Sourdough Strawberry Cream Cheese Buns
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These sourdough strawberry cream cheese buns are made with an enriched brioche dough, sweet cream cheese filling, macerated strawberries, and topped with a simple crumble. These buns are fluffy, sweet, and absolutely perfect for celebrations of all kinds!
More Sourdough Brioche Recipes
Hi, the bakery called and wants you to stop taking away all their customers. 😉 But seriously, these sourdough discard strawberry cream cheese buns are bakery-style and *gigantic*.
When I finished baking them, I immediately sent our kids out to deliver to neighbors because we do not need all these in our home (don’t worry, each kiddo got one too).
This recipe is perfect for brunches, baby showers, bridal showers, holidays (I see you, Easter)–anywhere that you can share them with others!
Looking for more fruity sourdough desserts? Check these out!
Ingredients
- Whole milk – use warm milk here–between 105-110 degrees fahrenheit–not too hot or it will kill the yeast and prevent the rolls from rising.
- Active dry yeast – I use 2 1/4 teaspoons which is one packet of yeast.
- Granulated sugar – this is added to the yeast mixture–it’s what feeds it and helps it grow!
- Eggs – keep the eggs room temperature to ensure soft, fluffy buns!
- Salt
- Sourdough discard – I use inactive (not fed) sourdough starter. Alternatively, you can use active and bubbly starter, but it is not required since this is a yeasted recipe
- Bread flour – I prefer bread flour–if you’ve only got all-purpose flour, that will work too! Preferably unbleached flour.
- Salted butter – I almost always use salted butter instead of unsalted. If you only have unsalted, just add an additional 1/4 teaspoon of salt to your dough mixture.
- Strawberries – fresh strawberries are what I use. You can use frozen strawberries, just remove some of the excess liquid after macerating them.
- Granulated sugar
- Cream cheese – make sure the cream cheese is room temperature–this is what makes it creamy and easy to mix.
- Brown sugar
- Powdered sugar
- Vanilla extract
Step-By-Step Instructions
In the bowl of a stand mixer, combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
Attach the dough hook attachment. Add eggs, vanilla, salt, sourdough discard, and flour. Mix until a shaggy dough forms.
Add softened butter one tablespoon at a time, mixing well between each addition. Increase the speed to medium-high and continue mixing until the dough is smooth and no longer sticking to the sides of the bowl (about 5-7 minutes).
Transfer dough to a greased bowl, cover, and let rise until doubled in size (1–2 hours).
Turn dough out and divide into 12 equal pieces (about 95–100g each). Roll into smooth balls and place on parchment-lined baking sheets.
Cover loosely and let the dough balls rest for about 30 minutes, until slightly puffed.
While the dough rests, dice the strawberries, mix with the sugar, and refrigerate for 30 minutes.
Beat cream cheese, vanilla, and powdered sugar until smooth
Combine streusel ingredients until crumbly
Press down the center of each dough ball using your fingers or the bottom of a glass.
Fill each with cream cheese filling and macerated strawberries.
Brush the edges with egg wash and sprinkle with streusel topping.
Bake at 350°F (175°C) for 20–25 minutes, until golden brown.
In a small bowl, whisk together powdered sugar, a splash of milk, and vanilla extract until smooth and drizzleable (is that a word? It is now). Adjust milk as needed for consistency.
Drizzle icing over slightly cooled buns and serve warm.
Helpful Tips for the Best Sourdough Strawberry Cream Cheese Buns
- Don’t overheat your milk
Keep it between 105–110°F—too hot can kill the yeast, too cool won’t activate it properly. - Add butter slowly
Incorporating butter one tablespoon at a time helps develop a smooth, elastic dough instead of a greasy one. - Mix until properly developed
The dough should be soft, slightly tacky, and pull away from the sides of the bowl—this is key for fluffy buns. - Be patient with rising
Let the dough fully double in size during the first rise—underproofed dough will result in dense buns. - Weigh your dough for even buns
Dividing into equal portions (about 95–100g) ensures even baking and a polished, professional look. - Don’t skip the second rise
This step gives you that light, airy texture—rushing it will make the buns tight and heavy. - Drain excess strawberry juices if needed
If your strawberries release a lot of liquid, lightly drain them so the buns don’t get soggy. - Don’t overfill
Stick to about 2 tablespoons of each filling to prevent overflow while baking. - Press a deep enough well
Make a good indentation so the filling stays centered and doesn’t spill over the edges. - Bake until truly golden
A deeper golden color = better flavor and fully baked centers. - Cool slightly before icing
Let buns cool just enough so the icing doesn’t completely melt off—but still warm for that perfect drizzle. - Serve warm for best texture
These are at their absolute best fresh and slightly warm, when the filling is creamy and the crumb is soft.
