Sourdough Cherry Almond Cream Cheese Buns
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These bakery-style Sourdough Cherry Almond Cream Cheese Buns are 100% sourdough and are similar to sourdough danishes, but with less hands-on time! Make the simple cherry filling, and a sweet almond cream cheese filling. Top with slivered almonds and a drizzle of almond vanilla icing. Perfect for brunches, bridal showers, baby showers, or holiday mornings!
These sourdough cherry almond cream cheese buns are another addition to my current favorite obsession. I’ve already made sourdough discard strawberry cream cheese buns and sourdough lemon curd buns, but it is cherry season, after all. So I had to make a cherry almond flavor!
What I love about this recipe is that you don’t have to do any extra stretch and folds. I make the dough in the stand mixer and knead it once. Then let it ferment, untouched. To save time, I like to cover and chill in the fridge overnight.
However, you can shape the dough the same day and let it have a second rise, then fill and bake. Make this recipe work for you!
Why You’ll Love This Sourdough Brioche Bun Recipe
- Made with 100% sourdough starter – These buns are naturally leavened with no commercial yeast, giving them incredible flavor and a soft, fluffy texture.
- Loaded with cherry and almond flavor – Sweet homemade cherry filling and creamy almond cream cheese make every bite taste like a bakery-worthy treat.
- Perfect for special occasions – These beautiful buns are a beautiful addition to brunches, holidays, baby showers, and weekend baking fun.
- Soft and buttery brioche dough – The enriched sourdough dough bakes up tender, pillowy, and perfectly golden.
- Easy to make ahead – The dough can be refrigerated overnight, making it easy to split the work between two days (I always do this!).
More Sourdough Recipes You’ll Love!
- Sourdough Boston Cream Donuts
- Sourdough S’mores Cookie Bars
- Sourdough Strawberry White Chocolate Bread
Step-By-Step Instructions
Add the active starter, warm milk, flour, eggs, salt, sugar, and vanilla extract to the bowl of a stand mixer fitted with the dough hook.
Mix on low speed until a shaggy dough forms.
With the mixer running, add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding more.
Increase the speed to medium-high and knead for 7–10 minutes, or until the dough is smooth and elastic.
Tip: The dough will be soft and sticky. Avoid adding extra flour.
Cover the bowl and let the dough ferment at room temperature for 5–8 hours, or up to 10 hours.
The dough is ready when it looks puffy and has increased in size by about 30–50%.
Continue with shaping or refrigerate overnight for easier handling/flexibility to fit your schedule.
Line two baking sheets with parchment paper.
Turn the dough onto a lightly floured surface.
Divide into 10 equal pieces, about 95–100 grams each.
Shape each piece into a smooth ball.
Place the buns onto the prepared baking sheets, leaving space between each one.
Cover loosely with greased plastic wrap or a damp kitchen towel. Let the buns rise until puffy, about 1–4 hours.
During the second rise, add the frozen cherries and sugar to a medium saucepan over medium heat.
In a small bowl, whisk together the water and cornstarch until smooth.
Pour the slurry into the cherries and stir frequently.
Cook until the mixture thickens and becomes glossy.
Remove from the heat and allow to cool.
In a medium bowl, beat the softened cream cheese and almond extract until smooth.
Add the powdered sugar and mix until light and creamy.
Set aside until ready to use.
Once your dough balls have risen, preheat your oven to 350°F (175°C).
Use your fingers or the bottom of a glass to gently press a well into the center of each bun.
Spoon about 3 tablespoons of the cream cheese filling into each bun.
Top with 3–4 tablespoons of cherry filling.
Whisk together the egg and milk.
Brush the exposed dough around the edges with the egg wash.
Sprinkle with slivered almonds, if desired.
Bake for 25-30 minutes, or until the buns are golden brown. Allow the buns to cool on the baking sheet for 10–15 minutes.
In a small bowl, whisk together the powdered sugar, almond extract, and milk until smooth. Add additional milk as needed to reach your desired consistency. Drizzle over the buns and enjoy!
Helpful Tips for Making the Best Sourdough Cherry Almond Cream Cheese Buns
1. Use an Active and Bubbly Starter
For the best rise and flavor, make sure your sourdough starter is at its peak when you mix the dough. A strong, active starter will help create light and fluffy buns.
2. Don’t Rush the Fermentation
Enriched doughs made with butter, eggs, and sugar tend to ferment more slowly than lean doughs. Let the dough become noticeably puffy during the first rise, even if it takes a little longer than expected.
3. Cool the Cherry Filling Before Using
Warm filling can make the dough sticky and difficult to work with. Allow the cherry filling to cool before adding it to the buns to help keep the filling neatly in place.
4. Create Deep Wells for the Filling
When pressing the centers of the buns, make the indentation deep enough to hold the cream cheese and cherry filling. This helps prevent the filling from spilling over during baking.
5. Bake Until Deep Golden Brown
Don’t be afraid of a little color on these buns. A rich golden brown crust adds flavor and ensures the brioche dough is fully baked while keeping the centers soft and tender.
Equipment
- Stand mixer fitted with a dough hook
- Large mixing bowl
- Small jar or bowl (for the levain)
- Measuring cups and spoons
- Bench scraper
- Kitchen scale
- Medium saucepan
- Whisk
- Hand mixer or stand mixer (for the cream cheese filling)
- Rubber spatula
- Baking sheets (2)
- Parchment paper
- Small bowl (for the egg wash and icing)
- Pastry brush
- Cooling rack
Storage
Store leftover sourdough cherry almond cream cheese buns in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese filling, they should not be left at room temperature for extended periods.
