Strawberry Cheesecake Buns (Soft, Creamy, and Full of Strawberry Flavor)
Published: 21 Feb 2026
These strawberry cheesecake buns are the kind of bake that makes your kitchen feel like a real bakery. You get soft, fluffy buns with a smooth cream cheese center, plus a sweet strawberry finish that tastes bright and fresh. They look special, but the steps are simple when you take them one at a time.
You will make a rich, tender dough, mix an easy cheesecake-style filling, and finish with a quick strawberry glaze. I will also share the small best practices that make the buns rise well, bake evenly, and stay soft for days.
Table of Contents
What Makes These Buns So Good
A great strawberry cheesecake bun needs three things: a soft bun, a creamy filling, and strawberry flavor that does not taste flat. This recipe balances all three. The dough is enriched with milk, butter, and egg, which helps it bake up tender and light. The filling is smooth and slightly tangy, so it keeps the sweetness in check. The strawberry glaze gives a bright finish and a pretty shine.
The flavor and texture you should expect
You will bite through a soft bun first. Then you will reach a creamy, lightly sweet center with a hint of vanilla. The strawberry topping comes last, and it tastes like strawberries, not just sugar. Each part supports the other, and the result feels generous but not heavy.
Two easy ways to shape them
This post focuses on the center-filled bun style because it is beginner friendly and gives a true cheesecake “center.” If you prefer a swirl roll style, you can use the same dough and filling, then roll and slice like cinnamon rolls. The flavors stay the same, but the shape changes.
Ingredients You’ll Need
Good buns start with good basics. Read through this once before you begin so nothing feels rushed. If something is not in your pantry, I have included simple swaps later in the post.
Dough ingredients
- All-purpose flour: 3 ½ cups (420 g), plus 1–2 tablespoons if needed for dusting
- Granulated sugar: ⅓ cup (65 g)
- Instant yeast: 2 ¼ teaspoons (1 packet)
- Salt: 1 teaspoon
- Whole milk: ¾ cup (180 ml), warm
- Unsalted butter: 6 tablespoons (85 g), softened
- Large egg: 1
- Vanilla extract: 1 teaspoon
Cheesecake filling ingredients
- Cream cheese: 8 oz (225 g), room temperature
- Granulated sugar: ⅓ cup (65 g)
- Vanilla extract: 1 teaspoon
- Lemon zest: 1 teaspoon (optional, but lovely)
- Cornstarch: 1 tablespoon (helps the filling set)
- Pinch of salt
Strawberry glaze ingredients
- Strawberries (fresh or frozen): 1 ½ cups (about 225 g)
- Granulated sugar: 2–4 tablespoons (to taste)
- Lemon juice: 1 tablespoon
- Cornstarch: 1 teaspoon mixed with 1 tablespoon water (optional, for a thicker glaze)
Optional toppings for a “cheesecake” finish
- Graham cracker crumbs: ¼ cup (25 g)
- Powdered sugar (for a light dusting)
- Thin strawberry slices (for serving)
Tools and Simple Prep
A little setup makes baking calmer and cleaner. You do not need anything fancy, but a few basics help.
Tools you’ll use
You will need a large mixing bowl, a measuring set, a spoon or spatula, a baking pan or sheet pan, and a hand mixer or whisk for the filling. A kitchen scale is helpful, but not required. If you have a stand mixer, it makes kneading easier, but hands work well too.
A quick prep checklist
Set your cream cheese on the counter so it softens. Line your pan with parchment paper if you want easy cleanup. Clear a warm spot for your dough to rise. Most of all, give yourself time. Rushing dough is the fastest way to end up with dense buns.
Best Practices for Soft, Fluffy Buns
These are the small habits that separate “good” buns from “wow” buns. None of them are hard. They just keep you on track.
Measure flour with a light hand
Too much flour makes buns dry and heavy. If you use cups, spoon the flour into the cup and level it off. Do not pack it down. Your dough should feel soft and slightly tacky, not stiff.
Warm the milk gently
Warm milk helps yeast wake up. Hot milk can weaken yeast. Aim for warm bath water. If you dip a clean finger in, it should feel comfortably warm, not hot.
Knead until the dough turns smooth
At first, the dough can look rough. Keep going. After a good knead, it becomes smooth, stretchy, and easy to handle. If it stays very sticky, add only a teaspoon or two of flour at a time.
Proofing means “let it rise until puffy”
Proofing is just resting dough so it can rise. For the first rise, you want it about doubled in size. For the second rise, you want buns that look puffy and light. When you gently press one bun, the dough should slowly spring back.
Recipe Overview
Before we get into the full method, here is the flow. This helps you picture the bake from start to finish.
What you will do
You will make the dough, let it rise, shape the buns, add the cheesecake filling, let them rise again, then bake. While they bake or cool, you will cook a quick strawberry glaze. After that, you will glaze and finish.
Make the Dough
This dough is enriched, which means it includes milk, butter, and egg. That is what gives you a soft, tender bun.
