Soft bread filled with a sweet strawberry cream cheese filling, You will love these Strawberry Cream Buns for a sweet bread treat anytime.
Hello everyone! It is a beautiful Sunday as I type this. It is Easter! The weather so far this weekend was nice and sunny and we had a little getaway from the city to spend time with my family.
I had a little break from work (blogging) to slow down and read a book. But now I am back with a hot and fresh recipe for you. Strawberry Cream Buns.
Strawberry Cream Buns
Strawberry cream buns are made of my favorite soft dough and then filled with a mixture of cream cheese and strawberry jam.
They are shaped into logs with some intricate looking stripes over them and then baked until they are perfectly golden.
Beyond the pretty looks though, strawberry cream buns are truly delicious bread treats. The bread is so soft and milky, and the filling gives a nice burst of sweetness and flavor in every bite.
How to Make Strawberry Cream Buns?
In a large mixing bowl, combine yeast and warm water. Let the mixture sit for about 5 minutes until it is foamy.
Add the warm milk, softened butter, egg, sugar and salt. Stir everything with a wooden spoon until incorporated.
Add 3 cups of flour, one cup at a time, and stir well after each addition. Add the remaining flour about 1/8 cup at a time and stir well.
Continue adding the flour just until the dough gathers into a shaggy mass in the center of the bowl. You may not need all of the remaining flour.
Turn the dough onto a floured board and knead until it is smooth, elastic and has lost a lot of stickiness.
As you knead, sprinkle just a little amount of flour to help with the stickiness of the dough. Note that over flouring may result in dry bread.
Gather the dough into a ball and place it in a bowl. Cover it with a clean kitchen towel and let it rise for 1 and 1/2 hours, or until doubled in size.
Meanwhile, make the cream filling. Briefly beat together softened cream cheese, strawberry jam and vanilla extract until combined.
This is a chunky, a little bit soupy mixture. Chill it in the fridge until you are ready to use it.
Form the Buns
After the dough has risen, gently deflate it and divide it into 8 equal portions. Flatten each portion and roll it with a rolling pin to form an oval or rectangular dough that is about 1/4-1/8 inch thick.
Approximate measurements will be 8×4 inches but they do not need to be exact. The goal is for the dough to be a little larger than your hands.
- Spoon about 1 to 1 and 1/2 tablespoon of the filling into the upper center part of the dough ( see pictures above).
- Fold the upper third of the dough over to cover the filling and seal it well around the edges.
- Slice the lower third of the dough into thin strips or flaps.
- Fold the flaps upwards to cover the upper part of the dough. Repeat with the remaining portions.
Arrange the buns on a large baking pan that is lined with parchment paper. Cover them loosely with a clean kitchen towel. Let them rise for 1 hour or so until they are doubled in size.
Preheat oven to 350 F. Brush the top of the risen buns with beaten egg. Bake at 350 F for 15-20 minutes, or until the buns are golden.
I know that you will want to dig in right away, but the filling will be hot. Serve these beauties warm and enjoy every bite!
Bake these on a Friday night and enjoy them over the weekend. They reheat well in the microwave for 8-12 seconds. These buns will be hot and soft like freshly baked.
Make these your sweet weekend (or any day) tradition!
More Bread Recipes For You:
- Sweet Beehive Buns
- Cream Cheese Brioche
- Milk and Sugar Mini Buns
- Sweet Cheese Rolls
- Chocolate Brioche
- Japanese Condensed Milk Bread
- Hawaiian Rolls
Strawberry Cream Buns
Soft bread filled with a sweet strawberry cream cheese filling, You will love these Strawberry Cream Buns for a sweet bread treat anytime.
Ingredients
- 1/4 cup warm water 105-115 F
- 2 and 1/4 tsp active dry yeast
- 3/4 cup warm milk 105-115 F
- 1 large egg
- 1/4 cup unsalted butter softened
- 1/4 cup sugar
- 1 tsp salt
- 3 and 3/4 cup all-purpose flour
- 1 large egg for egg wash
For the Strawberry Cream Filling
- 1 block (225 grams) cream cheese softened
- 4 tbsp strawberry jam
- 1/2 tsp vanilla extract
Instructions
-
In a large mixing bowl, combine yeast and warm water. Let the mixture sit for about 5 minutes until it is foamy. Add the warm milk, softened butter, egg, sugar and salt. Stir everything with a wooden spoon until incorporated.
-
Add 3 cups of flour, one cup at a time, and stir well after each addition. Add the remaining flour about 1/8 cup at a time and stir well. Continue adding the flour just until the dough gathers into a shaggy mass in the center of the bowl. You may not need all of the remaining flour.
-
Turn the dough onto a floured board and knead until it is smooth, elastic and has lost a lot of stickiness. As you knead, sprinkle just a little amount of flour to help with the stickiness of the dough. Note that over flouring may result in dry bread. Gather the dough into a ball and place it in a bowl. Cover it with a clean kitchen towel and let it rise for 1 and 1/2 hours, or until doubled in size.
-
Meanwhile, make the cream filling. Briefly beat together softened cream cheese, strawberry jam and vanilla extract until combined. This is a chunky, a little bit soupy mixture. Chill it in the fridge until you are ready to use it.
-
After the dough has risen, gently deflate it and divide it into 8 equal portions. Flatten each portion and roll it with a rolling pin to form an oval or rectangular dough that is about 1/4-1/8 inch thick. Approximate measurements will be 8x4 inches but they do not need to be exact. The goal is for the dough to be a little larger than your hands.
-
Spoon about 1 to 1 and 1/2 tablespoon of the filling into the upper center part of the dough ( see pictures above). Fold the upper third of the dough over to cover the filling and seal it well around the edges. Slice the lower third of the dough into thin strips or flaps. Fold the flaps upwards to cover the upper part of the dough. Repeat with the remaining portions.
-
Arrange the buns on a large baking pan that is lined with parchment paper. Cover them loosely with a clean kitchen towel. Let them rise for 1 hour or so until they are doubled in size.
-
Preheat oven to 350 F. Brush the top of the risen buns with beaten egg. Bake at 350 F for 15-20 minutes, or until the buns are golden. The filling will be hot. Serve warm.
Recipe Notes
Recipe inspired by Daily Cooking Quest.
I have made your Spanish Bread and Ensaymada for various gatherings and both have gotten rave reviews so will make these strawberry buns this weekend and have no doubts they will also be delicious..thank you for all the great baking ideas.
Judy M
Hello Judy! Thank you so much! I hope you enjoy the Strawberry Buns!
Hi
I tried this today and it was a hit! Just wondering, if we can’t finished everything the same day, do we have to put them in the fridge? Since it has cheese filling?
Thanks 🙂
Hello there Charlene. I honestly do not put my leftovers in the fridge although technically you have to 🙂 Ours don’t go bad and they are gone three days max 🙂
Hello
Can I refrigerate the rools after filling? Overnight. Will they keep on rising in the fridge?.
I would like to do all the steps and then fleshly bake them in the morning.
Thanks
Hello Cindy! Yes, you can assemble the rolls and refrigerate them overnight. The following morning, you may have to let them rise at room temperature if they have not doubled in size already in the fridge. 🙂 Enjoy this and the mallorca, too!
This sounds good. I assume you mix in the jam with everything else for the filling and that there are no special instructions regarding that (you left the jam out of the instructions)
Hello Di!
Oops you are right. Beat the jam with the vanilla and cream cheese. No special instruction. ☺️ Mixture will be chunky, a bit soupy.
Thank you, edting the recipe now!!☺️☺️☺️