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.
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.
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.
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.
If you are in a baking frenzy, here's some more Filipino bakery recipes you can try!
Printable Recipe
Soft and buttery Cheese Rolls
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.
Shirley Bee says
I would love to try this today but a bit confused how much is a stick of butter. Can you give it in grams please, thank you so much.
Bebs says
Hi Shirley, one stick is about 110 grams.
Valerie says
Can I get recipe for just half yield? Do I just divide ingredients to half? I just want to try small batch first 🙂
Bebs says
Sure you can, Valerie.
Amie Campomanes says
226 calories for how many cheese rolls po? Hehe
Bebs says
For one.
Dondie Galicia says
its so yummy thank you . But i think, i need to practice more since i didnt achieve what's in the picture haha. but taste wise its delicious and i would.definitely make it again .
Jo says
Ask ko lang po kung na check nyo na po ung metrics unit of this recipe. I weigh po kasi. My flour didn't rise as much as yours. It doesn't look like I haven't alot as well.. 😭 I hope it works. But I will keep trying po.
Bebs says
Hi Jo, yes the conversions are correct. Check your yeast if still active.
Jay says
Thanks so much! It turned out very well
Bebs says
That is great, Jay!
Jay says
How long would you estimate the knead time as well as the speed using a kitchen aid stand mixer?
Bebs says
About 7-10 minutes at medium (speed 6).
Sandy says
Hi, I'd like to ask if it's okay to use active dry yeast since that's the only one I have? Or this recipe has to be instant yeast?
Bebs says
Sure you can use it too, Sandy. It might need proofing first though, but just take 1/4 cup of the lukewarm liquid from the recipe and use that.
Julie says
Helllo Ms. Bebs! I posted a comment before, don't know why it's gone. Anyway, I super love this recipe. The rolls always come out super soft and fluffy. My question is, on the 2nd rise, the rolls rise but spreads more on the sides. I want them to rise upwards for them to look fluffier. Also, how can I make the rolls' surface smoother? Mine are a little wrinkled. Thanks a lot! Will try your other recipes too!
Bebs says
Hi Julie, spreading of dough sideways could mean a weak gluten structure. It could also be that they have rested/risen a bit too long which can also explain the wrinkled crust. Next time try using bread flour and bake it a little longer.
Julie says
Does that mean I need to knead more, Ms. Bebs? Also, as soon as it doubles in size, i should deflate it right away? Thanks a lot for answering! ♥️♥️♥️
Bebs says
Possibly, but if you passed the window-pane test then it should be fine. Yes, punch the dough down once it has risen to almost double the original size.
Julie says
Thanks a lot Ms. Bebs! Will try again until I get it right.
Karen says
Thank you so much for the recipe❤️ I am not a baker but your instructions were so spot on and easy to understand. My husband and my son couldn’t get enough and wished I had doubled the recipe 😆
Thank you again for sharing your knowledge 👍👍👍
Bebs says
You are welcome, Karen. If you were able to make this easily then you are a natural! Armin also can't get enough of these...
Angela says
I followed the recipe with no extra flour and passed the window pane test. The dough rose beautifully on the first and second rise. But when I baked them, they came out dense even though I preheated my oven to 160°C and baked them for 12-15 minutes (slightly brown tops). I tried this on 2 separate occasions, but both times, the bread formed a slightly hard crust and dense texture. I have a new oven thermometer too. What could be rhe cause?
Bebs says
How big is your oven?
Angela says
Oven Dimension (H x D x W): 33 x 42 x 39.5cm
Oven Capacity: 49.0L
Bebs says
Thanks for sharing that, Angela. You mentioned that the bread is dense, which should be very unlikely because of all the liquid and fats that go to the dough. This could only happen if you used too much flour or use the wrong kind (too strong or high in protein). Did you use proper measuring cups using the spoon and level method? Can you also check your yeast, if it is still active.
Bontiklaw says
Ang sarap ng recipe at malambot. Btw bear brand powdered milk ginamit ko tinunaw ko lang
Bebs says
Thank you and yes that will also work! 😉!
Ane says
Hello, just want to ask if I will use your recipe and put it in a bread maker all the ingredients will that work as well?
Bebs says
You mean the ingredients for the dough, right. It should.
Chiqui says
I made this today and it was perfect! Tastes like ensaymada. Thanks 😊
Mica says
Hello Ms Bebs! This will be my first attempt in making cheese rolls..so I did some research. Will POTATO STARCH improve this recipe? If so, how much can I add?
Also, if using bread flour, how much milk should I add? Hoping for your response, thank you so much!