Mix the dough
In a large bowl, add the flour, sugar, yeast, and salt. Stir well so the yeast is evenly mixed. Add the warm milk, egg, and vanilla. Mix until a shaggy dough forms and there are no dry patches. The dough will look rough at this stage, and that is normal.
Knead and add butter
Add the softened butter in small pieces. Knead until the butter is fully worked in. If you knead by hand, press and fold the dough, then turn it and repeat. If you use a mixer, knead with a dough hook on medium-low speed. Keep kneading until the dough is smooth and stretchy, about 8–12 minutes. The dough should feel soft. It may still be a little tacky, but it should not feel like wet batter.
First rise
Lightly oil the bowl. Place the dough inside and turn it once so the top has a thin coating of oil. Cover the bowl. Let it rise in a warm spot until doubled, about 60–90 minutes. If your kitchen is cool, it may take longer. Go by the look and feel, not the clock.
Make the Cheesecake Filling
This filling is simple and stable. It bakes up creamy and holds its shape.
Mix it smooth
Add the cream cheese to a bowl. Beat until smooth and creamy. Add the sugar, vanilla, lemon zest if using, and a pinch of salt. Beat again until fully mixed. Sprinkle in the cornstarch and mix until blended. The filling should be thick, smooth, and spreadable, with no lumps.
Keep it tidy and easy to use
If your kitchen is warm and the filling feels loose, chill it for 10–15 minutes. A slightly cooler filling is easier to scoop and helps prevent spilling during shaping.
Make the Strawberry Glaze
This glaze is bright and simple. It is not overly sweet, and it tastes like real strawberries.
Cook the strawberries
Add the strawberries, sugar, and lemon juice to a small saucepan. Cook over medium heat, stirring often. The strawberries will soften and release juice. Once the mixture starts bubbling, lower the heat and simmer for 5–8 minutes, stirring and lightly mashing the fruit with a spoon.
Thicken it if you want a glossy finish
If you want a thicker, shinier glaze, stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water). Cook for 1–2 minutes more, until it looks glossy and slightly thick. Remove from the heat. Let it cool to warm or room temperature. If it is too hot, it can soak into the buns.
Shape, Fill, Proof, and Bake
This is the core section. Take your time here. Neat shaping and a gentle second rise make the biggest difference in the final look and texture.
Step 1: Prepare your pan and workspace
Line a 9×13-inch pan with parchment paper, or lightly grease it. If you prefer buns with more space between them, use a large sheet pan instead. Keep a small bowl of flour nearby for light dusting.
Step 2: Divide the dough evenly
Once the dough has doubled, punch it down gently to release air. Turn it onto a lightly floured surface. Divide it into 12 equal pieces. If you want even buns, use a scale and aim for equal weights.
Step 3: Shape each piece into a smooth ball
Take one piece of dough and pull the edges toward the center, like you are wrapping it. Turn it seam-side down. Cup your hand over it and roll it in small circles to tighten the surface. A tight, smooth ball helps the bun rise up instead of spreading out.
Step 4: Arrange the buns in the pan
Place the dough balls in the prepared pan, leaving a little space between them. If you are using a sheet pan, leave more space so they bake as individual buns. Cover lightly and rest for 10 minutes. This short rest relaxes the dough and makes the next step easier.
Step 5: Make a “well” for the filling
Uncover the buns. Use your fingers or the bottom of a small glass to press a shallow well into the center of each bun. Press firmly but gently. You want a clear dip for the filling, but you do not want to tear the dough. If the dough springs back too much, let it rest another 5 minutes, then try again.
Step 6: Fill with cheesecake filling
Spoon the cheesecake filling into each well. Aim for about 1 to 1 ½ tablespoons per bun. Keep the filling centered. If some filling touches the edges, wipe it clean so the buns bake neatly.
Step 7: Second rise until puffy
Cover the pan loosely. Let the buns rise until they look puffy and slightly larger, about 30–45 minutes. You should see the dough expand around the filling. If you gently press the side of a bun, it should spring back slowly. If it springs back fast, give it a little more time.
Step 8: Preheat the oven at the right time
While the buns are in the last 15 minutes of the second rise, preheat your oven to 350°F (175°C). A fully heated oven gives you better lift and more even baking.
Step 9: Bake until lightly golden and set
Bake for 18–22 minutes. The buns should look lightly golden on top and feel set at the edges. The filling should look set, not wet. If your oven runs hot, check at 16–17 minutes. Overbaking dries out sweet buns, so stop as soon as they are done.
Step 10: Cool before glazing
Let the buns cool in the pan for about 15 minutes. You want them warm, not hot. Warm buns hold glaze well, but hot buns can make glaze run too thin and soak in too much.
Glaze, Top, and Serve
This is the fun part. The glaze makes the buns look polished and adds a fresh strawberry punch.
