Blueberry Cheesecake Brioche Buns (The Ultimate Recipe)

Get ready to fall in love with the most incredible breakfast treat or dessert you’ve ever made. These Blueberry Cheesecake Brioche Buns combine three heavenly elements: an impossibly soft and buttery brioche dough, a rich and creamy cheesecake filling, and a sweet, vibrant blueberry swirl in every bite. This recipe is designed to be straightforward, breaking down each step to ensure you get perfect, bakery-quality results right in your own kitchen. Forget the bakery, because you’re about to master the art of the sweet roll.

Whether you’re looking for a stunning addition to a weekend brunch, a decadent dessert, or a special treat to share with loved ones, this recipe is guaranteed to impress. The pillowy texture of the brioche paired with the tangy cheesecake and fruity blueberry is a flavor combination that is simply unforgettable.

Why You’ll Love This Blueberry Cheesecake Brioche Buns Recipe

This isn’t just another sweet roll recipe; it’s an experience. The brioche dough is rich with butter and eggs, creating a tender, cloud-like crumb that melts in your mouth. We’ve simplified the process to make it approachable for every home cook. Plus, the homemade cheesecake filling and quick blueberry swirl elevate these buns from simply good to absolutely divine.

Understanding the Three Key Components

The magic of these buns lies in the harmony of their three parts. First, the brioche dough, which requires a little patience but rewards you with unparalleled softness. Second, the luscious cheesecake filling, which is quick to mix up and adds a wonderful creamy tang. Finally, the blueberry swirl, a simple compote that brings a burst of fresh, fruity flavor.

Ingredients You’ll Need

For the Soft Brioche Dough

• 4 cups (480g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 2 1/4 teaspoons (1 packet) instant yeast
• 1 teaspoon salt
• 1/2 cup (120ml) whole milk, warm
• 4 large eggs, at room temperature
• 3/4 cup (170g) unsalted butter, softened and cubed

For the Creamy Cheesecake Filling

• 8 oz (226g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest

For the Quick Blueberry Swirl

• 1 1/2 cups (200g) fresh or frozen blueberries
• 1/4 cup (50g) granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Step-by-Step Instructions for Blueberry Cheesecake Brioche Buns

Follow these steps carefully for the most delicious sweet rolls. We’ve broken down the process to make it as simple as possible.

Step 1: Make the Brioche Dough

1. In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Mix on low to combine.
2. In a separate bowl, whisk together the warm milk and eggs. With the mixer on low, slowly pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms.
3. Increase the speed to medium and add the softened butter, one cube at a time, waiting until each piece is incorporated before adding the next.
4. Knead the dough on medium speed for 10-15 minutes. The dough will be sticky at first but will become smooth, elastic, and pull away from the sides of the bowl.
5. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Step 2: Prepare the Cheesecake Filling & Blueberry Swirl

1. While the dough rises, make the blueberry swirl. In a small saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the berries begin to burst (about 5-7 minutes). Set aside to cool completely.
2. For the cheesecake filling, beat the softened cream cheese and sugar in a medium bowl until smooth. Add the egg yolk, vanilla extract, and lemon zest, and beat until just combined.

Step 3: Shape and Assemble the Buns

1. Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 12×18 inches.
2. Spread the cooled cheesecake filling evenly over the dough, leaving a small border along one long edge.
3. Dot the blueberry swirl mixture over the cheesecake filling.
4. Tightly roll the dough into a log, starting from the long edge. Pinch the seam to seal.
5. Using a sharp knife or dental floss, cut the log into 12 equal-sized rolls. Place them cut-side up in a greased 9×13 inch baking dish. If you’re looking for another amazing baked good, try these white chocolate cranberry cookies.

Step 4: The Second Rise (Proofing)

1. Cover the baking dish and let the rolls rise in a warm place for another 30-45 minutes, or until they look puffy and have filled the dish.
2. Preheat your oven to 375°F (190°C).

Step 5: Bake to Golden Perfection

1. Brush the tops of the buns with a simple egg wash (1 egg beaten with 1 tbsp of milk) for a beautiful shine, if desired.
2. Bake for 20-25 minutes, or until the tops are golden brown and the filling is set.
3. Let the buns cool in the pan for about 15 minutes before serving. You can serve them warm or at room temperature.

Pro Tips for the Perfect Brioche Buns

• Room Temperature Ingredients: Ensure your eggs, milk, and butter are at the right temperature. This is crucial for a smooth, well-emulsified dough.
• Don’t Rush the Kneading: Brioche needs time to develop gluten. The 10-15 minute kneading time is essential for that signature soft and pillowy texture.
• The Windowpane Test: To check if your dough is ready, take a small piece and gently stretch it. If you can stretch it thin enough to see light through it without it tearing, the gluten is perfectly developed.
• Cool Fillings Completely: Make sure your blueberry and cheesecake fillings are completely cool before spreading them on the dough. Warm fillings can melt the butter and make the dough difficult to work with. For a quicker no-bake dessert, consider our popular no-bake peppermint cheesecake.

