Mornings just got a little sweeter with these soft and fluffy Blueberry Cheesecake Buns! Tangzhong milk bread buns are filled with a creamy cheesecake filling, homemade wild blueberry jam, and then baked with a buttery streusel topping until golden.
These bakery-worthy blueberry cheesecake buns are best eaten warm, fresh from the oven. The buns are so plush and pillowy soft. The tangy cheesecake filling and wild blueberry jam are irresistibly creamy and gooey. And the streusel bakes up crispy, which is the perfect textural contrast to the soft buns.
These are similar to a Danish pastry, but instead of using a laminated flaky dough like puff pastry, we're making a simple enriched dough made with tangzhong. If you're not familiar with tangzhong, it's an Asian baking technique in which a 1 to 5 ratio of flour and water is cooked into a thick paste. The paste is then added to bread dough, resulting in an improvement in texture, moisture retention and a longer shelf life.
I've used this method in a lot of my bread recipes that you may also like including, brown butter cinnamon rolls, Nutella cinnamon rolls, almond croissant rolls and this savory wool bread.
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♡ Why You Will Love These Blueberry Cheesecake Buns
- Bakery-worthy. It's actually better than the bakery and your kitchen with smell divine.
- Flavor. The simple cheesecake filling has notes of lemon zest and vanilla bean paste. The homemade blueberry jam is made with frozen wild blueberries and also scented with lemon. Lastly, the streusel is buttery, with hints of warm cinnamon. Every bite is incredibly addicting!
- Not too sweet. It's a delightful morning treat, as these buns are not overly sweet. The lemon juice in the blueberry jam also cuts the richness from the cheesecake filling.
- Customizable. You can easily swap out the blueberry jam for other fruit jams such as, strawberry jam, raspberry jam, blackberry jam, apricot jam or peach jam just to name a few.
Ingredient Notes
Here are some notes about all the ingredients used in these Blueberry Cheesecake Breakfast Buns. Quantities and full instructions are in the recipe card below!
Tangzhong Milk Bread Dough
- Bread Flour + Water - We will be cooking a small amount of flour and water to make the tangzhong.
- Yeast - I like to use dry active yeast, but you can also use instant yeast.
- Milk - For best results, use whole milk.
- Brown Sugar - The sugar will feed the yeast and will also be in the main dough. You can also use white sugar.
- Bread Flour - Also known as strong flour. Bread flour creates structure and a nice chewy texture.
- Egg - Gives structure and helps the bread brown.
- Unsalted Butter - We'll be using melted butter. Adds richness and flavor.
- Salt - Enhances the flavor.
Filling
- Blueberry Jam - I made a homemade wild blueberry jam which will be included in the recipe card at the end of the post, but you can also use store-bought blueberry jam.
- Cream Cheese - Make sure you're using cream cheese block, not whipped cream cheese or cream cheese spread in a tub.
- Sour Cream - Makes the filling light and creamy.
- Powdered Sugar - Lightly sweetens the filling.
- Lemon Zest - Add fresh zesty flavor.
- Vanilla - I used vanilla bean paste, but you can also use vanilla extract.
Streusel Topping
- All-Purpose Flour
- Sugar - I'm using granulated white sugar, but you can also use light brown sugar.
- Cinnamon - For flavor.
- Butter - You can use salted or unsalted.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Blueberry Cheesecake Brioche Buns! Please find detailed instructions in the recipe card at the end of this post.
How to Make Tangzhong Dough
Step 1. Make Tangzhong - Over medium heat, cook flour and water into a thick paste, about 2 to 3 minutes. Transfer to a bowl and cool.
Step 2. Bloom Yeast - In a small bowl combine warm milk, a little bit of sugar and active dry yeast. Let bloom for 5 to 7 minutes.
Step 3. Combine All Ingredients - Add bread flour, all of the tangzhong mixture, melted butter, brown sugar, egg, salt and yeast mixture.
Step 4. Knead Dough - Knead the dough on medium-low speed for 10 to 15 minutes or until it passes the window pane test.
💡 Tip
Window pane test - Take a small ball of dough and stretch it thin enough to let light pass through without tearing. If it tears, knead for an additional 1 to 2 minutes.
