Strawberry Cheesecake Buns

Strawberry Cheesecake Buns capture the essence of summer with their pillowy soft texture and perfect balance of creamy filling and fruity sweetness that satisfies dessert cravings while remaining light enough for warm weather enjoyment. These incredible treats feature a cloud like milk bread dough made using the tangzhong method that creates an incomparably tender crumb structure that stays fresh for days. The luscious cottage cheese filling offers subtle tanginess that perfectly complements the vibrant strawberry jam topping, creating flavor layers reminiscent of your favorite cheesecake but in a convenient handheld format. Finished with buttery streusel crumbles that add delightful textural contrast and visual appeal, these buns make any breakfast or brunch feel special while filling your kitchen with an irresistible aroma that draws everyone to the table before they even leave the oven.

I discovered the magic of tangzhong bread during a cooking workshop last summer and immediately began experimenting with different fillings. When my strawberry obsessed daughter requested something special for her birthday breakfast, these buns were born. The entire family fell silent during that first tasting except for occasional murmurs of appreciation, and my husband who typically avoids sweet breakfast items requested them again the following weekend, cementing their status as our signature summer treat.

Exceptional Ingredients

• Bread Flour: Creates the perfect structure for these pillowy soft buns. Its higher protein content develops the gluten network necessary for the characteristic stretchy, fluffy texture of milk bread.
• Active Dry Yeast: Provides the leavening power that creates airy, light buns. Fresh yeast ensures proper rising and the best texture in your finished product.
• Whole Milk: Contributes richness and tenderness to the dough. The fat content helps create a soft crumb while the protein aids in browning during baking.
• Unsalted Butter: Adds richness and flavor to both the dough and streusel topping. European style butter with higher fat content creates the most luxurious result.
• Large Eggs: Provide structure, color, and richness to the dough. Room temperature eggs incorporate more evenly into the mixture for consistent results.
• Cottage Cheese: Forms the base of the tangy cheesecake filling. Full fat versions offer the creamiest texture and richest flavor in the finished buns.
• Powdered Sugar: Sweetens the filling without grittiness. The fine texture dissolves completely for a smooth, creamy filling.
• Strawberry Jam: Adds bright fruit flavor and beautiful color. Select preserves with visible fruit pieces for texture and more authentic flavor.
• All Purpose Flour: Used in the streusel topping to create a crumbly texture.
• Granulated Sugar: Sweetens the dough and streusel while contributing to caramelization.
• Ground Cinnamon: Adds warmth and aromatic depth to the streusel.
• Kosher Salt: Enhances the overall flavor and balances sweetness.
• Pure Vanilla Extract: Deepens the flavor of both the dough and the cheesecake filling.
• Fresh Lemon Zest: Brightens the filling and enhances the strawberry flavor.

Baking Process

Create The Tangzhong

Cook flour and milk until thickened into a pudding like consistency.

Activate The Yeast

Mix warm milk, yeast, and sugar, allowing it to foam before use.

Mix The Dough

Combine tangzhong, yeast mixture, flour, sugar, salt, eggs, and yolk in a stand mixer.

Develop The Gluten

Knead dough until it passes the windowpane test.

First Rise Period

Let the dough double in size, covered, in a warm place.

Prepare The Filling

Blend cottage cheese, powdered sugar, vanilla, and lemon zest until smooth.

Create The Streusel

Combine flour, sugar, cinnamon, and butter until crumbly.

Shape The Buns

Divide dough into equal portions and shape into smooth balls.

Second Rise Period

Let shaped buns rise until puffed.

Create Filling Wells

Press a deep indentation in each bun for the filling.

Fill And Finish

Add cheesecake filling, top with strawberry jam, and sprinkle streusel.

Bake To Perfection

Bake at 350°F until golden brown and fully set.

Pin it

My grandmother always insisted on adding a small amount of lemon zest to any recipe containing berries, claiming it amplified their natural flavor while adding brightness without tasting overtly lemony.

Perfect Pairings

Serve with fresh brewed coffee, extra strawberry jam, or a fruit salad dressed with honey and mint.

Flavor Variations

Substitute strawberry jam with blueberry preserves, apple butter, or pineapple preserves with toasted coconut.

Maintaining Freshness

Store in an airtight container at room temperature for up to two days, refrigerate for up to four days, or reheat in a 300°F oven for five minutes.

Pin it

These strawberry cheesecake buns offer a delightful balance of soft bread, creamy filling, and crunchy streusel, making them an ideal treat for any occasion.

Frequently Asked Questions

→ What is tangzhong and why is it important for this recipe?

Tangzhong is a cooked mixture of flour and milk that creates a paste-like starter. It's a technique from Asian baking that helps produce exceptionally soft, fluffy bread with a longer shelf life. The pre-gelatinized starch in the tangzhong holds more moisture in the dough, resulting in brioche buns that stay tender for days.

→ Can I use cream cheese instead of cottage cheese for the filling?

Yes, you can substitute an equal amount of cream cheese (170g) for the cottage cheese. The advantage is you won't need to use a food processor - simply beat the cream cheese with the other filling ingredients until smooth. The flavor will be slightly different but equally delicious.

→ Can I prepare these buns ahead of time?

Absolutely! After the first rise, you can punch down the dough, cover it tightly, and refrigerate overnight. The next day, let the dough sit at room temperature for about 30 minutes, then shape the buns and continue with the recipe. This cold fermentation actually improves the flavor of the brioche.

→ How do I know when my dough has passed the windowpane test?

Take a small piece of dough and gently stretch it between your fingers. If it can stretch thin enough to see light through it (like a windowpane) without immediately tearing, it's ready. If it tears easily, continue kneading. This test confirms the gluten is properly developed, ensuring soft, fluffy buns.

→ Can I use different fruit preserves?

Yes, you can substitute the strawberry preserves with any fruit jam or preserves you prefer - raspberry, blueberry, apricot, or cherry all work beautifully. Just make sure to use thick preserves rather than thin jelly so it stays in place during baking.

→ How should I store leftover buns?

Store completely cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To refresh before eating, microwave for 10-15 seconds or warm in a 300°F oven for 5 minutes. They can also be frozen for up to a month and thawed at room temperature.