Recipe Variations to Try

While this recipe is perfect as is, you can easily customize it!

• Lemon Lover’s Twist: Add the zest of a whole lemon to the brioche dough for an extra bright, citrusy flavor that pairs beautifully with the blueberry.
• Different Berries: Swap the blueberries for raspberries, blackberries, or chopped strawberries.
• Add a Streusel: For a crunchy topping, mix together 1/2 cup flour, 1/4 cup brown sugar, and 1/4 cup cold cubed butter until crumbly. Sprinkle over the buns before baking.

Storage and Make-Ahead Instructions

Storing Baked Buns

Store leftover buns in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to 5 days. Gently reheat in the microwave for 15-20 seconds to restore their softness.

Making the Dough Ahead

You can prepare the brioche dough a day in advance. After the first rise, punch it down, cover it tightly, and refrigerate overnight. The next day, proceed with rolling, filling, and the second rise. This is a great way to save time! If you need another make-ahead breakfast idea, check out these cheesy breakfast rolls.

Frequently Asked Questions

The Ultimate Blueberry Cheesecake Brioche Buns Recipe

Blueberry Cheesecake Brioche Buns (The Ultimate Recipe)

The ultimate recipe for Blueberry Cheesecake Brioche Buns! This guide shows you how to make the softest brioche dough, a creamy cheesecake filling, and a sweet blueberry swirl for a truly unforgettable homemade sweet roll experience.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Servings: 12 buns

Course: Breakfast, Dessert

Cuisine: American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

For the Soft Brioche Dough

• 4 cups all-purpose flour 480g
• 1/2 cup granulated sugar 100g
• 2 1/4 teaspoons instant yeast 1 packet
• 1 teaspoon salt
• 1/2 cup whole milk warm (120ml)
• 4 large eggs at room temperature
• 3/4 cup unsalted butter softened and cubed (170g)

For the Creamy Cheesecake Filling

• 8 oz cream cheese softened (226g)
• 1/4 cup granulated sugar 50g
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest

For the Quick Blueberry Swirl

• 1 1/2 cups fresh or frozen blueberries 200g
• 1/4 cup granulated sugar 50g
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Equipment

• 1 Stand Mixer
• 1 9x13 inch Baking Dish
• 1 Small Saucepan

Instructions

 

Make the Brioche Dough

1. In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Mix on low to combine.
2. In a separate bowl, whisk together the warm milk and eggs. With the mixer on low, slowly pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms.
3. Increase the speed to medium and add the softened butter, one cube at a time, waiting until each piece is incorporated before adding the next.
4. Knead the dough on medium speed for 10-15 minutes. The dough will be sticky at first but will become smooth, elastic, and pull away from the sides of the bowl.
5. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Prepare the Fillings & Assemble

1. While the dough rises, make the blueberry swirl. In a small saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the berries begin to burst (about 5-7 minutes). Set aside to cool completely.
2. For the cheesecake filling, beat the softened cream cheese and sugar in a medium bowl until smooth. Add the egg yolk, vanilla extract, and lemon zest, and beat until just combined.
3. Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 12x18 inches.
4. Spread the cooled cheesecake filling evenly over the dough, leaving a small border along one long edge.
5. Dot the blueberry swirl mixture over the cheesecake filling.
6. Tightly roll the dough into a log, starting from the long edge. Pinch the seam to seal.
7. Using a sharp knife or dental floss, cut the log into 12 equal-sized rolls. Place them cut-side up in a greased 9x13 inch baking dish.

Second Rise and Bake

1. Cover the baking dish and let the rolls rise in a warm place for another 30-45 minutes, or until they look puffy and have filled the dish.
2. Preheat your oven to 375°F (190°C).
3. Bake for 20-25 minutes, or until the tops are golden brown and the filling is set.
4. Let the buns cool in the pan for about 15 minutes before serving.

Notes

Tip 1: For the softest texture, be sure to use room temperature eggs and softened, not melted, butter.
Tip 2: The windowpane test is the best way to know if your dough is perfectly kneaded. It should stretch very thin without tearing.
Tip 3: Allow the baked buns to cool for at least 15 minutes before serving, as the cheesecake filling needs time to set.

Share Your Creations!

I hope you love these Blueberry Cheesecake Brioche Buns as much as I do! They are truly a labor of love that is worth every single minute. If you make them, please leave a comment below and let me know how they turned out. And don’t forget to share a photo of your beautiful creations on Pinterest!