Name: Blueberry Cheesecake Brioche Buns
Prep time: 3 h
Cook time: 22 min
Total time: 3 h
Cuisine: American
Ingredients: 1 cup warm milk (95–105°F / 35–40°C); 2 1/4 tsp active dry yeast; 1/4 cup sugar; 2 eggs; 4 cups all-purpose flour; 1 tsp salt; 1/2 cup softened butter; 8 oz (225 g) cream cheese; 1/3 cup (65 g) sugar (for filling); 1 egg yolk; 1 tsp vanilla extract; 3/4 cup fresh or thawed blueberries; 1 egg (for egg wash)

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These Blueberry Cheesecake Brioche Buns are a tender, buttery brioche wrapped around a tangy cheesecake filling and jammy blueberries. The contrast of rich cream cheese, bright berries, and soft enriched dough makes them irresistible fresh from the oven. I’ve baked and tweaked this version several times to get the crumb, filling texture, and baking time just right.

Why Make This Recipe

Incredible flavor contrast: rich brioche, tangy cheesecake, and bright blueberries create layers of taste in every bite.
Great for brunch, dessert, or gifting — they travel well and look impressive on a platter.
Make-ahead friendly: dough and fillings can be prepared in stages so you’re not racing on bake day.
Balanced indulgence: protein from eggs and cream cheese with fruit for a touch of freshness.
Personal note: I love this recipe because the brioche crumb stays soft for days when stored properly — perfect for leisurely weekend mornings. (If you like blueberry-cheesecake combos, try a quick cookie spin I like: https://www.meinlabradorretriever.com/blueberry-cheesecake-swirls-cookies-made-easy/.)

Recipe Overview

Prep time: 30 minutes active, plus 1.5–2 hours rising and 30 minutes shaping/proofing.
Cook time: 18–22 minutes per batch at 350°F (180°C).
Total time: ~3 hours (including rises) or spread over two days if chilling overnight.
Servings: makes 10–12 buns.
Difficulty: Medium — requires basic yeast/dough handling and a bit of shaping.
Method: Enriched brioche dough is mixed, allowed to bulk ferment, rolled out, filled with a cream cheese-blueberry mixture, proofed, and baked until golden.

My Experience Making This Recipe

I tested this recipe across three batches, adjusting butter timing and cream cheese firmness to prevent leakage. The breakthrough was chilling the filled buns briefly before the final proof; that reduced spillover and produced neater swirls. Using a stand mixer with a dough hook saved time and ensured a silky crumb.

How to Make Blueberry Cheesecake Brioche Buns

Start by making an enriched brioche dough: warm milk (about 95–105°F / 35–40°C), active dry yeast, sugar, eggs, flour, salt, and softened butter worked until smooth and elastic (8–10 minutes in a stand mixer on medium with a dough hook). Meanwhile, blend the cheesecake filling — 8 oz (225 g) cream cheese, 1/3 cup (65 g) sugar, 1 egg yolk, and 1 tsp vanilla — until silky. Roll the risen dough into a rectangle, spread a thin layer of cheesecake filling and scatter 3/4 cup fresh or thawed blueberries, then roll, slice, and arrange in a parchment-lined pan. Proof until puffy, brush with egg wash, and bake at 350°F (180°C) for 18–22 minutes until deep golden.

(For another small-batch cheesecake-stuffed treat that’s quick to assemble, see this apple crisp cheesecake bites idea: https://www.meinlabradorretriever.com/apple-crisp-cheesecake-bites/.)

Expert Tips for Success

Use a scale: measure flour by weight (about 500 g for a standard batch) for consistent dough hydration.
Temperature control matters: butter should be soft but not melted; milk should be warm (95–105°F) to activate yeast without killing it.
Knead to windowpane: test dough elasticity by stretching a small piece until thin and translucent — this signals sufficient gluten development for a tender, airy brioche.
Chill filled buns briefly (10–20 minutes) before final proof to keep cheesecake filling from leaking as they proof and bake.
Use a stand mixer or sturdy spoon; if mixing by hand, give extra kneading time and use a bench scraper for tidy shaping. (If you’re experimenting with other fruit-filled breakfast ideas, this blueberry breakfast cake has good serving inspiration: https://www.meinlabradorretriever.com/blueberry-breakfast-cake/.)

