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Huachibolas Cream Cheese Rolls

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“My Sweet Mexico Gerson; good cookbook.”
48hrs 35mins

Ingredients Nutrition


  1. Dissolve yeast in warm water.
  2. Add 1/4 cup flour to make sponge.
  3. Put 2-3/4 cups flour and sugar in a bowl; mix.
  4. Add eggs.
  5. Add yeast.
  6. Add butter gradually mixing; dough WILL be sticky.
  7. Beat 10 minutes.
  8. Put in greased bowl; cover; let rise 1 hour; punch down.
  9. Put in refrigerator overnight.
  10. Bring to room temperature.
  11. For filling, beat cream cheese and powdered sugar together.
  12. Roll out dough to 1/2 inch thick; cut into 4 inch squares; you should have 18.
  13. Spoon 1 tablespoon cream cheese mixture in center.
  14. Bring all edges towards center; flip over and carefully tighten rounds; twist them.
  15. Cover and let rise until double.
  16. Preheat oven to 375 degrees Fahrenheit.
  17. Brush with egg; sprinkle with big crystal sugar.
  18. Bake until tops are golden, 25 to 35 minutes.

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