These blueberry cheesecake buns are a soft pastry! They have a soft bread, cheesecake filling, wild blueberries, and a cinnamon crumble.

Top view of blueberry cheesecake buns.

These blueberry cheesecake buns remind me of a type of pastry you would get at a pastry shop. I have two different blueberry cinnamon roll recipes, and wanted to do something with cheesecake and blueberries. So I made these! The cheesecake filling plus the blueberries are so good.

Bite missing from a blueberry cheesecake bun.

Tips for making the buns

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour it will compact it. This results in a more dry bun.
  • Tip 2: These buns get rolled into a ball first, then they get their fillings after the second rise. You can do roll these into the balls and place in the fridge for overnight buns.
  • Tip 3: You can use fresh or frozen blueberries. I recommend frozen wild blueberries, because they are a lot smaller.

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Dough balls on a cookie sheet.
Roll the dough into 16 balls. I use the hand cup method to get smooth balls.
Hole inside of a dough ball.
Press a 1/4 cup on the dough ball. Then use your hands to create a crater.
Cheesecake filling in the dough ball.
Add the cream cheese filling into the hole and spread it evenly.
Blueberries on top of cheesecake filling.
Add the frozen blueberries and cinnamon crumble to the top.
Close up of top of the buns.

For more blueberry recipes, try my blueberry cinnamon rolls and blueberry muffin cinnamon rolls.

One bun cut in half and stacked on top.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Top view of blueberry cheesecake buns.
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Blueberry Cheesecake Buns

Stephanie Rutherford
These blueberry cheesecake buns are a soft bun filled with cheesecake filling, blueberries, and a cinnamon crumble.
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Prep Time: 1 hour
Cook Time: 20 minutes
Resting Time: 1 hour 20 minutes
Total Time: 2 hours 40 minutes
Servings: 16 buns

Ingredients
 
 

Dough

  • 1 cup Milk, warmed to 110℉
  • 2 1/4 tsp Active dry yeast, 1 packet
  • Sprinkle of sugar
  • 4 1/2 cups All-purpose flour
  • 1/4 cup White granulated sugar
  • 1 tsp Salt
  • 2/3 cup Unsalted butter, room temperature, cubed
  • 2 Large eggs, room temperature, lightly beaten

Cheesecake Filling

  • 12 oz Cream cheese, room temperature
  • 1/2 cup White granulated sugar
  • 1/2 TBSP All-purpose flour
  • 1/3 cup Sour cream, or greek yogurt room temperature
  • 1 tsp Pure vanilla extract
  • 16 TBSP Frozen wild blueberries, can also use fresh

Egg Wash

  • 1 Large egg
  • 1 TBSP Water

Cinnamon Crumble

  • 1/2 cup All-purpose flour
  • 1/4 cup White granulated sugar
  • 1/4 tsp Ground cinnamon
  • 1/4 cup Unsalted butter, melted

Instructions
 

Dough

  • In a microwave safe bowl, heat the milk for 55 seconds until warmed to 110℉. Then, add the yeast to the top of the milk and a sprinkle of sugar. Let sit for 10 minutes for the yeast to activate and get foamy.
    1 cup Milk, 2 1/4 tsp Active dry yeast, Sprinkle of sugar
  • This recipe is a stand mixer with a dough hook, for make by hand instructions, see the recipe notes. In a large mixing bowl, sift the flour. Add the sugar and salt.
    4 1/2 cups All-purpose flour, 1/4 cup White granulated sugar, 1 tsp Salt
  • Add in the cubed butter, eggs, and yeasty milk. Mix on low speed until a dough ball starts to form. Switch to medium speed and knead for 5 minutes.
    2/3 cup Unsalted butter, 2 Large eggs
  • Preheat the oven to 200℉. Spray a large bowl with nonstick spray. Add the kneaded dough ball to the bowl. Cover with a clean kitchen towel and place in the oven. Turn off the open and crack open the oven door. Let rise for 1 hour until doubled in size.
  • Use a kitchen scale to evenly measure 16 dough balls (mine was 78 g). Roll each dough into a ball. Pinch the bottoms, then use your hand on a clean surface. Cup your hand and roll into a smooth ball.
  • Place parchment paper on two cookie sheets. Place 8 dough balls on each cookie sheet. Cover with a kitchen towel and let rise for 20 minutes.

Cheesecake Filling and Egg Wash

  • In a small bowl using a hand mixer, beat the cream cheese and sugar on high speed for 2 minutes.
    12 oz Cream cheese, 1/2 cup White granulated sugar
  • Add in the sour cream, flour, and vanilla and mix until smooth. Set aside.
    1/2 TBSP All-purpose flour, 1/3 cup Sour cream, 1 tsp Pure vanilla extract
  • In a small separate bowl, mix the egg and water. Set aside.
    1 Large egg, 1 TBSP Water

Cinnamon Crumble

  • In a small bowl, mix the flour, sugar, cinnamon, and melted butter using a fork.
    1/2 cup All-purpose flour, 1/4 cup White granulated sugar, 1/4 tsp Ground cinnamon, 1/4 cup Unsalted butter

Preparing the Rolls

  • Use a 1/4 cup measuring cup to press a hole in the center of each dough ball ( I worked on one cookie sheet at a time). Use your hands to deepen the hole and firm up the edges to create little walls.
  • Use a pastry brush to apply the egg wash around the edge.
  • Use a small cookie scoop (1 1/2 tablespoons) to scoop cream cheese mixture into the hole. Spread it evenly. Use a 1 tablespoon to scoop the frozen wild blueberries to the top of the cheesecake filling. Sprinkle the crumble on top of the blueberries.
    16 TBSP Frozen wild blueberries
  • Bake for 18-20 minutes until the edges are lightly golden and the temperature reaches 180℉.
  • Let these cool on the pan for 15 minutes before serving. Store these in the fridge for up to 3 days.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
Overnight Instructions
Follow instructions until you have cut the rolls and placed in a pan. Cover with foil and place in the fridge.
The next morning/day. Pull the rolls out of the fridge while the oven preheats.
Calories: 380kcal, Carbohydrates: 45g, Protein: 6g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 54mg, Sodium: 222mg, Potassium: 107mg, Fiber: 1g, Sugar: 14g, Vitamin A: 665IU, Vitamin C: 0.05mg, Calcium: 54mg, Iron: 2mg
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