Equipment Used
- Stand mixer with dough hook attachment
- Mixing bowls
- Measuring cups and spoons
- Kitchen scale (optional, for precise dough portioning)
- Rubber spatula
- Hand mixer
- Small bowls (for fillings and toppings)
- Whisk
- Fork or pastry cutter (for streusel)
- Baking sheets
- Parchment paper
- Plastic wrap or a clean kitchen towel
- Glass or measuring cup (for pressing dough centers)
Storage & Make Ahead Instructions
Storage Instructions
- Room Temperature (Best for 1 day):
Store buns in an airtight container at room temperature for up to 24 hours. - Refrigerator (Up to 3–4 days):
Because of the cream cheese filling, store leftovers in the fridge in an airtight container. - To Reheat:
Warm in the microwave for 15–25 seconds to soften the dough and bring back that fresh-baked texture.
Freezing Instructions
- To Freeze (Un-iced):
Allow buns to cool completely, then place in a freezer-safe container or bag. Freeze for up to 2 months. - To Thaw:
Thaw overnight in the refrigerator or at room temperature for a few hours. - To Serve:
Warm slightly, then add fresh icing before serving for best results.
Make-Ahead Instructions
- Option 1: Overnight First Rise
After mixing the dough, cover and refrigerate overnight.
The next day, let it sit at room temperature for 30–60 minutes, then proceed with shaping. - Option 2: Shape Ahead
Shape the buns and place them on baking sheets. Cover tightly and refrigerate overnight.
The next day, let them sit at room temperature for 45–60 minutes before filling and baking. - Option 3: Prep Fillings Ahead
- Cream cheese filling can be made up to 2 days in advance and stored in the fridge
- Streusel can be made 1–2 days ahead and refrigerated
- Strawberries are best made fresh, but can be prepped a few hours ahead
More incredible sourdough brunch ideas:
- sourdough glazed donuts
- sourdough brioche cinnamon rolls
- sourdough carrot cake babka
- sourdough lemon pound cake
Sourdough Strawberry Cream Cheese Buns
Ingredients
For the Dough
- 3/4 cup whole milk warm (105–110°F) (180 ml)
- 2 1/4 teaspoons active dry yeast 7 g
- 1/4 cup granulated sugar 50 g
- 2 large eggs about 100 g
- 1 teaspoon vanilla extract 5 ml
- 1/2 teaspoon salt 3 g
- 1 1/4 cups sourdough discard 300 g
- 3 1/3 cups bread flour 400 g
- 8 tablespoons salted butter room temperature (113 g)
For the Macerated Strawberries
- 2 cups diced strawberries about 300 g
- 3-4 tablespoons granulated sugar 38–50 g
For the Cream Cheese Filling
- 12 ounces full-fat cream cheese softened (340 g)
- 1 teaspoon vanilla extract 5 ml
- 1 cup powdered sugar 120 g
For the Egg Wash
- 1 large egg whisked (50 g)
For the Streusel Topping
- 1/4 cup all-purpose flour 30 g
- 2 tablespoons salted butter softened (28 g)
- 3 tablespoons brown sugar 38 g
Icing
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
Bloom the Yeast (in Stand Mixer Bowl)
- In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Stir gently and let sit for 5–10 minutes until foamy.
Make the Dough
- To the same bowl, add:
- Eggs
- Vanilla extract
- Salt
- Sourdough discard
- Attach the dough hook attachment to your stand mixer. Mix on medium speed until a dough begins to form.
- Gradually add the butter, one tablespoon at a time, allowing each addition to fully incorporate before adding the next.
