Easy Cheesy Filipino Ensaymada
Ensaymada is a soft, buttery Filipino sweet bread topped with cream cheese frosting and plenty of grated cheese. This version uses the tanzhong method for an extra pillowy crumb and a heavy cream pour right before baking, the same trick I use in all my cinnamon roll recipes, to keep every roll moist long after they come out of the oven. No mold, no special tin, just a 9x13 baking tray.
Servings: 12 rolls
Calories: 485kcal
Equipment
- 1 Stand mixer with dough hook (or large bowl for hand kneading)
- 1 Small saucepan (for tanzhong)
- 1 9x13 baking tray
- 1 parchment paper
- 1 Instant-read thermometer
- 1 Kitchen scale (recommended)
Ingredients
Tanzhong
- 100 grams whole milk
- 24 grams all-purpose flour
Dough
- 140 grams whole milk room temperature
- 2½ teaspoons active dry yeast
- 10 grams white sugar for acivating the yeast
- 100 grams white sugar for the dough
- 2 pieces eggs room temperature
- ½ cup unsalted butter room temperature
- 1 teaspoon salt
- 216 grams all purpose flour sifted
- 240 grams bread flour
- 30 grams all purpose flour additional as needed
For Pouring
- ½ cup heavy whipping cream
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- ½ cup unsalted butter room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons heavy cream
Topping
- Processed cheese such as Eden or Mr. Queso grated, to taste
Instructions
Make the Tanzhong
- Whisk milk and all-purpose flour in a small saucepan over low heat.24 grams all-purpose flour, 100 grams whole milk
- Stir constantly until thickened into a paste, about 3 to 5 minutes.
- Transfer to a bowl and let cool completely.
Make the Dough
- Combine 140g warm milk, yeast, and 1 tablespoon of sugar. Stir and set aside for 5 minutes until bubbly.140 grams whole milk, 10 grams white sugar, 2½ teaspoons active dry yeast
- Combine remaining sugar, salt, all-purpose flour, and bread flour in a large bowl or stand mixer.100 grams white sugar, 1 teaspoon salt, 216 grams all purpose flour, 240 grams bread flour
- Add the yeast mixture, eggs, and cooled tanzhong. Mix until a shaggy dough forms.2 pieces eggs
- Add the butter and knead for 10 minutes on medium speed, or 15 minutes by hand, until the dough is smooth and elastic. The dough will be slightly tacky. If it feels too wet or overly sticky, add the extra flour 1 tablespoon at a time until it is easier to handle.½ cup unsalted butter, 30 grams all purpose flour
- Place dough in a lightly greased bowl, cover, and let rise until doubled in size — about 1 to 1.5 hours.
- Punch down the dough. Divide into 12 equal pieces (about 75 to 80g each).
- Roll each piece into a log about 10 to 12 inches long. Coil into a spiral and tuck the end underneath.
- Place on a parchment-lined 9x13 baking tray, evenly spaced.
- Cover loosely and let rise for 45 minutes to 1 hour until visibly puffy.
- Pour heavy whipping cream evenly over the proofed rolls.½ cup heavy whipping cream
- Bake at 325°F for 20 minutes. Check at 18 minutes. Pull when lightly golden and internal temperature reads 180°F to 190°F.
Frost and Top
- Beat the cream cheese, butter, vanilla extract, and salt together until smooth and creamy. Add the powdered sugar and mix until fully combined, then add the heavy cream and beat until light and spreadable.8 ounces cream cheese, ½ cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon salt, 2 tablespoons heavy cream
- Spread frosting generously over each warm roll.
- Top with a generous amount of grated processed cheese. Serve warm.Processed cheese such as Eden or Mr. Queso
Notes
Tanzhong alternative: Skip the tanzhong and add 60g of plain mashed potato (no seasoning) instead. Or skip both and make the base dough as written — the heavy cream pour still keeps the rolls moist.
Substitutions: Bread flour can be swapped for all-purpose flour in the same amount. The crumb will be softer and more cake-like. Instant yeast works in the same quantity — skip the blooming step and add directly to dry ingredients.
Make-Ahead: Refrigerate the dough after the first proof, tightly covered, overnight. Let sit at room temperature for 20 to 30 minutes before shaping.
Storage: Airtight container at room temperature up to 2 days, refrigerated up to 5 days.
Reheating: Microwave 15 to 20 seconds until warm.
Freezing: Freeze unfrosted rolls individually wrapped for up to 1 month. Thaw at room temperature and frost before serving.
Serving Suggestions: Best warm with coffee, hot chocolate, or tea.
Tips: Use an instant-read thermometer — 180°F to 190°F internal is the most reliable way to know they're done without overbaking.
Nutrition
Calories: 485kcal | Carbohydrates: 58g | Protein: 9g | Fat: 24g | Cholesterol: 95mg | Sodium: 390mg | Potassium: 120mg | Fiber: 1g | Sugar: 24g
