Brazilian Cheese Bread (Pão de Queijo)

4.70 from 128 votes
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Yummy Brazilian cheese bread (Pão de Queijo) recipe. Easy 20 mins recipe and yields the best homemade Brazilian cheese bread (Pão de Queijo) that you are going to love!

loads of Brazilian cheese rolls or Pão de Queijo fresh out of the oven.
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Authentic Brazilian Cheese Bread

When I was working in LA, every week my colleagues and I would go to The Farmers Market at the Grove for the Brazilian BBQ.

Pampas Grill—the stall selling the BBQ—is probably one of the most popular eateries at the Farmers Market.

There is always a long line of patrons lining up for the hot-off-the-grill, juicy, and scrumptious Brazilian BBQ, and the amazing Brazilian cheese bread, or “Pão de Queijo” – including the Hollywood kind.

One time, Hollywood star David Arquette and his entourage were lining behind me.

While the meats served at Pampas Grill are amazingly good, myself and others went there mostly for this Pão de Queijo, or Brazilian cheese bread.

If you haven’t had Brazilian cheese bread, you are missing out.


What Are Brazilian Cheese Rolls (Pão De Queijo)

basket of freshly baked Brazilian cheese bread,or Pão de Queijo ready to serve.

Pão de Queijo are mini cheesy puffs in ball-like shape that are soft but chewy, puffy and addictive. The recipe calls for the following ingredients:

  • Tapioca flour or tapioca starch
  • Eggs
  • Milk
  • Cheese
  • Salt

See the recipe card for full information on ingredients.


Homemade Brazilian Cheese Rolls Recipe

Puffy Brazilian cheese bread (Pão de Queijo) in hand ready to eat.

Elise of Simply Recipes posted her Pão de Queijo recipe, I was so excited to finally make these breads at home.

I love all kinds of cheesy bread such as cheese breadsticks and cheese loaf with ham, so I literally finished all of them in 15 minutes and immediately made a second batch.

I just love these soft, fluffy, chewy, and cheesy Brazilian cheese rolls.

They are absolutely delightful and takes less than 30 minutes from prep to out of oven.

This Brazilian Cheese Bread (Pão de Queijo) recipe is a keeper and I am sure this is going to be one of my favorite baking recipes.


Frequently Asked Questions

How many calories per serving?

This recipe is only 80 calories per bread.

Soft, chewy center of Brazilian cheese bread or Pão de Queijo.

What To Serve With Brazilian Cheese Bread

Pão de Queijo is best served with a main dish such as steak. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.70 from 128 votes

Brazilian Cheese Bread (Pão de Queijo)

Yummy Brazilian cheese bread (Pão de Queijo) recipe. Easy 20 mins recipe, they're SO GOOD and you can't stop eating them. 
Prep Time: 10 minutes
Baking Time: 20 minutes
Total Time: 30 minutes
Servings: 20 knots
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Ingredients  

  • 1 egg, room temperature
  • 1/3 cup olive oil
  • 2/3 cup milk
  • 1 1/2 cups (170 g) tapioca flour , or tapioca starch
  • 1/4 cup (50 g) cheddar cheese
  • 1/4 cup (50 g) mozzarella cheese
  • 1 teaspoon salt

Instructions 

  • Preheat the oven to 400°F (204°C). Generously grease a mini muffin tin. Place all the ingredients into a blender and pulse until smooth. Use a spatula to scrape down the sides of the blender to ensure everything is well blended. This will yield about 2 cups of batter.
  • Transfer the batter into the mini muffin tins, filling each about 3/4 full. Bake in the oven for 20 minutes, until puffed and lightly browned. Remove from the oven and let cool on a rack for a few minutes. Enjoy while warm, or save for reheating later.

Video

Notes

You can buy tapioca flour or tapioca starch at Asian food stores such as 99 Ranch Market. It’s also available at Whole Foods, or online, according to Simply Recipes.

Nutrition

Serving: 20bread, Calories: 80kcal, Carbohydrates: 8g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 12mg, Sodium: 140mg, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





195 Comments

  1. Liza says:

    5 stars
    I just finished making these. The recipe was so simple and easy to use. Usually, when I try to make any type of bread, I fail horribly. This is the first time that it came out like the pictures and tastes delicious. Thank you so much for sharing!

