These yema rolls are tender and delicate bread slathered with a very creamy frosting that is primarily made with condensed milk. Sweet, milky and soft, these treats are just heavenly!
I have a deep love for condensed milk. This simple liquid goodness from a can is a nice little indulgence because of its sweetness and thick luxuriousness. I remember as a kid, I used to lick the remainder of condensed milk in spoons and ladles every time our older folks made desserts out of it. Seriously, I can eat condensed milk straight from the can. It is so addictive that I can’t stop at one spoonful.
And to properly explain today’s baked goodies, yema rolls are soft rolls of bread that is frosted with a creamy and milky icing that is the yema. Yema is a native delicacy from the Philippines, a milky dessert that is made with condensed milk. Maybe think dulce de leche but with more richness and with a little bit nuttiness.
Today, we incorporate yema in a tender, pillowy bread. These yema rolls are downright heavenly because soft, bread with tender crumbs get smothered with a rich yema frosting.
You guys, you would think that after all the food from Easter Sunday, I’d be so overwhelmed to talk about food for a while, but here I am, writing this post about these yema rolls because I can still clearly remember how soft and good they were.
I adapted the dough recipe from Jo Cooks. It is copycat recipe for the Cinnabon’s Cinnamon rolls, and true enough, the softness of the rolls, the tender crumbs, they indeed remind me of Cinnabons.
The dough comes together easily. A good 5-7 minutes of kneading in the mixer should do the trick. It is a sticky dough, you would think it will come out dense after baking, but they are amazingly soft and fluffy out of the oven.
For the yema frosting, I added mashed potato to neutralize the sweetness a little bit. Conventionally, yema does not have mashed potato, but the addition of it in this recipe complements the flavor really well.
These treats keep well in the fridge. Microwave them for 15-20 seconds, and they are still soft and tasty. They are good to have at home for snack, breakfast, or for those times you are craving for something sweet. I only need to think about licking the yema icing, and I am in the fridge in no time to warm a piece. It is instant happiness.
I love these rolls so much and I hope you will too. If you spot a can of condensed milk in your pantry, you know what to do 🙂
Soft bread rolls slathered in creamy and milky yema icing.
For the Dough
- 2 and 1/4 tsp active dry yeast
- 1 cup warm milk (110 F)
- 1/2 cup sugar (100 grams)
- 1/3 cup softened butter (75 grams)
- 1 tsp salt
- 2 eggs
- 4 cups all purpose flour
- about 1/4 cup softened butter for the filling of the rolls
- sugar for the filling
For the Yema Icing
- 300 mL can condensed milk
- 1 small potato (peeled, boiled and mashed)
- 2/3 cup evaporated milk
- 1 egg
Make the Dough
Sprinkle yeast over warm milk. Stir and let sit for five minutes.
In a bowl of stand mixer with the dough hook, add sugar, butter, salt, eggs and flour. Mix well until incorporated. Pour yeast mixture into the bowl and mix until everything is combined. This should take about 5-7 minutes.
Gather the dough into a ball and place in a greased bowl. Cover with a towel and let rise for an hour. Gently deflate the dough and roll into a rectangle that is 16 x 12 inches in size. Spread butter across the dough surface then sprinkle the top with sugar.
Roll the long side of the dough, tucking it tightly as you go until you have one long log. Pinch the edges and cut the dough into 12 portions that is about an inch and a half in thickness. Lay the rolled portions in a 9 x 13 greased baking sheet. Let rise for 30 minutes.
Preheat oven to 350 F. Bake the rolls for 17-20 minutes or until light brown. Spread the yema icing on top.
Make the Yema Icing
In a medium sauce pan over medium heat, combine condensed milk, egg, evaporated milk and mashed potato. Stir while cooking until the mixture is smooth. Cook for ten minutes or so, stirring often until the mixture becomes thick enough to spread.
Store in the fridge and warm in the microwave for 15- 20 seconds before enjoying.
Dough recipe adapted from Jo Cooks