Sourdough Strawberry Cream Cheese Buns
Soft and fluffy sourdough strawberry cream cheese buns made with sourdough discard, filled with sweet vanilla cream cheese and juicy macerated strawberries, then topped with buttery streusel. These bakery-style homemade sweet rolls are perfect for spring, summer, brunch, holidays, or just because!
Print
Pin
Servings: 12 servings
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
- Bread flour
- 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!
Nutrition
Serving: 1bun | Calories: 428kcal | Carbohydrates: 67g | Protein: 12g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 397mg | Potassium: 209mg | Fiber: 2g | Sugar: 33g | Vitamin A: 402IU | Vitamin C: 14mg | Calcium: 142mg | Iron: 1mg
Calories: 428kcal
Tried this recipe?Mention @Bake.With.Jamie