    1. Rasa Malaysia says:

      Hi Liza, awesome, I am so happy you had success.

  2. Jaye says:

    These are great! My friend made them for me so I had to try making them myself. But I couldn’t eat them all myself… how would you suggest reheating them?

    Btw, they are amazing with raspberry jam!

    1. Rasa Malaysia says:

      That’s good to know. You can just microwave for a few seconds to reheat.

  3. Pat says:

    5 stars
    I couldn’t find tapioca flour at my local market but found that you can use half the amount of rice flour. It didn’t have a nice cavity like in your photo but they were crispy on the outside and chewy on the inside. I used sharp cheddar. It didn’t quite have the cheese taste I’d like so next time I’ll try hand mixing in the cheese. This recipe was so easy. Thank you.

  4. Liza says:

    I was working with Brazilian company for more than 4 years. My Brazilian colleagues always made this tapioka cheese ball for us. It’s damn good & nice.

  5. Chongkol says:

    I very excited to found this recipe it look like mochi mochi cheese that I like.I made it , very easy and delicious recipe .thank you so much.

  6. Aminah Hassam says:

    Hello. I made these yummy breads. It was unfortunate that they stuck to the cup tin although i oiled them generously. Upon the second batch i poured them in cup cakes but they stuck to the paper this time and was difficult to peel. Any ideas? Please

    1. Rasa Malaysia says:

      I am not sure why, it didn’t happen to me. Are you sure you followed the ingredients correctly.

      1. Meleiko says:

        5 stars
        I have not tried the paper liners, but maybe the temperature was too low and baked too slow? I periodically check my oven temperature to make sure the setting is correct. There have been times in the past where I have had to adjust my baking times.

  7. Sara says:

    Hi have you ever made these in regular muffin tins? I was planning on making these tonight and then realized that I let my friend borrow my mini tins recently. Thanks!

  8. Sara says:

    Hi! Have you ever made these in regular size muffin tins? I was planning on making these tonight, but just realized that I let a friend borrow my mini muffin pan. Thanks!

  9. Kathy J. says:

    I just saw the recipe today and immediately made some. Delicious! They taste just like the ones I’ve if at Fogo de Chao in ATL!

    1. Rasa Malaysia says:

      Yes Kathy I love these Brazilian cheese bread at Fogo de Chao, too. I always eat so many of them!!!

    2. Tangee says:

      4 stars
      Yes! That’s exactly what I was hoping to replicate. The lil cheese breads at Fogo de Chao in Baltimore. I just made these tonight and was disappointed but told husband I was not giving up. I followed directions but did a full cup and a half of tapioca and I used my nutria system blender which pulses. I figured it is a combo of a “scant” too much tapioca, the pulsing blender thing (I don’t have a traditional blender) and based on comments a smidge too much cheese and a smudge too little salt. Mine came out like the photo and it was chewy on inside but there was almost no taste. The actual cheese bread at Fogo reminds me of what a warm cheese nip would taste.

      Next time I will follow it precisely but mix cheddar and Parmesan. I will say my first batch made 24 minis and an additional 6 minis. The 2nd batch came out and did not fall like the first. The only difference was I eyeballed the first batch and the second I took out at exactly 20 min so those of you with issues of the bread falling, I’m guessing it’s cooking a tiny bit too long.

      I won’t give up, because everything else I’ve cooked on this site was amazing and just as pretty as the photos. Thank you, from a huge fan in Annapolis MD

  10. Marnie says:

    Hi there! Just wanted to leave a comment to thank you for this wonderful recipe. We have made this multiple times and followed the recipe to a T and it has yielded yummy Brazilian cheese bread each time! Even my kids are able to do this on their own. I noticed though that the amount of time it’s allowed to bake varies on the pan I use. We love the original recipe, however, we’ve modified it by adding a little grated cheese on top. The ‘cheese-on-top’ version is a hit with the kids!

    1. Rasa Malaysia says:

      Hi Marnie, thanks for your sweet comment. Oh wow, that’s a great idea about the cheese on top, I should totally do that? What cheese do you use? :)

      1. Marnie says:

        Sorry for the late reply. We used a tiny bit of cheddar on top. Using too much will deflate the bread. Thanks again for your awesome recipe!