If you have a soft spot for fluffy, sweet breads with a glorious crispy top and a decadent filling, you are going to fall head over heels for this Strawberry Cream Cheese Pineapple Bun Recipe. This delightful treat brings together the iconic pineapple bun’s signature crackly crust, the luscious tang of cream cheese, and the vibrant sweetness of strawberry jam and freeze-dried strawberries. Every bite offers a perfect balance of textures and flavors, making it a fantastic addition to your baking repertoire or your next cozy afternoon tea.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this Strawberry Cream Cheese Pineapple Bun Recipe. Each element plays an important role—from the different types of flour ensuring the ideal bread texture, to the unique freeze-dried strawberries giving bursts of bright strawberry flavor without moisture ruining the dough.
- Boiling water (30 g, 2 tbsp): For making the tangzhong paste, which ensures an ultra-soft crumb.
- Bread flour (25 g + 250 g + 120 g): Provides structure and chewiness essential for the bun.
- Cake flour (30 g, ¼ cup): Adds tenderness to the dough and cookie top.
- Cream cheese (170 g, softened): The silky, tangy filling’s star ingredient.
- Strawberry jam (70 g, ¼ cup): Infuses natural sweetness and strawberry flavor into the filling.
- Sugar (20 g + 30 g total): Balances flavors in both dough and cream cheese mixture.
- Freeze dried strawberries (1â…“ tbsp for filling, 2 tbsp for cookie top): Pulverized into powder for concentrated strawberry essence.
- Honey (15 g, just under 1 tbsp): Adds warmth and subtle floral notes to the dough.
- Instant yeast (1 tsp): Ensures the dough rises beautifully.
- Eggs (beaten, 50 g total): Provide richness and help with structure.
- Milk (80 g, ⅓ cup) and water (60 g, ¼ cup): Hydrate the dough for perfect softness.
- Sea salt (4 g, ½ tsp): Balances sweetness and enhances flavor.
- Unsalted butter (30 g cold + 70 g softened): Cold butter goes in the dough; softened butter makes the cookie top tender.
- Powdered sugar (60 g, ¼ cup + 2 tbsp): Sweetens the cookie topping and contributes to its crisp texture.
- Condensed milk (20 g, 1 tbsp): Adds richness and a subtle caramel undertone in the cookie top.
How to Make Strawberry Cream Cheese Pineapple Bun Recipe
Step 1: Make the Tangzhong Paste
The night before baking, prepare the tangzhong by stirring the bread flour into boiling water to form a thick, sticky paste. This step may seem small, but it’s essential for locking in moisture, resulting in a bun that stays soft for days. Let it cool completely, then refrigerate for at least 4 hours or overnight before using.
Step 2: Prepare the Cream Cheese Filling
In a bowl, mix the softened cream cheese and strawberry jam until smooth and well combined. Because jam sweetness varies by brand, taste and add sugar gradually to fit your preference. Next, fold in the pulverized freeze-dried strawberries to amplify that strawberry burst. Cover the filling and chill it until you’re ready to fill your buns.
Step 3: Mix and Knead the Bun Dough
Combine the bread flour, cake flour, sugar, honey, instant yeast, beaten egg, milk, water, and cooled tangzhong paste in a stand mixer bowl. Knead gently at first until a rough dough forms, then cover and let it rest for 30 minutes to hydrate the flour well.
After resting, add sea salt and continue kneading for about 10 minutes until the dough stretches thinly without tearing, passing the windowpane test. Incorporate cold butter, one piece at a time, kneading until fully absorbed and the dough becomes smooth and elastic. Form it into a ball, place it in a lightly greased bowl, cover, and allow it to rise in a warm spot until doubled in size—about 1 to 1½ hours.
Step 4: Make the Cookie Top
While your dough rises, prepare the cookie topping by creaming softened butter with powdered sugar. Gradually add beaten egg in four batches, mixing each time to maintain a fluffy texture. Stir in condensed milk, followed by bread flour and freeze-dried strawberry powder. Fold gently until flour is just incorporated, then transfer to a surface, fold and press the dough together until cohesive. Roll into a log, wrap in plastic, and chill in the fridge until needed.
Step 5: Shape and Assemble the Buns
Turn out your risen dough and divide it into eight equal portions. Shape each into a smooth ball and cover them to rest for 5 minutes, which relaxes the gluten and makes shaping easier. Flatten each ball into a 3½ inch disk, slightly thinner at the edges. Add a scoop of the chilled strawberry cream cheese filling in the center, then gather and pinch the edges tightly to seal the filling inside.
Remove the cookie dough from the fridge and cut it into eight pieces. Lightly dust your work surface and the cookie dough tops with flour. Roll each out so it is large enough to cover the top of the buns completely but not wrap underneath. Gently place each cookie top on its respective bun, pressing down gently to adhere well without gaps. Place the assembled buns on a baking tray lined with parchment, leaving space between each for proofing.