To reheat, warm individual buns in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–10 minutes until soft and warmed through.
Freezing
These buns freeze well for up to 2 months. Allow them to cool completely, then place them in a freezer-safe container or bag. Thaw overnight in the refrigerator and warm before serving.
For the best texture, wait to add the icing until after the buns have been thawed and reheated.
Sourdough Cherry Almond Cream Cheese Buns
Ingredients
For the Levain
- 30 g active sourdough starter 2 tablespoons
- 60 g all-purpose flour ½ cup
- 60 g filtered water ¼ cup
For the Brioche Dough
- 150 g active sourdough starter ⅔ cup
- 122 g whole milk warmed to 100–110°F (½ cup)
- 390 g all-purpose flour 2¾ cups
- 2 large eggs room temperature
- 2 g salt ¼ teaspoon
- 53 g granulated sugar ¼ cup
- 5 g vanilla extract 1 teaspoon
- 113 g salted butter softened (8 tablespoons)
For the Cherry Filling
- 454 g frozen cherries 16 ounces or about 3 cups
- 50 g granulated sugar ¼ cup
- 60 g water ¼ cup
- 16 g cornstarch 2 tablespoons
For the Almond Cream Cheese Filling
- 340 g full-fat cream cheese softened (12 ounces)
- 1 teaspoon almond extract 5 ml
- 120 g powdered sugar 1 cup
For the Egg Wash
- 1 large egg whisked
- 1 tablespoon milk or heavy cream 15 ml
Optional Topping
- 25 g slivered almonds ¼ cup
For the Almond Icing
- 120 g powdered sugar 1 cup
- 2.5 ml almond extract ½ teaspoon
- 1-2 tablespoons milk 15-30 ml
Instructions
Make the Levain (Active Starter)
- Skip this step if you already have active sourdough starter ready to use.
- In a small bowl or jar, combine the sourdough starter, flour, and water.
- Mix until fully combined and no dry flour remains.
- Cover loosely and allow to rest at room temperature for 6–10 hours, or until doubled in size, bubbly, and active.
- The levain is ready when it has peaked and the surface appears slightly domed or just beginning to flatten.
Make the Brioche Dough
- In the bowl of a stand mixer fitted with the dough hook, combine the active starter, warm milk, flour, eggs, salt, sugar, and vanilla extract.
- Mix on low speed until a shaggy dough forms.
- With the mixer running, add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding more.
- Scrape down the sides of the bowl as needed.
- Increase the mixer speed to medium-high and knead for 7–10 minutes, or until the dough becomes smooth, elastic, and begins pulling away from the sides of the bowl.
- Note: Brioche dough is naturally soft, wet, and sticky. Avoid adding extra flour for the softest texture.
First Rise
- Cover the bowl and allow the dough to ferment at room temperature for 5–8 hours, or up to 10 hours, depending on the temperature of your kitchen and the strength of your starter.
- The dough is ready when it has increased in size by about 30–50%, feels puffy, and shows signs of fermentation throughout.
- Once fermented, continue directly to shaping or cover and refrigerate overnight for easier handling and enhanced flavor.
- In cooler kitchens, expect the rise to take closer to the full 10 hours. Watch the dough rather than the clock.
Shape the Buns
- Line two baking sheets with parchment paper.
- Turn the dough onto a lightly floured surface and divide into 10 equal portions, about 95–100 grams each.
- Shape each portion into a smooth ball.
- Arrange the dough balls on the prepared baking sheets, leaving space between each bun.
Second Rise
- Cover loosely with greased plastic wrap or a damp kitchen towel.
- Allow the buns to rise until noticeably puffy, about 1–4 hours depending on the temperature of your kitchen.
- If the dough was refrigerated overnight, expect the second rise to take closer to 3–4 hours.
Make the Cherry Filling
- Add the frozen cherries and granulated sugar to a medium saucepan over medium heat.
- In a small bowl, whisk together the water and cornstarch until completely dissolved.
- Pour the cornstarch mixture into the cherries and stir frequently.
- Continue cooking until the filling thickens and becomes glossy.
- Remove from the heat and allow the filling to cool while preparing the cream cheese filling.
Make the Almond Cream Cheese Filling
- In a medium bowl, beat the softened cream cheese and almond extract until smooth and creamy.
- Add the powdered sugar and continue mixing until fully combined and fluffy.
- Set aside until ready to use.
Fill the Buns
- Preheat the oven to 350°F (175°C).
- Using your fingers or the bottom of a glass, gently press an indentation into the center of each bun.
- Spoon approximately 2 tablespoons of the almond cream cheese filling into the center of each bun.
- Top with about 3-4 tablespoons of cherry filling.
- Whisk together the egg and milk for the egg wash.
- Brush the exposed dough around the edges of each bun with the egg wash.
- If desired, sprinkle the edges with slivered almonds.
Bake
- Bake for about 25-30 minutes, or until the buns are golden brown and baked through.
- Allow the buns to cool on the baking sheet for 10–15 minutes before adding the icing.
Make the Almond Icing
- In a small bowl, whisk together the powdered sugar, almond extract, and milk until smooth.
- Add additional milk as needed until your desired consistency is reached.
Finish and Serve
- Drizzle the almond icing over the slightly warm buns.
- Serve warm or at room temperature.
This flavor combination pairs so beautifully together! Let me know what you think if you make it!