Step 5. Rise Dough - Form dough into a smooth ball and place into a well oiled bowl. Cover and let the dough double in size.
Step 6. Divide Dough - Using a kitchen scale, weigh the entire dough and then divide by 8. Mine were about 85 grams each.
Step 7. Shape Into Buns - Grab a piece of dough and press it flat to get rid of any air bubbles. Gather and pinch the edges together and then place it on your work surface seam side down. Form your hand into a relaxed "claw" shape and cup it over the ball of dough. Then move your hand in small circular motions, gently dragging the ball along until smooth. Flip it over to make sure the seams are closed.
Step 8. Proof the Buns - These buns bake up quite large, so place 6 balls of dough onto a large baking sheet (13x18 inch/33x45 cm) lined with parchment paper. I placed the other 2 dough balls on smaller baking sheet. Loosely cover with plastic wrap that has been sprayed with a bit of oil and allow to puff up slightly, about 20 minutes.
How to Make Cheesecake Filling
Step 9. Add softened cream cheese to a medium bowl, and using a hand mixer, whisk until smooth. Next, add the sour cream, powdered sugar, lemon zest, and vanilla and whisk until well combined.
How to Make Streusel Topping
Step 10. In a small bowl, whisk together flour, sugar and cinnamon. Add cubed cold butter and using your fingertips, work the butter into the flour mixture until crumbs form.
Step 11. When the buns are proofed, use a small mason jar or measuring cup that has been lightly sprayed with oil, and create a well in the center of each bun. The dough will naturally spring back a bit when you remove the jar, so use your fingers to press the center to create a deeper pocket.
Step 12. Evenly spoon the cheesecake filling in each pocket, followed by the blueberry jam. Lightly brush the edges of the buns with an egg wash, and then sprinkle the streusel topping around the edges.
Step 13. Bake at 350ºF (180ºC) for 20 to 25 minutes. The buns should be golden and puffy and is ready when the internal temperature registers 190ºF (88ºC). Serve warm and enjoy!
Variations
- Other Fruit Fillings - Try other fruit jams such as, strawberry jam, raspberry jam, blackberry jam, apricot jam or peach jam just to name a few.
- Add Nuts - Add chopped pecans, walnuts or sliced almonds to the streusel topping. You can even add some oats.
- Other Toppings - Feel free to lightly dust the buns with powdered sugar or a simple vanilla glaze before serving.
Key Equipment
- Kitchen Scale
- Stand Mixer - for the dough
- Small Pot - for making the jam & tangzhong
- Bowls
- Measuring Cups/Spoons
- Hand Mixer - for the cheesecake filling
- Whisk/Silicone Spatula
- Baking Sheets
- Cooling Racks
Storage
- Room Temperature - These blueberry cheesecake buns are best when eaten right away. According to food safety guidelines, foods containing cream cheese should be refrigerated within 2 hours. I've gone pass 2 hours and it was fine, but please do what feels safe for you.
- Refrigerator - Store leftover buns in an airtight container, in the fridge for up to 5 days. Microwave in 15 second intervals until warm.
- Freezer - Freeze lefever buns on a sheet tray until frozen. Wrap each bun individually in plastic wrap and transfer to freeze bags. Thaw overnight in the fridge and the microwave until warm.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
When creating a well in the center of each bun, lightly oil and flour your vessel. This will prevent your cup, jar or measuring cup from sticking to the buns.
Give the buns plenty of room to bake. These blueberry cream cheese buns bake up very big, so place them at least 3 inches (8cm) apart on a large baking sheet.
Don't forget the egg wash. The egg wash will help create a shiny golden crust and helps the streusel adhere to the crust. You can also use milk or heavy cream.
Do not overbake. The buns are ready when the internal temperature registers at 190ºF (88ºC).
FAQ
The texture may not be as chewy, but you sure can! You may need to add a tad more flour because bread flour absorbs more liquid than AP flour.
Yes, it can get quite sticky, but you can knead the dough by hand for up to 15 minutes. Use a plastic bench scraper to help move the dough around and add flour little by little as needed. It's properly kneaded when it passes a window pane test.
