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Strawberry Cheesecake Buns

These strawberry cheesecake buns are soft, flaky bread filled with a creamy cheese mixture and fresh strawberries. The recipe involves dough preparation, layering with filling, and baking until golden with a pop of bright red juices. The final appearance features tender, layered buns with visible swirls of filling and a juicy, flaky exterior.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: Fusion
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour for dough
  • 1/2 cup granulated sugar for dough
  • 1 package dry yeast about 2 1/4 teaspoons
  • 1/2 cup warm milk about 110°F
  • 1/4 cup unsalted butter melted
  • 1 large egg for dough and filling
  • 8 oz cream cheese cream cheese softened
  • 1/2 cup confectioners' sugar for filling
  • 1 teaspoon vanilla extract for filling
  • 1 1/2 cups fresh strawberries chopped

Equipment

  • Mixing bowls
  • Rolling pin
  • Baking sheet
  • Parchment paper
  • Knife

Method
 

  1. Mix the warm milk, a teaspoon of sugar, and yeast in a bowl. Let it sit for 5-10 minutes until frothy—that signals the yeast is active.
  2. In a large bowl, combine the flour, remaining sugar, melted butter, and egg. Once the yeast mixture is ready, pour it into the bowl and stir until a sticky dough forms.
  3. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rise in a warm spot for about an hour, or until doubled in size.
  4. Meanwhile, beat the softened cream cheese, confectioners' sugar, vanilla, and egg until smooth and creamy. Gently fold in the chopped strawberries, creating a vibrant, dotted filling.
  5. Once the dough has doubled, punch it down and roll it out on a floured surface into a large rectangle roughly 12x16 inches.
  6. Spread the strawberry cream cheese filling evenly over the dough, leaving a 1-inch border around the edges.
  7. Starting from one long side, carefully roll the dough into a tight log, sealing the edge as you go.
  8. Using a sharp knife, cut the rolled dough into 8 equally sized buns and place them cut-side up on a parchment-lined baking sheet. Let them rest for 15 minutes to relax the dough.
  9. Preheat your oven to 375°F (190°C). Bake the buns for 20 minutes, or until golden brown and puffed up, with juices bubbling at the edges.
  10. Remove the buns from the oven and allow them to cool slightly before serving. The flaky layers and juicy filling will be visible at the cut edges, tempting to bite into.
  11. Serve warm or at room temperature, enjoying the tender, layered texture with bursts of strawberry and creamy filling in every bite.

Notes

For extra brightness, sprinkle with powdered sugar before serving. These buns are best enjoyed fresh but can be stored in an airtight container for a day or two.