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Filipino Cheese Rolls

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?

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 (1/4 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 pevent 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.

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Cheese Rolls
4.75 from 4 votes

Soft and buttery Cheese Rolls

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.
Print Rate
Course: Breakfast,Snack
Cuisine: Filipino
Keyword: cheese roll bread,cheese rolls
Servings: 16 pieces
Calories: 226kcal
Author: Bebs
Prep Time: 30 minutes
Cook Time: 15 minutes
Rising Time: 1 hour
Total Time: 1 hour 45 minutes

INGREDIENTS

DOUGH

  • 3 2/3 cups all-purpose flour
  • 1/3 cup sugar
  • 1/4 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

  • 1/4 cup unsalted butter - softened
  • 1/4 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.

VIDEO

Nutrition Facts
Soft and buttery Cheese Rolls
Amount Per Serving
Calories 226 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 45mg15%
Sodium 85mg4%
Potassium 63mg2%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 8g9%
Protein 5g10%
Vitamin A 324IU6%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.
Avatar

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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  1. 4 stars
    I made this and it turns out really good! Only need to learn how to make the butter and sugar topping perfect, but overall it was good.Thanks a lot!

  2. Hi what’s a good butter to use to brush the top of the cheeseroll??? I’ve notice that the butter and sugar on top of my cheeserolls somehow melts and disappears after a couple of hours.

    1. Some of them do dissolve after a while but more if applied while the buns are still warm. So brush them when they have cooled down completely.

  3. 5 stars
    if i am going to use 50/50 of the all purpose flour and bread flour how much yeast will i use and all if i will use only bread flour? Thank you very much.

  4. Did you use Eden cheese? If I don't have access to it can I use regular cheddar cheese or Velveeta? What would you recommend?

  5. 5 stars
    I tried this recipe yeaterday. This is genius! The rolls were super soft and pillowy. But I made the rolls bigger by having 12 portions instead of 16. I was so proud with the result. I am day dreaming now because everybody loved it and nothing's left for me =( haha... I thought that having mashed potato or potato starch would yield a better result but this recipe beats all other recipes out there. Thank you, Miss Bebs...

    1. Hi Julia, that is so nice of you to say. I also use mashed potato or potato starch in my other bread recipes, they also work well. The main reason is they absorb more liquids which make buns or rolls like this soft and moist. But of course, if you are up to the challenge of working with a very sticky dough like this with lots of butter then it tastes a whole lot better too! Way to go, Julia!

  6. Tried this and it’s delicious! Although does it really come out in the oven still white or I should have kept in the oven longer?

  7. 5 stars
    Hi! I've been using your ensaymada recipe to make cheese rolls. That brioche dough recipe is really flexible. They are so good. Like Mary Grace's. I wonder if this is the same brioche recipe as the ensaymada. I'll be trying this, too.

  8. Thank you very much for sharing all your recipes. I learned how to cook chop suey properly with your recipes. So far I tried making ube cheese pan de sal, pan de sal, pork bola bola siopao and all turned out well. Thank you for not being ‘madamot’ which I observed among Filipino cooks and bakers. It’s an observation I shared with friends that even if we follow it to the letter, we wouldn’t get the same outcome. I would like to request ‘period breads’ that we usually buy at neighborhood bakeries like Kalihim ( pan de regla in some places), pineapple pie, pianono. Also, I haven’t forgotten the best tamales I tasted at Nepo Mart in Pampanga, I hope to have a recipe of it. That’s all for now and thank you. Keep those detailed and well written recipes coming.

    1. Hi Malu, happy that you seem to be enjoying some of our recipes here. We do have a tamales recipe and this is inspired by the Kapampangan Tamales I grew up with. I will add all your requested recipes to our list and hopefully share them here soon.

  9. Hi Ms.Bebs..Good day! What is the measurement of the shortening if I will use it instead of butter? Which of the two is better to keep the bread supersoft? Saw some recipes and some are using milk powder and mashed potato. I am really eager to know which is the best coz this is my hubby’s favorite. Thank you in advance. God bless and More power po. ☺️

    1. Use the same amount for shortening, although I would recommend mixing butter and shortening at least for the flavor. I know potato flour or flakes work in giving you soft, moist bread but so will water roux (tangzhong) but so will this recipe because it has a high hydration ratio.

      1. Dear Miss Bebs, thank you so much for all sharing your recipes for those like me looking forward towards retirement and at the same time anticipating some hobbies that may eventually serve as business venture. Though wondering Miss Bebs about this cheese bread recipe if you can share with us again the measurement of butter or shortening into cup or tablespoon. Thank you and God Bless you!

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