Tangzhong, also known as a "water roux," is an Asian technique in which a 1 to 5 ratio of flour and water is cooked into a thick paste. The paste is then added to bread dough, resulting in an improvement in texture, moisture retention and a longer shelf life.
The science behind this method is that the pre-cooked paste enables the flour molecules to hold more liquid. According to King Arthur Baking Company, "this process pre-gelatinizes the starches in the flour, and as a result they can absorb more liquid." In short, more hydration equals a softer and fluffier bread.
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📖 Recipe
Blueberry Cheesecake Buns
Equipment
- Digital Kitchen Scale
- Stand Mixer - for the dough
- Small Pot - for making the jam & tangzhong
- bowls
- Measuring Cups/Spoons
- Hand Mixer - for the cheesecake filling
- Whisk/Silicone Spatula
- Baking Sheets
- Cooling Racks
INGREDIENTS
Blueberry Jam
- 1 ½ Cups (180g) Frozen Wild Blueberries
- ¼ Cup (50g) White Granulated Sugar
- Lemon Zest of half a Large Lemon
- 1 Tablespoons Fresh Lemon Juice
- 1 ½ Teaspoons Cornstarch
Tangzhong
- ⅓ Cup (76g) Water
- 2 Tablespoons 15g) Bread Flour
Yeast Mixture
- ½ Cup (113g) Whole Milk warmed 95ºF (35ºC)
- 1 ¾ Teaspoons (6g) Active Dry Yeast
- 1 Teaspoon Light Brown Sugar
Tangzhong Milk Bread Dough
- All the Tangzhong cooled
- 2 ¾ Cups (330g) Bread Flour
- ¼ Cup (50g) Light Brown Sugar
- 3 Tablespoons (42g) Unsalted Butter melted
- 1 Large Egg room temp
- ½ Teaspoon Fine Sea Salt
- 1 Egg + 1 tablespoon Water (for egg wash)
Cheesecake Filling
- 6 Ounces (170g) Full-Fat Cream Cheese Block room temp
- ¼ Cup (56g) Full-Fat Sour Cream room temp
- ¾ Cup (85g) Powdered Sugar
- Lemon Zest of half a Large Lemon
- 1 Teaspoon Vanilla Paste or Extract
Streusel Topping
- ½ Cup (60g) All-Purpose Flour
- ¼ Cup (50g) White Granulated Sugar
- ¼ Teaspoon Cinnamon
- 3 Tablespoons (42g) Salted or Unsalted Butter cubed (cold is fine)
Instructions
- Please read through the entire recipe card before starting.
Blueberry Jam
- Finely zest 1 Large Lemon with a microplane. The zest will be divided, half will be for the jam and half will be for the cheesecake filling.
- In a small saucepan, add blueberries, sugar, lemon zest, lemon juice and cornstarch. Over medium-low heat, cook until the mixture thickens and becomes jammy. About 6 to 10 minutes1 ½ Cups (180g) Frozen Wild Blueberries¼ Cup (50g) White Granulated SugarLemon Zest of half a Large Lemon1 Tablespoons Fresh Lemon Juice1 ½ Teaspoons Cornstarch
- Transfer the jam to a small bowl or jar, cover and let it cool completely in the fridge until needed. Can be made a week in advanced.
Tangzhong Milk Bread Dough
- Make the Tangzhong - In a small saucepan, whisk together water and bread flour until there are no lumps. Over medium heat, cook the mixture until it thickens into a paste and the temperature reaches about 150ºF (66ºC). It will only take a few minutes. Immediately transfer the mixture to a small bowl and allow to cool on the counter for 20 minutes.⅓ Cup (76g) Water 2 Tablespoons 15g) Bread Flour
- Bloom Yeast - In a small bowl or measuring cup, heat milk in the microwave until it reaches 95ºF(35Cº). Then add active dry yeast and 1 teaspoon of brown sugar, and stir well to combine. Let bloom for 5 to 7 minutes.½ Cup (113g) Whole Milk1 ¾ Teaspoons (6g) Active Dry Yeast1 Teaspoon Light Brown Sugar
- Combine all Dough Ingredients - In the bowl of your stand mixer, add bread flour, all of the tangzhong mixture (okay if a tad warm), brown sugar, melted butter, egg, salt and frothy yeast mixture. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball. 2 ¾ Cups (330g) Bread FlourAll the Tangzhong¼ Cup (50g) Light Brown Sugar3 Tablespoons (42g) Unsalted Butter1 Large Egg½ Teaspoon Fine Sea Salt
- Knead the Dough - Fit your stand mixer with the hook attachment and knead the dough on medium-low speed for 10 to 15 minutes. If the dough is sticky, add up to ¼ cup flour, starting with a tablespoon at a time. Try not add too much flour, as the dough should be tacky. It's ready when it passes the window pane test. See note below.
