These sweet and tender yeasted buns filled with cream cheese and homemade berry jam are the ultimate in fancy breakfast rolls. 

These buns are quite easy to make with all pantry ingredients. To make the dough, all the ingredients are added to the bowl of a mixer, and just like that, the machine does all the work. Mix until the dough is smooth. Place the dough in an oiled bowl and let it rest in a warm place.

What You Need

• bread flour: I recommend weighing all your ingredients for accurate recipe results.
• organic sugar: A small amount of sugar is added to the dough mixture. This helps to add sweetness and acts as food for the yeast to activate.
• yeast: I used active dry yeast – you will need time to let the dough rest and rise.  
• milk: the milk should be lukewarm. 
• egg and egg yolk: use large eggs and bring them to room temperature before mixing in. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes.
• butter: softened unsalted butter cut into cubes 
• cream cheese: room temperature cream cheese helps to mix it with sugar and vanilla into a smooth paste. 
• berry jam: you can use high quality jam or very easily make your own with frozen berries.

Print Pin

Cream Cheese and Berry Jam Buns 

Course Dessert

Ingredients

Dough

• 370 g bread flour
• 50 g organic sugar
• 7 g yeast
• 8 g salt
• 185-210 g milk, start low and add more if needed
• 1 large egg + 1 yolk
• 65 g softened butter, cubed

Berry Jam Filling

• 200 g frozen berries
• 100 g organic sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest

Cream Cheese Filling

• 200 g cream cheese, room temperature
• 30 g organic sugar
• 1 tsp vanilla paste

Instructions

For the Dough

• Add all ingredients except butter to the bowl of a stand mixer fitted with the dough hook.
• Knead on low speed for 8 minutes until the dough comes together.
• Add butter and knead for another 10 minutes at low-medium speed until the dough is smooth and pulls away from the sides of the bowl.
• Place dough in an oiled bowl, cover and proof in a warm spot until doubled in size, around 1 ½ hours.
• While the dough is proofing make the berry filling.

For the Berry Filling

• Add berries, sugar and lemon to a pot and bring to a boil, stirring occasionally.
• Simmer on low/medium for 30 minutes or until it thickens to a jam-like texture.
• Allow to cool in the fridge.
• Once the dough has doubled in size, divide into 9 equal pieces and roll into balls.
• Flatten each dough ball slightly and use your fingers to create an indentation in the centre of each bun.
• Place on a parchment lined baking tray, cover and proof for 30-45 minutes.

For the Cream Cheese Filling

• Combine cream cheese, sugar and vanilla in a bowl until smooth. Set aside.

To Assemble

• Preheat oven to 350°F.
• Use your finger or the bottom of a small glass of bowl (flour it first) to create a larger indentation in the centre of each bun.
• Fill the centre with cream cheese and berry filling.
• Brush with egg wash (1 egg whisked with a little water).
• Bake for 12-15 minutes until golden.
• Top with berries and a dusting of powdered sugar. Recipe from BreadByElise