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Cheddar filled Brazilian Cheese Rolls

Cheddar filled Brazilian cheese rolls are naturally gluten-free and can be served for breakfast or as a snack or small party bites.
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 15
Author Denise Browning


  • 2 cups tapioca flour 250 g
  • 1/2 cup whole milk 120 ml
  • 1/4 cup plus 1 tablespoon vegetable oil use extra to grease hands
  • 1/2 teaspoon salt
  • 1 large egg at room temperature
  • 3.5 oz queso fresco crumbled, about 100 g
  • 1-2 tablespoons grated Parmesan cheese
  • 1/4 to 1/2 teaspoon fresh thyme optional (if using dried herbs, cut amount in half)
  • 15 cubes medium or sharp Cheddar cheese for the filling 1/3 to 1/2-inch


  • Line a large baking sheet with parchment paper. Preheat the oven at 350° F (180° C).
  • Place the tapioca flour in a large bowl and set aside.
  • In a small saucepan, mix the milk, oil, and salt together and bring to a boil. Pour hot liquid mixture into the reserved bowl of flour, stirring well with a wooden spoon. Mix in the egg, and then add the crumbled queso fresco and grated Parmesan. Sprinkle the thyme if desired. Knead the dough for about 2-3 minutes or until homogeneous.
  • Lightly grease your hands with vegetable oil. Using a tablespoon as measurement, make balls of dough and open an indentation in the center to fill in with a cube of cheddar. Close the dough around the cheese cube, seal tightly, and shape into a round ball, making sure there aren't any gaps where the cheese is exposed.
  • Place the rolls on the lined baking sheet and bake for 15 to 18 minutes or until they begin to lightly brown. Serve while warm accompanied by coffee, guaraná soda, caipirinha, or other beverage of your choice.

Recipe Notes

Minas cheese is used to make Brazilian cheese rolls in Brazil. Because it isn't easily available in the US, I suggested the Mexican queso fresco be used in this recipe since it is the most similar to Minas cheese.
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