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Blueberry Cheese Brioche Buns Recipe
Ash Tyrrell

Blueberry Cheese Brioche Buns Recipe

I still remember the first time I pulled a tray of these blueberry cheese brioche buns out of the oven and watched the cream cheese filling bubble gently at the edges. The smell of warm butter and cinnamon filled my whole kitchen, and I knew this recipe was a keeper.
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Prep Time 40 minutes
Cook Time 25 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • All-purpose flour 4 cups – this is the backbone of your brioche dough, so measure it properly instead of scooping straight from the bag.
  • Warm milk 1½ cups – helps activate the yeast and keeps the dough tender.
  • Instant yeast 2¼ teaspoons – gives the dough its rise, no proofing step needed.
  • Granulated sugar ½ cup – sweetens the dough and feeds the yeast.
  • Salt ⅛ teaspoon for dough, plus a pinch for filling – balances the sweetness so it doesn't taste flat.
  • Large egg room temperature (1, beaten) – adds richness and helps the dough stay soft.
  • Unsalted butter softened (6 tablespoons) – the secret to that fluffy, melt-in-your-mouth texture.
  • Cream cheese softened (16 ounces) – the base of your filling, so let it soften fully to avoid lumps.
  • Heavy cream ⅓ cup – lightens up the cream cheese filling so it isn't too dense.
  • Powdered sugar 1 cup – sweetens the filling smoothly without any graininess.
  • Vanilla extract 2 teaspoons – rounds out the flavor of the filling.
  • Fresh or frozen blueberries 1½ cups – the star of the show, so use whichever you have on hand.
  • Large egg whisked (1, for egg wash) – helps the crumble topping stick to the dough.
  • Unsalted butter melted (½ cup) – brings the crumble topping together.
  • All-purpose flour 1½ cups, for crumble – gives the topping its crumbly, crunchy structure.
  • Brown sugar ½ cup – adds that classic deep, caramel-like crumble flavor.
  • Ground cinnamon 1½ teaspoons – adds warmth that pairs beautifully with the blueberries.

Method
 

  1. I start by adding warm milk, instant yeast, sugar, salt, and the beaten egg into the bowl of my stand mixer. A quick whisk brings everything together before the flour goes in. This step wakes up the yeast and gets the dough base ready to build on.
  2. Next, I add in the flour and switch to the dough hook, mixing on low speed for three to four minutes. You'll notice the dough start to pull together into a shaggy mass. This is the point where the gluten begins developing, which gives brioche its signature chew.
  3. Once the dough has come together, I drop in the softened butter one tablespoon at a time, letting each piece incorporate before adding the next. I bump the mixer speed up slightly so the butter blends in fully. The dough will look soft, glossy, and just barely sticky when it's ready.
  4. I transfer the dough into a lightly oiled bowl, cover it, and set it somewhere warm. It needs about one to two hours to double in size. I usually use this time to make my filling and crumble so nothing goes to waste.
  5. Once the dough has doubled, I turn it onto a clean surface without punching it down too hard. I divide it into twelve to fifteen even pieces and roll each one into a smooth ball. These will rest while I prep the filling.
  6. In a mixing bowl, I beat the softened cream cheese until it's completely smooth. Then I add the heavy cream and vanilla extract, followed by a pinch of salt and the powdered sugar. I beat everything together until the filling is silky and lump-free.
  7. For the crumble, I simply combine melted butter, flour, brown sugar, and cinnamon in a bowl. I rub the mixture between my palms until it forms small, sandy crumbs. This texture is what gives the buns their crunchy bite.
  8. I place each dough ball onto a parchment-lined tray, spacing them out since they expand while baking. Using my fingers, I press an indentation into the center of each ball and stretch it into a small circle, leaving a slight rim around the edges.
  9. I brush the edges of each bun with the whisked egg, then spoon a generous amount of the cream cheese filling into the center. I scatter blueberries over the filling and finish with a sprinkle of crumble topping around the edges.
  10. I bake the buns at 375°F for 20 to 30 minutes, rotating the tray halfway through for even color. They're done once the edges turn a deep golden brown and the filling looks set. I let them cool for 10 to 15 minutes before digging in.

Notes

  • I always make sure my butter is truly softened, not melted, or the dough turns greasy instead of fluffy.
  • I like to weigh my flour instead of using cups, since it gives me a more consistent dough every time.
  • If my kitchen is cold, I place the rising bowl near the oven or inside a slightly warmed (then turned off) oven to speed things up.
  • I never skip the egg wash step, since it's what helps the crumble topping actually stay put.
  • I bake only six buns per tray if I'm making the larger batch, since they need room to spread.