If you love the tender, buttery texture of brioche paired with the luscious creaminess of cheesecake and the burst of fresh blueberries, then you are absolutely going to adore this Blueberry Cheesecake Brioche Buns Recipe. These buns are not just a treat for your taste buds but a joy to make and share, filled with a dreamy cream cheese filling and topped with a crunchy cinnamon streusel. Perfect for a special breakfast or an indulgent snack, this recipe brings together classic flavors in an irresistibly soft and fluffy bun that’s bound to become one of your new favorites.
Ingredients You’ll Need
Each component in this Blueberry Cheesecake Brioche Buns Recipe works in harmony to create a rich and balanced flavor with a wonderful texture. From the creamy dairy to the fragrant cinnamon in the streusel, every ingredient is simple yet essential.
- Warm milk: 315 ml of warmth to activate the yeast and create soft dough.
- Large eggs: 2 eggs to enrich the dough and add structure.
- Instant yeast: 2 teaspoons to help the dough rise beautifully and become light.
- Granulated sugar: 67 g in the dough and additional 100 g for the filling for balanced sweetness.
- Pinch of salt: Enhances overall flavors and balances the sweetness.
- All-purpose flour: 480 g for the dough and 90 g for the streusel to provide structure and tenderness.
- Unsalted butter: 85 g softened for richness and 57 g melted for the streusel topping.
- Cream cheese: 450 g softened for that smooth, tangy cheesecake filling.
- Vanilla extract: 1.5 teaspoons to add fragrant warmth to the filling.
- Blueberries: 225 g fresh or frozen to give each bite a juicy pop.
- Brown sugar: 50 g in the streusel to add a deep, caramel flavor.
- Ground cinnamon: 1 teaspoon for aromatic spice in the crumb topping.
How to Make Blueberry Cheesecake Brioche Buns Recipe
Step 1: Prepare the Dough Base
Start by mixing warm milk, eggs, instant yeast, granulated sugar, and a pinch of salt in a large bowl. Let this mixture rest for 10 minutes until you see small bubbles forming—this means the yeast is awakening and working its magic to create that perfect airy texture.
Step 2: Incorporate the Flour
Next, add the sifted all-purpose flour into the bowl and stir until the dough starts coming together. Knead this dough for about 3 to 4 minutes, which develops the gluten to give your buns a soft but sturdy texture.
Step 3: Add the Butter
Now, it’s time to enrich that dough. Add the softened unsalted butter and keep kneading for an extra 4 to 5 minutes until the butter is fully mixed in and your dough turns smooth and elastic. This step is key to achieving the rich, buttery quality brioche is known for.
Step 4: Let the Dough Rise
Shape your dough into a tight ball and place it in a greased bowl. Cover it with a towel and leave it somewhere warm for about 90 minutes until it doubles in size. This rise is what gives the buns their light and fluffy crumb.
Step 5: Make the Cheesecake Filling
While the dough is resting, beat your softened cream cheese until it’s smooth and creamy. Add granulated sugar and vanilla extract, then mix until everything is well combined. This luscious cheesecake filling is the heart of your buns, bringing a creamy contrast to the dough.
Step 6: Prepare Your Baking Tray
Line a large baking tray with parchment paper to prevent sticking and make cleanup easier. A simple but important step for perfect results.
Step 7: Divide and Shape the Dough
Turn the risen dough out onto a floured surface and divide it into 9 equal portions for large buns. Roll each piece into a tight ball and place them spaced nicely on the prepared tray to allow room for the final rise.
Step 8: Rest the Dough Balls
Cover your dough balls again with a towel and let them rest for 20 minutes at room temperature. This short rest makes the dough easier to shape in the next step.
Step 9: Create the Indentations
Dust the bottom of a 60 ml measuring cup with flour and gently press it into the center of each bun to create a little well. This is where the cheesecake filling will nestle perfectly.
Step 10: Fill with Cheesecake and Blueberries
Divide the cheesecake mixture evenly into each indentation. Top generously with blueberries—whether fresh or frozen—to add fruity bursts that complement the cheese beautifully.
Step 11: Make the Streusel Topping
Mix melted butter, all-purpose flour, brown sugar, and cinnamon in a small bowl until crumbly. This cinnamon streusel topping adds a crunchy texture and a warm spice finish that’s simply addictive.
Step 12: Add the Final Touches
Brush the exposed dough edges with egg wash, avoiding the filling itself. Then sprinkle the cinnamon streusel generously over the brioche surfaces for that golden, crumbly topping.
Step 13: Bake the Buns
Preheat your oven to 175°C. Bake the buns for 20 to 23 minutes until they turn a beautiful light golden brown on top. The aroma filling your kitchen will be irresistible!
Step 14: Cool and Optional Garnish
Remove the buns from the oven and let them cool on the tray for 10 minutes. For an extra touch, dust with powdered sugar or drizzle with a simple glaze before serving to give them that bakery-fresh look and added sweetness.
How to Serve Blueberry Cheesecake Brioche Buns Recipe
Garnishes
A light dusting of powdered sugar is all you need to add an elegant touch. If you want to elevate these buns for a brunch or special occasion, a drizzle of lemon glaze brightens the flavors beautifully and adds that zing that pairs flawlessly with the blueberries.
Side Dishes
Serve the buns alongside a steaming cup of coffee or tea for a perfect breakfast or afternoon snack. For a heartier spread, fresh fruit salad or a dollop of whipped cream complements the sweet cream cheese filling and fruity burst spectacularly.
