Name: Sourdough Strawberry Cream Cheese Buns
Prep time: 30 min
Cook time: 2 h 50 min
Total time: 3 h 20 min
Yield: 12
Cuisine: American
Ingredients: 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); 2 cups diced strawberries (about 300 g); 3-4 tablespoons granulated sugar (38–50 g); 12 ounces full-fat cream cheese, softened (340 g); 1 teaspoon vanilla extract (5 ml); 1 cup powdered sugar (120 g); 1 large egg, whisked (50 g); 1/4 cup all-purpose flour (30 g); 2 tablespoons salted butter, softened (28 g); 3 tablespoons brown sugar (38 g); 1 cup powdered sugar; 1/2 teaspoon vanilla extract; 1-2 tablespoons milk

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Sourdough Strawberry Cream Cheese Buns are a delightful hybrid of sweet, tangy flavors encased in soft, pillowy dough. Each bun is filled with a luscious cream cheese mixture and sweet macerated strawberries, making them a perfect treat for breakfast, brunch, or dessert. The unique texture from the sourdough discard adds depth you won’t find in regular sweet rolls. Once baked, these little beauties come out golden and fragrant, a sight that invites you to dive right in.

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I first made these as a way to use up my sourdough discard, but they quickly became a family favorite. The combination of flavors and textures is simply irresistible, and they’re surprisingly straightforward to whip up. Imagine serving these warm, right out of the oven, and watching everyone enjoy their first bite. Trust me; you’ll want to share this recipe with your loved ones. Get ready to be the star of your next brunch!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sourdough Strawberry Cream Cheese Buns
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sourdough Strawberry Cream Cheese Buns

Why You’ll Love This Recipe

Simple & Quick: Ready to enjoy in just over 3 hours (including rising time)!
Irresistible Flavor: The tanginess of sourdough pairs beautifully with sweet strawberries and rich cream cheese.
Eye-Catching Appeal: These buns are not only tasty but also gorgeous, perfect for impressing guests.
Flexible Serving: Ideal for breakfast, brunch, or even as a delightful dessert.
Diet-Friendly Options: Make it dairy-free with plant-based cream cheese or substitute the butter.

Ingredients You’ll Need

3/4 cup warm whole milk (105–110°F): This activates the yeast, giving your buns a fluffy texture.
2 1/4 teaspoons active dry yeast: Essential for the rise, helping the dough become airy and light.
1/4 cup granulated sugar: Adds sweetness and helps activate the yeast.
2 large eggs: Richness and structure to the dough.
1 teaspoon vanilla extract: Enhances the overall sweetness and flavor.
1/2 teaspoon salt: Balances the sweetness and enhances flavors.
1 1/4 cups sourdough discard: This brings tang and moisture, making the buns extra fluffy.
3 1/3 cups bread flour: High protein content provides structure and chewiness.
8 tablespoons salted butter (room temperature): Richens the dough, creating a buttery flavor.
2 cups diced strawberries: Fresh sweetness that complements the cream cheese filling.
3-4 tablespoons granulated sugar: For macerating strawberries, enhancing their natural flavors.
12 ounces full-fat cream cheese (softened): Creates a rich and creamy filling.
1 teaspoon vanilla extract: Adds a touch of sweetness to the filling.
1 cup powdered sugar: Sweetens the cream cheese mixture for decadence.
1 large egg (whisked): Used for egg wash to create a golden hue on the buns.
1/4 cup all-purpose flour: For the streusel topping, adds structure and crunch.
2 tablespoons salted butter (softened): Enriches the streusel topping for added flavor.
3 tablespoons brown sugar: Adds a chewy texture and caramel flavor to the topping.
For drizzle: 1 cup powdered sugar, 1/2 teaspoon vanilla extract, 1-2 tablespoons milk.

