Apple Cinnamon Rolls
Finely diced apple gives these cinnamon rolls little pockets of fruit without making the spiral bulky. Brown sugar, cinnamon, and soft butter form the filling, while a vanilla glaze settles into the warm rolls after baking.
Ube Cheese Pandesal Bakery-Style
Three-quarters of a cup of ube halaya gives this bakery-style pandesal dough substance as well as color. Bread flour supports the soft rolls around their cheese centers, and fine breadcrumbs add a dry, delicate finish to the outside.
Pandesal Variations
This pandesal guide starts with a soft milk-and-butter dough and explores whole wheat, cheese, coconut, ube, and garlic variations. Fine breadcrumbs give the rolls their familiar coating. Choose one direction for a batch, since the additions do not all affect the dough in the same way.
Persimmon Cake Recipe for Fall Merienda
Two cups of ripe persimmon puree give this cake its soft, fruit-heavy crumb. Cinnamon and a restrained pinch of nutmeg keep the seasoning gentle, leaving room for the fruit and, if the occasion calls for it, maple cream cheese frosting.
Burikat (Pan de Regla): Soft Filipino Bread with Sweet Red Pudding Filling
The red center of burikat looks like jam, but its flavor comes from milk, vanilla, and bread cooked into a sweet pudding. Wrapped in soft yeast dough, that thick filling gives each small roll a generous middle without needing fruit or frosting.