How to Serve Blueberry Cheesecake Brioche Buns

Serve warm, slightly cooled (about 15 minutes) so the filling sets but the bun is still soft; a dusting of powdered sugar looks pretty.
Pair with fresh berries and a dollop of whipped cream or crème fraîche for brunch.
Present on a slate board or in a ring pan to show the spiral pattern; brush with a simple apricot glaze for shine.
For a portable option, wrap individually in parchment for gifting or a cozy picnic treat. (For a different fruit-cheesecake pastry idea, see this apricot galette method: https://www.meinlabradorretriever.com/apricot-cheesecake-fillo-galette-a-delightful-homemade-treat/.)

Storage and Reheating Guide

Room temp: store in an airtight container for up to 24 hours.
Refrigerator: keeps 2–3 days in a sealed container; let come to room temp or warm gently before serving.
Freezing: freeze cooled buns individually wrapped in plastic and then foil for up to 2 months; thaw overnight in the fridge, then warm.
Reheating: bake at 300°F (150°C) for 8–12 minutes from chilled or microwave 20–30 seconds on medium for a quick softening (watch so filling doesn’t overheat).

Recipe Variations

Dairy-free: use plant-based butter and a vegan cream cheese (chill the filling well) — watch bake time, as vegan cheeses brown differently.
Gluten-free: substitute a tested 1:1 gluten-free flour blend plus 1 tsp xanthan gum and reduce liquid slightly; expect a denser crumb and adjust proofing times.
Fruit swaps: raspberries, chopped strawberries, or a lemon curd swirl work well instead of blueberries.
Mini version: make 18–24 smaller buns for bite-sized pastries; reduce bake time to 12–15 minutes.

(If you want a protein-focused cheesecake snack idea as an alternative, these Biscoff cheesecake protein balls are a tasty, lower-effort treat: https://www.meinlabradorretriever.com/biscoff-cheesecake-protein-balls-recipe-guilt-free-indulgence/.)

Nutritional Highlights

Source of protein: eggs and cream cheese contribute protein and richness.
Fruit adds vitamins: blueberries provide vitamin C and antioxidants.
Allergen note: contains wheat (gluten), dairy, and eggs; adjust for allergies as suggested in the variations.
Portion guidance: one bun is a satisfying dessert or brunch portion; plan 1–2 per person for a sweet brunch.

Troubleshooting Common Issues

Dough too sticky after kneading: add small tablespoons of flour, one at a time, and knead until tacky but not dry.
Buns collapse or are flat: likely over-proofed — next time reduce proof time or proof in a cooler spot; punch down and reshape if needed.
Cheesecake filling leaks during baking: chill filled rolls briefly before proofing and don’t overfill; use a slightly firmer filling (reduce added liquid or add 1 tsp of cornstarch).

Frequently Asked Questions

Q: Can I use frozen blueberries?
A: Yes. Thaw and drain excess liquid, or toss frozen berries in 1 tsp cornstarch to reduce leaking. Spread berries sparingly so they don’t over-saturate the dough.

Q: How do I know when the dough has proofed enough?
A: Gently press a finger into the dough; if the indentation springs back slowly and not fully, it’s ready. If it springs back quickly, it needs more time; if it doesn’t spring back, it may be over-proofed.

Q: Can I make the dough the night before?
A: Absolutely. Refrigerate the dough overnight after the first rise (bulk ferment) to develop flavor. Bring it to room temp for 30–60 minutes before shaping, then fill and proof.

Q: How do I adjust for high-altitude baking?
A: Reduce yeast slightly (about 25%), increase flour by 1–2 tablespoons, and lower proofing temperature or shorten proof time by 10–15%. Slightly higher oven temperatures (5–10°F) and watching bake times will prevent collapsing.

Conclusion

For a tested high-altitude adjustment and extra tips specific to baking these at elevation, check this High-Altitude version of Blueberry Cheesecake Brioche Buns for targeted guidance: Blueberry Cheesecake Brioche Buns | High-Altitude Recipe (https://www.dougheyed.com/blueberry-cheesecake-brioche-buns/).

Blueberry Cheesecake Brioche Buns