There’s just something about ube cheese pandesal that wraps you in a warm, cozy hug with every bite. This isn’t your average morning bread roll — it’s pillowy, slightly sweet, deeply purple, and packed with creamy, cheesy goodness in the center. Think of it as the fun, quirky cousin of traditional pandesal that took a detour through a dessert shop. Whether you're serving it for Filipino merienda, a sweet-savory breakfast, or sneaking one as a midnight snack, these buns hit the spot every single time. And this version? It’s extra indulgent, with a surprise creamy cheese filling that oozes out when warm.
Ube Cheese Pandesal with Creamy Center
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Dough Rising 1 hour hr 30 minutes mins
Total Time 2 hours hrs 20 minutes mins
Course Breakfast, Dessert, Snack
Cuisine Filipino
Stand mixer with dough hook (optional) Great for ease but hand kneading works fine too.
Mixing bowls One for the dough, one for the filling.
Measuring cups and spoons Precision is key with baking.
Baking sheet A large one, preferably with parchment paper.
Oven Set for consistent baking at 350°F (175°C).
Rolling pin (optional) Helps with flattening the dough, but your hands work just as well.
Plastic wrap or damp towel For covering the dough while it rises.
For the Dough
- 3 ½ cups all-purpose flour
- 1 cup purple yam ube, cooked and mashed or ¾ cup ube halaya
- ½ cup white sugar
- 2 tsp instant yeast
- 1 tsp salt
- ¾ cup warm milk
- 1 egg
- ¼ cup unsalted butter melted
- 1 tsp vanilla extract
- ½ cup breadcrumbs for coating
For the Filling
- 1 cup cream cheese slightly softened
- 1 cup shredded cheddar cheese or Eden cheese for a more Filipino touch
- 2 tbsp powdered sugar optional, for a touch of sweetness
Optional Glaze
- 2 tbsp melted butter for brushing after baking
Activate the yeast (optional for extra lift)
If you're not using instant yeast, dissolve your yeast in warm milk with a bit of sugar and let it sit for 10 minutes until frothy.
Mix the dough
In a large bowl, combine flour, sugar, salt, and instant yeast. Add mashed ube (or ube halaya), egg, warm milk, vanilla extract, and melted butter. Mix until a dough forms. Knead for 10 minutes by hand or 5 minutes with a stand mixer until the dough is soft, smooth, and slightly sticky.
First rise
Shape the dough into a ball, place in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
Make the filling
While the dough is rising, combine cream cheese, cheddar cheese, and powdered sugar in a bowl. Mix well until creamy and set aside in the fridge.
Shape the rolls
Once the dough has doubled, punch it down and divide into 12 equal pieces. Flatten each piece into a small disc, place about a tablespoon of filling in the center, then pinch the edges together to seal.
Coat with breadcrumbs
Roll each filled dough ball in breadcrumbs and place them seam-side down on a parchment-lined baking sheet.
Second rise
Cover and let the rolls rest for 30 minutes. They’ll puff up beautifully.
Bake
Preheat oven to 350°F (175°C) and bake the rolls for 18–20 minutes, or until golden on top.
Finish
Brush the warm rolls with melted butter if desired. Serve warm for the ultimate cheesy, creamy experience.
Pairings in Detail
Ube cheese pandesal with creamy centers is already a flavor bomb on its own, but if you’re feeling extra, pair it with:
- A hot cup of barako coffee or tsokolate for a nostalgic Filipino breakfast or merienda.
- Sweet-savory dips: Try condensed milk for the sweet tooth or a mild cheese spread for contrast.
- Filipino savory dishes: Serve alongside a hearty bowl of bulalo or a slice of embutido for an unexpected but delicious balance of flavors.
And if you're thinking brunch or buffet table, combine with other pinoy recipes like siopao, dinuguan, or even a mini bibingka for a well-rounded, proudly Filipino spread.
Frequently Asked Questions
1. What type of cheese works best for the filling?
For the creamy center, a mix of cream cheese and sharp cheddar offers the perfect balance of creamy and salty. For a more traditional Filipino flavor, Eden cheese or Quickmelt also works great.
2. Can I use ube halaya instead of fresh ube?
Yes, ube halaya adds sweetness and depth. Just make sure it's not overly wet to avoid messing with the dough's consistency.
3. How do I store leftovers?
Keep in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. Reheat in the microwave for 10-15 seconds to get that gooey center again.
4. Can this be made without a stand mixer?
Absolutely. Kneading by hand takes a little more effort, but it’s totally doable. Just knead until the dough becomes elastic and no longer sticky.
5. Is this a dessert or a snack?
It’s both! Filipino dessert meets Filipino merienda — sweet, savory, and filling enough to hold you over between meals.
6. Can I make this ahead of time?
Yes! You can prepare the dough and keep it in the fridge overnight. Just let it come to room temperature and do the second rise before baking.
