How to Make Red Velvet with Cream Cheese Filling

Red velvet pandesal with cream cheese is soft, sweet, and full of flavor. This video demonstrates how to make bakery-style Filipino bread rolls at home, from mixing the dough to wrapping the rich cream cheese filling. Perfect for breakfast, snacks, or sharing with friends. Try this recipe and see why red velvet pandesal is a favorite treat. Like, comment, and subscribe for more easy baking ideas.

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How to Make Red Velvet Pandesal with Cream Cheese Filling

✅Ingredients

1/4 cup warm water
1 package (2 1/4 teaspoons) active dry yeast
1 cup warm milk
2 ounces butter, softened
2 eggs, lightly beaten
3/4 cup sugar
1 1/2 teaspoons salt
3 tablespoons cocoa powder
1 1/2 tablespoons liquid red food coloring
4 1/4 cups flour plus 1/4 to 1/2 cup as needed
1 tablespoon canola oil, for kneading
1/2 cup fine bread crumbs
Cream Cheese Filling
1 block (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract

In a stand mixer bowl, add the warm water. Sprinkle the yeast and about 1 teaspoon of the sugar. Let this sit for about 5 minutes, or until it becomes foamy.

Add the milk, the remaining sugar, eggs, softened butter, salt, cocoa powder, and red food coloring. Stir well. Add 2 cups of flour and beat the mixture until combined using a dough hook. Gradually add the remaining 2 1/4 cups of flour in 1/2-cup increments, continuing to beat until well combined. If the dough is still too wet, add a few tablespoons of the reserved flour just until the dough gathers into a shaggy mass.

Turn the dough over onto a lightly oiled surface and sprinkle it with a little flour. Lightly grease your hands and knead the dough until smooth, elastic, and has lost much of its stickiness.

Place the dough in a lightly oiled bowl. Cover the bowl with a clean towel or plastic wrap and let it rise for 1 1/2 to 2 hours, or until doubled in size.

Meanwhile, make the cream cheese filling. In a mixing bowl, briefly beat the cream cheese just until fluffy. Add the powdered sugar and vanilla and beat just until incorporated and lump-free. Cover and keep refrigerated until ready to use.

Once risen, gently deflate the dough. On a flat surface, shape the dough into a log about 20 inches long. Divide the dough in half. Shape and elongate each half into 12 inches long. Divide each log into 12 equal portions, yielding 24 dough portions.

With the palm of your hand, flatten each dough and spoon about 1/2 tablespoon of the filling in the center. Fold the edges of the dough towards the center to cover the filling, and shape it into a smooth ball. Tuck the ends under to seal.

Roll the dough ball in breadcrumbs and arrange it in a single layer, 1 inch apart, on a parchment-lined baking sheet. Cover the pan loosely with a kitchen towel and let it rise for 40 to 50 minutes, or until puffy and doubled in size.

Bake in a preheated oven at 350°F for 20 to 23 minutes, or until the crumbs are golden brown. Remove from the oven and allow to cool slightly, as the filling may be very hot.

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