Name: Cheesy Ensaymada with Cream Cheese Filling
Prep time: 2 h
Cook time: 18 min
Total time: 2 h 30 min
Cuisine: Filipino
Ingredients: Dough:; 3 1/4 cups all-purpose flour; 1/4 cup sugar; 1/2 tsp salt; 2 1/4 tsp instant yeast (1 packet); 1/2 cup warm milk; 1/4 cup water; 1/4 cup unsalted butter, melted; 3 large egg yolks; Cream Cheese Filling:; 8 oz cream cheese, softened; 1/4 cup powdered sugar; Topping:; 1/4 cup unsalted butter, softened; 1/4 cup sugar (for sprinkling); 1/2 cup grated cheddar cheese

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This Cheesy Ensaymada with Cream Cheese Filling is a soft, buttery Filipino bread that’s sweet, cheesy, and rich with a creamy surprise in the center. I enjoy making it at home because it brings that bakery-style flavor right into my kitchen—perfect with a cup of coffee or hot chocolate.

Cheesy Ensaymada with Cream Cheese Filling

Why You’ll Love This Recipe

I love how pillowy soft this bread turns out every time. The cream cheese filling adds a velvety richness, while the sugar and cheese topping gives each bite a sweet and salty finish that’s hard to resist. It’s comforting, satisfying, and feels like a warm hug in bread form.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough:
3 1/4 cups all-purpose flour
1/4 cup sugar
1/2 tsp salt
2 1/4 tsp instant yeast (1 packet)
1/2 cup warm milk
1/4 cup water
1/4 cup unsalted butter, melted
3 large egg yolks

For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup powdered sugar

For the Topping:
1/4 cup unsalted butter, softened
1/4 cup sugar (for sprinkling)
1/2 cup grated cheddar cheese

Directions

1. Make the Dough:
I start by combining warm milk, water, and sugar in a small bowl. I sprinkle the yeast on top and let it sit for about 5 minutes until it turns frothy.
In a separate large bowl, I mix flour and salt. I pour in the yeast mixture, add the egg yolks and melted butter, and stir until a sticky dough forms.
I knead the dough for 8 to 10 minutes until it becomes smooth and elastic. Then I place it in a greased bowl, cover it, and let it rise in a warm place for 1 to 2 hours, or until it doubles in size.

2. Prepare the Cream Cheese Filling:
While waiting for the dough to rise, I mix the softened cream cheese and powdered sugar in a bowl until smooth and creamy. I set it aside for later.

3. Assemble the Ensaymada:
Once the dough has risen, I punch it down and divide it into 12 to 15 equal portions.
I flatten each piece into a disc, add about 1 teaspoon of cream cheese filling in the center, and seal the edges tightly to form a ball.
I place each filled dough ball into a greased ensaymada mold or muffin tin. Then I let them rise again for 30 to 45 minutes until puffy.

4. Bake:
I preheat the oven to 350°F (175°C) and bake the buns for 15 to 18 minutes, or until golden brown. I let them cool slightly after removing them from the oven.

5. Add the Topping:
While still warm, I brush each ensaymada with softened butter, sprinkle some sugar on top, and then finish with a generous amount of grated cheddar cheese.

Servings and timing

This recipe makes 12 to 15 pieces, depending on how large I shape each one.
Prep time: 2 hours (including rising time)
Bake time: 15–18 minutes
Total time: About 2 hours and 30 minutes

Variations

Ube Twist: I like to mix a spoonful of ube halaya into the cream cheese for a vibrant and uniquely Filipino flavor.
Extra Cheesy: Sometimes I double the amount of cheddar on top for a more intense cheesy experience.
Sweet Cream Filling: I add a little vanilla extract to the cream cheese for an extra dessert-like touch.
Mini Ensaymadas: I divide the dough into smaller portions for bite-sized treats, great for parties or gifting.
Classic Style: When I want to keep things traditional, I skip the filling and enjoy the soft bread with just butter, sugar, and cheese.

Storage/Reheating

I store leftover ensaymada in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
To reheat, I place them in the microwave for about 15–20 seconds or warm them in a 300°F oven for 5–7 minutes until soft again.
If I freeze them, I let them thaw at room temperature before reheating.

FAQs

Can I use bread flour instead of all-purpose flour?

Yes, I can substitute bread flour for a chewier texture. I’ve found it makes the bread slightly more structured but still soft.

How do I know my dough is ready to bake?

I gently press a fingertip into the dough—if the indentation springs back slowly, it’s ready. If it bounces back quickly, I let it rise a little longer.

Why is my dough not rising?

This might happen if the yeast is expired or the liquids were too hot. I always make sure the milk and water are warm, not hot—about 105°F to 110°F.

Can I make this without the filling?

Absolutely. I’ve made this as a traditional ensaymada with no filling, and it’s still just as soft and delicious with butter, sugar, and cheese on top.

What’s the best way to shape the dough?

I like to flatten each dough piece gently, then add the filling and seal it tight. Rolling them into smooth balls helps them rise evenly and bake beautifully.

Conclusion

This Cheesy Ensaymada with Cream Cheese Filling is one of my favorite comfort bakes. The pillowy bread, creamy center, and cheesy topping make it an irresistible treat I enjoy making again and again. Whether for a family gathering or a quiet snack, it always delivers that familiar, heartwarming Filipino flavor.