Use a bench knife to etch the classic pineapple bun crisscross pattern on top, or opt to let natural cracks form during proofing for a more rustic look. Cover loosely and let the buns proof in a warm place for about 50 minutes until they rise and cracks appear on the cookie top.
Step 6: Bake to Perfection
Preheat your oven to 375°F (190°C) near the end of proofing. Position your oven rack to the middle and place a second rack two to three levels above to hold an empty tray, which prevents the tops from browning too quickly. Bake your buns for approximately 16 minutes or until the cookie top is perfectly crisp and golden. Transfer to a cooling rack and let them cool for 15 minutes to set before digging in.
How to Serve Strawberry Cream Cheese Pineapple Bun Recipe
Garnishes
To elevate the Strawberry Cream Cheese Pineapple Bun Recipe experience, consider sprinkling a light dusting of powdered sugar or scattering a few freeze-dried strawberry pieces on top right before serving. These small touches enhance the visual appeal and add a hint of extra sweetness and texture.
Side Dishes
Enjoy these buns alongside a hot cup of freshly brewed tea, a rich coffee latte, or even a chilled glass of milk. For a heartier spread, serve with fresh fruit salad or a bowl of mixed berries, which echo the strawberry notes inside the buns wonderfully.
Creative Ways to Present
Try stacking the buns on a tiered cake stand at your next brunch or baby shower for an impressive centerpiece. You can also slice them open slightly and add a smear of whipped cream or additional strawberry jam for a playful, dessert-inspired presentation. Wrapping each bun in parchment tied with twine makes a charming gift or party favor that friends and family will love.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover Strawberry Cream Cheese Pineapple Buns in an airtight container at room temperature for up to two days. This helps keep the cookie crust crisp while the interior stays soft. Avoid refrigerating as it can dry out the bread quickly.
Freezing
You can freeze both unbaked shaped buns and fully baked buns. For unbaked buns, freeze them after shaping and topping, then thaw and proof before baking. For baked buns, wrap each tightly in plastic and foil to prevent freezer burn. Freeze for up to one month, and thaw at room temperature before reheating.
Reheating
Warm your buns by placing them in a preheated 325°F (160°C) oven for 5-7 minutes, or microwave them for about 15 seconds covered with a damp paper towel to restore softness without drying out the cookie top. This quick heat-up helps refresh their tender crumb and crispy tops beautifully.
FAQs
What makes the bun dough so soft in this recipe?
The secret lies in the tangzhong paste, which hydrates the flour and traps moisture during baking. This technique results in a tender, fluffy crumb that stays fresh much longer than traditional breads.
Can I make the cream cheese filling ahead of time?
Absolutely! The cream cheese and strawberry jam mixture can be made a day or two in advance and stored in the fridge. Just make sure to bring it back to room temperature before filling the buns for easier handling.
How do I get the perfect crispy cookie top?
Chilling the cookie dough before spreading it on the buns helps maintain its shape and texture during baking. Also, baking with the empty tray on the upper rack prevents the tops from browning too quickly, allowing for an even crisp crust.
Can I substitute fresh strawberries for freeze-dried strawberries?
Freeze-dried strawberries add concentrated flavor without extra moisture, which is crucial for dough texture. Fresh strawberries have too much water and can negatively affect the dough. However, you can use fresh strawberries exclusively in the jam if preferred.
How long does it take to make these buns from start to finish?
The entire process, including resting, rising, baking, and cooling, takes approximately 3 hours and 45 minutes. Most of this time is hands-off waiting, so you can plan accordingly to enjoy stress-free baking.
Final Thoughts
There is something truly special about creating this Strawberry Cream Cheese Pineapple Bun Recipe from scratch. The combination of tender bread, a crisp cookie topping, and the luscious strawberry cream cheese filling makes it a showstopper that’s as delightful to eat as it is to share. Whether you’re crafting these buns for a special occasion or simply treating yourself on a weekend morning, this recipe is a surefire way to bring joy and smiles around your table. Give it a try—you won’t regret it!
Print
Strawberry Cream Cheese Pineapple Bun Recipe
- Prep Time: 30 minutes plus overnight rest for Tangzhong
- Cook Time: 16 minutes
- Total Time: 3 hours 46 minutes (including all rising and chilling times)
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: Asian Fusion
Description
Strawberry Cream Cheese Pineapple Buns are a delightful fusion of soft, fluffy bread filled with a sweet and tangy strawberry cream cheese mixture. Topped with a crisp strawberry-flavored cookie crust infused with freeze-dried strawberry powder, these buns deliver a perfect balance between creamy filling and crunchy exterior, making them an irresistible treat for breakfast or tea time.