Bebs says
This recipe already has a high hydration ratio so I promise you it is already very soft. You can use about 3 1/3 cup bread flour instead.
Che Francisco says
Hi Bebs, I’ve tried this recipe twice now and it’s a sure hit with my friends and family! I love how soft and fluffy the breads are and is almost consistent to my favorite Tita brand of cheese roll. 😉 I made some changes to add some gooey texture by using 50/50 of APF and Bread Flour. For half of the rolls, I topped up with parmesan cheese instead of sugar. All were 226 calories worth of deliciousness! Thanks for this recipe! Will surely make more.
Bebs says
Sorry for the late reply Che and I am happy that you are enjoying our recipe. The Parmesan toppings sound delightful!
Anna says
Best cheese roll recipe ever! Soft and fluffy! Thank you for sharing the recip ❤️
Bebs says
Happy that you love it, Anna.
Glenda says
How do I keep the cheese from oozing out? The bread comes out as soft and fluffy but the cheese always coms out. Is there a specific kind of cheese that I should use? I always use the mozzarella stick(the individually wrapped ones that kids usually snack on).
Thank you.
Bebs says
We use processed cheese for this and freeze them before adding to the dough.
KYmom says
160 deg? I baked mine at 160 deg F. So it was a bake fail after all that effort 😔
Bebs says
read it again carefully, it says 160°c not F.
Leilani says
Hi, so it’s 2 tsp of yeast not 1 Tbsp? I watched the Youtube video and it says 2 tsp.
Bebs says
Hi Leilani, I checked both and they both say 1 Tbsp.
Len says
Hi.
I really love this recipe, just wondering what I did wrong as the dough is not sticky enough, like yours when I watch the video. 🙁 and it didn't rise very well 🙁
Bebs says
Hi Len, you can add more water if you like and as for not raising well, it could be that your kitchen is too cold so it will take longer. Try letting it rise on a slightly warm oven.
Len says
Alright noted! Thank you 🙂
Foxyrosie says
Hi! How much yeast if I use quick-rise instant yeast?
Bebs says
Just use the same amount.
Len A. says
Hi, l love your recipe of ensaymada! I used whole wheat flour as this was what l had on hand and it still turned out so soft, fluffy and very tasty! Me and my family are addicted to this and l have made it 3x already! I was just reading different recipes and l chose to try yours and have been hooked! Thanks so much.
Bebs says
Aaaaww...you are so sweet.
Izzy says
Hi Miss. Bebs,
If I just use pure all purpose flour for this recipe, will I still get that soft cheese roll texture?
Also, I’m doubling up the recipe and it it says to use 7.33 cups of all purpose flour, if I decide to do half all purpose flour and bread flour, how will I have to divide this? And will it change the other measurements to making the dough?
Bebs says
This is done with just APF. For your next question then use 3 2/3 cups of each flour and that equals 7 1/3 cups (or 7.33) and that is 50/50. Just double the rest of ingredients.
Net says
How do you store this? Can this be frozen?
Bebs says
Sure you can.
Marie says
Can I use a bread maker for this recipe? Thank you
Bebs says
Sure, just use the dough function for the mixing, kneading and rising then do the rest manually.
Teresa says
I've tried several different recipes and this one is by far the best recipe resulting in fluffy and a bit moist and not too sweet, My only queastion is wrapping and storage so that they don't dry out. Thanks veyr much for the recipe. Its the best!
Bebs says
Yes, you wrap them individually in wax or baking paper. Then place them in an airtight box to preserve the moisture longer.
Lib Chute says
Thank you so very much for your excellent cheese roll recipe.
It's the BEST I have ever made and will be making from now onwards.Our new family favourite 😋♥️
Bless your kind heart for sharing your wonderful recipe❤️
♥️ Lib
Bebs says
Awesome! Glad that you and your family is loving it! 😘
Arbigail says
Made this. But i had to add another cup of flour cause mine turned watery, and made it 1 cup of sugar instead. But end product is as what your photo showed. Tasted sooo good. Thank you
Golda says
Lovely recipe! Superb & delicious! I made them for our Simbang gabi snacks last week. They liked the cheese rolls very much! Thank you Foxy Folksy!
Cheryl says
Thank for sharing recipe I like to try it
Chie says
Hi Beb, how many cups of butter is equivalent to one stick of butter?
Bebs says
About 1/2 cup. Normally when you buy butter it is around 220g and that is about a cup or 2 sticks, so if you cut it into half you get 1 stick. But you can also buy already cut (1 stick) butter.
