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Cream Cheese Filled Buns Recipe

Cream Cheese Filled Buns Recipe

Learn how to make these homemade cream cheese filled buns with our foolproof recipe. The secret to these best ever sweet treats lies in the enriched dough and tangy filling. This easy baking recipe walks you through the proofing process for perfectly soft, pillowy buns every time.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
20 mins
Serves:
12 buns
Overhead shot of golden-brown buns arranged on a rustic wooden board, with one bun torn open to reveal the luscious cream cheese filling oozing slightly from the center. The cross-section displays a perfect contrast between the fluffy, pull-apart bread texture and the smooth, rich filling. Soft natural light highlights the glossy egg-washed tops, while a light dusting of powdered sugar creates delicate visual appeal. In the background, a vintage ceramic mug of coffee and scattered fresh berries complement the warm tones of the freshly baked buns.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">500g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">7g instant dry yeast (1 packet)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">250ml warm milk (around 38°C)</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g full-fat cream cheese, softened</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 1 lemon (optional)</li><li class="ingredients-single-item">For the egg wash:</li><li class="ingredients-single-item">1 egg beaten with 1 tbsp milk</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">15g powdered sugar for dusting (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">Large baking tray (40cm x 30cm)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Piping bag with round tip (or zip-lock bag)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the dough. In the bowl of your stand mixer, combine the flour, sugar, yeast, and salt. Mix briefly with a spoon to combine. In a separate bowl, whisk together the warm milk, softened butter, and eggs until well combined. The warm milk (38°C/100°F) activates the yeast while keeping the temperature low enough not to cook the eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pour the wet ingredients into the dry ingredients. Using the dough hook attachment, mix on low speed for 2 minutes until everything comes together. Increase to medium speed and knead for 8-10 minutes until you have a smooth, elastic dough that pulls away from the sides of the bowl. The dough should be slightly tacky but not sticky – this indicates proper gluten development for soft, fluffy buns.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size. The slow rise allows flavor development and creates that distinctive yeasty aroma.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough is rising, prepare your cream cheese filling. In a medium bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg yolk, flour, vanilla extract, and lemon zest (if using), and mix until well combined. The flour helps stabilize the filling during baking, preventing it from becoming too runny. Transfer to a piping bag or zip-lock bag and refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has doubled in size, gently punch it down to release any air bubbles. Turn out onto a lightly floured surface and divide into 12 equal portions (about 75-80g each). For perfectly even buns, weigh each portion with a kitchen scale.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Take each portion and flatten it into a 10cm circle with your palms. If the dough springs back too much, let it rest for 5 minutes to relax the gluten before trying again. Snip the corner off your piping bag and pipe about 1-1.5 tablespoons of cream cheese filling into the center of each circle.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully bring the edges of the dough up and over the filling, pinching firmly to seal completely. Place the bun, seam-side down, on your work surface and gently cup your hands around it, rotating to create tension and form a smooth ball. This tension will help the buns hold their shape during the second rise and baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the filled buns on a parchment-lined baking tray, leaving about 5cm between each one to allow for expansion. Cover loosely with plastic wrap or a clean kitchen towel and let rise for another 30-45 minutes until puffy and almost doubled in size. Meanwhile, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Just before baking, gently brush the tops of the buns with egg wash, being careful not to press too hard which could deflate them. The egg wash creates that beautiful golden-brown shine on the finished buns.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 18-20 minutes, or until the buns are golden brown and sound hollow when tapped on the bottom. If they're browning too quickly, loosely cover with aluminum foil for the remaining baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and allow to cool on the tray for 5 minutes before transferring to a wire rack. These buns are delicious warm, when the filling is still slightly gooey, but ensure they're not piping hot before biting into them, as the cream cheese filling retains heat longer than the bread portion.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>If desired, dust lightly with powdered sugar just before serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 160°C oven for 5-7 minutes or microwave individual buns for 15-20 seconds until just warm.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cream Cheese Filled Buns Recipe?

This recipe uses bread flour, sugar, yeast, salt, milk, butter, eggs for the dough; cream cheese, sugar, egg yolk, flour, vanilla and optional lemon zest for the filling; plus an egg wash for that golden finish and optional powdered sugar for dusting.

How to cook Cream Cheese Filled Buns Recipe at home?

Learn how to cook Cream Cheese Filled Buns by making an enriched dough, allowing it to rise, then dividing and filling each portion with a tangy cream cheese mixture. After sealing, let the buns rise again before brushing with egg wash and baking at 180°C for 18-20 minutes until golden brown. The result is pillowy soft buns with a creamy center.

How do I know when my sweet yeasted dough has been kneaded properly?

Properly kneaded enriched dough should be smooth, elastic and slightly tacky but not sticky. Try the windowpane test - stretch a small piece between your fingers; it should stretch thin enough to see light through without tearing. This indicates good gluten development for soft, fluffy buns.

Why did my cream cheese filling leak out during baking?

Filling leakage typically happens when the buns aren't properly sealed or the filling is too runny. Ensure you're pinching the dough edges firmly to create a tight seal, and don't skip the flour in the filling - it helps stabilize the cream cheese mixture during baking.

Can I prepare these sweet filled buns ahead of time?

Yes! You can prepare the dough the night before and let it rise slowly in the refrigerator. Alternatively, fully baked buns freeze well for up to 3 months. For best results, thaw overnight in the refrigerator and warm in a 160°C oven for 5-7 minutes before serving.

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Definitely worth the effort!", "name": "Worth Every Minute", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ingrid Johansson", "datePublished": "2024-06-15", "reviewBody": "Kids demolished them in minutes! I was hoping to have leftovers for breakfast the next day, but they were too good. The detailed instructions made them foolproof even for a beginner baker like me.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-06-20", "reviewBody": "Tangy filling perfectly balances sweetness! I added the optional lemon zest and it really elevated the flavor. The step-by-step instructions were clear and easy to follow.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Lin Chen", "datePublished": "2024-06-10", "reviewBody": "Better than bakery versions! I've been trying to recreate my favorite bakery's cream cheese buns for years, and this recipe finally nailed it. The texture is perfect and they freeze beautifully for weekday treats.", "name": "Bakery Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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