Soft Cherry Cream Cheese Buns
Pillowy yeast buns filled with sweet cream cheese and bright cherries, finished with a light glaze and powdered sugar. Bakery-style treat that’s easy enough for any weekend bake.
Equipment
- 1 | Mixing bowl |
- 1 | Baking sheet | greased
- 1 | Small glass | for pressing wells
- 1 | Piping bag | optional
- 1 | Pastry brush |
- 1 | Fine-mesh sieve | for dusting
Ingredients
- 3.5 | cups | all-purpose flour |
- 0.25 | cup | sugar |
- 2.25 | tsp | active dry yeast |
- 1 | cup | warm milk |
- 1 | | large egg |
- 0.25 | cup | unsalted butter | softened
- 1 | tsp | salt |
- 8 | oz | cream cheese | softened
- 0.33 | cup | powdered sugar |
- 1 | tsp | vanilla extract |
- 0.5 | cup | cherry jam or preserves |
- 12-16 | | cherries | fresh or maraschino
- 2 | tbsp | melted butter | for brushing
- | | powdered sugar | for dusting
- | | red glaze | optional jam thinned with water
Instructions
- Warm milk and dissolve yeast with a pinch of sugar; let foam 5 minutes.
- Mix flour, sugar, salt, egg, softened butter, and yeast mixture; knead until smooth.
- Place dough in oiled bowl, cover, and rise until doubled (60–75 minutes).
- Divide into 12 balls and arrange on greased baking sheet.
- Press a small glass into each center to form a deep well.
- Beat cream cheese, powdered sugar, and vanilla; pipe into wells.
- Add cherries, brush edges with melted butter, and bake at 350°F for 20 minutes until golden.
- Drizzle optional glaze and dust with powdered sugar; serve warm.
Notes
Store cooled buns airtight at room temperature up to 2 days.
Reheat briefly in microwave to restore softness.
Freeze baked buns up to 1 month; thaw overnight before warming.
Use room-temperature cream cheese for easiest piping.
Reheat briefly in microwave to restore softness.
Freeze baked buns up to 1 month; thaw overnight before warming.
Use room-temperature cream cheese for easiest piping.