Lalaine says
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!
kymme says
can i use almond milk?
Bebs says
I think it should also work.
Syra says
Hi Ms. Bebs. If you don't mind would you make pan de coco recipe? Please and thank you.
Bebs says
I have one posted at Kawaling Pinoy.
Rhea says
This is a HIT!!! I actually made 9 instead of 16 pcs so i came out as big as that of purple oven's cheese roll. We ate this for am snacks, lunch and pm snacks. 😂
Bebs says
Glad you like it, Rhea.
blueberreyh says
Hi. I just want to ask. How do you reheat this cheeseroll? Thank you.
Bebs says
You can just warm them in a microwave for a few seconds on high.
Crisel says
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.
Bebs says
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.
Analiza generalao says
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.
Bebs says
Just use the same amount of yeast either way.
Tessie Barwicke says
I love all your recipes
Bebs says
That is great to know! Thanks, Tessie.
AJ says
Hi, Ms. Bebs. 🙂 Just wanted to clarify this — in the list of ingredients, by 1 stick of unsalted butter, do you mean 1/2 cup of unsalted butter? Thank you!
Bebs says
Yes, that is correct AJ.
Miel Dy says
I love your website and have tried many of your bread recipes. I have been baking using them almost 2x a week!
That said, this recipe has been a fail for me. It is just too wet. I used a breadman (dough settings) to knead the dough, but it was too wet and sticky that I had to do the slap and fold for 10mins plus using a hand mixer with dough attachment for another 10 and the doigh still won't come together! I ended up adding about a cup anf a half of flour before it became manageable... I almost threw away the dough in frustration. 😔It was still very soft though after adding more flour. Maybe adjust the hydration ration on this one, Ms. Bevs?
I am a fan of your recipes so I hope you don't take this the wrong way. Thank you and more power!
Bebs says
Hi Miel, thanks for your honest feedback and you are right, it is super sticky but it is supposed to be that way to get the super-soft, melt-in-your-mouth texture just like the ones you get from Mary Grace's. I wish you had stayed with it a bit longer so you could have seen what having high hydration and lots of butter can do 😊. But maybe next time.
Maureen Gatehouse says
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?
Bebs says
I haven't personally tried Velveeta but I heard it is the closest to our Eden.
CelesteP says
No youtube video for cheese rolls yet.
Ryan says
This looks delicious! What type of cheese did you use?
Bebs says
We used processed cheese.
BJ says
Hi Bebs! I would love to bake this and thank you for the recipe. What Brand, variety of Cheese to use? I’ll be waiting for your reply. Thank you!
Bebs says
We use processed cheese but if you cannot get it then mild cheddar or similar kind of cheese should also work.
Deedee says
I always look you up first whenever i feel like baking or cooking something. Your recipes are always spot on! Btw, how much more water to add if using bread flour? Thanks
Bebs says
Thanks, Deedee, if you will use bread flour then use about 3 1/3 cups of it for the same recipe. But you can also just use the same measurement, as there still some room for adjustment for the hydration.
Syra says
Hi Ms. Bebs! What kind of cheese did you use? Thank you.
Bebs says
Eden cheese or other similar brands.
Julia says
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...
Bebs says
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!
Sherry says
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?
Bebs says
Yes, they are rather pale than your usual buns.
Tessie says
Hoe to convert 12x12 cm to 12x12 inch
Saly says
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.
Bebs says
Hi Saly, my ensaymada recipe is similar to this but not completely the same, try it and let me know.
Malu del Rosario says
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.
Bebs says
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.
KC says
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. ☺️
Bebs says
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.
Dulce says
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!
Bebs says
It is usually 1/2 cup. But if you but the regular block of butter (about 220g) then 1 stick is half of it.
Syra says
Hi Ms. Bebs! I hope your in a good health.
I just made these recipe and I gotta say it's very fluffy and soft. Which actually surprise me a little bit.
Although I'm not very satisfied with the taste, I was expecting that it would be little more sweet, I don't know maybe it's just me, but I think the bread is a little bland for my taste. I'm not trying to criticize you, because your are amazing ❤ I used medium cheddar for the cheese, do you think I could add more sugar? Instead of 1/3 cup maybe 1/2 to 3/4 cup. I just feel like its missing something. I'm sorry in advance if this will offend you in some way. Thank you so much. More power and God Bless you.
Bebs says
Hi Syra, no offense taken. All our recipes are usually less sweet than others so you are correct. You can, of course, add some more sugar upto 3/4 cup should still be fine if you like it really sweet.😉