Strawberry Cream Cheese Buns Recipe – Easy Homemade Rolls

Last Updated on 4 months by Neha Deshmukh

Strawberry Cream Cheese Buns Recipe – Easy Homemade Rolls

Hey everyone! If you’re anything like me, there’s just something so comforting about a warm, soft bun fresh from the oven. And these aren’t just any buns – we’re talking fluffy, sweet rolls swirled with a dreamy cream cheese filling and bursting with the flavor of fresh strawberries. I first made these for a spring brunch with my family, and they were an instant hit! They’re a little bit of work, but trust me, every single bite is worth it.

Why You’ll Love This Recipe

These Strawberry Cream Cheese Buns are seriously special. They’re perfect for a weekend treat, a festive brunch, or honestly, just because you deserve something delicious. Here’s what makes them so good:

• Soft & Fluffy: The dough is incredibly tender and light.
• Creamy & Fruity: The combination of cream cheese and strawberry is a match made in heaven.
• Homemade Goodness: There’s nothing quite like the aroma of freshly baked buns filling your kitchen.
• Impressive but Achievable: They look fancy, but they’re totally doable for a home baker.

Ingredients

Here’s what you’ll need to create these delightful buns:

• 1 cup (120g) all-purpose flour
• 1 teaspoon (3g) instant or rapid-rise yeast
• ½ teaspoon (2g) salt
• 1 cup (240ml) whole milk
• 5 tablespoons (70g) unsalted butter (melted)
• 2 tablespoons (25g) sugar
• 1 large egg
• 3 ounces (85g) cream cheese (softened)
• 1 tablespoon (15g) sugar
• 1 tablespoon (8g) all-purpose flour
• ½ teaspoon (2g) grated lemon zest
• 3 ounces (85g) whole-milk or part-skim ricotta cheese
• 1 tablespoon (8g) all-purpose flour (for streusel)
• 1 tablespoon (15g) sugar (for streusel)
• 2 tablespoons (28g) unsalted butter (chilled) (for streusel)
• 1 cup (145g) fresh hulled strawberries
• 3 tablespoons (38g) sugar (for strawberry filling)

Ingredient Notes

Let’s talk ingredients! A few things will really make a difference in how these buns turn out:

• Rapid-Rise Yeast: I love using rapid-rise yeast because it cuts down on the rising time. If you’re using active dry yeast, you’ll need to proof it first in warm milk with a little sugar for about 5-10 minutes until foamy.
• Cream Cheese & Ricotta Combo: Don’t skip the ricotta! It adds a lovely lightness and subtle sweetness to the cream cheese filling. Using both creates the perfect texture.
• Fresh Strawberry Filling: Fresh strawberries are key here. Frozen strawberries will release too much liquid and make the filling soggy. If you absolutely must use frozen, thaw them completely and drain off any excess juice.

Step-By-Step Instructions

Alright, let’s get baking!

1. Make the Dough: In the bowl of a stand mixer, whisk together the flour, yeast, and salt. In a separate measuring cup, combine the milk, melted butter, sugar, and egg.
2. Combine & Knead: With the dough hook attachment, slowly add the wet ingredients to the dry ingredients. Mix on low speed for about 2 minutes, then increase the speed to medium-low and knead for 8-12 minutes, until the dough is smooth and elastic.
3. First Rise: Shape the dough into a ball, place it in a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Prepare the Filling: While the dough is rising, beat together the softened cream cheese, sugar, flour, and lemon zest until smooth. Gently mix in the ricotta cheese and refrigerate until ready to use.
5. Make the Streusel: In a small bowl, rub together the flour, sugar, and chilled butter with your fingers or a pastry blender until the mixture resembles coarse sand. Refrigerate until ready to use.
6. Strawberry Filling Time: Hull and slice the strawberries. In a skillet, cook the strawberries and sugar over medium heat until the strawberries break down and form a coarse puree. Set aside to cool.
7. Shape the Buns: Punch down the risen dough and divide it into 9 equal pieces. Gently shape each piece into a smooth ball and place them on a baking sheet lined with parchment paper.
8. Second Rise: Cover the dough balls loosely and let them rise for another 1.5-2 hours, or until they are puffy and almost doubled in size. Preheat your oven to 350°F (175°C).
9. Fill & Bake: Press a floured measuring cup into the center of each dough ball to create an indentation. Fill each indentation with either the cream cheese filling or the strawberry filling. Brush the edges of the buns with egg wash and sprinkle generously with the streusel topping. Bake for 12-15 minutes, or until golden brown.
10. Cool & Enjoy: Let the buns cool on the baking sheet for about 20 minutes before serving.

Expert Tips

• Don’t Overbake: Keep a close eye on the buns while they’re baking. You want them to be golden brown, but not burnt.
• Warm Milk is Key: Make sure your milk is warm (around 110°F/43°C) to activate the yeast properly.
• Gentle Handling: Be gentle when shaping the dough balls. You don’t want to deflate them too much.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based butter, milk, and cream cheese alternatives.
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free all-purpose blend.
• Spice Level: Add a pinch of cardamom or nutmeg to the dough or filling for a warm, aromatic flavor. My grandmother always added a little cardamom!
• Festival Adaptations: These are amazing for Easter or a spring brunch. You could even add a little pastel-colored sprinkles to the streusel.

Serving Suggestions

These buns are delicious on their own, but here are a few ideas for serving:

• With a cup of tea or coffee: A classic pairing!
• With a dollop of whipped cream: For extra indulgence.
• As part of a brunch spread: Alongside eggs, bacon, and fruit.

Storage Instructions

• Room Temperature: Store leftover buns in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep them in the refrigerator for up to 4 days.
• Freezer: You can freeze these buns after baking. Wrap them tightly in plastic wrap and then in foil. They’ll keep for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.

FAQs

1. Can I use active dry yeast instead of instant yeast? What adjustments do I need to make?

Yes, you can! You’ll need to proof the active dry yeast in warm milk with a little sugar for about 5-10 minutes until it becomes foamy before adding it to the other ingredients.

2. Can these buns be made ahead of time? If so, how should they be stored?

You can prepare the dough ahead of time and let it rise slowly in the refrigerator overnight. Just punch it down and proceed with the recipe as directed the next day.

3. What’s the best way to prevent the buns from drying out?

Store them in an airtight container. You can also lightly brush them with melted butter after baking to help keep them moist.

4. Can I substitute the strawberry filling with another fruit? What would you recommend?

Absolutely! Blueberry, raspberry, or even peach filling would be delicious.

5. My dough isn’t rising properly. What could be the issue?

Make sure your yeast is fresh and that the milk is warm enough to activate it. Also, ensure the room temperature is warm enough for the dough to rise.

6. Can I freeze these buns after baking?

Yes! Wrap them tightly in plastic wrap and then in foil. They’ll keep for up to 2 months.