Blueberry Cheesecake Buns

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These blueberry cheesecake buns are a soft bun filled with cheesecake filling, blueberries, and a cinnamon crumble.

Prep Time1

Cook Time20

Resting Time1 20

Total Time2 40

Servings: buns

Calories: 380kcal

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.

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

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

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.

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.