- Continue mixing on medium to high speed for about 5-7 minutes, or until the dough becomes smooth and no longer sticky. Watch the dough, not the clock!
First Rise
- Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place until doubled in size, about 1–2 hours.
Shape the Buns
- Once the dough has risen, divide it into 12 equal portions (about 95–100 g each).
- Roll each piece into a ball and place on parchment-lined baking sheets, leaving space between each.
- Cover loosely and let rest for 30 minutes, until slightly puffed.
Prepare Fillings & Topping (During Second Rise)
- While the shaped dough is resting:
- Macerated Strawberries:
- In a bowl, combine diced strawberries and sugar. Stir and refrigerate for at least 30 minutes.
- Cream Cheese Filling:
- Using a hand mixer, beat the cream cheese and vanilla extract until smooth. Add powdered sugar and mix until creamy and well combined.
- Streusel Topping:
- In a small bowl, combine flour, butter, and brown sugar. Use a fork or your fingers to mix until crumbly.
Fill the Buns
- Preheat oven to 350°F (175°C).
- Using your fingers or the bottom of a glass, press an indentation into the center of each dough ball.
- Fill each bun with:
- About 2 tablespoons cream cheese filling
- About 2 tablespoons macerated strawberries
- Add Toppings
- Brush the edges of each bun with egg wash.
- Sprinkle generously with streusel topping.
Bake
- Bake for 20–25 minutes, or until the buns are golden brown and set.
Top with Icing
- Mix together the powdered sugar, vanilla extract, and milk to your desired consistency. Drizzle over the baked buns.
Cool & Serve
- Allow to cool slightly before serving. Best enjoyed warm!
We love these sourdough strawberry cream cheese rolls so much! If you try them, I’d love to hear your thoughts!
Do you have to include the sour dough?
You can replace with half flour, half milk instead!
Hi! Would I be able to make this with active sourdough rather than discard to be able to skip the instant yeast? Thanks in advance 😊
Yes! you can substitute 100 grams active sourdough starter. Or follow my sourdough brioche cinnamon roll recipe for the dough/fermentation part which is all sourdough.
So instead of 300g of discard, just use 100g of active starter?
Thank you for sharing this I was wondering the same thing 😊
I dont have sourdough discard. Is there a substitute?
Yes, you can use half milk half flour in place of the sourdough discard!
Can I make smaller versions of these? If so, how long would they bake?
You certainly can! I have not tested them as smaller, so I would keep an eye on them around the 15 minute mark.
What would the measurement be if I’m not using sour dough? You say half milk half flour. Is that half of the milk and flour you included in the recipe. If so I’d like precise measurements please!
This recipe calls for 300 grams sourdough discard, so you would add an additional 150 grams flour (1 cup and 2 tablespoons), 150 grams milk (2/3 cup) to the recipe (on top of the milk and flour already in it).
Yum! Thank you Jamie for the delicious recipe! We had our family Easter breakfast this morning and they were a hit with everyone!!
I made the dough last night, put it in the fridge, and when I came down to take it out this morning it had doubled and was nice and puffy.
When dividing the dough, I got a little carried away and ended up with 16 portions instead of 12, so they were a bit smaller. But the size still worked perfectly!
They were plenty sweet without the drizzle glaze on top so I skipped that.
These may become a tradition!!
Aww, I’m so very glad to hear that everyone enjoyed them!! Thanks so much for taking the time to leave a review!
Divine!
Not only do these danish taste amazing, but the presentation is beautiful. I don’t think anyone can improve on this recipe; it’s perfect. (The only substitution I made was to use kefir milk instead of normal milk , and only because it’s what I had on hand.) I did use fresh wild Alaskan strawberries and blueberries; they were so sweet as a filling. Thank you for this recipe; you have a new fan. I really want to attach a photo!
Wow! What a compliment–thank you so much! And wild Alaskan strawberries and blueberries?! That sounds like a perfect dessert to me! Thanks for taking the time to leave a review. It means the world!
Could these be made with strawberry 🍓 or raspberry jam instead of the fresh strawberries? Strawberries are off season here and the store bought ones are trash.
Absolutely!!
Quick question – can I put the dough in the fridge after rising? And bake in the morning? I had to work and am running out of time to finish these in one night
Yes, you can!