Soft, tender bread filled with a lightly sweet strawberry cream cheese center, these strawberry cream buns are a comforting homemade treat perfect for breakfast, brunch, or an afternoon snack. Each bun is fluffy and milky with a rich, fruity filling that feels indulgent yet balanced.
Why You’ll Love This Recipe
These buns are made with a soft yeast dough that bakes up pillowy and golden. The strawberry cream filling adds sweetness and a gentle tang that pairs beautifully with the bread. They look impressive thanks to their braided-style shaping, yet the steps are straightforward and beginner-friendly. They are also perfect for make-ahead baking and reheat wonderfully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough 1/4 cup warm water (105–115°F / 40–46°C) 2 1/4 teaspoons active dry yeast 3/4 cup warm milk (105–115°F / 40–46°C) 1 large egg, at room temperature 1/4 cup unsalted butter, softened 1/4 cup granulated sugar 1 teaspoon salt 3 3/4 cups all-purpose flour
For the strawberry cream filling 225 grams cream cheese, softened 4 tablespoons strawberry jam 1/2 teaspoon vanilla extract
For brushing 1 large egg, beaten
Directions
In a large mixing bowl, combine the warm water and yeast. Let the mixture stand for about 5 minutes until foamy.
Add the warm milk, softened butter, egg, sugar, and salt. Stir with a wooden spoon until everything is well combined.
Add 3 cups of the flour, one cup at a time, mixing well after each addition. Gradually add the remaining flour, about 1/8 cup at a time, just until the dough comes together into a soft, shaggy mass.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until smooth, elastic, and only slightly sticky. Use minimal extra flour to avoid drying out the dough.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rise for 1 1/2 hours, or until doubled in size.
While the dough rises, prepare the filling by beating the cream cheese, strawberry jam, and vanilla extract until combined. The mixture will be slightly chunky and soft. Refrigerate until ready to use.
Once risen, gently deflate the dough and divide it into 8 equal portions. Roll each portion into an oval or rectangle about 8 x 4 inches and 1/8–1/4 inch thick.
Spoon 1 to 1 1/2 tablespoons of filling onto the upper center of each piece of dough. Fold the top third of the dough over the filling and seal the edges. Slice the bottom third into thin strips, then fold the strips upward over the filled section.
Place the shaped buns on a parchment-lined baking sheet. Cover loosely and let rise for about 1 hour, until doubled.
Preheat the oven to 350°F (180°C). Brush the buns with beaten egg and bake for 15–20 minutes, or until golden brown. Allow to cool slightly before serving, as the filling will be hot.
You can replace strawberry jam with raspberry or blueberry jam for a different flavor. A tablespoon of lemon zest can be added to the filling for a brighter taste. For extra richness, sprinkle a small amount of sugar over the filling before shaping the buns.
Storage/Reheating
Store leftover buns in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat individual buns in the microwave for 8–12 seconds until warm and soft. They can also be frozen for up to 1 month and reheated after thawing.
FAQs
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping.
Can I use instant yeast instead of active dry yeast?
Yes, use the same amount and skip the proofing step, mixing it directly with the dry ingredients.
Why is my dough sticky?
Slight stickiness is normal. Avoid adding too much flour, as this can make the buns dry.
Can I use homemade strawberry jam?
Yes, homemade jam works well as long as it is thick and not overly runny.
How do I prevent the filling from leaking?
Seal the edges of the dough well and avoid overfilling each bun.
Can I make smaller buns?
Yes, divide the dough into 10–12 portions and reduce the baking time slightly.
Do these buns need refrigeration?
They are fine at room temperature for a short time, but refrigeration is best for longer storage due to the cream cheese filling.
Can I add fresh strawberries to the filling?
Finely chopped strawberries can be added, but reduce the jam slightly to avoid excess moisture.
How do I know when the buns are done baking?
They should be golden on top and sound hollow when lightly tapped.
Can these buns be frozen after baking?
Yes, allow them to cool completely, then freeze in an airtight container for up to one month.
Conclusion
Strawberry cream buns are a delightful homemade bake that combines soft bread with a creamy, fruity filling. Whether enjoyed fresh from the oven or gently reheated later, they make a comforting treat that feels special yet approachable. Perfect for sharing, these buns are sure to become a favorite in your baking routine.
Strawberry cream buns are soft, fluffy yeasted rolls filled with a creamy strawberry jam and cream cheese center. Perfectly golden and slightly sweet, these homemade buns are ideal for breakfast, brunch, or a cozy snack.
Author:Sophia
Prep Time:30 minutes
Cook Time:15–20 minutes
Total Time:3 hours 20 minutes
Yield:8 buns
Category:Breakfast
Method:Baking
Cuisine:European
Diet:Vegetarian
Ingredients
1/4 cup warm water (105–115°F / 40–46°C)
2 1/4 teaspoons active dry yeast
3/4 cup warm milk (105–115°F / 40–46°C)
1 large egg, at room temperature
1/4 cup unsalted butter, softened
1/4 cup granulated sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
225 grams cream cheese, softened
4 tablespoons strawberry jam
1/2 teaspoon vanilla extract
1 large egg, beaten (for brushing)
Instructions
In a large bowl, mix warm water and yeast. Let sit for 5 minutes until foamy.
Add warm milk, butter, egg, sugar, and salt. Stir until combined.
Mix in 3 cups of flour, one cup at a time. Add remaining flour gradually until a soft dough forms.
Transfer dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise for 1 1/2 hours until doubled.
While rising, beat cream cheese, strawberry jam, and vanilla until combined. Refrigerate until needed.
Punch down the dough and divide into 8 portions. Roll each into an 8×4-inch rectangle.
Spoon 1–1 1/2 tablespoons of filling onto the upper center of each dough piece. Fold top third over and seal edges. Slice the bottom third into strips and fold up over the filled portion.
Place buns on a parchment-lined baking sheet. Cover and let rise for 1 hour until puffy.
Preheat oven to 350°F (180°C). Brush buns with beaten egg.
Bake for 15–20 minutes or until golden brown. Cool slightly before serving.
Notes
Use raspberry or blueberry jam for a flavor variation.
Add lemon zest to filling for brightness.
Sprinkle a little sugar over the filling for added sweetness.
Store at room temperature for 2 days or refrigerate for 4 days.
Reheat buns in the microwave for 8–12 seconds or thaw and warm if frozen.