Ingredients
Tangzhong Paste
- 25 g bread flour (2½ tbsp)
- 30 g boiling water (2 tbsp)
Cream Cheese Filling
- 170 g cream cheese (6 oz, softened)
- 70 g strawberry jam (¼ cup)
- 20 g sugar (1½ tbsp, or to taste)
- 1â…“ tbsp freeze dried strawberries (pulverized into powder)
Bun Dough
- 250 g bread flour (2 cup)
- 30 g cake flour (¼ cup)
- 30 g sugar (2 tbsp + 1 tsp)
- 15 g honey (a little bit less than 1 tbsp)
- 1 tsp instant yeast
- 25 g beaten egg (½ large egg, ⅛ cup, save the rest for making cookie top)
- 80 g milk (â…“ cup)
- 60 g water (¼ cup)
- All Tangzhong paste
- 4 g sea salt (½ tsp)
- 30 g cold unsalted butter (2 tbsp, cut into 6 pieces)
Cookie Top
- 70 g butter (5 tbsp, softened)
- 60 g powdered sugar (¼ cup + 2 tbsp)
- 25 g beaten egg (use the rest of the egg from making bread dough)
- 20 g condensed milk (1 tbsp)
- 120 g bread flour (1 cup, plus more for dusting)
- 2 tbsp freeze dried strawberries (pulverized into powder)
Instructions
- Make Tangzhong: Measure 25 g bread flour into a bowl; zero the scale and add 30 g boiling water. Stir until combined to form a sticky dough. Let it cool and refrigerate overnight or at least 4 hours.
- Prepare Cream Cheese Filling: Mix cream cheese and strawberry jam until smooth. Taste and add sugar as needed. Add pulverized freeze dried strawberries and mix well. Cover and refrigerate until use.
- Prepare Bun Dough: Combine bread flour, cake flour, sugar, honey, yeast, beaten egg, milk, water, and Tangzhong paste in a stand mixer. Knead on low speed until dough forms. Cover and rest for 30 minutes.
- Knead Dough with Salt: Add sea salt and knead until dough stretches 2 inches without breaking.
- Add Butter to Dough: Incorporate cold butter cubes one at a time, kneading until smooth and passes the windowpane test (about 6-7 minutes). Form dough into a ball, place in a greased bowl, cover, and let rise 1 to 1.5 hours at 82-90°F until doubled.
- Make Cookie Top: Cream softened butter and powdered sugar. Gradually add beaten egg in four batches, mixing well after each. Add condensed milk and mix.
- Add Dry Ingredients for Cookie Top: Fold in bread flour and pulverized freeze dried strawberries until butter mixture is coated. Transfer to work surface, fold, and press with palm until well combined.
- Shape and Chill Cookie Dough: Roll cookie dough into a log, twist ends to seal, wrap in plastic, refrigerate until ready.
- Divide and Rest Bun Dough: Turn dough onto floured surface, divide into 8 equal pieces. Shape each into a ball by tucking edges underneath. Cover and rest 5 minutes.
- Fill Buns: Flatten each dough ball into a 3½-inch round disk with thinner edges. Place a scoop of cream cheese filling in center, wrap edges over filling and pinch to seal. Repeat with remaining dough portions.
- Prepare Cookie Topping: Cut chilled cookie dough into 8 pieces. Dust work surface and lightly dust cookie dough pieces with flour. Roll each to size sufficient to cover the top of buns.
- Apply Cookie Top to Buns: Place cookie dough on top of each filled bun with less floured side touching bun. Wrap carefully to adhere without gaps. Place buns on lined baking tray spaced 2½ inches apart.
- Score Cookie Tops: Use a bench knife to create classic criss-cross patterns on cookie tops or leave natural splits based on preference.
- Final Proof: Cover buns with plastic wrap and proof in a warm place for about 50 minutes until cookie tops crack/separate.
- Bake: Preheat oven to 375°F (190°C). Position rack in middle and place empty tray on rack above to prevent over-browning. Bake buns on middle rack for 16 minutes until tops are crispy.
- Cool and Serve: Transfer buns to a cooling rack and let cool for 15 minutes before enjoying.
Notes
- Chilling the Tangzhong overnight enhances dough texture and rise.
- Adjust sugar in cream cheese filling based on the sweetness of your strawberry jam brand.
- Kneading time may vary depending on your mixer; dough should pass windowpane test.
- Work quickly when applying cookie dough topping; refrigerate portions if cookie dough softens too much.
- Proof buns at a warm temperature (82-90°F) for optimal rise and cracking of the cookie top.
- Use an empty tray above during baking to avoid over-browning of the cookie crust.