- Let Dough Rise - Lightly oil your hands and form the dough into a smooth ball, then place it into an oiled bowl. Cover with plastic wrap and let the dough double in size. My kitchen is usually warm, so it took about 45 minutes, but the timing can vary for you. Dough typically doubles after 1 to 1.5 hours.
Cheesecake Filling
- Add softened cream cheese to a medium bowl, and using a hand mixer, whisk until smooth. See note below.6 Ounces (170g) Full-Fat Cream Cheese Block
- Next, add the sour cream, powdered sugar, reserved lemon zest, and vanilla and whisk until well combined. Cover and refrigerate until needed.¼ Cup (56g) Full-Fat Sour Cream ¾ Cup (85g) Powdered SugarLemon Zest of half a Large Lemon1 Teaspoon Vanilla Paste or Extract
Streusel Topping
- In a small bowl, whisk together flour, sugar and cinnamon.½ Cup (60g) All-Purpose Flour¼ Cup (50g) White Granulated Sugar¼ Teaspoon Cinnamon
- Add cubed butter and using your fingertips, work the butter into the flour mixture until crumbs form. The warmth of your fingertips will soften the butter. Set in the fridge until needed.3 Tablespoons (42g) Salted or Unsalted Butter
Assemble the Buns
- Prep Pans - These buns bake up quite large so line 2 baking sheets with parchment paper. I lined a half sheet (18x13 inch/45x33 cm) to bake 6 buns, and a quarter sheet (13x9 inch/ 33x22cm) to bake the other 2 buns.
- Divide Dough - When the dough has doubled in size, use a kitchen scale to weigh the entire dough, and then divide by 8. Mine were about 84 grams each. Feel free to make them a little smaller if you'd like.
- Shape Into Buns - Cover your dough balls with plastic wrap or a kitchen towel to prevent them from drying out. Working one dough ball at a time, press it flat to get rid of any air bubbles. Gather and pinch the edges together and then place it on your work surface seam side down. Form your hand into a relaxed "claw" shape and cup it over the ball of dough. Then move your hand in small circular motions, gently dragging the ball along until smooth. Flip it over to make sure the seams are closed.
- Proof the Buns - Place the buns on your prepared baking pans. Loosely cover with plastic wrap that has been sprayed with a bit of oil and allow to puff up slightly, about 20 minutes.
- Preheat Oven - Preheat the oven to 350ºF (180ºC). Make an egg wash by whisking together egg and water until well combined. Set aside. 1 Egg + 1 tablespoon Water (for egg wash)During this time, remove the blueberry jam, cheesecake filling and streusel from the fridge and let them come to room temperature a bit.
- Create a Well - When the buns are ready, use a small mason jar (mine was a little over 2 inches/5 cm in diameter) or measuring cup that has been lightly sprayed with oil and dipped in flour, and create a well in the center of each bun. The dough will naturally spring back a bit when you remove the jar, so use your fingers to press the center to create a deeper pocket.If large gas bubbles form, you can just pop them.
- Fill the Buns - Evenly spoon the cheesecake filling into each pocket, followed by 2 tablespoons of blueberry jam. Lightly brush the edges of the buns with an egg wash, and then sprinkle the streusel topping around the edges.
- Bake - Bake for 20 to 25 minutes, rotating and switching the trays after 15 minutes. The buns should be golden and puffy and is ready when the internal temperature registers 190ºF (88ºC). Serve warm and enjoy!
Notes
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