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Blueberry Cheesecake Brioche Buns

Blueberry Cheesecake Brioche Buns – Soft, Creamy & Bakery-Style Bliss!
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Delightful blueberry cheesecake brioche buns filled with a creamy cheesecake mixture and topped with a crunchy streusel.

Ingredients

Scale
  • 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
  • 450 g cream cheese, softened
  • 100 g granulated sugar
  • 1.5 teaspoons vanilla extract
  • 225 g blueberries, fresh or frozen
  • 57 g unsalted butter, melted
  • 90 g all-purpose flour
  • 50 g brown sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. 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.
  2. Add sifted flour to the bowl and mix until the dough comes together, kneading for about 3–4 minutes.
  3. Add softened unsalted butter to the dough and knead an additional 4–5 minutes until fully incorporated and dough becomes smooth and elastic.
  4. Shape the dough into a tight ball, transfer to a greased bowl, cover with a towel, and let rise in a warm location for 90 minutes.
  5. While the dough rises, beat softened cream cheese until smooth. Add granulated sugar and vanilla extract, mixing until incorporated. Set aside.
  6. Line a large baking tray with parchment paper.
  7. On a floured work surface, divide risen dough into 9 even portions for large buns. Roll each into a ball and arrange on the prepared tray, spacing 5–8 cm apart.
  8. Cover dough balls with a towel and let rest for 20 minutes at room temperature.
  9. Dust the bottom of a 60 ml measuring cup with flour and press gently into the center of each bun to form an indentation.
  10. Divide cheesecake filling equally among all buns, placing it into each indentation. Top with blueberries, distributing evenly.
  11. In a bowl, mix melted butter, all-purpose flour, brown sugar, and cinnamon until crumbly.
  12. Brush exposed dough with egg wash, avoiding the filling. Sprinkle streusel over the brioche surface.
  13. Preheat oven to 175°C. Bake buns for 20–23 minutes until the surface is light golden brown.
  14. Remove buns from oven and let cool on the tray for 10 minutes. Optionally, dust with powdered sugar or drizzle with a simple glaze before serving.

Notes

  • Ensure the cream cheese is softened for easy mixing.
  • Fresh blueberries can be replaced with frozen ones, but they may release more moisture.
  • For a richer flavor, add lemon zest to the cheesecake filling.

Nutrition

Find it online: https://www.spiritsdrink.com/blueberry-cheesecake-brioche-buns-recipe/