Señorita Bread

A plate with Senorita bread rolls, one broken in half
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5 from 2 reviews

This easy señorita bread recipe makes fluffy rolls filled with a brown sugar swirl and finished with a crunchy cinnamon sugar topping. This Filipino-Spanish bread is soft and super satisfying with a hot cup of coffee in the morning.



  • 1 cup whole milk, warm
  • 3 teaspoons active dry yeast
  • 3 tablespoons light brown sugar, packed
  • 1 teaspoon kosher salt
  • 1/4 cup olive oil
  • 1 egg
  • 3 cups All-Purpose Flour


  • 2 tablespoons All-Purpose Flour
  • 5 tablespoons unsalted butter
  • 1/3 cup dry breadcrumbs
  • 1/2 cup light brown sugar
  • 1/2 cup whole milk


  • 1/2 cup dry breadcrumbs
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons light brown sugar
  • 3 tablespoons unsalted butter, melted


Begin Making the Dough

  • Proof the yeast. Add the warmed milk to the bowl of a stand mixer and sprinkle the yeast on top. Let sit for 5 minutes to activate the yeast.
  • Add remaining dough ingredients. Fit your stand mixer with a paddle attachment. Add the brown sugar, salt, olive oil and egg to your stand mixer, mix well. Add half the flour, mix until combined, then add the remaining flour.
  • Knead. Switch to your dough hook and knead the dough for about 1 minute, until a soft dough forms that springs back when you press it with your thumb.
  • First rise. Cover your stand mixer with saran wrap and set it in a warm spot for the dough to rise for 2 hours, or until doubled in size.

Make the filling.

When the dough is almost finished with its first rise, make the filling.

  • Toast the flour. In a medium skillet set over medium-low heat, toast the flour until it smells nutty and is light brown in color.
  • Add butter, breadcrumbs, cinnamon and brown sugar. Reduce heat to low, then add the butter, breadcrumbs, cinnamon and brown sugar. Continue cooking, stirring constantly, until the butter and sugar have melted. You should have a thick paste.
  • Add the milk. Pour the milk into the mixture and whisk gently until well combined. You should have a thick filling that is light golden in color. Set aside.

Assemble the Senorita Rolls

  • Prep your tools. Line a baking sheet with parchment paper. Set aside.
  • Divide the dough. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces. Roll each piece into a ball and cover with plastic wrap so that they don’t dry out while you’re working.
  • Make the topping. In a medium bowl, combine the breadcrumbs, cinnamon and brown sugar. Set aside.
  • Assemble the rolls. Roll each ball of dough into an oval about 8-9 inches long. Spread about a tablespoon of filling over the dough, leaving a 1 inch margin along the edges of the dough. Starting with the short side, roll into a tight log. Place each roll on the prepared baking sheet.
  • Add the topping. Brush the top of each roll with melted butter, then gently pick up the roll and dip it into the topping, pressing down slightly.
  • Second rise. Cover the rolls with saran wrap and allow them to rise for 1 hour, until they have doubled in size.


  • Prep your tools. Preheat your oven to 350F.
  • Bake. Place the rolls in the heated oven and bake for 20-25 minutes until light golden brown.
  • Cool. Let the rolls cool for 10 minutes.

Keywords: senorita bread, senorita bread recipe