How to Make Sourdough Strawberry Cream Cheese Buns

Activate the Yeast: In the bowl of a stand mixer, combine 3/4 cup warm whole milk, 2 1/4 teaspoons active dry yeast, and 1/4 cup granulated sugar. Stir gently and let it sit for 5–10 minutes until foamy, indicating the yeast is active.
Mix the Dough: To the same bowl, add 2 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 1 1/4 cups sourdough discard. Gradually add 3 1/3 cups bread flour and mix on medium speed until a soft dough forms.
Incorporate Butter: Gradually add 8 tablespoons of room-temperature salted butter, one tablespoon at a time, mixing until fully incorporated. Continue mixing on medium-high speed for about 5 minutes until the dough is smooth and elastic.
First Rise: Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place until it’s doubled in size, about 1–2 hours.
Shape the Dough: Once risen, punch down the dough and divide it into 12 equal portions, each about 95–100 grams. Roll each piece into a ball and place them on parchment-lined baking sheets, spaced apart to allow for expansion.
Second Rise: Cover the shaped buns loosely and let them rest for another 30 minutes until slightly puffed.
Prepare Macerated Strawberries: In a bowl, combine 2 cups diced strawberries and 3-4 tablespoons granulated sugar. Stir gently and refrigerate for at least 30 minutes to draw out the juices.
Make the Cream Cheese Filling: In a separate bowl, using a hand mixer, beat together 12 ounces softened full-fat cream cheese and 1 teaspoon vanilla extract until smooth. Gradually add in 1 cup powdered sugar, mixing until creamy and well combined.
Create the Streusel Topping: In a small bowl, combine 1/4 cup all-purpose flour, 2 tablespoons softened salted butter, and 3 tablespoons brown sugar. Use a fork or your fingers to mix until crumbly.
Preheat Oven: Preheat your oven to 350°F (175°C) while you prepare the buns for baking.
Fill the Buns: Using your fingers or the bottom of a glass, press an indentation into the center of each dough ball. Fill each with about 2 tablespoons of cream cheese filling followed by about 2 tablespoons of macerated strawberries.
Add Toppings: Brush the edges of each bun with the whisked egg wash. Generously sprinkle with the streusel topping.
Bake: Bake the buns in the preheated oven for 20–25 minutes, or until golden brown and set. You’ll know they’re done when they emit a warm aroma and are lightly browned on top.
Prepare Drizzle: While the buns cool slightly, mix together 1 cup powdered sugar, 1/2 teaspoon vanilla extract, and enough milk (1-2 tablespoons) to achieve your desired drizzling consistency.
Serve: Drizzle the sugar mixture over the buns and allow to cool slightly before serving. Trust me; they are at their best when enjoyed warm!

Storing & Reheating

Store any leftover Sourdough Strawberry Cream Cheese Buns at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate them for up to a week. You can also freeze them; simply place in a freezer-safe container, where they will keep well for up to 3 months. When ready to enjoy, reheat in the oven at 350°F for about 10 minutes to warm them through, refreshing their soft texture and delicious flavors.

Chef’s Helpful Tips

To prevent your dough from becoming too sticky during mixing, gradually add the flour as directed.
Ensure your butter is at room temperature for easy incorporation into the dough and filling.
Let your cream cheese soften at room temperature for better mixing and a smooth filling.
You can adjust the sweetness of the cream cheese filling by adding more or less powdered sugar based on your preference.
Feel free to experiment with other fruits such as blueberries or raspberries in place of strawberries for varied flavors.

It’s hard not to fall in love with the delightful contrast of sweet cream cheese and berries nestled in soft, fluffy buns. Baking these Sourdough Strawberry Cream Cheese Buns is both a simple yet satisfying experience, making them perfect for sharing with your loved ones. Do not hesitate; take the plunge into this delicious adventure and bring the joy of freshly baked buns to your table. Enjoy every tender bite; they truly are a treat to savor.

Recipe FAQs

Can I use store-bought sourdough bread instead of sourdough discard?

While sourdough discard is specifically used for its tangy flavor, you can use store-bought sourdough bread for this recipe by blending it with a little water to achieve a dough-like consistency. Just remember that the buns may not reach the same depth of flavor.

How do I make these buns dairy-free?

For a dairy-free version of Sourdough Strawberry Cream Cheese Buns, substitute full-fat cream cheese with a plant-based cream cheese alternative and use vegan butter in the dough. The flavor profile will still be delightful, allowing everyone to enjoy these treats!

What should I do if my dough doesn’t rise?

If your dough isn’t rising, ensure your yeast is fresh and active. Additionally, check the temperature of the water used; it should be warm (105–110°F) but not hot enough to kill the yeast. Placing the dough in a warm, draft-free area is crucial for proper rising.

Can I prepare the buns ahead of time?

Absolutely! You can prepare the dough and shape the buns, then refrigerate them overnight. In the morning, allow them to come to room temperature and rise for about 30 minutes before baking. This allows for a convenient schedule while still delivering fresh warm buns for your breakfast or brunch gathering.

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