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Blueberry Cheesecake Buns Recipe

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4 from 75 reviews

These Blueberry Cheesecake Buns are soft, fluffy yeast buns filled with a creamy cheesecake mixture topped with sweet wild blueberries and a cinnamon crumble. Perfect for breakfast or dessert, these buns combine the rich tang of cream cheese with the fresh burst of blueberries and a delightful crumb topping.

  • Total Time: 2 hours 0 minutes
  • Yield: 16 servings

Ingredients

Dough

  • 1 cup Milk (warmed to 110℉)
  • 2 1/4 tsp Active dry yeast (1 packet)
  • Sprinkle of sugar
  • 4 1/2 cups All-purpose flour
  • 1/4 cup White granulated sugar
  • 1 tsp Salt
  • 2/3 cup Unsalted butter (room temperature, cubed)
  • 2 Large eggs (room temperature, lightly beaten)

Cheesecake Filling

  • 12 oz Cream cheese (room temperature)
  • 1/2 cup White granulated sugar
  • 1/2 tablespoon All-purpose flour
  • 1/3 cup Sour cream (or Greek yogurt, room temperature)
  • 1 tsp Pure vanilla extract

Assembly

  • 16 tablespoons Frozen wild blueberries (can also use fresh)
  • 1 Large egg
  • 1 tablespoon Water

Cinnamon Crumble

  • 1/2 cup All-purpose flour
  • 1/4 cup White granulated sugar
  • 1/4 tsp Ground cinnamon
  • 1/4 cup Unsalted butter (melted)

Instructions

  1. Activate Yeast: Heat milk in microwave-safe bowl for 55 seconds until warmed to 110℉. Add the active dry yeast and a sprinkle of sugar on top. Let it sit for 10 minutes until the mixture becomes foamy, indicating the yeast is activated.
  2. Mix Dry Ingredients: In a large mixing bowl or stand mixer bowl, sift the flour. Add sugar and salt, mixing to combine evenly.
  3. Combine Dough Ingredients: Add cubed room temperature butter, eggs, and the foamy yeast-milk mixture to the dry ingredients. Using a dough hook on low speed, begin mixing until a dough ball starts to form. Increase to medium speed and knead for 5 minutes until smooth and elastic.
  4. First Rise: Preheat the oven to 200℉ and spray a large bowl with nonstick spray. Place the kneaded dough into the bowl and cover with a clean kitchen towel. Place in the turned-off oven with the door cracked open. Let the dough rise for 1 hour or until doubled in size.
  5. Shape Dough Balls: Use a kitchen scale to divide the dough into 16 equal portions (approximately 78g each). Roll each portion into a smooth ball by pinching the bottom and rolling on a clean surface with your cupped hand.
  6. Second Rise: Place parchment paper on two cookie sheets and space 8 dough balls evenly on each. Cover with a kitchen towel and let rise for 20 minutes.
  7. Prepare Cheesecake Filling: In a small bowl, beat room temperature cream cheese and sugar with a hand mixer on high speed for 2 minutes until light and fluffy. Add sour cream (or Greek yogurt), flour, and vanilla extract. Mix until smooth. Set aside.
  8. Make Egg Wash: In a small separate bowl, whisk together the egg and water. Set aside for brushing.
  9. Mix Cinnamon Crumble: In another small bowl, combine flour, sugar, ground cinnamon, and melted butter using a fork until crumbly. Set aside.
  10. Preheat Oven: Set oven temperature to 350℉ for baking the buns.
  11. Create Well in Dough Balls: Working with one cookie sheet at a time, use a 1/4 cup measuring cup to press a hole in the center of each dough ball. Use your fingers to deepen the hole and firm up the edges into little walls to hold the filling.
  12. Apply Egg Wash: Using a pastry brush, gently brush the egg wash around the edges of each dough well to give a golden finish during baking.
  13. Fill Buns: Using a small cookie scoop (1 1/2 tablespoons), fill each dough well with the cheesecake filling and spread evenly. Top each with about 1 tablespoon of frozen wild blueberries.
  14. Add Crumble Topping: Sprinkle the cinnamon crumble evenly over the blueberries on each bun.
  15. Bake: Bake the assembled buns in the preheated oven for 18-20 minutes until the edges are lightly golden and an internal temperature of 180℉ is reached.
  16. Cool: Remove from oven and let buns cool on the baking sheets for 15 minutes before serving. Store leftovers covered in the refrigerator for up to 3 days.

Notes

  • To make the dough by hand, mix dry ingredients then cut in the butter with your fingers or a pastry cutter before adding the wet ingredients and kneading for about 10 minutes until smooth.
  • Use room temperature ingredients to ensure proper yeast activation and smooth dough formation.
  • You can substitute Greek yogurt for sour cream in the cheesecake filling.
  • Frozen wild blueberries can be used directly without thawing; fresh blueberries work as well.
  • Press the dough gently when creating the well to avoid piercing the bottom, which would cause leakage during baking.
  • Storage: Keep buns refrigerated in an airtight container for up to 3 days, or freeze for up to 1 month.
  • Reheat buns in the microwave or oven before serving for best texture and flavor.
  • Author: ELLA
  • Prep Time: 1 hour 40 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/blueberry-cheesecake-buns-recipe/