These Orange Cranberry Cheesecake Buns will brighten your mornings this holiday season! Tangzhong milk bread buns are filled with a sweet vanilla cheesecake cream, tangy cranberry orange jam, and then baked with a buttery streusel topping until golden.
Jump to:
♡ Why You Will Love These Cranberry Cheesecake Buns
- Easy to make. There are several components to make, but they all come together easily. This recipe uses a simple yeasted enriched dough, that's a lot easier to make than a brioche dough. The cranberry jam cooks in less than 10 minutes and the streusel and cream cheese filling whips up in minutes.
- Incredible textures. The buns are unbelievable soft & airy, the cream cheese filling is gooey and the buttery streusel is delightfully crisp.
- A crowd-pleaser. This recipe makes 8 large buns, so they are great for a crowd, especially for Thanksgiving or Christmas morning.
- Versatile. You can totally customize the fruit filling for other fruit jams or curds. You may enjoy these versions, apple cheesecake buns and blueberry cheesecake buns.
Ingredient Notes
Here are some notes about all the ingredients used in these orange cranberry cheesecake 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.
Cranberry Jam
- Cranberries - Fresh or frozen cranberries can be used.
- Sugar - Adds sweetness and helps thicken the jam.
- Orange Zest + Orange Juice - Adds flavor.
- Water - Mellows out any bitterness.
- Cinnamon - Optional, but adds a hint of cinnamon flavor.
Streusel Topping
- All-Purpose Flour
- Sugar - Adds a bit of sweetness.
- 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 orange cranberry cheesecake buns! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Make Cranberry Jam - In a small saucepan, combine cranberries, sugar, orange zest, orange juice, cinnamon and water. Cook over medium heat until the cranberries skins burst, about 8 to 10 minutes. Set aside to cool.
Step 2. 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 3. Combine All Ingredients - Add bread flour, all of the tangzhong mixture, melted butter, brown sugar, egg, salt and frothy yeast mixture.
Step 4. Knead the Dough - Knead on medium-low speed for 10 to 15 minutes or until it passes the window pane test.
💡 Tip
Windowpane 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 to Equal Pieces - Using a kitchen scale, weigh the entire dough and then divide by 8. Mine were about 85 grams each.
Step 7. Shape Into Buns - From dough balls into smooth balls.
Step 8. Proof the Buns - Place dough balls on baking sheets. Loosely cover with plastic wrap that has been sprayed with a oil and allow to puff up slightly, about 20 to 30 minutes.
Step 9. Make Cheesecake Filling - Add softened cream cheese to a medium bowl, and using a hand mixer, whisk until smooth. Next, add Greek yogurt, powdered sugar, and vanilla and whisk until well combined.
Step 10. Make Streusel - 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
How to Assemble Orange Cranberry Cheesecake Buns
Step 11. When the buns are proofed, use a small mason jar or measuring cup that has been lightly sprayed with oil and floured, and create a well in the middle of the bun.
Step 12. Next, evenly spoon the cheesecake filling in each pocket.
Step 12. Then add a heaping tablespoon of the cranberry jam over the cheesecake filling. Lightly brush the edges of the buns with milk or an egg wash, and sprinkle the crumble topping around the edges.
Step 13. Bake at 350ºF (180ºC) for 20 to 25 minutes. The buns should be golden brown and puffy and is ready when the internal temperature registers 190ºF (88ºC). Serve warm and enjoy!
Storage
- Room Temperature - These cranberry 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 cream cheese buns bake up very big, so place them at least 3 inches (8cm) apart on a large baking sheet.
Do not overbake. The buns are ready when the internal temperature registers at 190ºF (88ºC).
Do not overcook your jam. Cook until most of the cranberries burst, which is about 8 to 10 minutes. Overcooking can cause your cranberry jam to become bitter. If this happens you can stir in lemon or lime juice.
FAQ
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.
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.
You May Also Like...
♡ Did you try this recipe?
Please consider leaving a 5-star rating and review below. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Cranberry Cheesecake Buns
Equipment
- Digital Kitchen Scale
- Stand Mixer - for the dough
- Small Pot - for making the cranberry jam & tangzhong
- bowls
- Measuring Cups/Spoons
- Hand Mixer - for the cheesecake filling
- Whisk/Silicone Spatula
- Baking Sheets
- Cooling Racks
INGREDIENTS
Cranberry Jam
- 2 Cups (198g) Fresh or Frozen Cranberries
- ½ Cup (100g) Sugar
- Zest of 1 Medium Orange
- 2 Tablespoons Orange Juice
- ¼ Cup (56g) Water
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 + more if needed
- ¼ Cup (50g) White or Brown Sugar
- 3 Tablespoons (42g) Unsalted Butter melted
- 1 Large Egg room temp
- ½ Teaspoon Fine Sea Salt
- 2 Tablespoon Milk (for brushing, you can also use an egg wash)
Cheesecake Filling
- 6 Ounces (170g) Full-Fat Cream Cheese Block room temp
- 3 Tablespoons Greek Yogurt room temp
- ¾ Cup (85g) Powdered Sugar
- 1 Teaspoon Vanilla Paste or Extract
Streusel Topping
- ½ Cup (60g) All-Purpose Flour
- ¼ Cup (50g) White Granulated Sugar
- ½ Teaspoon Cinnamon
- 3 Tablespoons (42g) Salted or Unsalted Butter cubed (cold is fine)
Instructions
- Please read through the entire recipe card before starting.
Cranberry Jam
- Make Cranberry Jam - In a small saucepan, combine cranberries, sugar, orange zest, orange juice, cinnamon and water. Stirring occasionally, cook over medium heat until most of the cranberries burt, about 8 to 10 minutes. Do not overcook, as it can turn bitter. And don't worry too much about cooking off all the liquid because the jam will thicken up significantly as it cools. Cool in the fridge for up to 5 days.2 Cups (198g) Fresh or Frozen Cranberries½ Cup (100g) SugarZest of 1 Medium Orange2 Tablespoons Orange Juice¼ Cup (56g) Water
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. 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 Flour + more if neededAll the Tangzhong¼ Cup (50g) White or 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 Greek yogurt, powdered sugar, and vanilla and whisk until well combined. Cover and refrigerate until needed.3 Tablespoons Greek Yogurt¾ Cup (85g) Powdered Sugar1 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 Sugar½ 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 85 grams each.
- 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 to 30 minutes.
- Preheat Oven - Preheat the oven to 350ºF (180ºC). During this time, remove the cranberry 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 floured, 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 - Lightly brush the edge of the buns with milk. Next, evenly spoon the cheesecake filling into each pocket, followed by 2 tablespoons of the cranberry jam. Then sprinkle the streusel topping around the edges of the bun and on top of the filling.
- 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!
Leave a Rating and Comment