Pin it
Jump into summer vibes with these strawberry cheesecake buns. They’re puffy and soft, not too heavy, and hit that sweet spot of creamy with a punch of fruity jam. The dough is super tender thanks to a simple tangzhong (that’s a quick cooked flour and milk paste), so your bread stays fresh for days. Mash together cottage cheese for a creamy, just-tangy-enough layer, then slather on some strawberry jam. Top it all off with rich buttery crumbles that bring a little crunch. They’ll make breakfast or brunch feel extra special—and your house is gonna smell amazing before you even open the oven.
I picked up the tangzhong dough trick at a bread class last summer. After playing around with fillings, my kiddo (she’s strawberry-obsessed) asked for something special for her birthday breakfast. We made these. Everyone was too busy eating to talk, except for the occasional satisfied yum, and even my “no sweets for breakfast” husband went back for seconds. Now it’s officially our summer family favorite.
Dreamy Ingredients
- Fresh Lemon Zest: Zings up the filling and boosts the strawberry’s brightness.
- Pure Vanilla Extract: Makes the flavors pop in both the dough and the creamy filling.
- Kosher Salt: Rounds out the flavors and stops things from getting too sugary.
- Ground Cinnamon: Gives the streusel cozy warmth and that classic bakery smell.
- Granulated Sugar: Not just for sweetness, it also helps the outside caramelize.
- All Purpose Flour: Needed for the crumbly streusel topping.
- Strawberry Jam: Brings in bright fruity color and bursts of flavor. Go for jam loaded with real fruit bits.
- Powdered Sugar: Blends smoothly into the filling so you don’t get any graininess.
- Cottage Cheese: Main star of the creamy filling. Full fat makes it super luxurious.
- Large Eggs: Helps the dough come together, add color, and makes it rich.
- Unsalted Butter: Adds flavor and helps the dough and crumb topping stay lush. European butter gives an extra boost.
- Whole Milk: Softens up the dough and helps it brown nicely.
- Active Dry Yeast: Makes the dough puff up light and tall. Fresh yeast is best for that rise.
- Bread Flour: High protein means chewy, stretchy bread. It’s what makes these buns so pillowy.
Simple Steps
- Bake To Perfection
- Pop the loaded buns in a 350-degree oven until they’re golden and ready.
- Fill And Finish
- Spoon the creamy mix into each well, top with plenty of jam, and cover with the crumb topping.
- Create Filling Wells
- Use your fingers or a spoon to press a deep spot in each dough ball.
- Second Rise Period
- Let the shaped dough balls puff up under a towel until they look bigger and lighter.
- Shape The Buns
- Divide up your dough, roll each piece into a neat ball, and line them up on a tray.
- Create The Streusel
- Mix flour, cinnamon, sugar, and cold butter together by hand until you get big crumbles.
- Prepare The Filling
- Blend up cottage cheese, powdered sugar, vanilla, and lemon zest till smooth and creamy.
- First Rise Period
- Let your bowl of dough sit in a cozy spot till it doubles in size.
- Develop The Gluten
- Keep kneading until when you stretch the dough, you can see light through it without tearing.
- Mix The Dough
- Combine your tangzhong, foamy yeast, flour, sugar, salt, eggs, and yolk, and let the mixer do the work.
- Activate The Yeast
- Mix the warm milk, yeast, and a bit of sugar. Wait until it gets bubbly and smells a little yeasty.
- Create The Tangzhong
- In a small pot, stir flour and milk together over low heat until it thickens up to a pudding.
Pin it
My grandma always made sure to swipe in a bit of lemon zest anytime she cooked with berries. She said it makes their flavor pop without overpowering the dish.
Tasty Matches
They’re awesome with a mug of fresh coffee, more strawberry jam for dipping, or a fruit salad tossed with honey and a few fresh mint leaves.
Fun Mix-Ups
Try swapping the strawberry jam for blueberry preserves, apple butter, or pineapple jam mixed with toasted coconut on top.
Stay Soft
Stash leftovers in a sealed box at room temp for two days, pop them in the fridge for up to four, or warm up in a 300-degree oven for a few minutes to refresh.
Pin it
Each strawberry cheesecake bun is a perfect combo of soft bread, creamy middle, and crunchy top. Great for any time you want a treat that really stands out.
Frequently Asked Questions
- → What is tangzhong and why is it important for this recipe?
- Tangzhong means cooking up flour and milk till it’s pasty. This method from Asian baking keeps bread soft and fresh for days. It locks in more water, so your brioche turns out extra pillowy and stays tender longer.
- → Can I use cream cheese instead of cottage cheese for the filling?
- Totally! Just use the same amount, about 170g. No food processor needed—just beat the cream cheese with the other stuff till it’s smooth. It’ll taste a bit different, still awesome.
- → Can I prepare these buns ahead of time?
- You sure can. Let the dough rise once, then punch it down, wrap it tight, and chill it overnight. Next day, let it warm up for half an hour before shaping and finishing the buns. The time in the fridge actually makes them taste better.
- → How do I know when my dough has passed the windowpane test?
- Grab a tiny piece of dough and stretch it gently. If you can stretch it thin so you see some light through without breaking, it’s ready. If it rips, knead a little longer. That means your dough's got the right texture for fluffy buns.
- → Can I use different fruit preserves?
- Yep! Change up the strawberry jam for raspberry, blueberry, cherry, or apricot. Just stick with thick, chunky preserves so they don’t run out while baking.
- → How should I store leftover buns?
- Once they’re fully cool, pop them in an airtight box and keep on the counter for up to 2 days. In the fridge, they'll stay good for 5 days. Want to eat later? Give them a quick zap in the microwave or warm in the oven. You can also freeze them for a month—just thaw and enjoy.