Spoon on the strawberry glaze
Spoon a little strawberry glaze over the filling area of each bun. Add more if you like a bolder strawberry layer. If your glaze is thick, spread it gently with the back of a spoon.
Add a cheesecake-style finish
Sprinkle graham cracker crumbs on top if you want that classic cheesecake feel. It adds a light crunch and makes the buns look bakery-ready. For a softer look, dust lightly with powdered sugar right before serving.
Serve at the best moment
These buns are at their best slightly warm. The bun stays soft, the filling feels creamy, and the strawberry flavor stands out. If you want to serve them later, reheat gently and glaze after warming if you can.
Serving Ideas
These buns work for breakfast, dessert, or a sweet snack. They also look great on a brunch table.
Easy ways to serve them
Serve them with coffee or tea for a cozy treat. Add fresh berries on the side for a brighter plate. If you want a dessert feel, serve with a spoon of whipped cream.
Storage and Make-Ahead Tips
Cream cheese filling changes how you store these. Do it right, and the buns stay safe and tasty.
How to store leftovers
Once fully cooled, store the buns in an airtight container in the fridge. They keep well for up to 4 days. The fridge helps keep the filling fresh. If you prefer, you can store unglazed buns and add glaze after reheating.
How to reheat without drying them out
Warm a bun in the microwave for 10–15 seconds. If it feels dry, place a damp paper towel over it while warming. You can also reheat in a 300°F (150°C) oven for about 8 minutes. Warm gently. High heat dries sweet buns fast.
Make-ahead plan for an easier morning
You can shape and fill the buns the night before. Cover the pan tightly and place it in the fridge. In the morning, let the pan sit at room temperature for 30–45 minutes while the oven heats. Then bake as directed. Make the glaze while they bake or cool.
Easy Variations
Once you master the base recipe, you can play with flavor and texture without changing the method.
Simple flavor twists
Add extra lemon zest to the filling for a strawberry-lemon vibe. Stir a few white chocolate chips into the filling for a sweeter finish. Swap vanilla for almond extract in the dough if you like a bakery-style aroma, but keep it light so it does not overpower the strawberry.
Texture and topping twists
Add a light crumble on top after glazing for extra crunch. You can also add a thin cream cheese drizzle made with cream cheese, powdered sugar, and a splash of milk. Keep it thick so it sits on top instead of disappearing into the buns.
Quick ingredient swaps
If you only have low-fat cream cheese, the filling can be softer. Add the cornstarch and chill the filling before using. If you only have frozen strawberries, cook them a little longer so extra water reduces and the flavor concentrates.
Troubleshooting Guide
If something goes off, it is usually an easy fix. Use this section to spot what happened and recover fast.
My dough didn’t rise
Your yeast may be old, your milk may have been too hot, or your kitchen may be cold. Move the bowl to a warmer spot. A simple trick is to place it near the oven while it preheats, but not on top of a hot surface.
The filling leaked or spread too much
This usually happens when the wells are too shallow or the filling is too soft. Make a deeper well next time and chill the filling briefly. Also avoid overfilling. A little less filling often looks neater after baking.
My buns turned out dry
Dry buns usually mean too much flour or too much time in the oven. Next time, stop adding flour as soon as the dough is soft and workable. Also check the buns a few minutes early. Small timing changes matter with enriched dough.
My strawberry topping made the buns soggy
If the glaze is too thin or too hot, it can soak into the bun. Simmer the glaze longer so it thickens, and let it cool before spooning it on.
FAQs
These are the most common questions people have when making cheesecake-style buns at home.
Can I use strawberry jam instead of making glaze?
Yes. Warm the jam slightly so it spreads easily, then spoon a little on top after baking. If it is very thick, stir in a teaspoon of water and warm it again.
Do these buns need to be refrigerated?
Yes, it is best to refrigerate them because of the cream cheese filling. Let them come to room temperature for a few minutes or warm gently before serving.
Can I freeze them?
Yes. Freeze the buns after baking and cooling, ideally before adding glaze. Wrap each bun well, then store in a freezer-safe bag. Thaw in the fridge overnight and warm gently before serving. Add glaze after warming for the best look.
Can I make them without an egg?
Yes. The buns may be slightly less rich, but still soft. Replace the egg with 3 tablespoons of milk or plain yogurt.
Final Thoughts
Strawberry cheesecake buns are a beautiful bake because they feel special, yet they are built from simple steps. If you take your time with the dough and keep the filling thick and centered, you will get buns that rise well, bake evenly, and taste like a true treat.
If you try these, keep notes on what you loved most, like extra lemon zest or a thicker strawberry glaze. Then make them your own next time. And be sure to check the homepage for more food recipes, including sweet buns, fruity desserts, and cozy breakfast bakes that you can make at home.
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- Be Respectful
- Stay Relevant
- Stay Positive
- True Feedback
- Encourage Discussion
- Avoid Spamming
- No Fake News
- Don't Copy-Paste
- No Personal Attacks
