let them cool a bit. Brush each one with softened butter and sprinkle with sugar.

Nutrition

Calories: 226kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 6gCholesterol: 45mgSodium: 85mgPotassium: 63mgFiber: 1gSugar: 8gVitamin A: 324IUCalcium: 29mgIron: 1mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

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Comments

    4.92 from 45 votes (9 ratings without comment)

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  1. Dee Lucas says

    July 11, 2024 at 3:24 pm

    5 stars
    I made a business out of your recipe. I made meat buns, ensaimada and of course cheese rolls and sell it in the hospital where I work. Thank you for sharing this recipe. Your measurements are correct. Godbless you!

    Reply
    • Bebs says

      July 11, 2024 at 6:01 pm

      Wow, that is amazing and I am happy that you were able to use our recipe for your business! Wish you all the luck and God bless you too. 😘

      Reply
  2. Lilo n Citch says

    June 01, 2024 at 10:54 am

    3 stars
    The bread is so soft and fluffy even after 2 days but next time I think I may need to put more sugar bec the bread doesn't taste sweet enough.

    Reply
  3. Ellen Manalo says

    May 24, 2024 at 3:36 pm

    5 stars
    This is a beautiful dough so soft but not sticky easy to work with and the outcome is a fluffy and delicious bread. I am excited to try your other yeast bread. BTW I tried your pork sisig sooo good! Thanks so much for sharing your secrets in cooking & baking. New fan from your fellow Filipina!

    Reply
  4. Jenny says

    May 19, 2024 at 4:39 pm

    4 stars
    It’s soft even after 3 days! love this recipe!

    Reply
  5. Melba says

    November 27, 2023 at 8:10 am

    5 stars
    Good outcome

    Reply
  6. Steve says

    November 23, 2023 at 3:08 am

    Type cheese?

    Reply
    • Bebs says

      December 17, 2023 at 1:57 pm

      I used the processed cheese in the Philippines for this recipe (like Eden Cheese). You can use mild cheddar or emmental cheese too.

      Reply
  7. Aure Baca says

    October 25, 2023 at 1:40 am

    5 stars
    Thank you bebs 👍👍

    Reply
  8. MiamiGirl91 says

    September 20, 2023 at 11:45 pm

    5 stars
    Super soft and yummy! The only thing i did differently is I added milk powder on the topping. 1part sugar and 2 parts milk powder. Thank you for this recipe.

    Reply
  9. EDA says

    August 07, 2023 at 2:31 pm

    5 stars
    I followed all measurements, ingredients and instructions. The output is really good, but my customers preferred a less chewier and airy dough. What adjustment to make? Thanks

    Reply
  10. Joan says

    June 28, 2023 at 2:00 pm

    Hi thank you for the recipe. If I use active dry yeast do I need to make any changes to the recipe?

    Reply
    • Bebs says

      December 17, 2023 at 3:49 pm

      Just proof the active dry yeast with some of the lukewarm milk before adding it.

      Reply
  11. ren says

    June 14, 2023 at 8:48 pm

    can you use a mixer from the very start ? or it is better manual ?

    Reply
    • Bebs says

      July 08, 2023 at 2:42 pm

      Sure you can just use the mixer, just make sure to check the texture from time to time so as not to over-knead the dough.

      Reply
  12. Michelle says

    March 30, 2023 at 7:09 am

    5 stars
    Made this yesterday and it was such a hit! My kids loved them and are asking when I will bake them again. I substituted powdered sugar for granulated sugar for the coating, mixing it with the softened butter (used salted butter) . Then I added queso de bola crumbles on top (great use of leftover cheese) . Yum!

    Reply
  13. Cess says

    February 13, 2023 at 6:22 pm

    5 stars
    Hi Bebs,
    Thank you for all the recipes! Ever since I moved abroad I always use your recipes! Just want to ask, what cheese can you recommend here in Germany that somehow tastes like our Pinoy cheese? Thanks again!

    Reply
    • Bebs says

      February 19, 2023 at 6:34 pm

      Hi Cess, that is a tough one. They really do not have the processed cheese we have. You can try cheddar if you find some. What I used to do is buy a lot of our processed cheese and bring them to DE then freeze them.

      Reply
  14. Sharon Moore says

    October 24, 2022 at 11:06 am

    AWESOME 🏆

    Reply
  15. Marie says

    June 21, 2022 at 1:40 am

    5 stars
    Excellent. The bun is so soft, another keeper recipe.

    Reply
  16. Kai says

    May 02, 2022 at 11:44 am

    5 stars
    The cheese rolls came out. They came out soft, buttery and delicious! A good home baker recipe to be kept in that recipe box! Thanks for this recipe!

    Reply
  17. Michelle says

    April 28, 2022 at 11:58 pm

    5 stars
    I loved the recipe. It is delicious!

    Reply
  18. Reina says

    February 26, 2022 at 3:00 pm

    Hi Po, just wanting to ask kung ilang grams or cups yung 1 stick butter? Thank you

    Reply
    • Bebs says

      July 12, 2022 at 12:00 pm

      it is about 110g or 1/2 cup.

      Reply
  19. Brown Sugar Baker says

    February 14, 2022 at 1:32 pm

    5 stars
    So good. Soft as a pillow, buttery and not overwhelmingly cheesy. Whipping up a batch or two is just so easy, thanks to this recipe. Made some adjustments to the flour for a chewier bite.

    Reply
  20. Shiena says

    January 29, 2022 at 4:43 pm

    5 stars
    Hello po! Ano po conversion ng unsalted butter in cups? Thanks

    Reply
    • Bebs says

      July 12, 2022 at 11:59 am

      1 stick butter is half cup.

      Reply
  21. Breadmama says

    January 23, 2022 at 1:31 pm

    Veeeery soft - almost like cake - and not overwhelmingly cheesy. I made a batch and it was as hit.
    Do your make ahead instructions refer to overnight fermentation or even longer?

    Reply
    • Bebs says

      July 12, 2022 at 11:49 am

      I would only do overnight. I am glad you like it 😊.

      Reply
  22. Tesyang says

    November 02, 2021 at 4:40 pm

    5 stars
    This recipe is great. I made it the first time and attained almost perfect cheese rolls. Can't get enough of this yummy and super soft rolls. Thanks.

    Reply
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