Creative Ways to Present
Why not set these beautiful brioche buns on a rustic wooden board, surrounded by fresh blueberries and small bowls of extra cheesecake filling and cinnamon sugar? It makes for a stunning presentation at gatherings or brunch parties that’s almost too pretty to eat—but you definitely will want to!
Make Ahead and Storage
Storing Leftovers
You can keep any leftover buns in an airtight container at room temperature for up to 2 days. This keeps them soft, but for longer storage, refrigeration is a better option.
Freezing
Freeze the buns individually wrapped in plastic wrap and then in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To bring back that fresh-baked warmth, reheat your buns in a preheated oven at 160°C for about 8 to 10 minutes. Avoid microwaving if you want to retain the crumbly streusel texture.
FAQs
Can I use frozen blueberries for the Blueberry Cheesecake Brioche Buns Recipe?
Absolutely! Frozen blueberries work perfectly in this recipe. Just be sure to thaw and drain them slightly to avoid adding excess moisture to the filling.
Is it necessary to let the dough rise twice?
Yes, the first rise develops the dough’s volume and flavor, while the short rest after shaping relaxes the dough for easy shaping and a tender crumb in the final buns.
Can I substitute cream cheese for the filling?
Cream cheese is key for the texture and tang in this recipe. However, mascarpone can work as a substitute if you’re looking for a milder flavor and creamier filling.
How do I know when the buns are fully baked?
The buns should be a lovely light golden brown on top and feel springy when you gently press the dough edge. A kitchen thermometer reading of about 90°C internally also confirms doneness.
Can I make smaller buns with this recipe?
Yes, you can! Just divide the dough into more portions and reduce the baking time slightly. Smaller buns make delightful bite-sized treats for gatherings.
Final Thoughts
This Blueberry Cheesecake Brioche Buns Recipe is a true labor of love, creating buns that are fluffy, rich, and bursting with fresh fruit and creamy filling. It’s the perfect way to impress friends or treat yourself to something special any time of day. Give this recipe a try, and I promise your kitchen will be filled with delightful aromas that make every bite a moment to savor.
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Blueberry Cheesecake Brioche Buns Recipe
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Total Time: 1 hour 43 minutes
- Yield: 9 large brioche buns
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Cheesecake Brioche Buns are a delightful fusion of soft, buttery brioche dough filled with a creamy cheesecake center and fresh blueberries. Topped with a cinnamon streusel and baked to a golden perfection, these buns offer a perfect balance of rich textures and fruity sweetness, making them ideal for breakfast or an indulgent snack.
Ingredients
Dough Ingredients
- 315 ml warm milk
- 2 large eggs
- 2 teaspoons instant yeast
- 67 g granulated sugar
- Pinch of salt
- 480 g all-purpose flour, sifted
- 85 g unsalted butter, softened
Filling Ingredients
- 450 g cream cheese, softened
- 100 g granulated sugar
- 1.5 teaspoons vanilla extract
- 225 g blueberries, fresh or frozen
Streusel Topping
- 57 g unsalted butter, melted
- 90 g all-purpose flour
- 50 g brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare yeast mixture: In a large bowl, combine warm milk, eggs, instant yeast, granulated sugar, and a pinch of salt. Allow the mixture to sit for 10 minutes until bubbles form, indicating the yeast is active.
- Mix dough: Add sifted flour to the yeast mixture and mix until dough begins to form. Knead the dough for about 3–4 minutes until it starts to come together.
- Add butter and knead: Incorporate softened unsalted butter into the dough and knead for an additional 4–5 minutes until the dough is smooth, elastic, and the butter is fully mixed in.
- First rise: Shape the dough into a tight ball, place it into a greased bowl, cover with a towel, and let it rise in a warm spot for 90 minutes or until doubled in size.
- Prepare cheesecake filling: While the dough is rising, beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract, mixing thoroughly until combined. Set aside.
- Prepare baking tray: Line a large baking tray with parchment paper to prevent sticking.
- Shape buns: On a floured surface, divide the risen dough into 9 equal portions for large buns. Roll each portion into a smooth ball and arrange them on the prepared baking tray, spacing them about 5–8 cm apart.
- Second rest: Cover the dough balls lightly with a towel and let them rest at room temperature for 20 minutes to slightly puff up.
- Create indentations: Dust the bottom of a 60 ml (1/4 cup) measuring cup with flour and gently press into the center of each dough ball to form a shallow indentation without piercing through.
- Fill buns: Spoon the cheesecake filling evenly into each indentation, then top each with a generous amount of blueberries, distributing them evenly on top of the filling.
- Make streusel topping: In a bowl, combine melted butter, all-purpose flour, brown sugar, and ground cinnamon. Mix until crumbly in texture.
- Apply streusel: Lightly brush the exposed dough surface with egg wash, avoiding the filling, then sprinkle the cinnamon streusel mixture evenly over the buns’ surface.
- Bake: Preheat the oven to 175°C (347°F). Bake the buns for 20–23 minutes or until the tops turn light golden brown and the buns are cooked through.
- Cool and serve: Remove the buns from the oven and allow them to cool on the tray for 10 minutes. Optionally, dust with powdered sugar or drizzle with a simple glaze before serving for added sweetness.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent excess moisture in the filling.
- Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
- Egg wash can be made by beating one egg with a tablespoon of water or milk.
- For a shiny finish, brush the buns with egg wash before adding streusel.
- Store cooled buns in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
